You are either already thinking that this sounds delicious and you’d tried it this coming weekend or that it is absolutely ‘yak’ and reading further is a nausea inducing waste of time.
If you belong to the former camp please go on reading; if you belong to the latter you may as well do something else – there is no hope of you ever overcoming your aversion to eating offal.
Even if I tell you that this is absolutely delicious and in many restaurants in the continent (France and the Balkans certainly) you are likely to have to pay quite a bit to have it as an appetiser (or a main meal if you are prepared to flirt shamelessly with the waiter/waitress).
Even if I told you that eating liver – including chicken liver – is really good for you. I bet you didn’t know that chicken liver is an awesome source of protein (which you need a lot of if you train seriously and/or you are middle aged; menopausal women need loads of protein as well). They are one of the best sources of iron (for energy) and variety of B vitamins (of which many of us are deficient). In fact, chicken liver is what anyone prone to anaemia should eat with the regularity of the sun rising.
Even if I told you that it is one of the least expensive sources of all this nutritional goodness. In the UK a kilogram of fresh chicken liver costs approximately £2 and can feed five-six people.
This is why, I count chicken liver to be eat for less at its very best.
Here is how you make chicken liver with onion fried in butter.
What you need?
- Chicken livers (200g per serving)
- Onion (one onion per 500g but it is largely a matter of taste)
- Butter (50 to 100g depending on how much chicken livers and onion you have)
Preparation
Chop the onion and put in the melted butter to fry.
Chop the chicken livers. When the onion starts to smell nice and is a bit yellowed add the chopped chicken livers.
Fry for approximately 20 minutes. (It is always good to try whether the livers are ready because the time it takes to cook them can vary depending on your cooker, whether you use gas or electric etc.)
Serve the chicken livers with salad and/or sliced tomatoes.
Voila! A healthy, nutritious and fast to prepare meal that works out at about 40 pence per serving. Eat for less at its best and another example of how to become a frugal artist.
There is a generation of American kids who grew up on Liver and Onions. I actually really love liver/chicken liver but haven’t eaten it in a long, long time. Time to change that NOM NOM.
@Michelle: How did it go, Michelle? Did you try it again? I find that this is one of my all time favorites.
I haven’t tried it again yet, am still having a weird thing with meat right now. Once, I start eating it again I’m going to try it out.
What a simple recipe that is. 3 frugal ingredients for an entire meal! So I’m guessing you don’t season the liver? Does that bode well with the taste buds?
@Fehmeen: The taste of chicken liver is quite strong anyway. Still, one can add seasoning to taste.