You mentioned that you were a bicycle delivery rider and I was wondering if you were in NY and whether or not you were on a track bike. If you were I'd like to tell you a quick story about my conversions to track bikes from road racers.
@Sarah Singer, i'm 56, from Kentucky, i might be able to help you, whether it is texture ot iron taste problem of chix livers , marinate chix in buttermilk overnight, will take out iron taste, next day remove chix livers & boil for 1 hr. In chix broth with a teaspoon of poultry seasoning, any brand, dollar store is fine. If texture is a problem, drain broth from chix livers, do not add to rice raw, when rice & veggies are appx. 5 minutes from being done, prep this step, the 1 hr. boiled livers go on a cutting board, plate, etc...and mash them with a fork into a paste/ pate',mush, no texture, add to pot as i said 5 or so minutes prior to rice/veggies being done & stir. No iron taste, slimy taste, etc... is delicious, hope that helps you, God bless.
Love it, my dad, who was a cook, not chef, in NOLA, in the late '40's, usually browned the rice a tad, and used hearts and gizzards with the liver, gave it a nice chew. Been over half a century and I still miss it. Good work chef.
@@paulwagner688 especially from pastured chickens! We cant even buy them any more. Only one exclusive chicken farm and you have to sign up for chicken a year in advance. A few years ago when I got some it was 7$ a pound
I lived in New Orleans for many years the thought of dirty rice served with boiled shrimp , crabs or craw-fish and of course a tall bottle of Dixie beer sure makes me home sick! Thanks Great video !!
I have ALWAYS made my Dirty rice with chicken livers. There is no substitute. The amount of flavor the liver adds to this dish, is simply amazing. Mine is more basic, and can make in half the time as this recipe. I brown the diced chicken liver, while the rice is cooking in a separate pot, at the same time. Once liver is cooked, then I add diced green bell pepper, yellow onion, and minced garlic, and continue cooking. I add salt & pepper, with a pinch of cayenne. Cook this until peppers & onions are cooked thoroughly. Rice should be done by now. Add rice to liver mixture, and mix thoroughly. This is a simple dish, but man is it good.
Chef John!!! It looks awesome! My moms fam is from Louisiana; and the liver is exactly what makes it dirty and delish. Love that you’re trying an iconic south Louisiana dish. There’s a lot more to try, (stuffed crawfish bread, crawfish etoufee, gumbo, jambalaya, boudin, Boudin balls! etc.) and give your palate a fine Cajun adventure!
I'm an extra dirty boy. I'll tell people there's liver in it, and when that grosses them out and causes them to not eat it, I'll have it all to myself. Bwah ha ha ha ha ha ha haaaa!
I'm a Cali girl, but my folks were originally from Louisiana (I'm Creole). So despite by CA upbringing, I can relate to dirty rice, ha! Back in the day, my roommate and I would make dirty rice, and we decided to just take the innards from the bird and saute them until firm, THEN dice and cook them in the dirty rice. That way you don't have to look at uncooked organ meat. But no matter, Team Chef John!! I mean you are, after all, the Vanilla Ice, of your dirty rice!
I love you Chef John, have been watching your vids since 2013. You're keeping it real! Not like those pathetathic youtubers begging for likes, clicking the bell icon and to subscribe... They are the worst. You are amazing.
John, thank you for your channel. I hope you are living well off of TH-cam because you deserve it. Your recipes never fail me, not once ever, and I'm going to be trying this one soon. God bless and stay safe. Keep up the good work.
The old Indian adage: "Rice should be like brothers, not like lovers. Close, but not stuck together" I always try to attain that goal with long grain rice. I will try this. Looks great. I have plenty of chicken liver in the freezer. Grew up in Africa where they eat it a lot, Portuguese style.
This is my dad favorite dish. He said it's the only dish you can serve to a full house and everyone will love it including the dogs. He even stuffed it in holiday turkeys
I am loving it! I’m from Louisiana so yes we do sometimes have to ‘splain. But it usually comes our good. Dirty rice was always a side dish at the holidays for my uncle who was from the north.
