When cleaning the livers, be sure to remove any hint of blue or green completely. That's the gall bladder, and it has the most bitter flavor you'll ever have. One drop of its bile can ruin a whole pint of livers.
pro (aka home cook) tip: brown some onions in the fat before inserting livers, add some black pepper as seasoning. Next day you'll have the best fat spread on your bread for breakfast or hangover. (you have to salt separately)
Using the main ingredient of this recipe as an example, what are the general differences imparted to the final flavour and presentation between ingredients that are sautéed and those that are stirred with fats in high Western cuisine?
0:13.900 INGREDIENTS 250g (8.8 oz) Chicken Livers Ice Water 30ml (1 oz) Cognac Fresh Ground Black Pepper 15g (0.5 oz) Duck Fat or bacon fat, or olive oil as a last resort
0:13.900 My early experiences with chicken liver were Rumaki – a favorite of Tiki restaurants in which chicken liver was wrapped in bacon, but it was more like a strategy to disguise the unpleasant taste of the liver. It wasn't until Albert, the Saucier in my first French restaurant (see page 57 of my book "40 Years in One Night") that I discovered just how delicious chicken liver could actually be. We would receive
0:25.000 Divide the weight of the liver by 10 for the amount of cognac, and then add just a bit more. Thus, 250g / 10 = 25ml + a bit = 30ml (1 oz) cognac.
1:50.111 It is also important to get the freshest livers you can for the optimum taste. Liver deteriorates very quickly because it is filled with very active enzymes that will digest anything, including the liver itself, and the digestion waste products don't taste very nice. The fresher, the better!
2:20.132 A cast iron pan is at least as good, if not BETTER. I used this one because the white surface provides better contrast for the video.
3:16.176 In a restaurant they would be fried very quickly in a SCORCHING hot pan just to brown the outer surface before plating up. What you have at this point are STABILIZED chicken livers – the enzymes have been rendered inactive so they can be store in a refrigerator safely for up to two days and finished off at a moment's notice.
5:09.300 CLICK HERE TO SEE THE VIDEO TOUR OF THIS BOOK
5:23.000 IMPORTANT: I am not cooking these quite enough to be eaten directly – these are for use as a component in another recipe coming soon. If you are going to eat them directly, then cook them a bit darker.
5:39.000 CLICK HERE for more information about this book and how to get it.
5:39.001 whole chickens from delivery that still had the livers, hearts and gizzards. Since the livers were not needed for anything on the menu, the cooks were free to use them as staff food. When fresh and properly prepared, they're completely different from what you've probably ever tasted. This is the classic method from 19th Century France, but nearly forgotten these days.
Really appreciate your chicken liver recipe. Many videos on YouTube have tons of salt or spices that changes the subject so much that it's not really chicken liver to me anymore. All the best from the tiny islands of Palau!
Chicken livers are delicious. I usually cook them with mushrooms, tomato and white wine and a bit of oregano. I also like them with potatoes or capsicum like a casserole. However, you can serve them with mashed potatoes, or steamed rice or pasta. Very tasty economical dish. And very healthy. Lots of iron in liver.
Tried it and the livers turned out better than any I have ever cooked, granted that my cooking is usually pretty bad, but still, nice simple recipe. Good stuff ,thanks for the video!
You had me by having a chicken liver recipe, got me thrilled by adding Cognac, and then made my day by using Duck Fat. There is 1.5 lb Duck Fat in my fridge. My mother always did a dual-cook of chicken livers. I cook with Duck Fat because I can share things I cook with my cat.
When I eat chicken liver it's so bitter. I feel like I'm gonna barf at any second. The type of chicken liver that I eat is that they put it in the stew and that's it, is that a proper way?. Is cooking it like this will create a different taste of how I used to eat? .
Would this be a good method to prepare liver for pate? I really love Jewish style chopped liver, but every time I make it, it has that slightly bitter taste that isn't so great.
admin
When cleaning the livers, be sure to remove any hint of blue or green completely. That's the gall bladder, and it has the most bitter flavor you'll ever have. One drop of its bile can ruin a whole pint of livers.
pro (aka home cook) tip: brown some onions in the fat before inserting livers, add some black pepper as seasoning.
Next day you'll have the best fat spread on your bread for breakfast or hangover. (you have to salt separately)
The entire point of my researching this is to AVOID FRYING MESS.
I love chicken liver!
Using the main ingredient of this recipe as an example, what are the general differences imparted to the final flavour and presentation between ingredients that are sautéed and those that are stirred with fats in high Western cuisine?
