Baked Chicken Livers 3 Ways Recipes

RITZY CHICKEN LIVERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

SIMPLE BAKED CHICKEN LIVERS RECIPE

Steps:

• Preheat the oven to 350 F.
• In a large mixing bowl, add the chicken livers, garlic powder, onion powder, extra-virgin olive oil, oregano, and dried thyme.
• Mix it all together and place the livers on a lined baking tray.
• Bake for 30 minutes.
• When they are done, transfer the livers to a serving plate
• Top with chopped parsley, if using, and serve.

CHICKEN, THREE WAYS

Steps:

• To begin: Cut the breasts from the chickens and refrigerate them until you are ready to use them.
• For the Broth: Put the rest of the 2 chickens into a large pot. Cover them with cold water. Bring the water to a simmer over medium-high heat, but do not let it boil. Skim off any fat and scum that rises to the surface. Once the water is simmering add the carrot, celery, onion, garlic, bay leaves, peppercorns, and white wine. Simmer slowly for 3 to 4 hours. Remove the chicken from the pot, set it aside to cool, cover, and refrigerate it. Strain the broth through a fine mesh strainer and refrigerate until ready for use. The broth can also be frozen.
• For the Poached Breasts: Season the breasts with salt and pepper. Place each breast into a small resealable plastic bag. Divide the butter, thyme, wine, garlic, and chicken broth evenly into the bags. Press out all of the air and seal the bags tightly. Keep refrigerated until ready to cook.
• Bring a large pot of water to a boil over high heat, then reduce the heat and bring it to a simmer. Add the bags to the water and submerge them; don't let the plastic catch the rim of the pan or they will melt. Poach them, stirring occasionally, until the chicken is firm and cooked through, about 10 minutes. Remove the bags from the water and serve the chicken immediately, using the liquid in the bags as the sauce.
• For the Salad: Pick the meat from the cooled chicken, discarding the skin and bones. Cut the meat into small pieces and put them into a bowl. Add the celery, onion, celery leaves, parsley, mayonnaise, mustard, vinegar, and salt and pepper, to taste. Mix until everything is evenly blended. Serve with salad leaves or make a sandwich.

BAKED CHICKEN LIVERS

Steps:

• Heat oven to 350*. Spray sheet pan with non-stick cooking spray or cover with parchment paper
• Drain and rinse chicken livers. Cut larger pieces into smaller pieces
• Place livers in a bowl, add spices, mix lightly to coat with spices
• Cut bacon in half
• Wrap one half of bacon around each liver, place on prepared pan. Lightly dust with garlic powder and black pepper. You do not need much salt for this dish!
• Cook for 15min and check them. Livers will be done when they are browned and bacon is browned and crispy. Takes about 45min altogether.
• Serve with a smokey BBQ or a rustic dijon style mustard.

BAKED CHICKEN LIVER PATE

Steps:

• preheat oven to 325 degrees f.
• This recipe must be make in a blender.
• combine onion, garlic and eggs.
• blend at high speed for 1 minute.
• add livers and blend 2 minutes longer.
• add flour, spices salt, pepper, butter and cream.
• blend at high speed 1 or 2 minutes or until smooth.
• pour into a well-greased casserole dish or bread pan.
• cover with lid or foil.
• bake in a water bath for 3 hours.
• remove cover and cool.
• once cooled to room temperature cover and place in fridge overnight.
• loosen sides and place on serving plate.