You are a phenomenon and a blessing in disguise. I love watching your videos. It gives me new ideas and recipes when I need it. Such a life saver. Keep up the great work. You have inspired me so much to start cooking and sharing my recipes with the world. Thank you with ❤.
Apparently a lot. Watch the food y'all nasties. That, and now he's gonna start doing "might not be wearing pants" shots in his edits to see if we notice or not.
I made this tonight. I watched this video at least 10 times. I would have made it sooner but I could not find chicken livers. I ultimately had to make a substitution for the chicken livers, i used calf liver. I do understand that calf liver presents a stronger taste, but I had to use out of necessity. I used pueblo green chilis instead of green peppers, again it was what I had. This was a fantastic recipe! It made it easy to incorporate nutrient dense liver in our diet! This will be a monthly meal in our home!
You are missing out. This dish is great. And to say you can't taste the liver....is stupid. Why add it to the dish then? The liver makes this recipe the best.
Made this tonight, only thing that was missing was the parsley. Delish! Even b/f approves, and he was initially squeamish about the liver. All I had to do was explain that it would make it taste more like meat and he was in.
I keep coming back here as much for your commentary as for the recipes. You make me laugh so hard while salivating like a dog over the dishes you make. Thank you, chef.
As a Texan married four decades to a Cajun, I am very impressed with the way you kept this recipe authentic. Personally, I can't stomach all the liver, so my dirty rice has an additional trinity in it consisting of chicken livers, andouille and ground beef. Milder in flavor and we both love it.
Made some dirty dirty rice exactly to Chef John's recipe... 6 portions.. more like 4. Me and my son finished half a pan of rice in about 10 minutes. Delicious. THANKS
I have never heard of this before - now I NEED to eat it. Chicken livers are a favourite of mine, so this is going to go down well. Will make this during the week. Thank you Chef.
Liver is totally fine! The only thing that ever creeped me out in Chef John's series was that Zombie Meatloaf which is just to the right on my recommendation list lol
Love chicken liver! Chicken or turkey, if making stock from the bag of neck and giblets that come with them, the liver was always something my dad and I jokingly fought over. They cook so quick.
Double dirty??? I haven’t even watched it yet but I’ve already given it a thumbs up!!👍👍 EDIT: Why did you do that to us with the liver?!💀💀💀 My eyes!!!!! Still gets thumbs up though😆
Having eaten dirty rice my whole life I knew there was liver involved and in some families a few other things that make some folks squeamish. I might have to try your version and see how is compares
Ooh.. you dirty, dirty rice. Mama knows you've been fiiiilthy. You gotta be punished. By... being EATEN. Looks great! I love you, Chef John. My boyfriend loves narrating me when I cook using an imitation of you. I recently made ravioli but was lazy so I used your lazy dumpling technique (he loved those btw - he's recently become allergic to soy so I use your recipe and substitute things for it and he says the flavour is spot-on and immediately told me he loved me after his first bite 😂)
Hi Chef John, Today I made your Cottage Fries in our small convection oven using slightly crinkled tonfoil on the baking trays. Put lots of olive oil, salt, pepper, garlic powder and some dried rosemary. Could do 2 batches because we have 2 baking trays for the oven. Cooked for 1 hour, flipping the fries and rotating the trays every 15 minutes. Deeeeeeeeeeelicious :-) Was able to make two
Thank you Chef John for doing the recipe properly........little different as to when the rice goes in but nothing major!!! Most recipes do this with sausage meat and no chicken livers.......that’s not Dirty Rice. Very well done Sir.👍 I’ve even had it with the addition of finely chopped Gizzards and Hearts!
I watched this video @ 7:00am on a Sunday, got out of bed went to to the grocery store in MY PJs got everything I needed and made it Yes, I had rice b4 10:00 am
Truer words have never been spoken. Liver is like the molasses of meats, both in the value they add to the flavor, and the fact they just look _wrong._
Thank you chef John, I made this with minor modifications for my fussy eater kids with 50-50 lamb mince/chicken liver. They loved it and the recepie is dead easy. Tip for parents: soak the chicken liver (water, saltwater, lemonwater or milk) to mellow down the mineral flavour of the liver. You can't taste it is liver.
