DEVILED CHICKEN LIVERS
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to high (500 to 525 degrees).
- Cut away the connecting stringlike membranes from the livers. If the livers are large, cut them into four pieces of more or less equal size. If they are small, cut them in half. There should be 16 pieces.
- Place the pieces in a small bowl and add the scallions, shallots, mustard and cayenne pepper. Stir to blend.
- Wrap each condiment-coated piece of liver with one-half slice of bacon and secure the bacon with a toothpick.
- Arrange the wrapped livers on a rack and place in the oven. Bake eight to 12 minutes or until bacon is crisp. Drain on paper towels and serve immediately.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 422 milligrams, Sugar 1 gram, TransFat 0 grams
SZECHUAN CHICKEN LIVERS
This is a very versatile recipe. Instead of serving the livers over rice or pasta make crepes and fill them with these tasty livers. Another idea make an omelet and fold in the livers as your flavor accent. Or have them as a side dish on a buffet table. I haven't made this recipe for years - it is one of my earlier postings and I found that there were a few things that needed clarification so I have made some corrections
Provided by Bergy
Categories Chicken
Time 30m
Yield 6 Servings if used in crepes or omelets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in skillet.
- Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
- Add 2 tbsp oil to skillet.
- Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
- Brown onions, remove and place in the bowl with the liver etc.
- Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
- Add the cornstarch mixture, reduce heat.
- Stir until the sauce is smooth and thickened.
- Add liver, mushrooms, onions and brandy.
- Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
- Do not overcook the livers.
- Serve over rice or pasta.
CURRIED CHICKEN LIVERS
I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream with them too. Leftovers are yummy and I've even eaten them in a sandwich!
Provided by Engrossed
Categories Chicken Livers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.
- Roll chicken livers one by one in flour mixture and place on a plate.
- Heat oil in a large skillet over medium heat.
- Place chicken livers in a single layer in skillet.
- Sprinkle garlic salt over the chicken livers.
- Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.
- Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!
Nutrition Facts : Calories 338.2, Fat 15.8, SaturatedFat 3.3, Cholesterol 586.8, Sodium 123.8, Carbohydrate 16.5, Fiber 1.7, Sugar 0.2, Protein 31.1
DEVILED CHICKEN LIVERS
This is definitely comfort food for Buggy and me. The marinade makes it a little different from common sauted chicken livers. Prep time includes marinating time
Provided by mandabears
Categories Beef Organ Meats
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine all marinade ingredients: stir until smooth.
- Cut chicken livers in half, removing membrane.
- Add livers to marinade and toss to coat well.
- Cover and refrigerate for at least one hour.
- In a large skillet melt butter or margarine.
- Remove livers from marinade, drain well.
- Reserve marinade.
- Saute for 4-5 minutes on each side.
- Add water to marinade and stir until smooth.
- Add to chicken livers and cook for 3-5 minutes.
- Serve with rice.
Nutrition Facts : Calories 205, Fat 11.5, SaturatedFat 2.8, Cholesterol 392.4, Sodium 342.8, Carbohydrate 5, Fiber 0.2, Sugar 3.8, Protein 19.8
CURRIED CHICKEN LIVER PâTé
Steps:
- Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.
CURRIED CHICKEN GIZZARDS AND LIVERS
Flavorful and delicious tasting gizzards are a great comfort food. Serve hot with rice or naan.
Provided by Vasaicook
Categories Chicken Curry
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Beat yogurt, tomato paste, cumin, coriander, and paprika together in a bowl; set aside.
- Heat oil in a skillet over medium heat. Add onion and cook until golden brown, about 7 minutes. Add ginger-garlic paste and fry for 1 minute. Add gizzards, livers, and salt; fry for 2 to 3 minutes. Mix in yogurt mixture and cook, stirring occasionally, until well done, about 40 minutes.
- Add scallions and garam masala; cook for 1 minute. Turn off the heat and stir in cilantro and lemon juice.
Nutrition Facts : Calories 178 calories, Carbohydrate 4.9 g, Cholesterol 332.9 mg, Fat 7.8 g, Fiber 1.1 g, Protein 21.2 g, SaturatedFat 1.9 g, Sodium 350.9 mg, Sugar 2.5 g
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