CHICKEN LIVER WITH ONIONS
Simple, fast, must try! Everyone likes this delicious taste!
Provided by hunyi81
Time 30m
Yield Serves 4
Number Of Ingredients 9
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!
BAKED CHICKEN LIVERS WITH BACON
If you like the tang of mustard and the saltiness of olives you'll love these little bites. Great as a snack or party appetizer.
Provided by Tammy Bourne Ulm
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the mustard and olives. Dip each chicken liver in the mustard mixture, then wrap with a slice of bacon. Secure bacon with toothpicks. Arrange the livers in a single layer in a baking dish.
- Bake for about 20 minutes in the preheated oven, or until livers are firm and bacon is browned.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 3.7 g, Cholesterol 288.4 mg, Fat 17.7 g, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, Sodium 1263.1 mg, Sugar 0.4 g
CHICKEN LIVERS WITH BACON
Chicken liver make a nice appetizer or just something quick to eat for lunch. Hope this helps, enjoy!
Provided by Patricia Cirone Fisher
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Rinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.
- Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 751.9 calories, Carbohydrate 49.1 g, Cholesterol 821.2 mg, Fat 36.8 g, Fiber 1.8 g, Protein 51.6 g, SaturatedFat 12 g, Sodium 629.3 mg, Sugar 0.5 g
CHICKEN LIVERS AND BACON STROGANOFF
Chicken Livers And Bacon Stroganoff. An English Dish, that takes 10 minutes to prepare And 30 minutes to cook This Recipe Serves 4 People.
Categories Poultry Dinner Poultry Dinner
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add noodles, and cook until tender, about 8 minutes.
- Drain, and set aside.While the noodles are getting started, cook the bacon in a large heavy skillet until tender.
- Remove bacon from skillet leaving the grease in the skillet if desired.
- In the same skillet have sufficient bacon grease and/or olive oil to make about 3 tablespoons.
- Add onions, and cook over medium heat, stirring until tender, about 5 minutes.
- Add mushrooms, and continue cooking for a few minutes, until starting to brown.
- Add the chicken livers and garlic; season with paprika, salt, and pepper.
- Add the bacon, broken/cut into small pieces back to the skillet, and cook all these ingredients for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center.
- Do not overcook because the livers will become tough and leathery.
- Remove the skillet from the heat, and gradually whisk in the sherry or apple juice, then the sour cream until well blended.
- Serve over noodles.
- . 4 oz noodles and 4 oz livers per serving.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
CHICKEN LIVERS WITH BACON AND ONIONS
Since my son moved out last month I notice I miss cooking for him. Threw this together when he was able to stop by tonight before work.
Provided by Dana Hayden, M.Ed.
Categories Other Main Dishes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Mix flour, garlic salt, black pepper. Dredge the chicken livers in the flour until well coated.
- 2. Heat 1 inch of oil in a skillet. Fry the coated chicken livers for 4 minutes per side. Remove to a plate with paper towel on it to drain.
- 3. In another skillet use tablespoon of leftover bacon grease to fry the onions in at the same time the livers are cooking. Top the finished livers with the bacon strips and onion slices.
PASTA WITH SAUTEED CHICKEN LIVERS AND BACON
How about a savory dish of sauteed livers with bacon, mushrooms, and onion over linguini, finished with fresh parsley and parmesan?
Provided by karenjs
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fry the bacon in a pan until crisp. Remove and drain on paper towel. Place the vegetable oil in a non-stick large pan. Add the onion slices into the pan and saute until the onions become translucent. Add the chicken livers into the pan and cook until the livers show no signs of blood. Add in the seasoning, mushrooms and sherry. Continue cooking, tossing frequently until the mushrooms begin to soften. Re-season if necessary. Reduce the sauce so that it thickens slightly. Place the cooked pasta in the bottom of a large pasta bowl. Toss the pasta with the butter to coat evenly. Pour the chicken livers and its sauce over the center of the pasta. Break the crisp bacon into bite size pieces and place them over the livers. Sprinkle the entire serving dish including the edges of the dish with some more of the freshly chopped parsley and grated Parmesan, if desired. Serve immediately with hot Italian bread and your favorite red wine.
