Herbed Chicken Livers Food

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).

SIMPLE BAKED CHICKEN LIVERS RECIPE

Steps:

• Preheat the oven to 350 F.
• In a large mixing bowl, add the chicken livers, garlic powder, onion powder, extra-virgin olive oil, oregano, and dried thyme.
• Mix it all together and place the livers on a lined baking tray.
• Bake for 30 minutes.
• When they are done, transfer the livers to a serving plate
• Top with chopped parsley, if using, and serve.

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

DELICIOUS GRILLED CHICKEN LIVERS WITH HERBS AND LEMON RECIPE

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.

HERBED CHICKEN LIVERS

Steps:

• 1. In a 10-inch skillet over medium heat, sauté onion in butter for 5 minutes or until transparent. Add livers and brown on all sides. Sprinkle with herbs, salt and pepper. Cook and stir until livers are firm but still pink in the center or to desired doneness. 2. Remove from heat. Stir in sour cream and lemon juice. Return to very low heat and, stirring constantly, heat through (do not boil).

BAKED HERBED CHICKEN BREASTS

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.