why do you soak chicken livers in milk

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This Fried Chicken Livers recipe is made by dredging the livers in flour, then quickly searing the outside to preserve the perfectly tender inside. The fried onions add a nice sweetness to balance out the flavor of the fried chicken liver.

Soak chicken livers in milk for up to a couple of hours to help remove any strong flavors. Place livers in a colander and rinse under cold water; discard milk. Cut each liver in half. Pour ½ cup oil into large skillet and bring to 350°.
why do you soak chicken livers in milk

How to Cook Chicken Livers:

  • Soak the livers, then drain.
  • Caramelize the onions in a skillet with oil. Remove onion to a bowl and season with salt and pepper. Then remove the oil to another container.
  • Split the two lobes of the chicken liver into two halves if they’re attached, then dredge in flour.
  • Heat a non-stick skillet with some of the oil from frying the onion and sear the chicken livers in batches over medium heat. Do not overcook or the liver will taste chalky. You can use a splatter guard to prevent the oil from splattering.
  • Remove to a wire rack and allow the excess oil to drip off. Season with salt and pepper right away.
  • To serve: layer the liver on the bottom of a serving platter, top with caramelized onions, then chopped parsley, then season the onions by sprinkling on some salt, if needed.

I am planning on attempting my grandmothers jewish chopped liver and have been reading that soaking in milk helps remove impurities and lessen some of the harshness in flavor. This seems to apply mainly to beef liver and I am using chicken – but I would love some insight!

How does soaking liver in milk work?

FAQ

How long do you soak chicken liver in milk for?

Soaking in Milk (Optional) Some chefs like to soak the chicken livers in milk for a short while, between thirty and sixty minutes, normally. This process gives the livers a softer taste and eliminates any possible bitterness. Once they have soaked, remove and use a paper towel to pat dry.

Is soaking liver in milk necessary?

Soaking livers of any kind in a milk and salt mixture removes excess blood from the livers. Resulting in a smoother, less game like and a more pleasurable taste for the majority of people. Of course soaking is not really needed.

What does milk do to chicken livers?

Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver.

Why do you soak chicken livers?

Chicken livers are a cheap but nutritious type of meat. To prevent them from tasting bitter and to make sure they cook properly, it’s important to clean them correctly before you cook them. Soaking the livers in cold water and then removing any connective tissue will give you clean livers that are ready to cook.

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