An update: chicken livers still a treat though I’m competing with almost-3-year-old for them now! We’re coating in seasoned flour and frying, adding a splash of red at the end. Had today’s batch on water crackers (which a3yo prefers) and crispy fried slices of jerusalem artichoke (which I enjoyed). I still can’t believe it when a3yo asks for “more chicken livers please”!
So livers has been a success, and the hearts go into the stock. The big next step will be gizzards. Anyone have any tips on preparation or recipes?
suburbanite farm 