Huh, my (New Orleans born and raised, with Cajun heritage) mother has always made her dirty rice this way, cooking the rice in the same pot, jambalaya-style. Hot tip: mom purées the livers in the food processor. Just make sure you clean it immediately, don’t let the gunk dry on!
@@EugeniaLoli Right on. I really love chicken liver. Chicken heart and gizzard are delicious too. I eat them once a month though, gotta watch my cholesterol intake. I used to eat oysters too until one day we lost power for 20 hrs in a snowstorm and I decided to eat my box of oysters that were spoiling in the fridge so that they don't go to waste. Needless to say I was on the verge of dying after 2 days of acute diarrhea. I don't eat oysters anymore.
Hi Chef John, do you happen to know what kind of microphone you’re using while recording? It always sounds great and I was looking to check a couple out. Thanks!
It may be the location instead of the mic? Most audio flaws can be traced down to things other than the microphone itself. Remember these: 1) _Any_ other noise is bad, so no flipping scripts, no jiggling keys, not moving around, no chairs, no touching the mic or cables, etc. 2) Use sufficient windsocks. You can find instructions for cheap home versions online, so build some. 3) Every combination of mic & volume has a perfect distance. Use your mic to calibrate the volume on a smartphone recording of your normal voice (the recording should have large enough spaces between you speaking with your normal voice that you can say something distinctive for volume calibration purposes while the first recording is playing... and being recorded), and then use that calibrated volume to find it's own perfect distance. Then mark it. 4) Every room has echo, but you should be reducing your own with lots of hanging fabric or something. Try getting yourself some fabric pillow cases & filling them with cotton batting. You could also use quilts, or towels, or old mattresses (try to find something other than old mattresses), or even just loops of fabric hanging off of... whatever seems to work. Regardless, get something to absorb sound. Once you've worked to control your soundscape, apply a little audio filtering.
I know I'm a sinner Chef John but my heart sank at "liver" - *yulp*. I've tried so hard to get on with liver over the years but I just can't face it. That smell.
@@brucelee3388 I know what the general term is (offal)....it doesn't make it any better. My dad used to eat "potted head" which I seem to remember is brains and, well.....bleurgh! Off to watch an Aden Films thing that doesn't have offal (I hope).
Chicken Liver add such an amazing effect, taste, & mouth feel to Dirty Rice. I made Boudin Balls last month & they were out of this world! It wouldn't have been the same without it.
This is perfect timing, Chef John! We just finished collecting enough roast chicken carcasses for stock making, which we were going to do this weekend. This looks like the perfect way to use some of that stock!
Many populations that regularly eat organ meat tend to be healthier and live longer. And if you can find meals that you like that contain it that's good. Same with fermented foods such as kim chi.
The first time I tried out dirty rice it was at a restaurant in Houston. It was very tasty. I will be trying this recipe out in the near future. It look as delicious just like the dirty rice I had.
Check out the recipe: www.allrecipes.com/recipe/276821/dirty-dirty-rice/
You mentioned that you were a bicycle delivery rider and I was wondering if you were in NY and whether or not you were on a track bike. If you were I'd like to tell you a quick story about my conversions to track bikes from road racers.
John Sadler pig 🐖 Latin! Love it.
That is a slap ya mamma recipe right there.
I’m from Louisiana, married to a Northerner. He can’t stand the chicken livers, so I make it without them and call it, “Slightly Soiled Rice.”
Lol that's what I'm gonna do.
