How to Cook and Clean Chicken Livers / Chef Lessons

[@Billytomtom18]

Hi Chad, I grew up watching my Mom cook Chicken livers, along with other organ meat. Like breaded and fried Calf Kidney's. The thing to note here is that she grew up during the Great Depression and her Dad, my Grandad owned a butcher shop. I learned early on, never to waste anything that could be used later. For instance she would save bacon and pork fat to use later to fry eggs. Pork rinds were sold in a bag at local deli's, but we made them at home. Like yourself she always taught my siblings, hat you can always add more, but you cannot remove it. Her spice cabinet was always full, it took her years to get certain recipes right. I've seen her try something new only to be totally thrown out. Ketchup 57 has a lot of spices in it, along with Lea & Perrins Worcestershire sauce. Personally I like fried chicken livers either breaded or simply fried with eggs over easy. I still remember the first Christmas I gave my Mom was an Oster blender, it lasted for years, it maybe still working ?. My niece inherited all her seasoned Cast iron skillets. Great Video, I like that you empathize that people should not be afraid to try a new recipe, it's a form of Creativity. 👍

[@lusv4316]

The way he said he values freedom when it comes to cook it and would rather tell u about the whole process rather then take you through a strict step by step instructions>>>>> This is how all Teaching should be approached truthfully

[@laureolina4354]

I had never, ever, had the courage to eat chicken livers. I made them today and they came out delicious. I added boiled eggs and capers. I'm very grateful!

[@yeschefwithchadkubanoff]

love it with eggs, never tried it with capers

[@MartyBoyRN23]

I got campylobacter from eating chicken liver. Some say leave a bit of pink inside the liver so it isn't so "grainy", but be careful guys. I did that and fell extremely ill. Make sure it's cooked completely.

[@lizardgeek1658]

Chicken livers are like 250% percent of daily vitamin A which is hard to come by, especially in a bio available form, and is why I want to try them. Anyone else here to get some Vit.A?

[@nasirb3914]

Yeah and iron.

[@divinewineismine9829]

If you are a fool, sure bloody iron

[@divinewineismine9829]

Just eat carrots man

[@divinewineismine9829]

It isn't too fun cooking chicken livers a bloody mess really and oil might explode in your face like you does me

[@divinewineismine9829]

Animal or meat-based diets are totally deficient in vitamins just eating kale or turnip greens or any leafy greens

[@andrewkannemeyer6484]

Love your passion, Chef! Great advice on the chicken livers, didn’t realize how versatile it was!

[@debbiesagan4339]

You certainly have a way to let cooks do it their way! I love your way to give us a choice on how to pay attention.

[@HelpMeRhondayeah]

I have always loved chicken livers. I’m making bacon wrapped chicken livers with my 6 year old grandson Shep. He loves to cook and eat! He told me he would try them. He’s very adventurous. Thanks so much for the info, but also, thank you for your passion for the food and cooking! I just love how you spoke at the end about how to elevate other food with chicken livers pate! I have to get a food processor and try that! Cheers!

[@yeschefwithchadkubanoff]

Thank you for that, bacon wrapped sounds excellent.

[@maggiepadron4320]

I love the way you give us ideas on what to do with our food. When you're in the kitchen you don't remember half a teaspoon of this or a tablespoon of that. You have to taste and try different techniques because every dish isn't the same. You give me more confidence in experimenting with my food, Thank you ^-^

[@yeschefwithchadkubanoff]

Maggie Padron thank you very much for the feedback. I am glad you got a boost of confidence, the most important thing always taste as you are going.

[@tonycd2709]

Love the way you explain the steps...

[@yeschefwithchadkubanoff]

Tony CD so glad to hear that, thank you

[@exterminator4808]

I love your description of chicken liver! Total justice to this amazing part! I live in India, so no Foe Gras here. 😥 Hence I make do with chicken liver. I personally believe that bird livers are in general much tastier than livers of sheep, goat, beef etc.

