Broiled Chicken Livers Food

RUMAKI TERIYAKI

Steps:

• Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
• Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
• Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.

CHEF JOHN'S BROILED CHICKEN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Wash and drain chicken livers.
• Combine flour, pepper and parsley in a bag.
• Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers.
• Fry at medium-high heat until browned (5 minutes or so). Pour in wine; simmer a minute or two.
• Great with rice. Serves 4.

SAUTéED CHICKEN LIVERS AND ONIONS

Steps:

• 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 (see photo, page 28). 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 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.
• 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.
• Some piping-hot Basic Polenta (page 215), or grilled polenta (page 216).
• Poached Whole Zucchini with Lemon and Olive Oil (page 237).
• Skillet-Cooked Broccoli (page 277) or Skillet Cauliflower (page 268).

CHICKEN LIVERS ON TOAST

Steps:

• Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
• Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
• Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.

GRILLED CHICKEN LIVERS IN 7-UP

Steps:

• Wash the livers, drain and put in a bowl.
• Add enough carbonated beverage to cover the liver and marinate about half an hour.
• Put every two pieces of liver on two bamboo skewers and lay them over the hot grill.
• Add salt and pepper and grill about 4 minutes on each side, until the liver is browned on the outside and pink on the inside.

KFC ORIGINAL RECIPE CHICKEN LIVERS (COPYCAT)

Steps:

• MARINATE chicken livers at least 2 hours in refrigerator, in blended BRINE ingredients: 4 cups cold water, 1 tablespoon fine sea salt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during marination.
• MEASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch without added flour) into a large sealable container, such as a GLAD food storage container or a Ziploc bag.
• SHAKE container and mix well.
• REMOVE chicken from brine with tongs; RINSE or soak chicken in very warm water.
• PLACE a few pieces breaded livers at a time into the SEASONED FLOUR mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers.
• PLACE breaded pieces on a wire rack when livers are evenly and generously breaded.
• ALLOW chicken livers to rest and absorb the breading for a few minutes before frying.
• PREHEAT the manufacturer's recommended amount frying oil in your deep-fryer between to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (use a deep-fryer thermometer to gauge).
• ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; TURN livers only once midway, frying until golden brown and fully cooked, about 10-12 minutes. DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken livers warmed in a preheated 170°F oven until serving.
• SERVE and enjoy!

EASY GRILLED CHICKEN LIVERS

Steps:

• Spray grill with non-stick cooking spray; heat grill to medium high heat.
• Place livers on hot grill, being careful not to let any slide through.
• Cook 3-4 minutes on each side.
• Remove from grill, sprinkle with sea salt and freshly ground black pepper.
• Enjoy!

BBQ CHICKEN LIVERS... ALA THE DEEN BROTHERS

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8x8 baking pan with non-stick spray.
• Rinse, drain, and dry the chicken livers on paper towels. (Season to taste if desired, I use a little seasoning salt & no pepper.).
• In a large bowl stir together all the bbq sauce ingredients.
• Reserve 1/2 cup of the barbecue sauce and set aside for later; use 1/4 cup later for basting & 1/4 cup as a side sauce when livers are served (if desired).
• Place the chicken livers into the bbq sauce remaining in the bowl, tossing to coat.
• Arrange the coated chicken livers in the sprayed 8x8 baking pan & cover with foil.
• Cook (covered), for 40 to 45 minutes or until cooked through, basting with the reserved 1/4 cup sauce after 20 minutes. **For oven roasting, cook uncovered for the last 15 minutes.
• **Instead of oven roasting, these livers can be barbequed on a grill using a foil-covered foil pan that is sprayed with non-stick spray. Place in a medium heat area on the grill. Cooking time may vary from oven method.
• Note: This recipe can be made "savory" with the addition of herbs of your choice -- or herb blends -- it never hurts to experiment.

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

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.

BROILED CHICKEN LIVERS RECIPE

Steps:

• Place livers on shallow baking dish. Brush with melted margarine. Sprinkle with garlic salt, pepper and thyme. Broil until done, turning once, about 5 minutes.