How refreshing to see chicken livers that don't have 3 or 4 coats of breading, and have not had the hell fried out of them!

@CookinginRussia

7 жыл бұрын

LOL ... I know what you mean.

@darlingsapphire1

2 жыл бұрын

AND A LOT OF SPICES.....I LIKE PLAIN COOKED LIVER SO I CAN TASTE THEM.

I am just glad that they have not climbed in popularity ;). Chicken livers are one of the cheapest proteins you can buy and when prepared properly they are melt in your mouth delicious! Did I mention that they also have all 9 essential amino acids, and a ton of vitamins? The only downside is that they are high in cholesterol...

@TheAgeofWarriors

5 жыл бұрын

Nothing wrong with cholesterol - kzread.info/dash/bejne/hoelqsqyY6-re9I.html

@vincentkennedymcmahon8380

5 жыл бұрын

Hdl is good for you

@rickh1634

5 жыл бұрын

Vincent Kennedy MCmahon So is LDL

@garybaker466

5 жыл бұрын

If you're a man this is good as most testosterone is cholesterol.

@UVJ_Scott

4 жыл бұрын

Great source of vitamin K2 which has been shown to reduce soft plaque.

When cleaning the livers, be sure to remove any hint of blue or green completely. That's the gall bladder, and it has the most bitter flavor you'll ever have. One drop of its bile can ruin a whole pint of livers.

Chicken livers are delicious. I usually cook them with mushrooms, tomato and white wine and a bit of oregano. I also like them with potatoes or capsicum like a casserole. However, you can serve them with mashed potatoes, or steamed rice or pasta. Very tasty economical dish. And very healthy. Lots of iron in liver.

@AceofDlamonds

3 жыл бұрын

Mashed potatoes good idea 👍

Really appreciate your chicken liver recipe. Many videos on KZread have tons of salt or spices that changes the subject so much that it's not really chicken liver to me anymore. All the best from the tiny islands of Palau!

@CookinginRussia

5 жыл бұрын

Very cool! I have not been to that specific island, but maybe someday! Is the food like Philippino cuisine or Malaysian, or something else?

@Nanogrip

5 жыл бұрын

@@CookinginRussia food here is more like something you'd find in Hawaii. Root starches and it's leaves, roast or boiled meats such as pork, fish, chicken, crabs, and other sea creatures. Not a whole lot of ingredients other than salt, soy sauce, lemon, and small chillies. We just got fiber optics internet a short while back so we'll see more KZread videos about Palau. Really is a nice place, just a bit expensive but well worth visiting. Hope you get a chance soon!

The best livers i got,when i cooked them in a dry-cooker fry pan.Super good.

ANNOTATIONS 0:13.900 INGREDIENTS 250g (8.8 oz) Chicken Livers Ice Water 30ml (1 oz) Cognac Fresh Ground Black Pepper 15g (0.5 oz) Duck Fat or bacon fat, or olive oil as a last resort 0:13.900 My early experiences with chicken liver were Rumaki - a favorite of Tiki restaurants in which chicken liver was wrapped in bacon, but it was more like a strategy to disguise the unpleasant taste of the liver. It wasn't until Albert, the Saucier in my first French restaurant (see page 57 of my book "40 Years in One Night") that I discovered just how delicious chicken liver could actually be. We would receive 0:13.900 Thanks for watching ! 0:25.000 Divide the weight of the liver by 10 for the amount of cognac, and then add just a bit more. Thus, 250g / 10 = 25ml + a bit = 30ml (1 oz) cognac. 1:35.300 300°F = 150°C MINIMUM 1:50.111 It is also important to get the freshest livers you can for the optimum taste. Liver deteriorates very quickly because it is filled with very active enzymes that will digest anything, including the liver itself, and the digestion waste products don't taste very nice. The fresher, the better! 2:20.132 A cast iron pan is at least as good, if not BETTER. I used this one because the white surface provides better contrast for the video. 3:16.176 In a restaurant they would be fried very quickly in a SCORCHING hot pan just to brown the outer surface before plating up. What you have at this point are STABILIZED chicken livers - the enzymes have been rendered inactive so they can be store in a refrigerator safely for up to two days and finished off at a moment's notice. 4:09.680 5:09.300 CLICK HERE TO SEE THE VIDEO TOUR OF THIS BOOK 5:23.000 IMPORTANT: I am not cooking these quite enough to be eaten directly - these are for use as a component in another recipe coming soon. If you are going to eat them directly, then cook them a bit darker. 5:39.000 CLICK HERE for more information about this book and how to get it. 5:39.001 whole chickens from delivery that still had the livers, hearts and gizzards. Since the livers were not needed for anything on the menu, the cooks were free to use them as staff food. When fresh and properly prepared, they're completely different from what you've probably ever tasted. This is the classic method from 19th Century France, but nearly forgotten these days.