I'm from south Louisiana and I refuse to use the chicken livers we use Jimmy dean breakfast sausage and ground meat instead
@Sarah Singer, i'm 56, from Kentucky, i might be able to help you, whether it is texture ot iron taste problem of chix livers , marinate chix in buttermilk overnight, will take out iron taste, next day remove chix livers & boil for 1 hr. In chix broth with a teaspoon of poultry seasoning, any brand, dollar store is fine. If texture is a problem, drain broth from chix livers, do not add to rice raw, when rice & veggies are appx. 5 minutes from being done, prep this step, the 1 hr. boiled livers go on a cutting board, plate, etc...and mash them with a fork into a paste/ pate',mush, no texture, add to pot as i said 5 or so minutes prior to rice/veggies being done & stir. No iron taste, slimy taste, etc... is delicious, hope that helps you, God bless.
Steve Logan thanks for this
Sarah Singer I totally understand
Chef John: "Make it alone with no one watching"
Also Chef John: makes it in front of 3.15 million subs
Only 3.13 million subscribers, now -- maybe he should have followed his own advice!
Yes, but... he did it in his underware.
Carl Franz 😂😂 he didnt.
5:37 Whoa, oh my. I thought you weren't wearing trousers for a second there. Very dirty.
I can't un-see that! LOL
I know! I had to roll back the video to make sure I didn't see naked John leg. I was relieved to see he's just wearing khakis.
I had the same thoughts!
Scrolled down just to make sure I wasn't insane
yep!! same
Love it, my dad, who was a cook, not chef, in NOLA, in the late '40's, usually browned the rice a tad, and used hearts and gizzards with the liver, gave it a nice chew. Been over half a century and I still miss it. Good work chef.
I'm worried about you, Chef John. The amount of cayenne you've been adding to your dishes is so small lately. Are you feeling alright?
Cayenne withdrawal is a bitch
@@holdtherecipe 🤣🤣🤣👏🏼👏🏼👏🏼
He drinks it now so he doesnt need it in his food xD
I am a little worried that he is wearing a little black dress when he made this video!
Cayenne west.
"..look out the window at a flower or something, to cleanse our eyes", yet another hearty chuckle from me, Thank you Chef John
"look outside at a flower" Hilarious! I love liver!
@@holdtherecipe Buahaha
Chicken livers are such a tasty treat. Breaded, pan fried in butter, and served with very thin raw onion. Ain't nothin like it.
@@holdtherecipe This is good!!
@@paulwagner688 especially from pastured chickens! We cant even buy them any more. Only one exclusive chicken farm and you have to sign up for chicken a year in advance. A few years ago when I got some it was 7$ a pound
Paul Wagner I love fried chicken livers!
I panicked a bit till I realised that Chef Johns pants were flesh coloured.
yep, thought he was in the nude as well
Extra dirty rice ;)
OHHH MANNNNNNN. You made me look. Thanks for the heads up, just in case I saw it first.
Lmao ... at least they are not spandex 😂😂
LOL! I did too!
I lived in New Orleans for many years the thought of dirty rice served with boiled shrimp , crabs or craw-fish and of course a tall bottle of Dixie beer sure makes me home sick! Thanks Great video !!
I have ALWAYS made my Dirty rice with chicken livers. There is no substitute. The amount of flavor the liver adds to this dish, is simply amazing. Mine is more basic, and can make in half the time as this recipe. I brown the diced chicken liver, while the rice is cooking in a separate pot, at the same time. Once liver is cooked, then I add diced green bell pepper, yellow onion, and minced garlic, and continue cooking. I add salt & pepper, with a pinch of cayenne. Cook this until peppers & onions are cooked thoroughly. Rice should be done by now. Add rice to liver mixture, and mix thoroughly. This is a simple dish, but man is it good.
After all, you are the Bill France of whether or not you wear pants
I thought that too, then realized they were khakis. One day...
Kudos to you deathly goat! That is probably the hardest I have ever laughed at a TH-cam discussion post.
I was wondering too...lol. Where is a pretty flower outside my window when I need it?? I am going to try this rice soon!!
@@jeremymozlin No pants video at 4M subs. Make it happen.
I like this channel because there is no ADS with short videos ❤🇹🇳
Chef John!!! It looks awesome!
