CHICKEN LIVER HAWAIIAN
Provided by The Peach Kitchen
Number Of Ingredients 12
Steps:
- Marinate liver and chicken wings in soy sauce, pineapple syrup, salt and pepper for 1 hour.
- Drain and reserve marinade.
- Fry in canola oil until light brown. Set aside.
- In the same pan, sauté garlic &onion until translucent. And marinade and season with brown sugar and a little more salt.
- Simmer for ten minutes,.
- Add bell pepper, carrots and pineapple chunks. Mix well.
- Stir in dissolved cornstarch. Make sure sauce becomes thick then mix to coat liver and chicken pieces.
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
BACON WRAPPED CHICKEN LIVERS
Make and share this Bacon wrapped Chicken Livers recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut bacon strips in half.
- Wash and pat dry livers.
- Sprinkle livers with garlic salt if using.
- Wrap each liver in a halved slice of bacon and secure witha toothpick.
- Repeat.
- Set oven on broil.
- Place Livers on a baking rack or sheet and broil 6-8 minutes on each side.
- Remove and serve hot with warm honey as a dipping option.
BACON CHICKEN LIVERS
This is great as an appetizer or as a meal!
Provided by UNVILLEMOM
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to broil setting.
- Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
- Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 17.7 g, Cholesterol 430.2 mg, Fat 31 g, Protein 25.9 g, SaturatedFat 10.3 g, Sodium 554.2 mg, Sugar 17.2 g
HAWAIIAN WRAPPED CHICKEN LIVERS
Tender chicken livers, pineapple chunks wrapped in a slice smoky bacon, basted with sweet Dijon mustard sauce and broiled.
Provided by L DJ3309
Categories Chicken
Time 25m
Yield 24 Appetizers
Number Of Ingredients 6
Steps:
- Cut livers and bacon slices in half.
- Wrap 1/2 slice bacon around piece of chicken liver and pineapple chunk.
- Secure with wooden pick.
- Arrange on broiler pan.
- Combine soy sauce, brown sugar and mustard in small bowl.
- Brush over bacon rolls.
- Broil, 6-inches from heat, 15 to 20 minutes turning and brushing with soy/Dijon mixture occasionally until bacon is crisp and chicken livers are done.
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