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I have a question about chicken livers. I purchased 2 tubs of livers and one tub had green sacks attached to the livers. I of course cut this off and now I am wondering if these livers are still good. I am making chopped liver for an appetizer for Easter. Below is my recipe if anyone wants it.
I would love to know if the livers are still good
I found your question interesting. A web search found the following:
Shaun Hill (chef at the
Walnut Tree Inn) says, "The best chicken livers are pale in colour and
unfrozen. Occasionally the gall bladder - the green sac attached to the liver -
will be left in. If so, it will have to be carefully cut away along with any
pieces of liver that have green patches from it."
Found this answer from Jacques Peppin:
Be sure that the livers are free of sinews and of any part that is green,
which indicates that some of the bitter bile has been in contact with the
liver. Pale yellow livers tend to have a mellow, rich taste and are preferable
to deep red ones.
Good information Don_OH-thanks. Linda the recipe sounds really good-Happy Easter to you and your family.
Thank you for the information
Linda ???? Thanksgiving?? I am trying to get through Easter Then I have a engagement party to work on. Life is crazy here!!!
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