My moms fam is from Louisiana; and the liver is exactly what makes it dirty and delish. Love that you’re trying an iconic south Louisiana dish. There’s a lot more to try, (stuffed crawfish bread, crawfish etoufee, gumbo, jambalaya, boudin, Boudin balls! etc.)
and give your palate a fine Cajun adventure!
I'm an extra dirty boy. I'll tell people there's liver in it, and when that grosses them out and causes them to not eat it, I'll have it all to myself.
Bwah ha ha ha ha ha ha haaaa!
This guys voice is really poetic, it goes up and down in a neat cycle 😂
I'm a Cali girl, but my folks were originally from Louisiana (I'm Creole). So despite by CA upbringing, I can relate to dirty rice, ha! Back in the day, my roommate and I would make dirty rice, and we decided to just take the innards from the bird and saute them until firm, THEN dice and cook them in the dirty rice. That way you don't have to look at uncooked organ meat. But no matter, Team Chef John!! I mean you are, after all, the Vanilla Ice, of your dirty rice!
Oh, yum! I find nothing about this recipe discusting. I can't wait to "enjoy" All the flavors and textures. Chef John you are absolutely incredible!
I love you Chef John, have been watching your vids since 2013. You're keeping it real! Not like those pathetathic youtubers begging for likes, clicking the bell icon and to subscribe... They are the worst. You are amazing.
Don't hate the player, hate the game. It's youtube's design that's at fault there.
John, thank you for your channel. I hope you are living well off of TH-cam because you deserve it. Your recipes never fail me, not once ever, and I'm going to be trying this one soon.
God bless and stay safe. Keep up the good work.
The old Indian adage: "Rice should be like brothers, not like lovers. Close, but not stuck together" I always try to attain that goal with long grain rice. I will try this. Looks great. I have plenty of chicken liver in the freezer. Grew up in Africa where they eat it a lot, Portuguese style.
This is my dad favorite dish. He said it's the only dish you can serve to a full house and everyone will love it including the dogs. He even stuffed it in holiday turkeys
Nice.
I am loving it! I’m from Louisiana so yes we do sometimes have to ‘splain. But it usually comes our good. Dirty rice was always a side dish at the holidays for my uncle who was from the north.
As it is the spooky season, it seems fitting to say
"You are after all, the Vincent Price, of your dirty dirty rice."
You are a phenomenon and a blessing in disguise. I love watching your videos. It gives me new ideas and recipes when I need it. Such a life saver. Keep up the great work. You have inspired me so much to start cooking and sharing my recipes with the world. Thank you with ❤.
"because after all you are the Andrew Dice Clay of your dirty dirty rice play..."
That was just the best Chef John.
♥️🥨🍺🍖
Excellent ! A careful combination of ingredients and a tasty result . Bravo.
Did anyone else think, just for a second, that chef was cooking without pants?
I'll bet he starts thinking about what he wears now. Pants that are striped or pokadots or tie dye......
Lol, it's his kitchen 😁
Who's to say that he doesn't? Only his camera man can be sure. But if he doesn't any grease spatters are going to be very painful.
He knows what he is doing sex sells! Lol
Apparently a lot. Watch the food y'all nasties. That, and now he's gonna start doing "might not be wearing pants" shots in his edits to see if we notice or not.
I made this tonight. I watched this video at least 10 times. I would have made it sooner but I could not find chicken livers. I ultimately had to make a substitution for the chicken livers, i used calf liver. I do understand that calf liver presents a stronger taste, but I had to use out of necessity. I used pueblo green chilis instead of green peppers, again it was what I had. This was a fantastic recipe! It made it easy to incorporate nutrient dense liver in our diet! This will be a monthly meal in our home!
I love rice. But when I saw the chicken livers, I was like "Peace Out". I still watched the rest of the video, though, because... Chef John.
Maybe sausage and ground beef
I'm Cajun and can tell you that I ate the crap out of this growing up never realizing there was liver in there. You really can't taste it.
just the opposite for me, i saw liver in the thumbnail and clicked, haha
You are missing out. This dish is great. And to say you can't taste the liver....is stupid. Why add it to the dish then? The liver makes this recipe the best.
