A one ounce serving of chicken livers ( yuck ) contains 18% iron. A one ounce serving contains 158 grams of cholesterol. I doubt anyone would eat one ounce of them. A three ounce serving would be almost 500 mg of cholesterol ( way more than the daily allowance ) and 54 % iron. How is your cholesterol, if its high stay away from them and all organs.
Although, I never ate the nasty little things, lol I did cook them for a ex boyfriend. I boiled them for several hours in chicken broth then made a gravy and served over biscuits.
Tippy, I agree.......YUCK.
winner, they don't sound too healthy.
my dogs love them, raw not cooked
NO! All organ meats are bad guy unless you like to fresh water cat fish-come on, they are guts-loaded with toxins-the bodys sponge to soak up all the bad stuff before removing it out of our system. I don't eat cat fish either anymore-pesticides, heavy metals, urban run-off, benzene, just to name a few. Tuna 4 oz a month because of Mercury. I have a yard full of chickens. They eat anything and everything and unless you are buying range chicken or home grown they feed them animal by products-even ground up dead chickens-feathers and all. And for all you fish lovers if it comes from China don't buy it. They preserve their fish in Carbon Monoxide before they freeze it to retain color and firmness! Right now the rage in Texas are these cryo-vac Tilapia fillets
from China-read the label folks! Preserved in Carbon Monoxide-the stuff that comes out of the exhaust of your car.
I'm beginning to fear all food! I hope at least the brown gravy and onions are safe.
Question?? What about gravy with the fat skimmed off? Probably wishful thinking on my part. I do make gravy and love it but put ice cubes in to harden the fat and take it out.
Great idea, I'll try that!
Even if it is not healthier it tastes better and doesn't give me heartburn. I do the ice cubes before I thicken.
Chicken liver pate is the best! I am disturbed by the discussion because it makes so much sense. Chicken fed garbage is filtering it through the liver; might not be good and really hard to determine what even a free range chicken eats.
Anybody think we should give up hot dogs and baloney? God I love that awful stuff!
YUCK to all chicken livers, my dad LOVES them and I remember every time it was his birthday my brother would throw up when he saw them as mom was cooking them. Don't blame him. I'm a VERY picky eater - but I do looooove good gravy mmmmm mmmm mmmmmmm!
I don't eat processsed foods like hot dogs and bologna or sausages and stuff gave them up when I was old enough to understand what was really in them.
I absolutely adore liver; and especially chicken liver! I make a chicken liver casserole with liver, bacon, green onions and mushrooms that’s unbelievably good; served over noodles or rice, I could eat pounds of it at a time. I ate it pre, during and post treatment… no problems here, and I’m still alive.
Chicken livers smell so good - its really false advertising. So unfair, smells like something yummy but then when I taste them there's that iron taste. I could probably get used to that but the mealy texture just puts me off.
Bill, your casserole sounds delicious if we could just deal with that texture thing.
Pate fixes the gross texture. Process cooked livers with some onion and cream. Yummy!
I might be geographically off a bit here. But don't you live in the vicinity where the Donner party had their adventure? If so, the locals have already proven that they'll eat just about anything.
No Fava beans and a glass of Chianti with that liver dish Bill?
Ok Fl guy-there you go making me laugh again as always-thank you!
Boy, the casserole is so good, it overshadows any texture issues. I use a crock-pot, and it is *so* good. I can literally eat the whole thing in one or two sittings; I’m sure it has thousands of calories and zillions of grams of cholesterol, but what the hell! I only have it once or twice a year, thank goodness :o).
Oh, man! You’re up on the local history! Yeah, the Donner party held their last stand on the summit of what is now Interstate 80 as it passes over the Sierra Nevada’s; about forty miles east of here. They taught me everything I know about organ meat and fine dining :o). Tomorrow’s lecture will be on gizzards ‘n necks soup; stay tuned for more :o)!
LOL, yeah; the casserole isn’t the same without a splash of Two Buck Chuck to sauté the livers in! Fava beans sound like a really good accompaniment, by the way… I’ll have to try that soon.
Hello Bill-, actually your recipe does sound awfully good-no pun intended. I'm going to the refrigerator and see what I can find right now! Franke
well that was nice ! thank you to everyone . bill ,you are too ! funny. your recipe does sound good . mabey Ill wait . lol I did add shitake mushrooms to mine & also enjoy w biscuts . bon apetit I love you guys ! bob
I want the recipe. My crock pot is empty. It *needs* liver...
Chicken Liver Casserole
• 1/2 cup all-purpose flour for coating
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken livers, trimmed and cut into bite sized pieces
• 3 slices bacon
• 3 green onions, chopped
• 1 cup chicken stock
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/4 cup dry white wine
• In a medium bowl, mix together the flour, salt and pepper. Place chicken livers into the seasoned flour, and toss to coat.
• Place bacon in a large skillet over medium-high heat. Fry until browned and crisp. Remove to paper towels to drain. Shake off excess flour from the livers, and fry in the bacon grease along with the green onions until lightly browned on the outside. Pour the chicken stock into the skillet, and stir to scrape up any bits of goodness from the bottom.
• Transfer the mixture to a slow cooker, and crumble in the bacon. Stir in the golden mushroom soup, mushrooms and white wine. Cover, and cook on Low for 4 to 6 hours. Thicken the gravy with flour if desired before serving.
I love me some Fried Chicken Livers. My Grandmother turned me on to Fried Squirrel Heads when I was a kid but my wife refuses to cook them.