[@boncoon]

This video of yours is just what I needed to push myself to cook the livers I bought today! Thank you so much for the encouragement! I'm trying to eat more nutritionally dense food and will no doubt cook alot of chicken livers! Your new subscriber, Bonnie

[@yeschefwithchadkubanoff]

boncoon that’s so awesome to hear, thank you. I thank you for subscribing

[@jaktam8765]

Same here haha I needed an extra push. It's all in fridge allready but am scared hahaha

[@yeschefwithchadkubanoff]

Jak Tam just go for it 👍

[@anuj9743]

Same here. I totally like how you are not egging on the viewers who would be trying it to get it 'right'.. how you emphasize that there is no one way to do it.

[@w.loczykij5354]

Hi. You are absolutely right about this carnivore, hunter "thing" in liver. At least I myself get it as well - and love it! Health and nutrition contained in this often so underpriced meat is not to be underestimated as well.

[@yeschefwithchadkubanoff]

100% agree

[@pyscobrand]

I like liver grilled on skewers with bell peppers and onion. Honestly, I can't do liver that's been pureed. It's a texture thing.

[@yeschefwithchadkubanoff]

Grandmaster Fudge I love it skewered as well

[@amazingabby25]

Do you happen to have a good skewer recipe

[@aballosworld9044]

Good god!

[@aballosworld9044]

@Grandmaster Fudge what the heck is that kind of profile?

[@deedee_31]

maaaaan its my absolute favorite as a kid and my sissies knew that when my mom cook it for dinner they would always ask if i want theirs but mom ddnt play that she would tell them look yall leave her alone i hear yall askn her to eat yall livers yall better eat your own and eat it all haha im about to deep fry some with some nice steak fries skin on maaan lunch is gonna be awesome

[@bearpest6448]

Why is everyone so salty about talking if you want just the recipe don't go on KZbin lmao awesome video

[@WI-FI_GOD]

I can’t rely on momma to cook every nostalgic dish I’ve had anymore So I want to learn how to make it myself

[@achardi2]

it is funny because here in brazil chicken liver is incredible cheap 1$ per kilogram (0,50$ per lb) and it is less calorific than steak, has more nutrients and almost the same protein as steak... if people knew about nutrition wouldn't be this cheap hahaha! im stackin because i love the taste with a little lemon! i cook in a frying pan with onion rings, So delicious!!!

[@jasonstuart7058]

You, sir, are brilliant! And an inspiration. I wish all cooks would teach like you.

[@yeschefwithchadkubanoff]

So grateful for that.

[@nunyabidnis5407]

I really like chicken liver. My mom used to make a giblet gravy we would put on toast. I think she just used hearts and gizzards and no liver. So good.

[@timothy790110]

just did my first chicken liver meal, i like em! i did overcook them though, next time ill be more gentle. what color should they be inside? like

[@ififallithurtslea4170]

Don’t undercook them like in this video. I have never ever cooked them that way and I’m not sure it is safe. Another comment said they actually got sick from undercooking. Chicken should be thoroughly cooked. I think that beef liver you could potentially undercook considering it is beef but not chicken.

[@thomasnakamurabrekka6957]

I got the push I needed to use the liver in my fridge, but what I also got was theoretical thinking process regarding culinary experiences. Loved it! What I'm going for is a creamy mushroom stew variant which I'm pretty excited about. It's great with regular beef and venison but could be a good fit. What do you think?

[@ShadowMar890]

I love this video in describing many things while showing how to make patê for a bahn mi recipe I’m trying to make. I have a few questions: 1) With the prepping of the livers, aside from rinsing them, is there anything that needs to be cut away from the livers? Like bones, cartilage, etc… things that are not meant to be digested? 2) Can the patê be frozen for later consumption? 3) How long does patê last in the fridge?

[@yeschefwithchadkubanoff]

Typically the only thing you need to watch for is green discoloration or sometimes you may see a large vein to trim out. I think freezing it will probably be ok, but you may have to reblend it as the Ice formation may mess with the texture. Your good for about 5 or 6 days in the fridge. If it smells good, it is good. Your nose will tell you when to toss it.