@Hangerfly

4 жыл бұрын

Thank's man. You are the best!

@geoffreygavurnik3072

3 жыл бұрын

Butter or ghee are also good to cook chicken livers in. The best rumaki also has water chestnuts in it. Presoak the livers and water chestnuts in teriyaki sauce. Wrap a half strip of bacon around a water chestnut and a liver lobe, and secure with a toothpick. Place all in a glass 9 x 13 pan, cover with brown sugar. Bake at 350 degrees for 30 minutes. Serve as horderve, or over rice as an entree.

Made this yesterday. Made it plenty of times before but yesterday I had the inspiration to add balsamic vinegar and green onions. Worked very well together.

I am a big fan of Chicken Livers, so is the Wife so that is a good thing. I use them many way's, this is a great method with the Cognac and Duck Fat.

So few hits on this video.Chumps! I love chicken livers and here in Spain they are cheap and always very fresh (because they are a popular item for home cooks). Some great pointers here. ¡Gracias!

You had me by having a chicken liver recipe, got me thrilled by adding Cognac, and then made my day by using Duck Fat. There is 1.5 lb Duck Fat in my fridge. My mother always did a dual-cook of chicken livers. I cook with Duck Fat because I can share things I cook with my cat.

@klinzons

6 жыл бұрын

J. B. Lucky cat

@trailguy

6 ай бұрын

I have a friend who is an award winning chef. Once I asked her what her favorite food is and she didn’t hesitate: “duck fat.” I wonder if that means she eats it straight. Lol.

French Coney-Yack. Love it!

@zitherzon2121

2 жыл бұрын

Korbel Brandy. 30 mils for the chicken and the rest for me!

ive always soaked them in salt water and/or milk. Same with beef liver. Then bread them fry them in bacon grease. I love them. Ive always thought anything you can eat for dinner and use as fishing bait was a great deal. I love all kinds of guts from animals including brain. The only thing i have not eaten is kidneys. Ive been called all kinds of names for what I eat, including a Neanderthal

@gimmelmom

3 жыл бұрын

I think that's one reason people nowadays have so many health issues. They don't eat those parts that supply collagen and other good things for your body.

Tried it and the livers turned out better than any I have ever cooked, granted that my cooking is usually pretty bad, but still, nice simple recipe. Good stuff ,thanks for the video!

@CookinginRussia

6 жыл бұрын

Thank you for leaving feedback. I appreciate it!

@shy25

5 жыл бұрын

Hey bro how long did you cook them for? i'm scared if i undercook them and eat them pink thinking they are ready like the ones in this video

Dear Chef, I’ve followed you for years, back when you were cooking in Russia. I’ve tried to locate your recipe for your version of McDonald’s chicken McNuggets, by cannot locate it? I really wish I had your older video. I’m sorry, this doesn’t have anything to do with chicken livers, but I’m going to try your recipe here. Thank you, Chef. -Cooking in Lancaster, Pennsylvania

Thank you for this!

Interesting. I love fried livers as well as livers in chicken bog / perlow.

i have never tried it i think ...or maybe so in some sort of pate ...now i need to try this recipe out to since all the recipes i have tried from your colection have been super ...thanks for sharing

@CookinginRussia

9 жыл бұрын

***** Thank you. Be sure to leave a note back here after you get a chance to try this out!

My mouth is watering....yuuuum....

really loving this, finally know how to cook chicken livers now. i used to always season them with heavy spices and cumin and kind of approach it in a BBQ strategy, but the classical french way looks way better than the BBQ chicken livers. also what do the french do with pork livers?

I love chicken liver!

