• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • jordan barton
  • Pearl Sutton
  • r ranson
  • Nicole Alderman
  • Greg Martin
  • Steve Thorn
stewards:
  • paul wheaton
  • Leigh Tate
  • Mike Haasl
master gardeners:
  • John F Dean
gardeners:
  • Carla Burke
  • Stacie Kim
  • Jay Angler

What to do with chicken hearts and livers

 
pollinator
Posts: 157
Location: Saskatchewan
60
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I am butchering 100 chickens right away and will be keeping the hearts and livers. What do I do with this many. Should I just package them in small quantities? Or is there a type of sausage that could be made? Any experience or ideas out there?
 
gardener
Posts: 5091
Location: Pacific Wet Coast
1923
duck books chicken cooking food preservation ungarbage
  • Likes 7
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I make a liver pate using the hearts and livers, onion, mushrooms, an egg, garlic, and wine vinegar. I like to use 2-3 livers at a time. I can make more and freeze it, but it looses some texture. Sometimes I make more at once and give it to a friend who likes it. Generally though, the small quantity is enough for lunches or snacks for 2-3 days and that works for me.
So in other words, I'd package it in small groups. I'm not sure I could use 100 on my own, and unfortunately, my family rarely eats it.
 
pollinator
Posts: 370
Location: Virginia
138
books chicken cooking
  • Likes 8
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I package about 4 birds worth together depending on size. I usually use them in a Cajun dirty rice.  About the only way I kind of like liver. Sauté some sausage to render fat. Helps hide some livery taste😀 add minced liver and hearts. Add chopped celery, onion, pepper. After veg soften add cooked rice. Salt and pepper to taste.
 
pollinator
Posts: 2012
Location: Denmark 57N
504
fungi foraging trees cooking food preservation
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I would turn most of the liver into pate and freeze that in small portions, it freezes well. The hearts, no idea I've never actually eaten them, but you could loose freeze them on a baking sheet and then tip into one large bag once frozen so you can take out however many you need at a time.
 
Tina Hillel
pollinator
Posts: 370
Location: Virginia
138
books chicken cooking
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Skandi, that is a great idea! That could be done for livers and gizzards too. I do that for berries and veg but it never even occurred to me for the chicken organs.

Thank you!
 
pollinator
Posts: 349
101
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I love pate and dirty rice, use them in dressing/stuffing etc.  But, depending on where you live, you may be able to sell them as catfish bait.  Otherwise, Rumaki! https://www.allrecipes.com/recipe/24668/rumaki/
 
master steward
Posts: 5846
Location: USDA Zone 8a
1762
dog hunting food preservation cooking bee greening the desert
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
For many years I bought chicken hearts because they were cheap.  

I cooked the hearts, chopped them in a blender, and the hearts became dog food for my two dogs.

Like the others have said, use them to make dirty rice.

I also like making Giblet Gravy.

Marc, what did you do with the gizzards?

If I remember correctly, there was a restaurant that was popular because the restaurant had fried gizzard on the menu.

 
Marc Dube
pollinator
Posts: 157
Location: Saskatchewan
60
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Thanks for the ideas, I will have to try the dirty rice. As to the gizzards I'm not a fan of them or cleaning them so I have always left them. I should clean some up again to try though.
 
pollinator
Posts: 391
Location: NE Ohio / USDA Zone 5b
64
monies forest garden trees writing wood heat homestead
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Marc Dube wrote:Thanks for the ideas, I will have to try the dirty rice. As to the gizzards I'm not a fan of them or cleaning them so I have always left them. I should clean some up again to try though.



What about keeping to feed back to the chickens or other animals?  

Not sure if it'd even be worth it, but just a thought
 
pollinator
Posts: 2560
Location: 4b
707
dog forest garden trees bee building
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Anne Miller wrote:

...became dog food for my two dogs.
...



That's what I would do with all the hearts and livers.
 
Posts: 31
Location: Upstate New York
11
fungi foraging chicken food preservation cooking medical herbs homestead ungarbage
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I bag up the hearts and gizzards, turkey or chicken and use them in a rice dish I make in the instant pot.

I put a few cups brown rice, salt, pepper, bay leaf and appropriate water. Then I put the frozen 1-1.5 pounds of hearts/gizzards on top. Lightly salt and pepper them.Then add about 4 cups chopped greens on top. I set it for 22 minutes and let cool down at least 10 minutes before releasing pressure. Then mix all together, preferably with a fork to keep rice from getting too gummy.

Pressure cooking them makes them very tender and I’ve never liked gizzards any other way. It’s a favorite meal for my family and worth the work of cleaning the gizzards.

I’m not the biggest fan of liver though and dirty rice sounds like a great way to use them. I remember my mom always cooked all the giblets and then chopped them up and cooked them in the gravy at thanksgiving.

FYI chickens and dogs LOVE leftover liver. (that I should have finished but yuck)
 
Jay Angler
gardener
Posts: 5091
Location: Pacific Wet Coast
1923
duck books chicken cooking food preservation ungarbage
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Rob Kaiser wrote: What about keeping to feed back to the chickens or other animals?  

