Recently, I decided to introduce liver into my meal repertoire. And the first dish I made was a surprising success. I had decided the best way to present it for all to enjoy was to...well...disguise it. I made a medley of warm bacon, fennel, and Brussels sprouts over tagliatelle pasta with chicken liver alfredo sauce. It worked; the disguise, that is. But no one was saying that they now loved liver--they didn't even know liver was in the sauce until I told them. It was at this point that I realized that I needed to push it a bit farther. I still had half a pound of liver to play with, so I decided it was time to hit the kitchen and find my inspiration.
A couple of weeks ago, I was meandering through the aisles at the grocery store, when I passed by some packaged items in the the poultry section that caught my eye; chicken livers. Their brilliant hue of burgundy flesh was hard not to notice. As I investigated further, I was surprised at how reasonable the price was; less than $3 per pound. I had to know more. I went home and started looking online at how to prepare chicken livers, their nutritional value, and why they are not more popular.