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Basic Liver Preparation

Prep Time1 day
Active Time20 minutes
Course: Preparation
Cuisine: All
Keyword: Liver preparation, Offal Preparation
Author: Taylor

Equipment

  • Boning knife
  • Cutting board
  • Nonreactive container

Materials

  • 1 each liver or up to 5 pounds poultry livers
  • 1 cup salt preferably Diamond Crystal
  • 1 gallon water
  • 8 grams pink salt optional

Instructions

  • Stir together salt and water until salt is dissolved. If necessary, heat water to dissolve salt, and chill brine. Alternately, use spice brine recipe.
  • Trim tough duct tissue, external fat, and tough external membranes (if present) and brine liver for up to 24 hours.
  • Remove liver from brine and pat dry before using according to recipe.