I love Chicken Livers! Actually, as a kid, I preferred them over hamburgers, etc. (any liver dish is actually one of my weaknesses!) This is a must try for me. I love chopped liver too. I'm guessing this will work for that? Thanks, Chef!

@CookinginRussia

9 жыл бұрын

DannoCrutch You could do that. I also like using these on bruschetta.

@racer774

8 жыл бұрын

+CookinginRussia Mmm, using them on bruschetta. Another great idea, Chef!

@geoffreygavurnik3072

3 жыл бұрын

Just add some sauteed onions and cream cheese. Process in a food processor, then refrigerate.

Thank you

yummm though!!!!!

does the flavor of the livers become a lot more livery after awhile in the fridge? because i made this recipe (granted i was using olive oil) and the livers had a very livery flavor especially after sitting in the fridge and i reheated them when tossing with the pasta for the puttanesca. now i have bacon fat so im willing to give this another go...

@CookinginRussia

8 жыл бұрын

+Giancarlo Gatti Freshness is king. They may have been old when you first got them. The color is an indication. Pink means fresh. Brown means old.

@gcgnatorcats6888

8 жыл бұрын

+CookinginRussia lol they were from a super market after all...i think butchers might be best bet

I just done this recipe and really enjoyed it thank you , mine was a little pink in the middle , is that all ok???

@CookinginRussia

2 жыл бұрын

Absolutely. That's how it should be.

@markfasey9201

2 жыл бұрын

@@CookinginRussia thank you very much have a great day

@zitherzon2121

2 жыл бұрын

Pink in the middle is usually good.

Make them for dinner your way (oo, didnt have duck fat), they were swesome. TY.

@CookinginRussia

8 жыл бұрын

+Alexa M Heying Thank you for leaving feedback. I appreciate it!

Ice in the 19th century? ;) Love your work as alwas!

@CookinginRussia

9 жыл бұрын

axlludwig Sure there was ice! It was delivered by truck, harvested from natural sources. The original "refrigerator" was simply a waterproofed cabinet that held a giant block of ice that had to be replaced daily. Plus, there is snow right outside the door for many months in the year. A few years ago the walk-in refrigerator broke down, and we carried all of the contents up to the roof for the 10 days that it took to get the repair done. Nothing spoiled because the temperature was about the same as the refrigerator. Thankfully it happened in winter, of course.

@DannoCrutch

9 жыл бұрын

CookinginRussia We had one of those Ice Block fridges in our summer home, out on long island. And, we are Barese, the famous (in NY) Ice Men from Bari. Pops always had an Ice Grapple in his car.

@geoffreygavurnik3072

3 жыл бұрын

There was ice in Rome BC!

@axlludwig

3 жыл бұрын

@@geoffreygavurnik3072 sorry, my lack of knowledge! :)

Question: would a combination of Irish whisky and either a splash of apple cider vinegar or apple verjus work as a sub for cognac?

@CookinginRussia

9 жыл бұрын

LampreyFilms No - not at all. Sorry.

@LampreyFilms

9 жыл бұрын

+cookinginrussia No apologies necessary! Is it the addition of an acidulant that makes it a deal breaker or the use of Irish whisky period?

@CookinginRussia

9 жыл бұрын

LampreyFilms That combination is strange, to be sure - but cognac has a subtle effect that compliments the liver without being in your face at the end. You would definitely taste the whiskey.

Thank you Chef. I can't afford Cognac, never mind using it a marinade, BUT I have created an excellent recipe for livers which uses beer and it is truly delicious. I'm imagining therefore that Brandy or Sherry would do the job just as well, as they both work for pate... oder? Chicken livers are hard to find in these parts. The Brits seem to be a bit squeamish with stuff like that and so -although it's available -it's normally hidden out of sight. As you know, it's a case of out of sight, out of mind, being the reason I haven't had a decent chicken liver dish in years. You have inspired me to go back to some of my favourite dishes that I created when I knew very little about cooking. I realise now that they were actually very good. I'll be trying your recipe within the next few days. Thanks again!