[@princessb6281]

Hello ! Thank you for sharing this video 🤗 When I clicked on your video first I was like “hmm this guy is talking too much 🤔”, but then the more I’ve listened I was like “actually, this guy is so cool!!! And I love his ideas”. I’m just a beginner (started cooking recently) and I love the ideas what you have shared. Would definitely try some of them out. And also you have given me ideas to try plenty other stuff out. Thanks very much for it. Greetings from Hungary 🥰👋

[@yeschefwithchadkubanoff]

Princess B so glad to hear that. Thank you for the feedback

[@MKayeUltra]

I've never seen them fried without flour so I'm definitely trying this as soon as I get off of work

[@do0omino]

Thank you very much for this amazingly handy video! Yesterday I have successfully made a jar of chicken liver pâté. Something I was craving for a while and when my dad sent me some from Hungary and it got destroyed at the customs I felt devastated. Now I know what I make is even better than the canned one from Hungary. Thank you, thank you, thank you!

[@susanashworth66]

I am making peri peri chicken liver for supper and need a video for the cleaning prep part and came across this. Thank you - you are so inspiring and enthusiastic and it is contagious I am making peri peri chicken livers and a small portion of bacon, mushroom, onion liver pate (which my husband loves but we struggle to find)

[@nancymacavoy3427]

I just bought chicken livers. Going to try your recipe right now! Thanks 🙏

[@sianwarwick633]

Okay - lotta suggestions, which is good. I would add finely chopped maybe braised celery on the side. Also I might add finely chopped lightly cooked mushroom on the side. Another idea is to set a preserved sliced lemon on the liver mousse to contrast the flavours

[@ramsay4real]

I will be so sad if the price goes up lol. This felt like a personal class on chicken liver mousse. I enjoyed it 😊😋

[@yeschefwithchadkubanoff]

Venus Libra glad you enjoyed it

[@travv88]

@orionh3000 Best get eating now then.

[@IslandKate]

Love chicken livers and separately, chicken hearts. Cooking techniques and spices are so important. Thank you for your lovely and informative vid.❤️

[@happymonk4206]

I make awesome chicken livers. After I open the containers of the livers I pour them into a pasta strainer. Then I chop onions 😥 which always makes me cry. I rinse my sliced mushrooms, l take out the package of bacon that has been in the freezer for about 10-15 minutes to make it easier to cut. I dredge the livers in seasoned all purpose flour. I fry the bacon first on medium beat then the livers cuz they take longer to cook. Then I add the chopped onion and finally the sliced mushrooms. I add seasonings to taste and I keep turning the mess. After it looking almost done, I turn down the heat to low and keep turning it so it doesn't stick and has less burnt bits. It might not be the proper way to fry them but it works for us. Sooo good.

[@yeschefwithchadkubanoff]

yep, totally sounds good. There is never a "proper" way just preferences.

[@verngfeller3906]

That looks incredible and a full video of knowledge I’m way mor e comfortable in make this dish thank you all the best !!

[@yeschefwithchadkubanoff]

Im so glad you found it helpful

[@mariakellner5429]

I roll them ingredients flour,then egg and coat with breadcrumbs ,delicious, tfs your process

[@kiziah22]

So informative and helpful - thanks!! I'm new to cooking liver (of any kind) - and am also trying to eat grain free. Any tips for what this puree would be good on other than bread/crackers? Thanks again. I love your no-recipe, lots of options approach!

[@yeschefwithchadkubanoff]

kiziah22 thanks for the feedback, you could use it as a crudités dip or even a sauce if you purée it really well and thin it out with cream or stock

[@kiziah22]

Thank you!! I so appreciate you responding to my question - even though it's months after you published this. :) I'll give this a shot.

[@RichRootz]

When I go to this Asian restaurant, they stir fry, all the shrimp and rice in front of you. Well one of the appetizers are livers I wonder how those are cooked? Just soy sauce? They are sooo yummy 😋. I will definitely be trying this recipe, looks like it will keep well in the frig. I like to only cook once a week, and eat the leftovers,👍🏾✌🏾

[@yeschefwithchadkubanoff]

Yeah im not familiar with any Chinese liver appetizer dishes but, I definitely would love to try it

[@amazingabby25]

Trying to make crispy chicken livers for the first time right now 😀 thanks for this video

[@StephenAKatz]

It's great that the camera is close to the cooking chicken livers. I love seeking a camera shoved right into a pan of food.

