Boiled Liver

Cooking method

1. Step 1:

   

   How do you cook liver? This recipe is for chicken liver. Rinse the chicken liver and drain it in a colander so the excess water runs off. Trim away any ducts, bile, and blood clots. The ducts look like pale, stringy veins, while the gallbladders and bile show up as dark green spots. If you don't remove them, they can ruin the whole dish, since the bile leaves an unpleasant bitterness.

2. Step 2:

   

   The color of healthy chicken liver can range from light brown to a deep burgundy brown. It depends on the age of the bird and its individual traits, so it's nothing to worry about.

3. Step 3:

   

   Cut the liver into bite-sized pieces. Good chicken liver should be smooth and glossy, with a characteristic "livery" smell.

4. Step 4:

   

   Pour cold water into a pot. Add the liver. Bring the water to a boil over low heat. I sometimes add a whole peeled onion and a carrot — it makes the liver taste even better.

5. Step 5:

   

   As it cooks, skim off the foam that forms with a slotted spoon.

6. Step 6:

   

   I like to add the bay leaf and allspice at this point, once most of the foam has been skimmed off. Season with salt to taste. Once the water comes to a boil, the chicken liver will be done in fifteen minutes. There's no need to cook it any longer, or the liver may turn tough. Lift the liver out of the broth with a slotted spoon and serve. Enjoy your meal!