Bigoli With Chicken Livers Recipes

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AMAZING GARLIC CHICKEN LIVERS



Amazing Garlic Chicken Livers image

This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.

Provided by jchasko

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 15m

Yield 4

Number Of Ingredients 5

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

Steps:

  • Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g

RIGATONI WITH CHICKEN LIVERS



Rigatoni with Chicken Livers image

A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 10

1 pound rigatoni
Coarse salt and freshly ground pepper
1 pound chicken livers, any sinew removed, patted dry
3 tablespoons unsalted butter, divided
1 small onion, halved and thinly sliced lengthwise (about 1 cup)
1 tablespoon finely chopped fresh sage leaves
2/3 cup dry red wine
1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1/3 cup coarsely chopped fresh flat-leaf parsley leaves
Extra-virgin olive oil, for drizzling

Steps:

  • Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
  • Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
  • Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.

BBQ CHICKEN LIVERS... ALA THE DEEN BROTHERS



BBQ Chicken Livers... Ala the Deen Brothers image

No, Paula's boys did not EVER claim making such a dish! However, they did do BBQ Chicken with an original BBQ sauce that is soooooooo good that I keep some made and on hand for both chicken and pork (chops). The sauce is a sweet tomato-based sauce which has just a slight heat that can be made more intense by increasing the mustard powder and/or cayenne pepper. I've done bbq-d chicken in the oven several times since having this BBQ Chicken at friends' home about a year ago. The last time I started with 2 whole chickens (cut into pieces myself) that had extra servings of livers in the cavities. I nestled the livers in one corner of the baking pan and covered them with the BBQ sauce just as the rest of the chicken... and baked the chicken as instructed. The livers were so good that I had to do the recipe again as a LIVERS ONLY version! WOW... unbelievably delicious! But then I love chicken livers (infrequently because of health issues about colesterol, fat, etc.).

Provided by grantg

Categories     Chicken Livers

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 -1 1/2 lb chicken liver
1 cup ketchup
1/4 cup packed dark brown sugar (or artificial sweetner, like Splenda, plus 1/2 T molasses)
2 tablespoons orange juice (or other fruit juice of choice, lemon or lime or apple)
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon mustard powder (for more heat, increase the amount of mustard powder slightly to taste)
1/4 teaspoon cayenne pepper (for more heat, increase the amount of cayenne pepper to taste, in proportion to mustard powder)
salt and pepper, to taste (or seasoned salt... trick I learned from Kittencal's recipes!)

Steps:

  • Preheat oven to 350 degrees F.
  • Spray an 8x8 baking pan with non-stick spray.
  • Rinse, drain, and dry the chicken livers on paper towels. (Season to taste if desired, I use a little seasoning salt & no pepper.).
  • In a large bowl stir together all the bbq sauce ingredients.
  • Reserve 1/2 cup of the barbecue sauce and set aside for later; use 1/4 cup later for basting & 1/4 cup as a side sauce when livers are served (if desired).
  • Place the chicken livers into the bbq sauce remaining in the bowl, tossing to coat.
  • Arrange the coated chicken livers in the sprayed 8x8 baking pan & cover with foil.
  • Cook (covered), for 40 to 45 minutes or until cooked through, basting with the reserved 1/4 cup sauce after 20 minutes. **For oven roasting, cook uncovered for the last 15 minutes.
  • **Instead of oven roasting, these livers can be barbequed on a grill using a foil-covered foil pan that is sprayed with non-stick spray. Place in a medium heat area on the grill. Cooking time may vary from oven method.
  • Note: This recipe can be made "savory" with the addition of herbs of your choice -- or herb blends -- it never hurts to experiment.

Nutrition Facts : Calories 116.5, Fat 0.3, Sodium 686.3, Carbohydrate 29.8, Fiber 0.3, Sugar 27.8, Protein 1.2

CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)



Chicken Livers and Onions, Sauteed (Lidia Bastianich) image

"Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house The kids are a bit finicky about this dish but I prepare it when grandma, Giovanni, and I are at home. There's nothing fancy about my version-though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention-thorough trimming and rinsing, and fast cooking in a small amount of oil-and they'll be crispy on the outside and tender on the inside." These are wonderful when served with broad noodles that have been prepared with parsely and touch of butter or olive oil and the necessary seasonings. This is a very basic and easy recipe.;) From Public Television Show 205: The Chicken and All Its Treasures.

Provided by Manami

Categories     Beef Organ Meats

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons golden raisins
1 lb onion, peeled
4 tablespoons extra virgin olive oil
4 tablespoons butter
3/4 teaspoon salt (or more)
2 -3 fresh bay leaves (remove when finished cooking, never serve bay leaves)
2 tablespoons red wine vinegar
1 lb chicken liver
fresh ground black pepper, to taste
broad egg noodles, with parslied butter or fluffy white rice, with almonds

Steps:

  • FRYING THE ONIONS:.
  • Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
  • Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
  • Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
  • As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
  • Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
  • After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates.
  • Drain the raisins and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions.
  • Now lower the heat and continue cooking the onions until they're as dark and caramelized as you want them be.
  • Turn off the heat and let the onions rest in the hot pan.
  • CLEANING & FRYING THE LIVERS:.
  • While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins and membranes and slice the livers into separate lobes.
  • Rinse them well then pat dry with fresh paper towels.
  • Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
  • Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming.
  • Before the butter begins to color, lay the livers in the pan, without crowding them.
  • With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan).
  • Cook about 2 minutes on the second side until they are nicely crisped all over and lift them-a couple at a time-with a spider or slotted spoon, let the oil drain off and place them in the first warm skillet, next to the onions.
  • Don't overcook the livers: they should still be slightly pink inside when you move them.
  • Taste a piece and season with more salt and pepper if you want.
  • If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates.
  • If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy.
  • Smother the livers with onions when you serve with white fluffy rice with almonds or I prefer, broad noodles with parslied butter.
  • Yum!