[@Bianca-tj3mt]

I tried the recipe and added some herbs popular from Romanian cooking and a few extra I personal enjoy. It turned out delicious and nutritious!!

[@TechnologistLive]

Mmm. Sounds good. I substituted ribeye steak for the livers, and grilled it normally. It was delish ... His advice on the livers helped out a lot.

[@ammaryasir4461]

I like your way of cooking, and of course chicken liver is the best.. I would like to ask you if you can make it like by oven and how much the temperature should be and so on.. thank you

[@marilynsnider8183]

My mom loved rabbit livers and mushrooms. She also loved chicken livers and mushrooms.

[@pyrpuppies]

I enjoyed your style. I'm using your advice tonight on a lamb liver.

[@yeschefwithchadkubanoff]

pyrpuppies thank you, hope it turned out well

[@legacyhome1780]

Oh my goodness...not only is your Liver Crostini going on my next gathering menu; but, all the other ideas e.g. adding gelatin, egg yolks, etc. are exceptional! Thank you for sharing these suggestions. I absolutely LOVE the buttery taste of chicken livers (when they are prepared correctly.) Looking forward to trying all of your recipes.

[@yeschefwithchadkubanoff]

Tamiko Rodriguez so glad you enjoyed it

[@jessicalowther56]

This is wonderful because I do get stressed over cooking sometimes 😝

[@ach3322]

Thank you for the wonderful and unpretentious instructions.

[@yeschefwithchadkubanoff]

Glad it was helpful!

[@Potentialaj]

Thanks for this. I have anemia AGAIN so I need the motivation to eat ALOT of liver lol

[@EllaSofia44]

Great video. You explain things very well and I love seeing the process in the kitchen.

[@robinabernathy2829]

Chicken liver where I go for a similar container is usually less than $0.75. The same with the Chicken hearts. I'll assume you like those to. I sure do. Once saw a woman in the store that had like 20 containers of them.

[@yeschefwithchadkubanoff]

Robin Abernathy I definitely enjoy chicken hearts. That woman was having my kind of a party.

[@akejohansson2860]

I fry it up with garlic, onion, carrot, red pepper, thyme and cayenne. I cut lhe liver small. Then i add red beans. I serve with persian rice and a slice of lemon. I make a lot so i have lot of extra food for training. Liver, Rice, beans... Get you strong😁👍

[@IslandKate]

Oh wow! Sounds amazing!

[@IslandKate]

Hunting for peri-peri chicken liver recipe. Love them wrapped in pita with warm onions chopped lettuce, herbs and tomatoes.

[@Khodiar.Kitchen]

kzbin.infouI3UcG8LmBI?si=bOlvW1snQGKXWv58

[@johndoe3328]

Just shake them in a bag of flour and fry them in butter. Delicious.

[@goodintentions1302]

Great instructions. Yet! I wouldn't use canola or grapeseed oils.

[@UFO112233]

I couldn't bear to watch this till the end, dude you go on forever even at 2x speed...

[@yeschefwithchadkubanoff]

UFO112233 the next one will be more to the point, thanks for the feedback

[@PrincessYonna1]

Rude

[@hersheythebody]

@@yeschefwithchadkubanoff I didn't mind! Loved the video 💞💞💞💞💞🤗🤗🤗🤗 I'm Haitian I can cook, I was just killing times. But love the video though 😘😝😝😝😝

[@deedee_31]

i loooooove chicken and beef liver since a kid whoa and u put the eggs in wooooow id love to try tht dude u gtta adopt me can u make a pate’ recipe pllllllls

[@fatgrouch]

I love the details and suggestions you share in your video. Thanks you. How to prep the livers , keep tasting …. etc. Great tips !

[@yeschefwithchadkubanoff]

Thank you so much.

[@younggucci4934]

Can you make a video of pan frying liver with onions or some other traditional method

[@yeschefwithchadkubanoff]

I will make another one of different methods, thank you for the feedback

[@TechnologistLive]

Ever consider just frying some liver and onions on your own? Or is that too risky.

[@laurarichardson7187]

With meat prices so high atm I wanna try to eat some chicken liver. Thanks for the help.

[@yeschefwithchadkubanoff]

they are so good, go for it

[@succubus999.]

