How Do You Cook Chicken Liver That Doesn Taste Like Poison?
Liver is nasty. I hate liver with an undying passion, but liver is very high in iron. Unfortunately, I have anemia and pills alone just don’t cut it. I have tried all different livers, beef is the worst. Calf liver is slightly better. After experimenting with many different livers and recipes, I found one that isn’t disgusting. This recipe is actually pretty good, I enjoy eating it. Make sure you take some vitamin C, or drink some OJ so you absorb the iron better. Step 1 Rinse the chicken livers. I get mine in this tub of blood, it’s pretty foul. You need to drain it, rinse them under cold water, and dry with paper towels. They’re pretty delicate and can rip easily so handle them with care. Step 2 Prepare the flour to coat your livers. In a large bowl combine the flour, salt and pepper to taste, and bread crumbs. Dredge your livers in the flour and gently tap each side to make sure they are coated all over. The liver is slimy so it doesn’t need egg or anything to hold the flour. Do not
