SC - Organ Meats

[LYN M PARKINSON]

Julleran,


I find that if I cut up a chicken liver in small bits and then stir fry
it very quickly in a bit of butter, it does not have the slightly musty
quality that liver sometimes gets when simmered.  Broiling keeps a
cleaner taste, too, I think.  Try this, before you puree it, and see if
it helps.  I also like the taste when it is cooked in the fat from bacon,
if you don't go bananas about cholesterol.



Regards,

Allison

allilyn at juno.com

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