Nutrition Facts : Calories 416.5, Fat 30.6, SaturatedFat 11, Cholesterol 423, Sodium 602.9, Carbohydrate 15.6, Fiber 1.8, Sugar 7.9, Protein 20.6

HOMEMADE BIGOLI PASTA RECIPE - (3.3/5)



Homemade Bigoli Pasta Recipe - (3.3/5) image

Provided by á-25630

Number Of Ingredients 7

4 cups all-purpose flour, plus more for working with the dough
or 3 cups all-purpose flour, and 1 cup whole-wheat flour,
plus more all-purpose flour for working the dough
1/2 teaspoon salt
1 tablespoon butter, softened
1/2 cup warm milk, or more as needed
3 large eggs, lightly beaten

Steps:

  • To mix the dough in the food processor, put the flour (all purpose and whole wheat, if using) and salt in the work bowl and process briefly to blend. Drop the butter into ½ cup warm milk; stir to melt the butter, then mix in the milk and beaten eggs. Start the food processor running, then pour in the liquids through the feed tube. Process for 30 to 40 seconds until a dough forms and gathers on the blade, leaving the sides and bottom of the bowl clean. The dough should be soft but not sticky. If it is dry and crumbly, add a bit more milk and process. Turn the dough out of the bowl and knead into a smooth ball. Wrap the dough in plastic and let it rest at room temperature for a half hour before extruding the dough. If you have a torchio, fit it with the large-hole bigoli die. With a pasta extruding machine or attachment-or a meat grinder-use a disk with ¼-inch holes or as close to that size as you have. If using a meat grinder or attachment be sure to remove the rotary cutting before extruding the dough. Put the dough through a home pasta extruder and cut the strands of pasta into 8-inch lengths as they emerge. Immediately dust them with flour and lay them flat, not touching, on a floured tray or baking sheet. Keep covered with a floured towel until you cook them. (You can freeze the strands on the sheet pan, then wrap them together in plastic wrap, in portions for cooking. Keep in a plastic container to protect from breakage. Cook without thawing.)

BIGOLI WITH CHICKEN LIVERS



Bigoli with Chicken Livers image

Yield serves 6 as a main course, 8 or more as a first course

Number Of Ingredients 17

1 pound chicken livers
6 tablespoons extra-virgin olive oil
3 tablespoons butter
1 medium onion, finely chopped (1 1/4 cups)
2 bay leaves
1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta water
3 cups hot stock (Poultry Broth, page 8, or chicken, turkey, or vegetable stock)
1 tablespoon tomato paste
1 cup frozen peas
Freshly ground black pepper to taste
1 recipe (2 pounds) fresh bigoli, page 105
1/3 cup chopped fresh Italian parsley
1 1/2 cups freshly grated Grana Padano or Parmigiano-Reggiano
A heavy-bottomed skillet or sauté pan, 14-inch diameter or larger
A large pot, 10-quart capacity, to cook the bigoli
A food processor fitted with steel blade for mixing the dough
A genuine torchio hand press (see Sources, page 340), or a home pasta-extruder (standalone machine or electric-mixer attachment) or meat grinder (machine or mixer attachment)

Steps:

  • Clean the chicken livers, removing all the fat, veins, and membranes. Chop them into small bits with a chef's knife.
  • Heat 3 tablespoons of the olive oil and all the butter in the large skillet over medium heat. Stir in the onion and the bay leaves, and season with 1/4 teaspoon salt. When the onion is wilted and translucent, stir in the chopped chicken livers, and salt again lightly.
  • Pour in 1/4 cup hot stock, raise the heat, and cook, stirring, until the moisture is nearly evaporated. Clear a space in the skillet, drop in the tomato paste, toast it in the hot spot for a minute, then stir the paste in with the chopped livers and onion. Scatter the frozen peas into the skillet, stir, then pour in the remaining stock.
  • Bring the liquid to a boil, and adjust the heat to keep it bubbling steadily. Season with 1/2 teaspoon salt and generous grinds of black pepper. Let the sauce cook and reduce, stirring occasionally, until most of the moisture is gone and it has a thick, flowing consistency, 10 minutes or so. Adjust the seasonings, and have the sauce simmering when the pasta is dressed.
  • Meanwhile, fill the large pot with 8 quarts of water, add 2 tablespoons salt, cover, and heat to a rolling boil. Shake excess flour off the bigoli, drop into the pot, and return rapidly to the boil. Cook, occasionally stirring, until the pasta is nearly al dente (time will vary with the thickness of the strands). Lift bigoli from the water with a spider, drain briefly, and turn it into the simmering sauce. Toss together until the pasta is fully cooked and dressed with sauce.
  • Turn off the heat, toss in the parsley, the remaining 3 tablespoons olive oil, and a cup of the grated cheese. Serve immediately, passing more cheese at the table.

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From simply-delicious-food.com


SOUTHERN FRIED CHICKEN LIVERS - JULIAS SIMPLY SOUTHERN
2021-11-03 Instructions. Add the cooking oil to a skillet and heat over medium heat. Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine. Next, in a separate bowl, make the wet dredge mixture by …
From juliassimplysouthern.com


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