It's generally not recommended to feed animal bits back to the same animal (hence the general human prohibition of eating dead humans except under extreme duress), so yes, using chicken livers to feed fish or dogs is totally a good idea if you have more than you can find humans willing to eat.
 
Marc Dube
pollinator
Posts: 157
Location: Saskatchewan
60
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator


What about keeping to feed back to the chickens or other animals?  


That is actually what I am doing with the rest of the offal and carcasses is feeding it to my two pigs. I will be freezing everything in small garbage bags and feeding about a bag a week to the pigs is the plan. But plans do change.
 
pollinator
Posts: 510
Location: Northern Puget Sound, Zone 8A
80
homeschooling kids trees chicken cooking sheep
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
We raw feed our dog.  He gets most of the edible organs (including lungs, spleen, gonads, etc).
 
Posts: 12
Location: MD Eastern Shore, Zone 7B
forest garden chicken sheep
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I can't believe folks are tossing the gizzards and hearts to the dogs. They're delicious!

When I bake a chicken I always add veggies (potatoes, carrots, mushrooms, celery) and giblets to the bottom of the pan. I add enough chicken broth to cover them and bake everything together. The veggies end up tender and flavorful. The gizzards...well, we kinda like the chewiness? They are good, though! And the hearts are definitely the favorite, we never have any of those left over.
 
gardener & hugelmaster
Posts: 2637
Location: Gulf of Mexico cajun zone 8
1130
cattle hugelkultur cat dog trees hunting chicken bee woodworking homestead ungarbage
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Roll them in some seasoned flour & fry them. That's good eats. Or make giblet gravy.
 
Posts: 205
Location: Tip of the Mitt, Michigan
21
monies cooking building
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Hi,  Why not have a dinner for some friends? Dinner and good conversation always makes happy smiles and good will among people.
 
Posts: 63
Location: Vancouver, Washington
13
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Haha.  I used to make a chicken liver spaghetti dish for my family.  If you dice them up small enough and disguise them with tomato sauce, no one will know the difference.  It's actually delicious and my kids loved it! Of course, they had no idea what was in it.  lol
 
pollinator
Posts: 253
Location: Zone 9A, 45S 168E, 329m Queenstown, NZ
107
dog fungi foraging chicken food preservation cooking fiber arts
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Another vote for making pate with the livers. If you want super creamy soft pate with no grittiness, the best recipe that I have found is where the livers are not pre cooked, only the garlic and shallots are sautéed then blended with the raw livers that have had all the veins and chewy bits carefully removed and baked in a ramekin dish sitting in a pan of water aka bain marie. Mustn’t forget a generous splash of brandy.
My mother used to braise gizzards in a dark soya sauce that had cinnamon, star anise, garlic, ginger, Chinese wine and several other spices that I’d need to look up. It would probably work well with the hearts.
Am most envious of your abundance of chicken organs!
 
Posts: 7
Location: Nova Scotia
1
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
My favourite is to chop chicken hearts and livers up and fry them with mushrooms and onions and loads of garlic for a nutrient dense side to any meal.  Freeze a  handful (give or take, depending on your personal preference) of hearts and livers for easy to grab portions for this.   Also using those same portion packs to chop up and add to any sort of ground beef/meat mixture (ie: spaghetti sauce, lasagna filling, hamburgers etc) is a superb way to throw mega needed nutrients in a way you'll hardly notice or taste once the meal is cooked.  Its kind of like those hidden tricks to get kids (or adults) to eat more veg...puree that sweet potato and put it in your pasta sauce.  MMmm and its extra filling too!!  

Otherwise I just throw them to my cats and dog, they love them!  If you have pets and don't mind a bit of effort, slicing the livers and dehydrating them make amazing little treats....  for folks making raw food the taurine content in chicken hearts is vital to add to raw food for cats.

People who make their own raw food are always on the hunt for the livers and hearts if you're not wanting to use them yourself. Usually in half pound lots and frozen works great.  I used to work as a whole animal butcher and we could never keep those things in stock.  Most people loved my suggestions for hiding them in their burgers or lasagnas as they found the taste a little difficult to deal with, but where they felt the difference of including them in their diet, they kept coming back for more.
 
Posts: 56
Location: A NorCal clay & rock valley
3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Laura Overholt wrote:I can't believe folks are tossing the gizzards and hearts to the dogs. They're delicious!

When I bake a chicken I always add veggies (potatoes, carrots, mushrooms, celery) and giblets to the bottom of the pan. I add enough chicken broth to cover them and bake everything together. The veggies end up tender and flavorful. The gizzards...well, we kinda like the chewiness? They are good, though! And the hearts are definitely the favorite, we never have any of those left over.



Same! We always ate those, I personally won't eat any liver though. Vile stuff!
 
Posts: 54
Location: Belgrade, Serbia
26
fungi foraging wofati bike rocket stoves
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
With that many don't know. But I really like to fry them rolled in bacon. In Greece they would add palm tree fruit, but for me it gets too sweet then.
 
I knew I would regret that burrito. But this tiny ad has never caused regrets:
Rocket Mass Heater Manual - now free for a while
https://permies.com/goodies/8/rmhman
reply
    Bookmark Topic Watch Topic
  • New Topic