CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
CHICKEN LIVERS PERI PERI
This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!
Provided by FAIRDINKUM
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 17
Steps:
- Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Remove livers to a bowl, and reserve marinade.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g
SPAGHETTI CARUSO FOR 2
I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol. Although I can go home S.F. and EAT IN N. Beach (an Italian Area of S.F.), I try and recreate the feel of a real Italian restaurant.
Provided by larry 2
Categories Chicken Livers
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Flour the chicken livers, shaking off any excess and reserve on a plate.
- In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
- Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
- Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
- Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
- Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
- Serve immediately.
- From Mary Lombardi, Gurnee +larry#1 + Popsie:.
Nutrition Facts : Calories 1717.1, Fat 46.1, SaturatedFat 12.5, Cholesterol 1000.1, Sodium 1840.2, Carbohydrate 211.8, Fiber 21.2, Sugar 41.1, Protein 98.4
THE BEST CHICKEN CARUSO
Steps:
- Melt butter. Stir in chicken seasoned with pepper and garlic salt (or sprinkle on chicken while cooking). Cook 3 minutes or until chicken is white.
- Add spaghetti sauce and oregano (to taste). Cover and simmer for 15 minutes.
- Add celery and simmer uncovered for 15 minutes or until celery is desired tenderness. Serve over cooked white Minute rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPAGHETTI CARUSO
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
- Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes. Sprinkle with garlic and stir. Add the tomato mixture and bring to a boil. Stir in the rosemary, oregano, salt and pepper. Cook about 15 minutes, stirring occasionally.
- Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half. Line a mixing bowl with a sieve and set aside.
- Bring a large amount of water to a boil to cook the spaghetti.
- Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
- Heat the corn oil in a heavy skillet and add half of the livers at a time. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch. As the livers are browned, transfer them to the sieve. Continue cooking until all the livers are cooked and drained.
- Pour the fat from the skillet and wipe it clean. Add half of the butter to the skillet and cook until butter is melted and foamy. Add the livers and cook about one minute, tossing them in the hot butter.
- As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
- Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss. Pour the mushroom and tomato sauce over the spaghetti and toss. Arrange the livers on top. Sprinkle with cheese and serve hot.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 37 grams, Carbohydrate 118 grams, Fat 57 grams, Fiber 12 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1870 milligrams, Sugar 28 grams, TransFat 1 gram
SPAGHETTI ALLA CARUSO ( TENOR SPAGHETTI )
This recipe is named after the famed Italian tenor, Enrico Caruso, who was known to enjoy cooking, loved to eat, and especially liked chicken livers. This dish is found on the menus of many Italian restaurants throughout the country. So, put on some Italian music, pour yourself a glass of Chianti and enjoy this different and very rich dish.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.
- In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.
- Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.
- Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.
- Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 896.4, Fat 20.6, SaturatedFat 6.8, Cholesterol 406.5, Sodium 728.1, Carbohydrate 125.5, Fiber 8.2, Sugar 10.3, Protein 41
CHICKEN LIVERS CARUSO
Number Of Ingredients 13
Steps:
- Sauté the onions, mushrooms, green pepper and garlic in a heavy skillet in oil. Add the salt, oregano and chicken livers and cook until the livers are brown. Add the basil, tomatoes and sugar, cover and simmer for 30 minutes. Cook the linguini in boiling salted water for 8minutes and drain in a colander. Do not rinse. Place the linguini in a large bowl, mix in the sauce. Serve with Romano cheese.
Nutrition Facts : Nutritional Facts Serves
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
- Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
- Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
- Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
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