this post was submitted on 13 Sep 2023
266 points (98.5% liked)
Asklemmy
43944 readers
597 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
They do. Mostly because it's offal and offal is supposed to be yucky.
/me rolls eyesFor me this is actually great because it means that chicken liver is really cheap, so if I want to treat myself I just toast some bread and prepare garlicky livers. Cheaper than all my other comfort food types (Emmenthaler, chocolate, uszka [mushrooms are expensive here]).
Or we just don't like the taste. I'm not picky about what part of the animal I eat (except chitlin's... the smell put me off those forever). I'll eat gizzards all day. Chicken liver tastes like dirt to me.
I don't criticise cases like you*, but usually people saying "I don't like the taste" are far less than the ones picking on it for being offal. At least from my experience.
*or my mum - she's no fan of chicken liver, but give her chicken gizzards or beef liver and she'll happily devour it
My favorite is fried liver, and it's easy to prepare. Just coat them with flour, then whisked eggs, then breadcrumbs and finally fry in hot oil. Don't salt them before frying as they'll turn bitter.
In my region we also prepare them with onions and chicken blood. I know how it sounds but it tastes amazing.
I might actually give this a try, I used to eat another chicken blood dish. (Perks of having rural relatives!)
Reverse image search for your pic found this site. Is the recipe there good?
Glad you found it interesting, when my grandma used to butcher (I think that's the right english word for it) chicken she always made it from fresh blood and liver, it tasted amazing. When it was a rooster she also added the testicles.
The recipe seems legit, google translate only makes one mistake. You should pour the blood into boiling water with a pinch of salt, not a pinch of blood into hot water. Otherwise that's how I'd prepare.
I'll take a look into what you linked also.