Chicken Livers En Brochette Recipes

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SOUTHERN FRIED CHICKEN LIVERS



Southern Fried Chicken Livers image

Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.

Provided by Cindy Capps Lepp

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 7

1 pound chicken livers
1 egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

Steps:

  • Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
  • Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g

CRISP-COOKED CHICKEN LIVERS WITH CAPERS



Crisp-Cooked Chicken Livers With Capers image

Provided by Pierre Franey

Categories     dinner, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds fresh chicken livers
1/3 cup milk
2 onions, peeled and cut into thin slices
3 tablespoons butter
2 whole cloves
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons drained capers
1 tablespoon honey
1 tablespoon red-wine vinegar
1 cup flour
6 tablespoons corn, peanut or vegetable oil, approximately
2 tablespoons finely chopped parsley

Steps:

  • Pick over the livers to cut away and discard any tough connecting membranes or dark spots.
  • Put the livers in a bowl and add the milk. Let stand about 10 minutes and drain thoroughly. Drain further on paper towels.
  • Coarsely chop the onion slices. There should be about 5 cups.
  • Heat 1 tablespoon of the butter in a large, heavy skillet and add the onions, cloves, salt and pepper. Cook, stirring often, until onions are lightly and evenly browned. Add the capers and honey and continue cooking until the onions are light-caramel colored. Add the vinegar and stir.
  • Dredge livers in the flour, keeping the pieces separate. Shake off excess flour.
  • It may be necessary to cook the livers in more than one batch. For each batch heat 3 tablespoons of oil in a large, heavy skillet and add the livers without crowding. Cook, turning the livers until they are quite brown and crisp, about 4 to 5 minutes. Line a bowl with a sieve and drain the livers. Add more oil and a second batch of livers. Cook as before and drain.
  • Wipe the fat from the skillet and add the remaining 2 tablespoons of butter. Return the livers to the skillet and add the onion mixture. Stir to blend. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 25 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 706 milligrams, Sugar 8 grams, TransFat 1 gram

OYSTERS EN BROCHETTE



Oysters En Brochette image

A neat, cute appetizer. I'm guessing at the amount of lemon juice and butter called for; just use however much you need. If you find the bacon shrivels up too much on the skewer, try rinsing it with water and patting it dry with a paper towel before cooking. Since I actually make a bunch at once but am just giving you the directions for making one, I didn't know how to figure the preparation time. You'll figure it out.

Provided by echo echo

Categories     Pork

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1 slice bacon
4 oysters
4 button mushroom caps
1 wooden skewer, soaked in water 30 minutes
1 teaspoon lemon juice
1 teaspoon melted butter
fresh ground pepper
hollandaise sauce

Steps:

  • Cook it slightly, but not to crispness--it should still be flexible--and let cool a bit until comfortable to handle.
  • Interlace the bacon with oysters and mushroom caps on skewer as follows: spear the bacon at one end, then spear a mushroom cap and oyster; bring the bacon down past the mushroom and oyster and spear it again; spear another mushroom and oyster; and so forth until all oysters and mushrooms are used up; end by spearing the other end of the bacon.
  • Sprinkle with lemon juice and brush with butter; grind pepper to taste lightly over the whole thing.
  • Broil or grill until oysters begin to curl and bacon is crisp.
  • Serve with hollandaise sauce.

Nutrition Facts : Calories 316.5, Fat 18.9, SaturatedFat 6.9, Cholesterol 125.5, Sodium 431.5, Carbohydrate 12.8, Fiber 0.7, Sugar 1.3, Protein 23.8

CHICKEN LIVERS EN BROCHETTE



Chicken Livers En Brochette image

I would order this every time my parents and I would go out for dinner, it was such a big deal then. I have been making these for a long time and I still enjoy them once in a blue moon. This is courtesy of McCall's, 01/71.

Provided by Manami

Categories     Chicken Livers

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken livers (about 18)
3/4 teaspoon dried marjoram
3/4 teaspoon dried thyme leaves
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
12 large button mushrooms
9 slices bacon, halved crosswise
6 tablespoons butter
1/4 cup dry white wine

Steps:

  • Rinse chicken livers; pat dry with paper towels.
  • In medium bowl, combine the marjoram, thyme, salt and pepper.
  • Add livers; toss to combine.
  • Remove stems from mushrooms; reserve for rice pilaf or some other dish.
  • Wipe mushroom caps clean with a damp towel.
  • Wrap each liver in bacon.
  • On each of 6 skewers, alternate 3 livers and 2 mushrooms.
  • Arrange skewers(if using wood ~ soak in water for about 24 hrs.) on rack in broiling pan.
  • Brush with half of the butter.
  • Broil, 4" from heat, 5 minutes.
  • Turn skewers; brush with remaining butter and the wine.
  • Broil 5-7 minutes longer, or until bacon is crisp(livers should still be pink on inside).
  • Serve skewers on platter with Mushroom Rice Pilaf and some nice green peas.

Nutrition Facts : Calories 1224.5, Fat 97.5, SaturatedFat 42.6, Cholesterol 1338.3, Sodium 2218, Carbohydrate 6.3, Fiber 1.6, Sugar 2.6, Protein 74.3

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