ANNOTATIONS
0:13.900
INGREDIENTS
250g (8.8 oz) Chicken Livers
Ice Water
30ml (1 oz) Cognac
Fresh Ground Black Pepper
15g (0.5 oz) Duck Fat
or bacon fat, or olive oil as a last resort
0:13.900
My early experiences with chicken liver were Rumaki – a favorite of Tiki restaurants in which chicken liver was wrapped in bacon, but it was more like a strategy to disguise the unpleasant taste of the liver. It wasn't until Albert, the Saucier in my first French restaurant (see page 57 of my book "40 Years in One Night") that I discovered just how delicious chicken liver could actually be. We would receive
0:13.900
Thanks for watching !
0:25.000
Divide the weight of the liver by 10 for the amount of cognac, and then add just a bit more. Thus, 250g / 10 = 25ml + a bit = 30ml (1 oz) cognac.
1:35.300
300°F = 150°C MINIMUM
1:50.111
It is also important to get the freshest livers you can for the optimum taste. Liver deteriorates very quickly because it is filled with very active enzymes that will digest anything, including the liver itself, and the digestion waste products don't taste very nice. The fresher, the better!
2:20.132
A cast iron pan is at least as good, if not BETTER. I used this one because the white surface provides better contrast for the video.
3:16.176
In a restaurant they would be fried very quickly in a SCORCHING hot pan just to brown the outer surface before plating up.
What you have at this point are STABILIZED chicken livers – the enzymes have been rendered inactive so they can be store in a refrigerator safely for up to two days and finished off at a moment's notice.
4:09.680
5:09.300
CLICK HERE TO SEE THE VIDEO TOUR OF THIS BOOK
5:23.000
IMPORTANT: I am not cooking these quite enough to be eaten directly – these are for use as a component in another recipe coming soon. If you are going to eat them directly, then cook them a bit darker.
5:39.000
CLICK HERE for more information about this book and how to get it.
5:39.001
whole chickens from delivery that still had the livers, hearts and gizzards. Since the livers were not needed for anything on the menu, the cooks were free to use them as staff food. When fresh and properly prepared, they're completely different from what you've probably ever tasted. This is the classic method from 19th Century France, but nearly forgotten these days.
Really appreciate your chicken liver recipe. Many videos on YouTube have tons of salt or spices that changes the subject so much that it's not really chicken liver to me anymore. All the best from the tiny islands of Palau!
why did you stop uploading bro?
The discarded pieces not good?
No cognac. Can I use cooking wine?
Chicken livers are delicious. I usually cook them with mushrooms, tomato and white wine and a bit of oregano. I also like them with potatoes or capsicum like a casserole.
However, you can serve them with mashed potatoes, or steamed rice or pasta. Very tasty economical dish. And very healthy. Lots of iron in liver.
Poor man's foie gras lol tasty
Tried it and the livers turned out better than any I have ever cooked, granted that my cooking is usually pretty bad, but still, nice simple recipe. Good stuff ,thanks for the video!
He's not messing around at 4:10. Don't eat them at this stage. I ended up nearly in the hospital with campylobacteriosis. Which you don't want ever.
You had me by having a chicken liver recipe, got me thrilled by adding Cognac, and then made my day by using Duck Fat. There is 1.5 lb Duck Fat in my fridge. My mother always did a dual-cook of chicken livers. I cook with Duck Fat because I can share things I cook with my cat.
When I eat chicken liver it's so bitter. I feel like I'm gonna barf at any second. The type of chicken liver that I eat is that they put it in the stew and that's it, is that a proper way?. Is cooking it like this will create a different taste of how I used to eat? .
Do you have an alternative to the cognac? Any kind of alcohol, even though it's cooked, is a migraine trigger for me.
which cognac do you recommend?
when i buy my liver i buy them really fresh how do you remove all the blood off of it?
Chicken livers have a certain unique taste and texture that takes some getting used to, but they're delicious once you do.
Would this be a good method to prepare liver for pate? I really love Jewish style chopped liver, but every time I make it, it has that slightly bitter taste that isn't so great.
How refreshing to see chicken livers that don't have 3 or 4 coats of breading, and have not had the hell fried out of them!
Best chicken liver is with chopped onion and carrot.
I've been feeding them to my cat! Really cheap and he loves them. I am actually a big fan of pate and liverwurst.
Interesting. I love fried livers as well as livers in chicken bog / perlow.