@@redh8606 You really can't tell it's liver when you eat it haha
I have been watching and loving Chef John over ten years. I have never clicked off a video halfway through... until now.
Oh Wow that looks good. Nice.
Made this tonight, only thing that was missing was the parsley. Delish! Even b/f approves, and he was initially squeamish about the liver. All I had to do was explain that it would make it taste more like meat and he was in.
I’m laughing so hard. Eyes cleansed. Lol
I keep coming back here as much for your commentary as for the recipes. You make me laugh so hard while salivating like a dog over the dishes you make. Thank you, chef.
I am so appreciative of your writing skills. Who laughs so much at chopped liver
A masterpiece
My Nigerian mother in law cooks amazing food and cooks often with liver
As a Texan married four decades to a Cajun, I am very impressed with the way you kept this recipe authentic. Personally, I can't stomach all the liver, so my dirty rice has an additional trinity in it consisting of chicken livers, andouille and ground beef. Milder in flavor and we both love it.
I try very hard not laugh when learning a recipe, but Chef, gets me everytime! I'm on the floor and I haven't made it to the comments!
The chopped liver looks like something used in the walking dead as make up
Made some dirty dirty rice exactly to Chef John's recipe... 6 portions.. more like 4. Me and my son finished half a pan of rice in about 10 minutes. Delicious.
THANKS
Dirty Rice! 😄
☆Drooling like Homer Simpson☆
“.....donuts.....oh, durty rice,....”
I'm def gonna try this tomorrow. Thank you Chef
Finally! Dirty Rice! I can't wait to try this!
I have never heard of this before - now I NEED to eat it.
Chicken livers are a favourite of mine, so this is going to go down well.
Will make this during the week.
Thank you Chef.
Liver is totally fine! The only thing that ever creeped me out in Chef John's series was that Zombie Meatloaf which is just to the right on my recommendation list lol
Won't go there. The thumbnail was too much. Yicky!
So freaking creative!! 👏🏼😻🤗
Wait, the zombie meatloaf freaked you out, but you were fine with the face meat pie?
Anything flesh looking creeps me out, miss creeps me out too cuz it's like it's gonna get you
@@KoyasuNoBara Face meat pie?
Yes!!! This looks absolutely FANTASTIC!! Yummy 😊👏
"and for the record, we could've added that [salt] at any time" I appreciate this clarification
The only thing you can say about this channel is it is the master class!!!!!!!
Chef, you've gotten really good at pronouncing Worcestershire. :)
He's the vocal opposite of Babish. He doesn't even bother trying to pronounce it anymore because he stumbles on it every time.
he can pronounce it like wostershire and he won't stumble ever again! the end pronounces like New Hampshire
He’s close, but still not aceing it. Grandparents from Worcestershire...
Love chicken liver! Chicken or turkey, if making stock from the bag of neck and giblets that come with them, the liver was always something my dad and I jokingly fought over. They cook so quick.
Double dirty??? I haven’t even watched it yet but I’ve already given it a thumbs up!!👍👍
EDIT: Why did you do that to us with the liver?!💀💀💀 My eyes!!!!! Still gets thumbs up though😆
Excellent looking recipe! I will have to give this a try.
Having eaten dirty rice my whole life I knew there was liver involved and in some families a few other things that make some folks squeamish. I might have to try your version and see how is compares
I made it yesterday. FANTASTIC!
Ooh.. you dirty, dirty rice. Mama knows you've been fiiiilthy. You gotta be punished. By... being EATEN.
Looks great! I love you, Chef John. My boyfriend loves narrating me when I cook using an imitation of you.
I recently made ravioli but was lazy so I used your lazy dumpling technique (he loved those btw - he's recently become allergic to soy so I use your recipe and substitute things for it and he says the flavour is spot-on and immediately told me he loved me after his first bite 😂)
Can you talk dirty, dirty some more paleeeez? Lol
I love it ! I use very similar recipe of dirty rice for chicken filling with chicken offal and dried grapes.