Nutrition Facts :
HEAVENLY CHICKEN LIVERS WITH CARAMELIZED ONIONS AND BACON
Traditionally this dish is made with calves livers but these are quite hard to get in New Zealand. I love this dish because its super easy and super cheap! It goes particularly well with a side dish of mash potatoes or parsnips!
Provided by AfterMartha
Categories Chicken Livers
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Dice up onions and bacon and start them simmering in butter and garlic in a small pan. Leave this on a low heat until the onions become translucent and start becoming sweet.
- While all that is on the stove, chop up your livers and prepare a flour batter seasoned with salt and pepper. Get a thick bottom pan and let it get very hot. Flour up your meat and drop it in in batches. Keep it turning so it browns on all sides but only keep it in for around 1-2min. The inside of the meat should still be lovely and soft when you bite into it. You do NOT want to overcook livers, they have a beautiful flavor on their own.
- Serve with a side of mash potatoes and parsnips and you've got a lovely meal!
Nutrition Facts : Calories 796.3, Fat 65.1, SaturatedFat 25.1, Cholesterol 702.3, Sodium 1061.5, Carbohydrate 8.5, Fiber 1, Sugar 2.4, Protein 42.2
DELICIOUS GRILLED CHICKEN LIVERS WITH HERBS AND LEMON RECIPE
If you haven't tried chicken livers, you might enjoy this recipe for chicken livers that are grilled on a George Foreman contact grill.
Provided by Nick
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Place the chicken livers in a colander and rinse them under cold running water. Pat them dry with paper towels. Cut the livers in half between the two lobes. Trim any white tissue, veins, and dark spots from the livers. Discard these.
- Zest a lemon, enough for 1/2 teaspoon into a medium bowl. Add the olive oil, lemon juice from the zested lemon, oregano, basil, garlic, onion powder, salt, and pepper. Whisk together until well combined.
- Add the chicken liver pieces to the bowl and coat completely with the marinade. Set the bowl aside for 15 minutes, or even longer.
- Preheat your Foreman Contact Grill on high for 5 minutes with the top closed. Place the drip tray at the base of the grill.
- Place the livers in a single layer on the grill and close the top. Grill for 3 minutes. Open the grill and flip the livers over. Close the top and grill for another 2 to 3 minutes until the internal temperature reaches 165°F when checked with a digital meat thermometer. Repeat the process if your grill is too small to fit the livers in a single layer. You can also grill the livers on wood or metal skewers for a tidy presentation.
- Serve the chicken livers with wedges of lemon.
CHOPPED CHICKEN LIVERS ON TOAST
While it might sound scary, this is basically chicken salad made with livers.
Provided by Mike Lata
Time 45m
Number Of Ingredients 16
Steps:
- Clean chicken livers of any bruises, membranes, and connective tissue, leaving livers as whole as possible, and pat dry. Season with 1½ teaspoons of the salt and 1¼ teaspoons of the pepper on both sides, and set aside.
- Heat a large cast-iron or nonstick skillet over medium. Add bacon slices, and cook, stirring occasionally, until bacon is crisp and fat is rendered, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, and set aside.
- Working in batches, add chicken livers to skillet with bacon fat. Cook over medium until browned on both sides and pink in the center, 3 to 5 minutes total. Transfer livers to a baking sheet lined with parchment paper, scraping all browned bits on top. Let cool to room temperature, about 15 minutes.
- Stir together mayonnaise, red onion, parsley, whole-grain mustard, lemon juice, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Cut cooked livers into ½-inch cubes, and add to mayonnaise mixture. Add hard-cooked eggs and cooked bacon. Gently fold everything together with a rubber spatula until just combined. Season with hot sauce, and add additional salt and pepper, if desired.
- Spread butter over toasted bread, and top slices evenly with chopped chicken liver mixture. Garnish evenly with thinly sliced radish, mustard microgreens (if using), and freshly grated horseradish. Serve immediately.
