chicken innards

[Guest guest]

I recently aquired some non-organic, minimally processed whole chickens that

come with the neck and all of the innards stuffed into the cavity. This is

typically what I use to make stock- I currently can't afford organic meats. I

assume the neck can be placed into the stock, but what should I do with the

other organs? I have a 15 month old that I could cook the liver for, but I'm

hesitant. And of course we're talking about a small volume of organs. Any

ideas? I considered running it through the food processor and feeding it to my

cats mixed in with their wet food, but I would like some ideas for us humans as

well. :-) This would be my first forray into organ meats, so I'm at a loss.

Thanks,

KerryAnn

owner, NT-kids, native-nursing, NTOAMC and WAPHG

http://cookingnt.blogspot.com - 21 recipes added 3/10

[Guest guest]

>

> I recently aquired some non-organic, minimally processed whole

chickens that come with the neck and all of the innards stuffed into

the cavity. This is typically what I use to make stock- I currently

can't afford organic meats. I assume the neck can be placed into the

stock, but what should I do with the other organs? I have a 15 month

old that I could cook the liver for, but I'm hesitant. And of course

we're talking about a small volume of organs. Any ideas? I

considered running it through the food processor and feeding it to my

cats mixed in with their wet food, but I would like some ideas for us

humans as well. :-) This would be my first forray into organ meats,

so I'm at a loss.

KerryAnn,

I put the neck, heart and gizzards into the stock. I eat them myself

when the stock is finished. I prefer the heart and gizzards to the

regular muscle meat. Cooking the livers in the stock will make the

stock cloudy. Better to lightly saute and eat imo. Forget the cats!

You didn't mention how much/many liver(s) you've aquired. Might be

enought to make a lil' liver mousse?

Here's a previous NN post--perhaps you can reduce proportionately:

" Here's my favorite recipe from that book. It's called pâté but it's

really a mousse.

I don't know if chicken liver is on the " approved " list (please don't

spank me if it isn't), but this is absolutely the only way I can eat

any liver, and it's a great crowd-sized recipe for guests.

Enjoy! Renée ;-)

Note: You might consider substituting Cognac, a less-expensive

cousin, for Armagnac and, based on my experience, you should

definitely consider reducing the amount...taste as you add.

Tony's Pâté

From " Tony's, the Cookbook " (Actually by Fuermann and Tony Vallone)

4 lbs chicken livers

1 lb softened butter

1 1/2 lbs chopped onion

1 tbsp salt

3 cloves garlic, minced

2 tsp crushed dried or fresh rosemary

2 tsp dried thyme

1 1/2 tsp dried marjoram

1 tsp freshly ground pepper

2 cups Armagnac (see note above)

In a large skillet, melt half the butter, then add onions and sauté 10

minutes, or until onions are translucent. Stir in livers and sauté

until they are light brown on the outside and pink on the inside. Add

salt, garlic, rosemary, thyme, marjoram and pepper and continue to

cook 3-5 minutes. Stir in Armagnac and remove from heat. Let cool,

stirring often. Blend in food processor until very smooth. Place in

a large bowl over ice and ship constantly, until mixture thickens

slightly and becomes cloudy.

Add remaining softened butter a little at a time, shipping constantly.

Mixture will become thick and creamy. Fill a pâté crock or suitable

bowl. Cover well and refrigerate at least 1, preferably 2, days

before serving. "

B.

[Guest guest]

KerryAnn,

One of my kids' first foods were steamed chicken livers. They loved

them until they were maybe 5. I steamed and cut them up and put

them on the highchair tray. This was at the same age that they were

eating peas one at a time - so a year or so? That finger pinch age.

Yes they are not as nutritious as organic, but meat chickens are

only allive for about 6-8 weeks anyway, so exposure to bad stuff is

minimal. On the other hand, we do know that they were fed grain,

but birds are evolved for grain and can digest it. Even organic

birds eat grain.

Connie

>

> I recently aquired some non-organic, minimally processed whole

chickens that come with the neck and all of the innards stuffed into

the cavity. This is typically what I use to make stock- I currently

can't afford organic meats. I assume the neck can be placed into

the stock, but what should I do with the other organs? I have a 15

month old that I could cook the liver for, but I'm hesitant. And of

course we're talking about a small volume of organs. Any ideas? I

considered running it through the food processor and feeding it to

my cats mixed in with their wet food, but I would like some ideas

for us humans as well. :-) This would be my first forray into

organ meats, so I'm at a loss.

>

> Thanks,

> KerryAnn

> owner, NT-kids, native-nursing, NTOAMC and WAPHG

> http://cookingnt.blogspot.com - 21 recipes added 3/10

>

>