Re: Chicken liver and heart

January 14, 2005

Hearts and liver have very different textures. I would use them

separately. I don't have any experience with heart (yet! I feed them

to my cats, though...) but I like to make a liver mousse:

Saute 1 c. of shallots or onions in 1/4 c. of butter until

translucent. Add 1 lb. chicken livers and cook until done (don't

overcook--5-8 minutes). Put the livers and onions into a food

processor along with 2 T. dijon mustard, 3-4 T. cognac, salt and

pepper to taste and blend until smooth. Then, add an additional 1 1/4

cups of butter in 1/4 c. increments. Pulse the processor after every

butter addition. Pour or spread into a serving dish and chill until

firm (2 hours at least). Makes 3 c. of mousse. Serve with GF toast

points or cucumber rounds. Real French baguette would be good

too...

January 16, 2005

Sherri-

>Is the one in NT good or is there

>another one you would suggest? Can you use hearts in pate?

Unlike ruminant hearts, chicken hearts do have a slightly liver-like

texture, but why don't you try simmering them in water (or stock, I guess)

for a few minutes and then eating them with salt? Good chicken hearts are

incredibly delicious that way.

-

January 16, 2005

Thanks , I will give it a try.

Sherri

Unlike ruminant hearts, chicken hearts do have a slightly liver-like

texture, but why don't you try simmering them in water (or stock, I guess)

for a few minutes and then eating them with salt? Good chicken hearts are

incredibly delicious that way.

-

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