want advice on broiling poultry livers
Before I started keeping kosher, I made great chopped liver. I would drop the raw livers directly into the hot frying pan, which is of course not kosher. I've had trouble replicating my results since. I've found pre-broiled livers for sale a couple of times, and those worked great. But when I try to broil the livers myself, whether it's a full package, or just the one or two that came with a whole fowl, I ruin them -- they end up hard at the edges, and bitter. I suspect I'm broiling them too long but I don't really know.
Have you had good results broiling liver to be used in recipes? What procedure do you use -- how close to the heat, and how long? Is there anything else you can tell me that might help my results? Thank you!
Have you had good results broiling liver to be used in recipes? What procedure do you use -- how close to the heat, and how long? Is there anything else you can tell me that might help my results? Thank you!