AMAZING GARLIC CHICKEN LIVERS
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
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
CHICKEN LIVERS WITH SPINACH NOODLES
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the livers in half. Pick over and discard any tough connecting membranes. Set aside.
- Heat the olive oil in a nonstick skillet over high heat. Add the mushrooms, salt and pepper. Cook, stirring often, until the mushrooms are lightly browned. Add the shallots and garlic and cook, stirring, until wilted. Do not brown the garlic. Add the crushed tomatoes, cubed tomatoes, basil, pepper flakes, salt and pepper; bring to a boil and simmer 5 minutes. Set aside.
- Meanwhile, put the flour in a flat dish. Add salt and pepper, and blend well. Add the livers and stir thoroughly to coat them. Remove them and shake off excess flour.
- Heat the vegetable oil in a large nonstick skillet over high heat. Add the livers a handful at a time and cook, turning as necessary so they brown evenly and are crisp, about 3 minutes. Transfer them with a slotted spoon to the mushroom mixture.
- Cook the noodles to the desired doneness. Drain well and reserve 1/4 cup of the cooking liquid.
- Return the pasta to the kettle. Add the liver-mushroom mixture, the cooking liquid and the cheese. Over medium heat blend and toss gently but thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 805, UnsaturatedFat 20 grams, Carbohydrate 97 grams, Fat 29 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN LIVERS ON SPINACH SALAD WITH GORGONZOLA DRESSING AND POLENTA CROUTONS
Provided by Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a hot skillet with oil sear livers until medium rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
- Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep. Let set and cool. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or deep fryer until golden brown.
- Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes.
- Lay chicken livers on top of salad
NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
- Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
- Cook the noodles according to package directions or to taste. Drain well.
- Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 16 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVERS WITH RICE
This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!
Provided by MizzNezz
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix water with next 5 ingredients.
- Bring to a boil, add rice.
- Cover and simmer for 17 minutes, until water is absorbed.
- Mix flour, salt, pepper, and paprika in a bag.
- Add chicken livers and shake to coat.
- Heat oil in skillet on med hi.
- Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
- Add more oil if needed.
- Remove from skillet, keep warm.
- Stir fry onion in same skillet, with water for 2 minutes.
- Return chicken livers and mix well.
- Put rice on plate, top with chicken livers.
Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5
CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)
"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
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
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