When my 3 daughters were small, they refused to eat liver until I found a way to please them. I cut the beef liver into serving pieces, dipped each piece into Bisquick, then milk and then Bisquick again. I then fried them in a small amount of oil. They loved liver after that.
My 4yr old grandson loves Kentucky fried chicken's chicken livers, but he does not know that's what they are because ever since he was small he called them tucky chicken. He thinks they are a different kind like the crispy kind they have. He had very low iron in his blood at one time and the doctor suggested a lot of liver and strawberries for him to rebuild his iron level. About that time he started liking their chicken livers so we went there 2 times a week for him, and with 3 weeks his level was back up to normal. Of course its fried in batter, but I could not make it the same way and he loved it and it helped. Supposedly the doctor said chicken liver and strawberries are 2 of the highest foods in iron content. My mom use to fix chicken livers by coating them with flour and frying in a bit of Crisco oil, although mine taste terrible for some reason.
When I was a kid I would cut the liver up in small pieces and mix them in mashed potatoes ;-) Something about that plain flavor of the taters that made it easier to eat the liver :-) Now I love plain liver :-) Go figure, huh :-)
I'll have to try that for my husband. He can barely stand to be in the same house with liver, and I enjoy it.
I checked the iron in strawberries, and it wasn't much. But they are high in vitamin C, and that helps with absorbing iron, so that may be why the doctor liked it. Organic free-range liver is much safer than conventional, which concentrates pesticides and other pollutants.
Now, why didn't I think of this? I've loved liver (especially chicken and beef) all my life. Perhaps my body knew something, though, since I was also born with an extremely low iron count. It always disappointed me that my kids didn't love it like I did (and still do.)
I have a suggestion to improve the flavor of your liver if you find it too bland: I always pre-mixed a batch of flour and seasonings - seasoned salt, Italian seasoning, garlic salt or powder, and a dash of Soul Seasoning, which has a bit of a pepper taste . You can substitute Steak Seasoning, or create your own mix, to your taste preferences.
Once you've got the seasonings to your preference, you can either make a batter with milk, or simply roll the liver pieces in the flour mixture. Delicious! You could probably plunk some of your home-cooked liver into a KFC or other fast-food chicken restaurant's package, and your finicky loved ones wouldn't know the difference.
We can get a pound of beef or chicken liver for $0.99 or so at our local Save-a-Lot. A wonderfully economical meal for pennies!
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