Chicken Liver Stuffing Recipe 385

CHICKEN LIVER STUFFING RECIPE - (3.8/5)

Steps:

• Soak bread in water. Cook chicken livers in butter over medium heat, mashing livers while cooking. Add salt, onion, parsley, celery leaves and mushrooms and continue cooking until chicken livers are cooked and no longer pink and onion is soft. Add garlic powder, oregano and basil. Squeeze water from wet bread and place bread in large bowl. Add egg and sage and mix well. Add cooked liver mixture. Turn into greased 13- by 9-inch baking dish, cover tightly with foil, and bake at 375 degrees 30 minutes. Remove foil and bake another 15 minutes. This recipe yields 9 cups. Each 1/2-cup serving: 159 calories; 618 mg sodium; 69 mg cholesterol; 7 grams fat; 20 grams carbohydrates; 5 grams protein; 1.63 grams fiber.

STUFFING

Steps:

• In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and nutmeg (or allspice); mix well. Season with salt and pepper; stir in egg until well combined.

ROAST CHICKEN WITH GREEN HERB STUFFING

Steps:

• Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
• Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
• Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
• Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
• Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
• Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
• Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
• Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

CORNISH GAME HENS STUFFED WITH CHICKEN LIVER PATE

Steps:

• For the pate: Coat a large saute pan with olive oil and add the capers, anchovies and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
• Add the chicken livers, turn the heat to high and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook until the wine has reduced by half, 4 to 5 more minutes; the mix will still be pretty soupy.
• Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Set aside to cool completely. Put into a pastry bag.
• For the game hens: Place the game hens on a clean work surface. Loosen the skin under the breast, legs and thighs and, using the pastry bag, stuff the chicken liver pate under the skin. Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle the game hens with olive oil and sprinkle with salt and pepper. Add the fennel pollen, crushed red pepper flakes and lemon zest. Place the whole shootin' match in the oven for about 20 minutes. Remove from the oven, turn on the broiler and place under the broiler. Broil for 2 to 3 minutes. Remove the pans from the oven. Check the game hens for doneness; they should be cooked through but still succulent and juicy. Let rest for about 5 minutes.
• Remove the game hens from the pan. Cut the game hens in half and separate the breasts from the dark meat. Each plate gets half a game hen. Reserve on a large platter.
• Remove the excess fat from the saute pan and add the chicken stock, white wine and rosemary. Cook over high heat until the liquid has reduced by more than half. Taste and season with salt. Finish the sauce with the butter.
• Spoon the juices over over the game hens. Garnish with the chives. Tastes like chicken!

SIMPLE CHICKEN STUFFING

Steps:

• Mix all ingredient in a bowl.
• Stuff chicken and cook as per usual.
• This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.

RICE AND LIVER STUFFING

Steps:

• Preheat the oven to 350 degrees.
• Pick over the livers. Cut away and discard the tough connecting membranes. Cut the chicken and turkey livers into small cubes. Sprinkle with salt and pepper and set aside.
• Cut the mushrooms into quarters and slice them. There should be about six cups.
• Heat the butter in a heavy skillet and add the onion. Cook, stirring, until wilted. Sprinkle with salt and pepper. Add the mushrooms and cook, stirring, until mushrooms give up their liquid. Continue cooking until the liquid evaporates.
• Heat the oil in another heavy skillet and add the livers. Cook over very high heat, stirring frequently, about one and a half minutes.
• Add the livers to the mushrooms. Stir and cook briefly. Add the wine and cook briefly over high heat until the wine evaporates. Add the rice and stir. Add the egg, stirring. Let cool.
• Stuff and roast the turkey. Heat the leftover stuffing separately in a skillet on top of the stove and serve with the carved turkey.

GRANDMA'S CHICKEN STUFFING BAKE

Steps:

• Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.
• Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.
• Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.
• Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CROATIAN SIMPLE CHICKEN LIVER MEAL

Steps:

• Take a frying pan. Sauté finely sliced onion on lard until soft.
• Add sliced chicken liver and sauté it until they become grayish.
• Add red dried paprika, chili and pepper and mix well.
• Saute it but not long, liver should be medium done. Salt at the end otherwise liver would be hard.
• You can add a spoon of sour cream on each plate.