I’ve wanted to make chicken liver chashushuli since the recipe was published in March https://georgiaabout.wordpress.com/2013/03/11/about-food-chicken-liver-chashushuli/, but I’ve just gotten around to finding some nice fresh chicken livers.  Right next to the livers were some gizzards and of course I couldn’t resist, and why should I?  Adding gizzards would only make the chashushuli better, or supreme 🙂  So that’s why.  Sorry Bassa.

I knew that the gizzards wouldn’t be cooked and tender in the time it took to cook the livers, so I precooked the gizzards with bay leaf, onion and chicken broth before adding them to the marinade.

One “souci” was that I didn’t have any barberries, so I substituted dried cranberries soaked in lemon juice.  I know, not authentic, but determined.  I love the Georgian free and easy way with bay leaf!  My mother was like that.  This was a very good lunch, but you have to wonder…