SAUTEED CHICKEN LIVERS
Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)
Provided by Manami
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
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).
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
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
AMAZING GARLIC CHICKEN LIVERS
This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.
Provided by jchasko
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g
SOUTHERN FRIED CHICKEN LIVERS
Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
Provided by Cindy Capps Lepp
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g
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.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
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
CHICKEN LIVERS, WITH CUMIN AND CORIANDER
Provided by Moira Hodgson
Categories easy, quick, sauces and gravies, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
- Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
- Garnish with coriander and serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 429 milligrams, Sugar 3 grams, TransFat 0 grams
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
MOM'S CHICKEN LIVERS
Make and share this Mom's Chicken Livers recipe from Food.com.
Provided by StaciJane
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice the mushrooms and onion and chop the bacon.
- Heat the oil and butter in a skillet.
- Add the bacon, onion and garlic and cook until onion is tender.
- Add the mushrooms and cook until browned.
- While the bacon, onion and mushrooms are cooking clean the chicken livers and chop into small pieces.
- Add the chicken livers.
- After the chicken livers have had time to cook and get brown add the wine, balsamic vinegar and stock.
- Simmer, uncovered until the livers are done.
- Serve alone or with with egg noodles.
Nutrition Facts : Calories 626.1, Fat 46.8, SaturatedFat 15.8, Cholesterol 324.7, Sodium 789.5, Carbohydrate 8.6, Fiber 0.6, Sugar 3, Protein 24
More about "moms chicken livers food"
CHICKEN LIVERS – THE BENEFITS, DOWNSIDES & WAYS OF …
From yourmeatguide.com
10 BEST LEMON GARLIC CHICKEN LIVERS RECIPES - YUMMLY
From yummly.com
LUXURIOUS CHICKEN LIVERS | CHICKEN.CA
From chicken.ca
10 BEST CHICKEN CHICKEN LIVERS RECIPES - YUMMLY
From yummly.com
THE BEST CHICKEN LIVERS — SAM THE COOKING GUY
From thecookingguy.com
PERFECT FRIED CHICKEN LIVERS • THE WICKED NOODLE
From thewickednoodle.com
10 BEST CHINESE CHICKEN LIVERS RECIPES - YUMMLY
From yummly.com
CHICKEN-FRIED CHICKEN LIVERS RECIPE - JAMES HOLMES
From foodandwine.com
CHICKEN LIVER FOR BABIES - FIRST FOODS FOR BABY - SOLID …
From solidstarts.com
FOODS FOR ANEMIA, INCLUDING MY MOTHER'S CHICKEN LIVER …
From annclearyacupuncture.com
Author Ann Cleary
HOW TO COOK CHICKEN LIVERS FOR DOGS: BOILING, RECIPES, & MORE
From wikihow.com
Views 1.6K
MOM’S CHICKEN SOUP & LIVER DUMPLING RECIPES | DUMPLINGS FOR …
From pinterest.com
CHICKEN LIVERS AND ONIONS IN TOMATO SAUCE | CANADIAN LIVING
From canadianliving.com
HOW TO COOK CHICKEN LIVERS | RICARDO
From ricardocuisine.com
SPICY CHICKEN LIVERS - THE PERFECT STARTER OR WEEKDAY DINNER
From thesouthafrican.com
STEPS TO PREPARE FAVORITE MOM’S CHICKEN LIVER PâTé
From foodking.netlify.app
SIMPLE BAKED CHICKEN LIVERS RECIPE - MASHED
From mashed.com
CHICKEN LIVER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN LIVER RECIPE: BAKED "NUGGETS" + SWEET CORN - EDIBLE TIMES
From edibletimes.com
CHICKEN LIVER RECIPES | ALLRECIPES
From allrecipes.com
WHAT TO SERVE WITH CHICKEN LIVERS? 8 BEST SIDE DISHES
From eatdelights.com
CHICKEN LIVERS WITH ONIONS - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
10 BEST BAKED CHICKEN LIVERS RECIPES | YUMMLY
From yummly.com
THE BA FOODIST'S MOM'S CHICKEN LIVER PâTé - BON APPéTIT
From bonappetit.com
LIVERS - CHESTER'S FRIED CHICKEN HOME
From chesterschicken.com
SPICY CHICKEN LIVERS – THE EASIEST WAY TO COOK GREAT FOOD
From jamesmcconnell.me
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MADEIRA - FOOD & WINE
From foodandwine.com
GAIL SIMMONS SHARES HER MOM'S CLASSIC RECIPE FOR CHOPPED …
From foodandwine.com
BEST 10 FRIED CHICKEN LIVERS IN WARRENTON, VA WITH REVIEWS - YP.COM
From yellowpages.com
FIVE SPICE CHICKEN LIVERS WITH PEPPERS AND ONIONS
From chicken.ca
10 BEST CHICKEN LIVERS VEGETABLES RECIPES - YUMMLY
From yummly.com
CHICKEN LIVERS: DON'T LET THE NAME SCARE YOU; FRY THEM UP FOR A …
From wideopeneats.com
SOUTHERN FRIED CHICKEN LIVERS RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
HOW TO MAKE CHOPPED CHICKEN LIVERS - MARY'S NEST
From marysnest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love