Chef John, I love ya' man. At 'chicken livers' I checked out. I'm off to find a field of flowers and a case of Tums.
Hi Chef John, Today I made your Cottage Fries in our small convection oven using slightly crinkled tonfoil on the baking trays. Put lots of olive oil, salt, pepper, garlic powder and some dried rosemary. Could do 2 batches because we have 2 baking trays for the oven. Cooked for 1 hour, flipping the fries and rotating the trays every 15 minutes.
Deeeeeeeeeeelicious :-)
Was able to make two
if you ever give something a name as awesome as "swamp chicken" and dont show it again, im calling the cops ok?
Thank you Chef John for doing the recipe properly........little different as to when the rice goes in but nothing major!!! Most recipes do this with sausage meat and no chicken livers.......that’s not Dirty Rice.
Very well done Sir.👍
I’ve even had it with the addition of finely chopped Gizzards and Hearts!
I love chicken liver; gotta make this!
I watched this video @ 7:00am on a Sunday, got out of bed went to to the grocery store in MY PJs got everything I needed and made it
Yes, I had rice b4 10:00 am
*Whew Lawd.... that's just a l'il too durty for me!*
I'ma need someone **else** to make it.
Okay! I'll close my eyes and eat it but, I can't close my eyes and make it.
D. Hall yeah I gonna have to skip this one, chief
D. Hall 😂😂😂😂😂😂
Truer words have never been spoken. Liver is like the molasses of meats, both in the value they add to the flavor, and the fact they just look _wrong._
@@absalomdraconis so manly
I’m sure it’s delicious. You’ve taught me a lot over the years. Appreciate you
2:36 I'm out Chef John ! I still love your channel though !
Thank you chef John, I made this with minor modifications for my fussy eater kids with 50-50 lamb mince/chicken liver. They loved it and the recepie is dead easy.
Tip for parents: soak the chicken liver (water, saltwater, lemonwater or milk) to mellow down the mineral flavour of the liver. You can't taste it is liver.
I like to soak in buttermilk.
Damn that looks so good, I will try this recipe.
I am just making it and it looks awsome. We all here love chicken liver and this recepie will hit just the spot! Thank you.
Dirty dirty delicious 😋, can’t wait to make it when nobody’s watching 😂
after long hard day at work ... i get notification new video from your channel ...THANK YOU GOD
Huh, my (New Orleans born and raised, with Cajun heritage) mother has always made her dirty rice this way, cooking the rice in the same pot, jambalaya-style.
Hot tip: mom purées the livers in the food processor. Just make sure you clean it immediately, don’t let the gunk dry on!
I've been told that this is how the Zombie Apocoplase started.
apocoplase:!???? Made me laugh harder than the the naked old legs!!!
My favorite way to make rice is with stock and veggies like this. This recipe is awesome
Yikes! I was good 'till the chicken livers. The last time I cooked chicken livers was 36 years ago. It was not the thing to cook while pregnant.
You probably shouldn't look at or think of them while pregnant either.
It's your loss. Liver is the most nutritious food on earth, followed by oysters. Properly cooked they have an amazing flavor.
@@EugeniaLoli Right on. I really love chicken liver. Chicken heart and gizzard are delicious too. I eat them once a month though, gotta watch my cholesterol intake. I used to eat oysters too until one day we lost power for 20 hrs in a snowstorm and I decided to eat my box of oysters that were spoiling in the fridge so that they don't go to waste. Needless to say I was on the verge of dying after 2 days of acute diarrhea. I don't eat oysters anymore.
wwDerp TMI. 🤢😷
@@schizophrantic I eat them smoked mostly, or uncooked from costco, and then i cook them with butter/parsley/garlic/lemon.
These videos really chill me out after a rough day
Hi Chef John, do you happen to know what kind of microphone you’re using while recording? It always sounds great and I was looking to check a couple out. Thanks!
It may be the location instead of the mic? Most audio flaws can be traced down to things other than the microphone itself.
