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!
SOUTHERN DIRTY RICE
This recipe has been passed down for generations.
Provided by Kathleen
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Pulse gizzards in food processor, then pulse livers.
- Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
- Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g
CLASSIC CAJUN DIRTY RICE
Steps:
- Gather the ingredients.
- In a large saucepan over high heat, bring the chicken broth to a boil.
- Add the chicken gizzards to the broth and reduce the heat to low; simmer for 30 minutes.
- Remove the gizzards with a slotted spoon and grind or chop them very finely. Reserve the broth.
- Add the bacon drippings or oil and 2 tablespoons of the butter to a Dutch oven or flameproof casserole over medium heat. Once the oil and butter mixture is hot, add the ground pork and ground or chopped gizzards.
- Cook, stirring frequently until browned.
- Lower the heat. Add the onions, celery, bell pepper, garlic, salt, pepper, paprika, and cayenne. Stir and continue cooking until the vegetables are tender, 5 to 7 minutes.
- Add the rice and reserved broth and then quickly bring to a boil. Heat the oven to 250 F.
- Stir, cover, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender.
- Melt the remaining 2 tablespoons of butter in a skillet and sauté the minced chicken livers for 3 minutes.
- Toss the minced chicken livers with the rice, taste for seasoning, and adjust with more salt and pepper as needed.
- Cover the pan and place it in the preheated oven for 10 minutes.
- Fluff with a fork. Serve and enjoy.
Nutrition Facts : Calories 338 kcal, Carbohydrate 12 g, Cholesterol 362 mg, Fiber 1 g, Protein 30 g, SaturatedFat 8 g, Sodium 832 mg, Sugar 1 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN LIVERS WITH ONION
Chicken liver and onions sautéed in butter. A simple dish from my Polish grandma's recipe book.
Provided by Eva
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sautée the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell.
- In the meantime, prepare the chicken livers. Trim off any spleens if present. Cut the larger chunks to make all the pieces about the same size. Coat in flour all the livers.
- Add the remaining butter to the pan, return the heat to medium-high and add the floured liver. Turn the livers often to ensure they get cooked through. Liver will release a reddish liquid while cooking, make sure to cook it all off. When it has stopped "bleeding" it should have cooked through - check one of the thickest pieces by cutting it in half.
- When completely cooked through, remove from the heat and serve with a sprinkle of salt flakes on top.
CHICKEN LIVERS, MUSHROOMS, AND RICE
Make and share this Chicken Livers, Mushrooms, and Rice recipe from Food.com.
Provided by ChefWhiz
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
- Remove livers and mushrooms from skillet; set aside.
- Reserve pan drippings in a small bowl.
- Saute rice in remaining butter until golden.
- Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
- Cover and simmer 20 mi. or until liquid is absorbed.
- Stir livers and mushrooms into rice; cook until livers are throughly heated.
Nutrition Facts : Calories 328.2, Fat 19, SaturatedFat 9.2, Cholesterol 292.6, Sodium 846.3, Carbohydrate 19.2, Fiber 1.1, Sugar 2.1, Protein 18.6
CHOPPED LIVER
Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.
Provided by Tori Avey
Categories Appetizer
Time 1h45m
Number Of Ingredients 8
Steps:
- Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
- Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
- After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don't overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
- The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
- Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don't try to speed up the caramelization process, it takes time-- and that's ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they're ready.
- Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.
- Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.
- Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms.
- Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.
- Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.
Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Protein 10 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 244 mg, Sodium 223 mg, ServingSize 1 serving
CHICKEN LIVERS WITH RICE
This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!
Provided by MizzNezz
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix water with next 5 ingredients.
- Bring to a boil, add rice.
- Cover and simmer for 17 minutes, until water is absorbed.
- Mix flour, salt, pepper, and paprika in a bag.
- Add chicken livers and shake to coat.
- Heat oil in skillet on med hi.
- Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
- Add more oil if needed.
- Remove from skillet, keep warm.
- Stir fry onion in same skillet, with water for 2 minutes.
- Return chicken livers and mix well.
- Put rice on plate, top with chicken livers.
Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5
CHICKEN LIVER SALAD WITH BROWN RICE
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil. Add the rice, lower heat, cover and cook until the water is absorbed and the rice is tender, about 40 minutes. Allow rice to cool to room temperature.
- Meanwhile, carefully remove all fat and connective tissue from the chicken livers. Place them in a sauce pan, add broth and wine and simmer gently until they are cooked and still pink in the middle, 10 to 15 minutes.
- Drain and slice the chicken livers. Place chicken livers in a bowl with the green pepper, onion and thyme.
- Combine vinegar and mustard and add olive oil, beating or shaking until the dressing is well blended. Pour over chicken-liver mixture and set aside to cool to room temperature.
- Rinse rice briefly in tepid water. Drain well. Season rice with salt and pepper. Fold chicken-liver mixture and rice together and fold in parsley.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 26 grams, Carbohydrate 47 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 1193 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS
Categories Condiment/Spread Chicken Fruit Onion Appetizer Fall Grape Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
- Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
- Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.
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- Prepare all ingredients before starting to cook. Clean livers by separating into lobes, then trim off all fat and connective tissue. Rinse, then pat dry.
- Heat the oil and butter together in a large wide frying pan over medium heat. Add a few livers to the flour mixture and turn to evenly coat. Place in the hot pan.
- Add pepper and sliced onion to the pan along with water. Turn heat to medium high and stir often until water is evaporated, about 5 minutes.
- Return livers to the pan. Pour in the sauce. Reduce the heat to medium. Stir gently and often until as thick as you like, about 2 minutes. Spoon over rice or a bed of spinach and scatter with green onions.
CHICKEN LIVERS WITH BACON, WATERCRESS AND DIRTY RICE ...
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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.
- Transfer the rice mixture to a platter. In a bowl, toss the watercress with the pickled onions and olive oil. Season with salt and pepper. Arrange the watercress and livers over the rice and serve.
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- Rice Pilaf with Mushrooms. This hearty side dish is great with any meat or poultry. Rice pilaf is a classic recipe that you can easily tweak to your liking by adding different spices and flavors.
- Oven-Roasted Parsnips and Carrots. Parsnips are root vegetables that are closely related to celery and parsley. They are slightly sweet and rich in flavor; they taste great when roasted, especially when combined with other vegetables like carrots.
- Garlic and Herb Couscous. Couscous is a type of pasta that is made from semolina flour. It’s a quick and easy side dish to prepare, and it goes well with almost any type of dish.
- Potato Gratin. Potato gratin is another classic side dish that can be served with various meats and poultry. It’s a dish made with thinly sliced potatoes that are layered in a baking dish and then covered with cheese and cream.
- Mushrooms on Toast. If you’re looking for an easy side dish that tastes amazing, then look no further than mushrooms on toast. This dish is popular in many different parts of the world (especially in England and Italy) and makes a great side with chicken livers.
- Tomato and Basil Salad. Tomato and basil salad is a light and refreshing side dish that can be made in just a few minutes. It’s perfect for when you want something quick and easy but doesn’t want to sacrifice flavor.
- Cucumber Salad with Pistachios. Cucumber salad with pistachios is a light and refreshing dish that can be served on its own or alongside meat dishes like chicken livers.
- Stir-Fried Vegetables. Stir-fried vegetables are among the most popular Asian dishes and can be served as appetizers and main dishes. Chicken livers work well with stir-fried veggies because they soak up all of the delicious flavors used in the cooking process.
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