Chicken livers sautéed, with shallots, mushrooms, port wine, and dried cranberries. Recipe was from Jacques Pépin. Chicken liver is very inexpensive, but rich and very delicious -- unless you simply don't like liver.
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Also, I trimmed the livers before cooking, including removal of the tiny gall bladders and the hilar biliary duct complex. I bet ya'll didn't know chickens get gallstones! Here's one of two that I came across during tonight's dissection:
(Actual diameter was around 1 mm.)
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Damn, I did not realize they did that.
This is why I limit my liver consumption to vastly overfed duck and goose.
Did that sound too elitist, or too French? Sorry.
Boca Raton, huh? I mostly grew up there. Went to Spanish River.