I love chicken liver and cheap alternative to meat I clean them and cutt them and then I use spices flour and fry them in a pan whit lots of onions

[@magma9138]

I really like the hard boiled eggs and chix liver idea - just spoon and eat - no bread. Will try. Thank you!

[@luiziferbehel3750]

I use to detest then, now i love them

[@katecarnley1745]

Awesome video! Very informative and helpful, I loved all the commentary, every step is gone though with care, great for beginners!

[@yeschefwithchadkubanoff]

Kate Carnley thank you for the feedback

[@Burnsy130]

Describes perfectly how to trim and a nice suggestion on how to cook. Another easy way to cook is to dice; mix with mince beef & onion with a Chili seasoning as a beginner's way into eating liver.

[@Bianca-tj3mt]

Mersi! I love your enthusiasm! It's contagious :)

[@yeschefwithchadkubanoff]

thank you

[@samanthaestabrook1084]

I just rinse them, cover them in adobo and sazón, fry them in olive oil and eat them on the side with rice and beans, I like to eat chicken livers and hearts together

[@IslandKate]

Thank you for that! I am definitely going to try that!

[@leslieboslar]

What a great video

[@yeschefwithchadkubanoff]

Thank you

[@bushramanzoor2724]

Great video, thoroughly explained, 👍❤️🌈

[@911SuzieQ]

I love this video !! You are very experimental so am i !!

[@yeschefwithchadkubanoff]

glad to hear it

[@Meawmeawwoof]

Love this recipe,; though I skipped dip fry I used bit olive oil yummy

[@jackiedavies6956]

great info i love mine on toast but i don't blend i just fork them smooth with a little texture retained. Love how you get it across that offal is cheap it's flavoursome and nothing to be afraid of want to see your take on stuffed hearts.. we all know are nans made them taste so good.

[@jianhuihong1]

Liver is rich in iron. This is perfect for someone trying to increase iron intake.

[@sophiazlin]

Love how you share the thought process in cooking, so much better than a rigid recipe.

[@tm71100]

What an outstanding video filled with knowledge....Well done sir , well done!!!!! Subscribed on that

[@yeschefwithchadkubanoff]

TIMOTHY thank you so much

[@yeschefwithchadkubanoff]

If there any other fishes you would like me to go through let me know

[@2tuneoff]

Excellent Video. Thank you

[@ceeceeceecee7753]

Love the recipe man my mouth is watering with yours as you describe . The details of how you can incorporate this dish into different recipe five star bro ⭐️⭐️⭐️⭐️⭐️ and one for good measures⭐️ thumbs up 👍🏽 😁😁😁👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🤩

[@yeschefwithchadkubanoff]

appreciate thank you

[@valeria-militiamessalina5672]

I buy them and love the taste, but my life partners complain about it and have accused me of having weird tastes and diet. I buy them from the super market. I am concerned about their health, but never had a problem.

[@hmxbox]

Loving this old vids getting pushed out! It shows the channel must be on the up

[@moniquerodrigues5138]

Does it get more consistent once its cold? More like a chicken liver pate? Thanks for the recipe! :)

[@yeschefwithchadkubanoff]

Monique Rodrigues it gets firmer when it gets cold

[@TechnologistLive]

Uhmmm ... What he did is chicken liver pate.

[@TheCitizenKane1]

Chicken liver is the highest source of iron so that's probably why it's satisfying.

[@exterminator4808]

It's the best tasting part of a chicken!

[@geoffreygavurnik3072]

That and the heart.

[@exterminator4808]

@@geoffreygavurnik3072 I don't think I have ever tasted a chicken heart. Or maybe I have. Does it look a little bit like it's a chicken's pecker?

[@geoffreygavurnik3072]

@@exterminator4808 kind of. 😆 it's a little chewier than the liver, but not as chewy as gizzards. The heart is also sweeter than liver.

[@exterminator4808]

@@geoffreygavurnik3072 Then I think I have had it. Don't remember the taste though.

[@exterminator4808]

@@geoffreygavurnik3072 Gizzards are best roasted.

[@waynedavis1214]

One of my fav foods.you should try minced lamb liver wrapped in caul fat.

