Recipes For Chicken Livers

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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

SAUTEED CHICKEN LIVERS



Sauteed Chicken Livers image

Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)

Provided by Manami

Categories     Chicken Livers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb chicken liver, cut in half & washed & patted dry
3 tablespoons butter or 3 tablespoons margarine
1/2 lb fresh mushrooms, sliced thin
3/4 cup onion, thinly sliced
1/4 cup celery, finely chopped (optional)
1/8 cup flour
3 tablespoons flour
1 cup vegetable broth or 1 cup beef broth
1/2 teaspoon salt
fresh coarse ground black pepper, to taste
1/2 cup sherry wine, good quality
2 teaspoons fresh parsley, chopped
1/2 teaspoon Worcestershire sauce
chopped fresh parsley leaves, garnish
cooked bacon (crispy & crumbled)
basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

Steps:

  • Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
  • Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
  • Remove livers, and drain on paper towels, reserving drippings in skillet.
  • Add other tablespoon butter, if necessary.
  • Saute mushrooms, onions and celery in drippings until golden brown.
  • Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
  • Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
  • Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
  • Reduce heat to a simmer and cook for 5 minutes, stirring often.
  • Add chicken livers, simmer 3-5 additional minutes.
  • Serve over fluffy white rice (sprinkled with bacon) or.
  • Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
  • Buttered broad noodles with peas*.
  • *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

CHICKEN LIVER WITH ONIONS



Chicken liver with onions image

Simple, fast, must try! Everyone likes this delicious taste!

Provided by hunyi81

Time 30m

Yield Serves 4

Number Of Ingredients 9

500g chicken liver
4 tbsp sunflower oil
100g butter
2 medium onions
3 tbsp majoram
2 tsp crushed black pepper
1 tomato
1/3 glass of white wine
2 pinch of salt

Steps:

  • Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
  • Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
  • You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
  • Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
  • (You can strenght the flavour of the majorams if you crumble them)
  • You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
  • If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
  • To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
  • Good apetite!

STOLEN GARLIC CHICKEN LIVERS



Stolen Garlic Chicken Livers image

This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!

Provided by dround

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 lb chicken liver
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
3 garlic cloves, chopped fine

Steps:

  • Wash, trim and dry the Chicken Livers.
  • DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
  • Whilst still on the cooker add the oil, lemon juice and salt to taste.
  • Stir once gently to mix.
  • Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
  • The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
  • Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
  • Bon Appetite!

AMAZING GARLIC CHICKEN LIVERS



Amazing Garlic Chicken Livers image

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

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

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

CHOPPED CHICKEN LIVERS



Chopped Chicken Livers image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound chicken livers, (preferably fresh)
6 tablespoon rendered chicken fat (schmaltz), recipe follows
1 cup coarsely chopped onion
2 teaspoon kosher salt plus more
Freshly ground pepper
2 hard-cooked large eggs, finely chopped
8 ounces chicken fat and/or skin, cut into small pieces
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove garlic, minced
2 tablespoons cold water

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 WITH CARAMELIZED ONIONS AND MUSHROOMS



Chicken Livers With Caramelized Onions and Mushrooms image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 medium onions, cut in two and thinly sliced
2 tablespoons extra virgin olive oil or butter, more as needed
Salt
freshly ground black pepper
1 sprig fresh rosemary, finely chopped
1 cup button mushrooms, cleaned, trimmed and sliced
4 uncooked chicken livers (see note)
2 tablespoons sherry vinegar or other, or more to taste
Crusty bread or toast for serving

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

SIMPLE BAKED CHICKEN LIVERS RECIPE



Simple Baked Chicken Livers Recipe image

With just a few ingredients, you can bake delicious chicken livers everyone will love. Not only that, but they are packed with vital vitamins and nutrients!

Provided by Susan Olayinka,Mashed Staff

Categories     entree, main course, dinner

Time 35m

Number Of Ingredients 6

13½ ounces of chicken liver
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon extra-virgin olive oil
1 tablespoon oregano
½ teaspoon dried thyme

Steps:

  • Preheat the oven to 350 F.
  • In a large mixing bowl, add the chicken livers, garlic powder, onion powder, extra-virgin olive oil, oregano, and dried thyme.
  • Mix it all together and place the livers on a lined baking tray.
  • Bake for 30 minutes.
  • When they are done, transfer the livers to a serving plate
  • Top with chopped parsley, if using, and serve.

Nutrition Facts : Calories 196 calories, Carbohydrate 2 g carbohydrates, Cholesterol 440 mg cholesterol, Fat 11 g fat, Fiber 1 g fiber, Protein 22 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 91 mg, Sugar 0 g, TransFat 0 g

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