Liver and onions: Don’t knock it

4 Jan

Rambling

After work, I decided to fulfill my new active-for-30-minutes-a-day commitment by walking to Price Chopper for tonight’s dinner fixings, in spite of the freeze-your-nose-hairs cold. I like to walk at night. The darkness is like a cloak of invisibility: you can get a discreet peek inside the warm, glowy neighborhood homes, in all their Victorian and Craftsman loveliness, while enjoying dark, strolling blob anonymity. As for the cold? It keeps all the crazies indoors, or tucked into their toasty cars, making me the lone and happy pedestrian. Ah, winter.

I am not a Price Chopper shopper. Except when I want chicken livers. And when the King Can sale is on. Happily and unexpectedly, I hit the mother lode tonight, stumbling upon 24-oz. Genessee Cream Ale cans for $1. Cheaper than bottled water or canned beef broth, for the love of Pete! O happy, happy day!

Chicken livers are sold with the other meats, but not in the same packaging at all. They come in these plastic tubs that look more like cottage cheese containers. They aren’t even see-through. Perhaps the chicken liver marketing folks feel that this approach shrouds these bits of bird innards in an air of undeniable intrigue. Or maybe the livers are sold like this to keep them under cover from the faint of heart and stomach. No matter. When cooked just so, they are delicious. Really.

Don’t knock it until you’ve tried it. Like Lawrence Welk and granny panties, there’s just something so comforting about chicken livers.

Roast

Chicken Livers & Onions

Recipe courtesy of My Hubby

Ingredients

  • Package of bacon
  • (1) yellow onion, halved and thinly sliced
  • Container sliced mushrooms
  • Container chicken livers, rinsed and drained
  • Salt and pepper to taste

Directions: In large fry pan, cook bacon, flipping once, until just cooked, but not too crisp/browned. Transfer cooked bacon to plate with paper towel and drain. In bacon drippings, saute mushrooms until tender with onions until caramelized. Add chicken livers to fry pan, cooking thoroughly for 15-20 minutes, stirring occasionally and breaking up larger liver pieces with spoon. Break cooled bacon into pieces and add to fry pan, cooking a few minutes more. Season with salt and freshly ground pepper. Serve warm, and preferably with cold $1 Genny Cream Ale.

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