STOLEN GARLIC CHICKEN LIVERS
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
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!
DEVILED CHICKEN LIVERS
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to high (500 to 525 degrees).
- Cut away the connecting stringlike membranes from the livers. If the livers are large, cut them into four pieces of more or less equal size. If they are small, cut them in half. There should be 16 pieces.
- Place the pieces in a small bowl and add the scallions, shallots, mustard and cayenne pepper. Stir to blend.
- Wrap each condiment-coated piece of liver with one-half slice of bacon and secure the bacon with a toothpick.
- Arrange the wrapped livers on a rack and place in the oven. Bake eight to 12 minutes or until bacon is crisp. Drain on paper towels and serve immediately.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 422 milligrams, Sugar 1 gram, TransFat 0 grams
FRIED CHICKEN LIVERS
One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe
Provided by bullwinkle
Categories Chicken Livers
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken livers in buttermilk and let stand 10 minutes.
- Drain in a colander.
- Roll chicken livers in flour.
- In a deep fryer heat oil to 350 degrees.
- Fry chicken livers for 3 to 4 minutes, or until brown.
- Drain on paper towel.
Nutrition Facts : Calories 270.1, Fat 6.3, SaturatedFat 2.2, Cholesterol 393.7, Sodium 541.7, Carbohydrate 27, Fiber 0.8, Sugar 3, Protein 24.3
KETO LIVER AND ONIONS
Liver is one of those meats you either love or hate. In this recipe, we share how-to cook this nutrient-dense meat perfectly.
Provided by Patrick
Categories Ketogenic Recipe
Time 45m
Number Of Ingredients 8
Steps:
- Put the milk and vinegar in a shallow bowl and stir. Cut the liver into strips and soak in the liquid for 20-30 minutes. Meanwhile, cook the bacon in a large frying pan. Remove the bacon and dry it with paper towels. Cut the bacon into one-inch strips. Keep the bacon grease. Put half the butter in the pan with the bacon grease and add the onions. Cook over medium heat. Add a sprinkling of salt to taste. Stir occasionally until the onions are brown and caramelized. Remove and set the cooked onions aside. Add the remaining butter to the pan and add the thyme. Meanwhile, remove the liver from the milk/vinegar and dry with a paper towel. Discard the liquid. Cook the liver on high heat for about two minutes per side to sear and seal. Add the bacon and the onions and cook for another two minutes. Finally, cover the pan, turn the heat down low, and leave to cook for a further 15-20 minutes, stirring occasionally. Season with salt and pepper as needed.
Nutrition Facts : ServingSize 4
DEVILED CHICKEN LIVERS
This is definitely comfort food for Buggy and me. The marinade makes it a little different from common sauted chicken livers. Prep time includes marinating time
Provided by mandabears
Categories Beef Organ Meats
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine all marinade ingredients: stir until smooth.
- Cut chicken livers in half, removing membrane.
- Add livers to marinade and toss to coat well.
- Cover and refrigerate for at least one hour.
- In a large skillet melt butter or margarine.
- Remove livers from marinade, drain well.
- Reserve marinade.
- Saute for 4-5 minutes on each side.
- Add water to marinade and stir until smooth.
- Add to chicken livers and cook for 3-5 minutes.
- Serve with rice.
Nutrition Facts : Calories 205, Fat 11.5, SaturatedFat 2.8, Cholesterol 392.4, Sodium 342.8, Carbohydrate 5, Fiber 0.2, Sugar 3.8, Protein 19.8
CHICKEN LIVERS INDONESIAN
Whenever Bali Hai calls, (and you cannot afford the trip), this recipe turns the humble and inexpensive liver-of-chickens into something special ... and worth singing about.
Provided by Gerry sans Sanddunes
Categories Beef Organ Meats
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in frying pan over medium heat.
- Add onion, garlic, and chili powder and saute for 5 minutes, stirring frequently.
- Add livers and saute until they are cooked through but still pink inside.
- Lower heat.
- Add remaining ingredients and simmer for 10 minutes, stirring occasionally.
- Serve over rice.
JUST CHICKEN LIVERS
I love chicken livers, and this is a simple and easy way to make them for a main dish for dinner. It's also an easy recipe if you are cooking for 1 or 2.
Provided by karen
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 312.9, Fat 19.2, SaturatedFat 3.6, Cholesterol 391.2, Sodium 1243.6, Carbohydrate 13, Fiber 0.5, Sugar 0.1, Protein 20.8
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- Place chicken livers in a bowl, and add the buttermilk and Tabasco. Refrigerate 8 hours or overnight.
- Drain the livers; place them on a clean paper towel, and pat dry. Season with 1/2 teaspoon salt.
- Melt the clarified butter in a large pan over medium-high. Add the livers, and sear until golden brown, about 1 minute per side. Transfer to a plate. Add shallot, thyme, and bay leaf; cook, stirring often, until shallots are translucent. Add the apple brandy and lemon zest, and cook until almost the pan is almost dry, about 2 minutes.
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- Soak the liver in milk for about 30 minutes. This helps to reduce the gamey taste of the liver and it doesn’t taste strong.
- Meanwhile, bring a pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Then peel the eggs, cut in half and separate the egg yolks.
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- In a medium bowl, combined the chicken liver pate, egg yolks and mayo. Mix well. Transfer into a piping bag with star tip and pipe the filling into the egg whites. Garnish with thinly sliced scallions, if desired. Serve immediately.
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- Place the eggs in a saucepan and cover with cold water. Add the salt or the vinegar, they help prevent cracking. Bring the water to a rolling boil, remove the pot from the heat, cover and let the eggs stand in the hot water for about 12-15 minutes (depending on size). Rinse under very cold running water and let cool completely.
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- Use the same pan to cook the livers. Heat the remaining oil and fry the chicken livers on all sides, turning often, until brown on the outside but still a little pink in the middle, it will take about 5-6 minutes, more if the livers are very large.
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