Deviled Chicken Livers Food

DEVILED CHICKEN LIVERS

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.

DEVILED CHICKEN LIVERS

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.

GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE

Steps:

• To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
• For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
• Serve the chicken with the remaining ginger scallion sauce.

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.

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
• Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

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.

DEVILLED EGGS WITH CHICKEN LIVER PâTé

Steps:

• Put the eggs in a large saucepan and cover with water. Bring to the boil, then simmer for 8 mins. Drain and cool under a cold tap. Peel the eggs, cut in half and remove the yolks, reserving for later.
• In a non-stick frying pan, melt the butter with the olive oil over a medium-high heat. Add the thyme, garlic, shallot and a good pinch of salt. Cook for 4 mins or until softened and fragrant.
• Add the liver and season. Cook for 2 mins on each side until browned. Add the Sherry and cook until most of the liquid has evaporated and the liver is cooked but slightly blush inside. In a food processor, combine the pan contents, the chopped spring onion, yolks, spices and lemon juice, and pulse until smooth.
• Transfer to a piping bag and pipe into the whites, (see our guide on how to make your own piping bag here). Garnish with chicken crackling (see Goes well with for recipe) and sliced spring onions.