> RE: Historic Liver recipes (was SC - liver )

[ChannonM@aol.com]

> I don't know as much about Italian recipes as Spanish, but my
> impression is that the major fats for frying are various forms of pork

> fat (bacon grease, lard, etc.) and olive oil.  I'd be inclined to
> suggest oil, if lard is out.

That may solve the problem... I may not have had the heat high enough
when
trying to fry the chickens in butter. (I know that pink chicken is
probably ok if you've been cooking the chicken pieces for an hour or
more... but it still is gross to me.)

- - Jadwiga