MY MOM'S FRIED CHICKEN LIVERS WITH BACON AND CARAMELIZED ONIONS
Make and share this My Mom's Fried Chicken Livers With Bacon and Caramelized Onions recipe from Food.com.
Provided by Tiz4tggr
Categories Chicken Livers
Time 1h
Yield 1 Cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter and olive oil in a large pan over medium heat.
- add onions and 1 tsp salt.
- Cook, stirring occasionally until onions are deep brown and caramelized.
- While onion is cooking, fry up bacon in a large skillet.
- Cook all the bacon and drain on a paper towel, leave drippings in the pan.
- Mix flour, 1 tsp of salt and 1 tsp pepper.
- Dredge livers in flour, making sure to coat evenly.
- Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
- Serve with bacon and onions.
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- Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a bowl and add the milk to cover. Cover and refrigerate for a minimum of 1 hour, up to 12 hours.
- In a large skillet, fry the bacon until crisp, remove and blot the excess fat with paper towels. Discard all but one tablespoon of the bacon fat from the pan. Add 1 tablespoon of vegetable oil and heat over medium-high heat. Add the onion and sauté until golden, about 3 to 4 minutes. Add the garlic and cook for 1 minute more. Transfer the mixture to a plate and set aside.
- If needed, add a little more oil to the pan, then add the chicken livers. Season with salt and pepper and sauté until browned on the outside and rosy pink on the inside, about 4 minutes.
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- In a medium nonstick skillet, melt the butter over medium heat and cook until lightly browned, about 5 minutes. Add the corn puree and simmer, stirring often, until thickened, about 5 minutes; season with salt and pepper.
- In a large nonstick skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a plate, reserving the bacon fat in the pan. Increase the heat to medium-high and, working in 2 batches, add the chicken livers and cook until browned but still pink in the center, 1 1/2 minutes per side; transfer to a plate. Add the onion to the skillet and cook for 2 minutes. Stir in the wine, vinegar and capers, scraping up any browned bits. Bring to a boil and cook until thickened slightly, 1 minute; stir in the parsley. Stir in the livers. Serve on the corn puree and top with the bacon.
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- Using a skillet, over medium heat - heat 2 tablespoons of avocado oil and add bacon, cook for 5 minutes stirring few times. Add onions and cook for 10 minutes or until softened.
- Next, add mushrooms and cook stirring few times for 3-5 minutes. After using a slotted spoon, remove bacon with onions onto a plate. Leave 2 tablespoons of bacon grease in the skillet.
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- In a medium saucepan, cover the rice with the water and bring to a boil. Cover and cook over low heat for 13 minutes. Remove from the heat and let the rice steam, covered, for 5 minutes. Lightly fluff the rice and cover.
- Meanwhile, in a deep skillet, cook the bacon over moderate heat until crisp; transfer to paper towels. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, celery, thyme and 1/8 teaspoon of the cayenne. Cover and cook over moderately low heat, stirring, until the onion is softened, 7 minutes. Add the stock and bring to a simmer over moderately high heat. Add the rice and bacon and stir well. Remove from the heat, season with salt and pepper and cover.
- In a bowl, combine the flour with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the remaining cayenne. In another large skillet, heat 1/4 inch of vegetable oil until shimmering. Pat the livers dry with paper towels, dredge in the flour mixture and add to the skillet. Cover with a splatter screen and fry over high heat until browned outside and rosy within, about 1 1/2 minutes per side. Transfer the livers to a plate and sprinkle lightly with salt.
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- Cut off any firm connective tissues from the chicken livers and cut them into 2-cm pieces. Combine the marinade in a bowl, add the livers and mix well together. Set aside for 15-20 minutes (longer is even better).
- Heat ghee or butter in a frying pan over medium heat. Add the onions and salt and cook for 7 minutes, stirring, until softened and golden brown. Drizzle balsamic vinegar, stir and cook for another minute until the onions are slightly caramelised and sticky. Remove to a bowl to keep warm.
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- While livers are frying, heat a medium pot over medium-high heat. Add the oil and the chopped chard. Cook for 3-4 minutes, stirring a few times. You can add a tablespoon or two of water to help it steam through. Season with salt and pepper to taste.
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