@CookinginRussia

9 жыл бұрын

seanonel Brandy is fine, but sherry is completely different. Beer is another whole thing altogether. You should be able to acquire chicken livers from any butcher, because (after all) they have to do something with them, right? :)

@seanonel

9 жыл бұрын

CookinginRussia problem is that every time I get into a butcher, I end up being distracted by steaks and chops, and I completely forget about chicken livers. Truth is, I'm kinda stuck at home (long story) and the only place I ever really get to which might sell chicken livers is a supermarket. Out here in rural Norfolk, one needs a car to see something as exotic as a butchery! Thanks for commenting Chef, I'll make a concerted effort to try and acquire some this week!

@CookinginRussia

9 жыл бұрын

seanonel That's great. Growth is the most important part of cooking, and the most exciting part is discovering new things.

@racer774

8 жыл бұрын

+seanonel Next time you go to a supermarket, peek your head inside the door(s) near the meat counter if you don't see an attendant and ask to speak with the meat market manager. Like chef said, if they sell chickens, they must have chicken livers at some point. Of course fresh would be what you really wanted but if you are unable to obtain them on that date, perhaps the supermarket butcher would save or freeze some so you could get them on your next visit in the very near future.

@CookinginRussia

8 жыл бұрын

Racer Yes - except for the part about frozen. You don't want chicken livers that have been frozen by the butcher. I explain this in the first chapter of Volume 2 of my cookbook which will be out in a few more days.

I can't find any coney-ack is that a Finnish thing? Not for nothin' Chef but I think the fat to saute chicken livers is schmaltz! Love your work babe.

Would this be a good method to prepare liver for pate? I really love Jewish style chopped liver, but every time I make it, it has that slightly bitter taste that isn't so great.

@CookinginRussia

7 жыл бұрын

There is some common ground, but this isn't a pate recipe, of course. I have been asked to produce a pate recipe video, and I will get to it at some point in the near future.

@geoffreygavurnik3072

3 жыл бұрын

Try starting with this recipe and add sauteed onions and cream cheese in a food processor. Then refrigerate over night.

For some reason whenever i put oil in my pan and swirl it around it covers the entire surface but then most of the oil pools in this certain area of the pan no matter how hard i try to spread it evenly over the entire pan, is this normal? Also what was your heat on in your scale on the stove? I heated my pan on a really high heat like 8 which seemed like a good number because you said 300 degrees (now im thinking you mean farenheit, which im not used to lol), and the livers all burned.

@CookinginRussia

8 жыл бұрын

Giancarlo Gatti If the oil is pooling, then the problem is most likely that your stove is not sitting flat (a very common problem), so try adjusting it, or using a shim. Yes - 300°F = 150°C, and you should do them in batches anyway - not all at once. Sorry. I wish I could have been there.

@gcgnatorcats6888

8 жыл бұрын

CookinginRussia yeah that sounds really plausible. obviously the dorm doesnt have the best stoves, they always make the undersides of my pans/pots brown/black, cant wait to move out of here in a month!

@racer774

8 жыл бұрын

+Giancarlo Gatti If the stove you are using has Low, 2, 4, 6, 8, High, try it by preheating your pan and oil somewhere around the Medium setting (5 or 6) and adjust it accordingly. Using a steady 8 setting while frying on most stoves will burn just about any food unless you have a deep well pan with several inches of oil in it. (Deep frying) PS. Best of luck with your university studies! That is almost as important as eating for most of us. Ciao.

@cchandler2656

7 жыл бұрын

If the oil is pooling in one area check the bottom of the pan...it could be warped. if it flows south, like mine does, we need to get out our range manuals and see how to make the front legs taller. I keep forgetting to do that lol

@geoffreygavurnik3072

3 жыл бұрын

It's quite likely the inside of your pan is warped. Try a new pan.

Hello Chef, which non alcoholic drink/spice/ can i use instead of cognac?

@CookinginRussia

9 жыл бұрын

***** There is no decent substitute. You wouldn't use grape juice instead of wine, would you? Same thing. If you are worried about the alcohol in the final product, I assure you that there is far more alcohol in a piece of ripe fruit than there is in this. That's one of the things that people never stop to consider - ripe fruit contains alcohol., and I don't know of anyone who avoids ripe fruit because they don't want to consume alcohol - but it is the exact same ethanol molecule. If the cost is the issue, then go for a low cost brandy.

