Going For Pickle, Or Hot Dog

We eat a chicken a week around here. It’s easy to buy in advance, and the one- to three-day salting technique provides flexibility.

Whole chickens usually come with that baggy of parts, which is when my OCD tendencies kick in and I feel compelled to use them somehow. The neck thingy is good for lunchtime gruel. I use the [googling to see what the fuck the thing is — oh, right that’s what I thought it was called] gizzard in gruel, too, but I’m not sure what flavor it imparts. Occasionally there are hearts. There were two in this chicken. And then of course there is the liver (or livers, if you’re lucky).

The liver is kind of a robust flavor to add to gruel, so I usually don’t use it in there, but then it ends up not ever being used, so I’ve been determined to use it. Lately I’ve been doing a quasi pate.

Today I had in my head “pickle” or “hot dog,” so I tried this:

Ground coriander
Dill
Mustard
Onion powder
Garlic powder
Salt
Pepper
Chicken liver sauteed in butter with hooch brandy flambe.
Greek yogurt

It was all good. The yogurt and coriander gave it a tart taste which made it taste light. We had leftover bread that we used to dip in the sauce.