Remember these:
1) _Any_ other noise is bad, so no flipping scripts, no jiggling keys, not moving around, no chairs, no touching the mic or cables, etc.
2) Use sufficient windsocks. You can find instructions for cheap home versions online, so build some.
3) Every combination of mic & volume has a perfect distance. Use your mic to calibrate the volume on a smartphone recording of your normal voice (the recording should have large enough spaces between you speaking with your normal voice that you can say something distinctive for volume calibration purposes while the first recording is playing... and being recorded), and then use that calibrated volume to find it's own perfect distance. Then mark it.
4) Every room has echo, but you should be reducing your own with lots of hanging fabric or something. Try getting yourself some fabric pillow cases & filling them with cotton batting. You could also use quilts, or towels, or old mattresses (try to find something other than old mattresses), or even just loops of fabric hanging off of... whatever seems to work. Regardless, get something to absorb sound.
Once you've worked to control your soundscape, apply a little audio filtering.
I am not afraid of that, It is too good. It is the third time I make it.with the livers of the little games I catch. Thank you John.
Can we get a Chef John motivational daily calendar?
I just listen for the calming factor that is chef John's voice but the recipe does seem worth trying
onn YON, celery and Jalepeno, I guar-ON-tee.
Yay yee, I sure am glad for you to see me, ai garontee...😂
@@LadyMissCoppertone How u tink fo 'dat, cher?
The Late Great Justin Wilson revisited....😊
Your voice reminds me of watching unresolved mysteries with my grandmother.
This makes me think of an old zaterain’s commercial 😁
That looks freaky delicious! Can’t wait to try!
I know I'm a sinner Chef John but my heart sank at "liver" - *yulp*. I've tried so hard to get on with liver over the years but I just can't face it. That smell.
Liver - that's offal.
@@brucelee3388 I know what the general term is (offal)....it doesn't make it any better. My dad used to eat "potted head" which I seem to remember is brains and, well.....bleurgh! Off to watch an Aden Films thing that doesn't have offal (I hope).
It's disgusting. You're not alone in this. I hate liver.
Try getting a better quality pasture raised grassfed liver. Makes a huge difference
@@KungfubearOG Tried them all Alex, we get pretty decent and well looked after cows and sheep in Scotland. I just gotta admit liver isn't my thing.
Interesting recipe. Made it yesterday and enjoyed it.
You live in a gangsta's paradise when you have dirty dirty rice...
Chicken Liver add such an amazing effect, taste, & mouth feel to Dirty Rice. I made Boudin Balls last month & they were out of this world! It wouldn't have been the same without it.
This is perfect timing, Chef John! We just finished collecting enough roast chicken carcasses for stock making, which we were going to do this weekend. This looks like the perfect way to use some of that stock!
I don't like pekkeh pekkeh rice, so I'm glad you mentioned the difference between overcooked and well done rice!
Is there any reason why you did not sauté the liver before adding the rice? Thanks.
Perfect! I recently made soy-based one and now I would love to make meat-based version!
You had me at “ominous warning”.
We can always use more fun loving, humorous chefs like you.
When I make this, and I will, I definitely will not be telling anyone about the liver. I'm the only one in the family that likes liver.
Many populations that regularly eat organ meat tend to be healthier and live longer. And if you can find meals that you like that contain it that's good. Same with fermented foods such as kim chi.
I don't like liver, but dirty rice isn't the same without it.
The first time I tried out dirty rice it was at a restaurant in Houston. It was very tasty. I will be trying this recipe out in the near future. It look as delicious just like the dirty rice I had.
Just thought I’d mention I’ve had turkey liver pate and it was DELICIOUS!!! Also want to mention I love Chef John. Like we all do. ❤❤❤❤
Chief John,
Dirty Dirty Rice...
This never gets old. Thanks for making it easy
Chef John: Stay tuned next time for barbecue from “Fried Green Tomatoes”! 😂
Oh my God!! I'm so gonna try this... Looks yuuum..