@dejavu4040

9 жыл бұрын

It's not about the alcohol. It's about living in dubai and needing an alcohol permit. But thanks for the fine explanation about alcohol that was cool.

@CookinginRussia

9 жыл бұрын

***** You have my sympathy. I've been offered high paying jobs in that part of the world as a chef several times, and I declined because of the temperature and because of the anti-alcohol government.

@dejavu4040

9 жыл бұрын

Lol. Thanks mate.

which cognac do you recommend?

@CookinginRussia

7 жыл бұрын

Hennessy is a good choice.

What sides would go well with this?

@Tvalfager

10 ай бұрын

Unfortunately, Greg Easter passed away and youtube is censoring the video announcing it

Do you have an alternative to the cognac? Any kind of alcohol, even though it's cooked, is a migraine trigger for me.

@CookinginRussia

7 жыл бұрын

There is no substitute, but your experience with headaches after liquor is due to cheap liquor because of the way that it is made. There is almost no chance you would have that reaction to a quality product.

@edenkennan7881

3 жыл бұрын

I would use tequila. It’s not French like cognac, but it definitely adds to the flavor. You don’t need to use very much. I used to have this at a Mexican restaurant near me, but unfortunately it’s not around any more. There are some recipes on the internet for tequila chicken livers.

@Squee_Dow

3 жыл бұрын

@@CookinginRussia How curious that you feel qualified to determine what triggers my allergies and sensitivities. Maybe you can tell me why I can't eat chocolate, enjoy a wood-burning fireplace or sleep on a feather pillow.

@CookinginRussia

3 жыл бұрын

@@Squee_Dow It comes from catering to hundreds of thouands of customers at both the bar and in the kitchen over a period of nearly half a century, as well as a degree in chemistty from UCLA.

@Squee_Dow

3 жыл бұрын

@@CookinginRussia And yet you know nothing about *my* medical history nor about what quality the products I've used were. My doctors have diagnosed and treated thousands and thousands of patients over the decades and are careful to treat each one as the unique beings they are. I'm going to assume their education at least rivals yours, yet they honor the individual (that is, as much as they're able to under cumbersome government dictates). I suspected cigarette/pipe/cigar smoke as triggers and had a doctor tell me that it would be very unusual if I were. When I got tested for allergies, sure enough I'm allergic to tobacco. I'm sure you're just trying to help, but I'm going to stick with the results of my allergy tests. I've had far fewer migraines since then, so I'm okay with doing without the things that trigger them. Except if I'd been allergic to animal dander, in which case, I'd just have to suffer. But I wasn't. So I don't. Yea! But I'm very sorry for anyone who is. Anyway, maybe your info can help someone else.

Stop creeping in my fridge, dude! You always seem to make dishes based off my current kitchen proteins and produce. I'm checking for cameras!! I'm waiting for what you do with these :) I just got some more cognac. Better post this before I drink it all. haha!

@CookinginRussia

9 жыл бұрын

skyday Another video is coming tomorrow. How is your inventory for black olives?

@skyday

9 жыл бұрын

CookinginRussia I am procuring them now! Just saw you post your new video! yeahyeah!!

No cognac. Can I use cooking wine?

@CookinginRussia

5 жыл бұрын

No. Completely different.

Why must we cut it before and not after? And why do I see so many people using some form of acid in their recipes before cooking but this one doesn’t?

*Made

But if you dry the livers with the kitchen towel to absorb the water in this way, this will take the flavors from the livers as well. Lightly absorb the water is the better way.

@CookinginRussia

2 жыл бұрын

The flavor is not on the surface. It is important to dry them very well or they will steam instead of fry.

@narlywaves2371

Жыл бұрын

Lol! 😂😂😂😭

when i buy my liver i buy them really fresh how do you remove all the blood off of it?

@CookinginRussia

7 жыл бұрын

Soak it in ice water. Change the water a couple of times and that should do it.

@Johnlaps

7 жыл бұрын

when i buy them they are organic and very bloody sticky. i will try the trick thank you for getting to me. My livers dont have that color they are ruby red.

When I eat chicken liver it's so bitter. I feel like I'm gonna barf at any second. The type of chicken liver that I eat is that they put it in the stew and that's it, is that a proper way?. Is cooking it like this will create a different taste of how I used to eat? .

