Chicken Livers Caruso Food

CHOPPED CHICKEN LIVERS

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

AMAZING GARLIC CHICKEN LIVERS

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.

CHICKEN LIVERS PERI PERI

Steps:

• Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
• Remove livers to a bowl, and reserve marinade.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

RITZY CHICKEN LIVERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

SAUTEED CHICKEN LIVERS

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).

SPAGHETTI ALLA CARUSO ( TENOR SPAGHETTI )

Steps:

• Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.
• In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.
• Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.
• Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.
• Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.

CHICKEN CARUSO

Steps:

• Heat oil in large pan.
• Add chicken and garlic and cook over medium heat until chicken is cooked through.
• Add remaining ingredients and simmer until vegetables are tender.
• Serve over cooked rice.

SPAGHETTI CARUSO FOR 2

Steps:

• Flour the chicken livers, shaking off any excess and reserve on a plate.
• In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
• Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
• Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
• Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
• Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
• Serve immediately.
• From Mary Lombardi, Gurnee +larry#1 + Popsie:.

CHOPPED LIVER

Steps:

• Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
• In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

JUST CHICKEN LIVERS

Steps:

• Stir salt, pepper and oregano into flour in small bowl.
• Dredge chicken livers in flour mixture.
• Heat oil in frying pan.
• Add livers and fry 10 minutes, turning frequently.
• Squeeze fresh lemon juice over top before serving.

SPAGHETTI CARUSO

Steps:

• Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
• Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes. Sprinkle with garlic and stir. Add the tomato mixture and bring to a boil. Stir in the rosemary, oregano, salt and pepper. Cook about 15 minutes, stirring occasionally.
• Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half. Line a mixing bowl with a sieve and set aside.
• Bring a large amount of water to a boil to cook the spaghetti.
• Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
• Heat the corn oil in a heavy skillet and add half of the livers at a time. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch. As the livers are browned, transfer them to the sieve. Continue cooking until all the livers are cooked and drained.
• Pour the fat from the skillet and wipe it clean. Add half of the butter to the skillet and cook until butter is melted and foamy. Add the livers and cook about one minute, tossing them in the hot butter.
• As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
• Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss. Pour the mushroom and tomato sauce over the spaghetti and toss. Arrange the livers on top. Sprinkle with cheese and serve hot.

THE BEST CHICKEN CARUSO

Steps:

• Melt butter. Stir in chicken seasoned with pepper and garlic salt (or sprinkle on chicken while cooking). Cook 3 minutes or until chicken is white.
• Add spaghetti sauce and oregano (to taste). Cover and simmer for 15 minutes.
• Add celery and simmer uncovered for 15 minutes or until celery is desired tenderness. Serve over cooked white Minute rice.

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.

PERI PERI CHICKEN LIVERS

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
• Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

CHICKEN LIVERS CARUSO

Steps:

• Sauté the onions, mushrooms, green pepper and garlic in a heavy skillet in oil. Add the salt, oregano and chicken livers and cook until the livers are brown. Add the basil, tomatoes and sugar, cover and simmer for 30 minutes. Cook the linguini in boiling salted water for 8minutes and drain in a colander. Do not rinse. Place the linguini in a large bowl, mix in the sauce. Serve with Romano cheese.