[@yeschefwithchadkubanoff]

that sounds excellent. I think that is one of the few livers I have never tasted

[@stoner4]

The rest looks good !!

[@kemeikahenery1573]

It's my first time cooking it so I really have to watch this video

[@travv88]

Glad I watched this before cooking them. I didn't think to wash them or to cut the membrane off. I've only eaten lambs liver before so this will be interesting. I hear chicken liver is much nicer than lambs liver. Edit: yea they taste awesome. The flavor is way less overwhelming compared to lambs liver which has the most intense mineral flavor. Nice texture as well.

[@akashnambiar95]

I wish I did. Mine is cooked now without doing any of those

[@travv88]

@@akashnambiar95 It should be fine

[@kingdomwarrior1651]

I love your passion for cooking. I do too! Its amazing and I love being able to experiment, tho I dont have any formal training. I have learned on my own because I love to. Love how you explain eveveything. You are just good blessings . Gained a new subscriber 😁

[@yeschefwithchadkubanoff]

Priscila Bautista thank you so much for that feedback

[@kingdomwarrior1651]

@@yeschefwithchadkubanoff most welcomed :D

[@tanyadebeer4836]

I want to make paté. I happen to have some leftover duck fat. Would that be a tastier fat to use than butter?

[@yeschefwithchadkubanoff]

Tanya De Beer both are tasty but if I had duck fat I would use duck fat

[@tanyadebeer4836]

@@yeschefwithchadkubanoff Good. That's what I hoped you would say. I think duck fat might be addictive and my local store has a great deal on duck this week. So good! Do you ever cook chicken feet? I just learned to clean and peel them(which sucks, lol) for homemade broth, but was thinking about trying to actually eat them. I am trying to eat nose to tail - or beak to butt, I guess.

[@TechnologistLive]

@@tanyadebeer4836 where is it you buy those.chicken butts?

[@306champion]

You have me drooling mate

[@shelbyv2658]

I can smell the taste.

[@ike3263]

Beef and chicken liver is amazing!!!!!

[@latunshapatterson]

My husband loves chicken liver I hate the taste this is my first time buying it today when I went grocery shopping so I'm watching your video to hopefully get it right the first time 🤞🤞

[@yeschefwithchadkubanoff]

I hope it worked out for you

[@anouknollet6713]

Thank you very much for your recipe full of wonderful variations. However minute 10.27 choked me.

[@francoisj.interiors2090]

Thanks I am going to try it.

[@yeschefwithchadkubanoff]

François J. Interiors awesome, let me know how it goes

[@jimgregory6185]

Well done. Thank you

[@nomasknoway9903]

When something becomes popular prices go down as the means of production are retooled to accommodate the market and sales volume increases. Fantastic recipe, ideas, and techniques. I'm in!

[@oliverpitts6865]

the more demand there is for something the higher the price and vice versa

[@oliverpitts6865]

The lower the Demand the lower the price

[@nomasknoway9903]

@@oliverpitts6865 Only when demand exceeds available supply.

[@nicolenew1708]

❤❤❤

[@georgewashington3555]

Ladies.. bioton for your hair.. if you buy it or want your hair stronger healthier.. also eat chicken liver.. which has the highest amount of biotin in foods.

[@rosies14]

Pate = chicken liver, garlic, onion, port, brandy, cream and butter salt and pepper, must have garlic😁 No No to eggs

[@geoffreygavurnik3072]

That's one way, not the only one. I make mine with chicken livers, onions, butter, salt, pepper, and cream cheese.

[@TechnologistLive]

Eggs, can make it quite smooth if not overcooked.

[@staceyforehand9513]

I won't use seed oil, meat drippings?

[@jrheiselt]

This looks like it would be good spread over some garlic toast.

[@yeschefwithchadkubanoff]

Xrystiana Heiselt 100%

[@alexisvalenzuela11]

I order Nando’s peri peri chicken livers in lemon flavor and shmear it onto their garlic bread and sometimes I add their mashed potatoes as well 😋

[@StephenAKatz]

I'm so glad you held the camera five inches from the pan, because otherwise I wouldn't have known that I was supposed to look at the pan.

[@deedee_31]

mmmmm looks like pate’ i looooove tht