@CookinginRussia

6 жыл бұрын

Yes - completely different. Chicken livers that are cooked in stews are metallic and bloody tasting - quite unpleasant, indeed. Try this and you will be surprised at the difference.

@firouzkarim7842

6 жыл бұрын

CookinginRussia I will and I'm so glad that you answer. Really need the answer. Thx man😂

Poor man's foie gras lol tasty

Stupid question. Can you purchase duck fat at a butcher's shop? You said this would go great with puttanesca. What about the French way? Is there a French side you could have this with?

@CookinginRussia

8 жыл бұрын

+Lance Goodthrust I can't say it is impossible, but I've never seen duck fat sold by itself at a butcher's shop. You either buy containers of rendered fat or you render it yourself as you cook duck (which is better because it is more flavorful than the stuff you can buy). As for the French way, one approach would be in a sandwich with arugala and fried egg. An ingredient in an arranged salad is also a good use.

@shy25

5 жыл бұрын

perhaps in your super market or something

@robertbruce1426

4 жыл бұрын

@@CookinginRussia Amazon.

It looked like you discarded half the livers where the vein is. Did I see that right?

@CookinginRussia

9 жыл бұрын

vanscoyoc The entire vein section is best avoided for this. You can grind it up to make pate, or some other application, but chicken livers are cheap (really cheap here - like 35 cents a pound), so I have no problem tossing out a large part of them to get perfect pieces.

why did you stop uploading bro?

@CookinginRussia

5 жыл бұрын

Look at my last two videos. I am opening a huge restaurant.

Best chicken liver is with chopped onion and carrot.

@CookinginRussia

7 жыл бұрын

This is about how to cook the chicken liver, though. Not what you serve it with.

The discarded pieces not good?

@CookinginRussia

5 жыл бұрын

Give them to your cat. They are tough and stringy. Of course, poor people would eat everything, but livers are cheap and there is no reason to torture yourself with stringy bits.

@pietpuk9343

3 жыл бұрын

@@CookinginRussia I used to cut them off, but now I dont give a f- I just throw the liver in the pan and bake the sh-, once it s done , it isnt really a torture, But I understand a chef would cut them for his guest

The entire point of my researching this is to AVOID FRYING MESS.

@tirpitz19

2 жыл бұрын

Use a non stick and put just a bit of oil,they will turn up the same.Also you can use an anti splatter, but not a lid.

He's not messing around at 4:10. Don't eat them at this stage. I ended up nearly in the hospital with campylobacteriosis. Which you don't want ever.

sorry but my english is not that good as yours and i didnt understood which type of fat are you use there? also, proud that in Russia we have such good chefs

@CookinginRussia

8 жыл бұрын

+David Naimzada Thank you. Duck fat is my first choice. If you don't have that, then bacon fat or olive oil.

@davidnaimzada9109

8 жыл бұрын

+CookinginRussia И Вам спасибо!

@ChoochooseU

5 жыл бұрын

🦆

Nah... I'll pass on this one... Where do you stand of Foei Gras?

@CookinginRussia

9 жыл бұрын

davebellf1 I like foie just fine. The conditions that it is made under varies a great deal, as it does with all animal farming. As for you passing on this, I would bet money that if it was served to you without you being told what it was, you would enjoy it.

@edenkennan7881

3 жыл бұрын

I usually avoid restaurants that have foil gras on the menu, and if I happen to be in such a place, I tell them how I feel about it.

Meanwhile in India, anything that's not well done: raw

@CookinginRussia

3 жыл бұрын

In spite of my considerable experience with Indian cuisine, I don't recall ever seeing a liver curry.

He added some liquid before he peppered them but never bothered to explain what it was? Am I missing something? It kinda pissed me off LOL

@CookinginRussia

Жыл бұрын

Several. years ago KZread deleted all annotations from everyone's videos. The information is in my cookbook series if you have that. Alternatively, members of my channel receive links to all of the videos on another site where the annotations have been laboriously restored. Sorry, I hope you understand, but I have been getting requests like this for years now and I can't take the time to research each thing for free. If you do decide to become a member, be sure to follow the directions on the "Member Benefits" video so you get the links.