Moms Liver Haters Chicken Livers Food

LIVER HATER'S CHICKEN LIVERS

Steps:

• Put the livers in a glass bowl. Add 1/2 cup of the sherry and salt and pepper to taste. Soak 30 minutes.
• Chop onions and parsley and reserve.
• Roll drained chicken livers in cracker meal.
• Add 1/2-inch oil to a hot skillet and fry the livers, turning a lot. Remove and pour off grease but not drippings.
• Add onions and parsley to the skillet and fry 1 minute. Return livers and add remaining sherry. Simmer to reduce, 15 minutes.

CHICKEN LIVER MOUSSE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.
• Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.
• Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.
• In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes.
• Serve the mousse with toasted baguette slices and garnish with pickled onions.

MY MOM'S FRIED CHICKEN LIVERS WITH BACON AND CARAMELIZED ONIONS

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.

CHICKEN LIVERS SUPREME

Steps:

• Wash livers and saute' them with the sliced mushrooms in butter.
• Empty the condensed soup into a cassrole dish, stirring in the milk, adding liver, mushrooms, rice and parsley and onion.
• Bake at 350 degF for 10-15 minutes.
• Serve topped with the almonds.

CHICKEN LIVER APPETIZERS

Steps:

• Preheat oven to Broil/Grill.
• Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
• Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.

CHICKEN LIVERS ON RICE (A MEMORY OF MY MUM'S RECIPE)

Steps:

• Melt butter and oil in a large frypay on a medieum high heat.
• When just melted add chilli and crushed garlic.
• Allow to bubble until the garlic smells good.
• Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
• Add sherry to the pan and simmer until reduced by half.
• Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
• Simmer gently while rice cooks.
• Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
• Rice:.
• Put kettle on so you have boiling water before adding to the pot.
• In a medium pot place the rice, boiling water and butter.
• Put lid on pot and bring to boil ( it won't take long).
• Leave the lid on and drop the heat to a slow bubble.
• Cook for 20 minutes without removing the lid.
• Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.

COLLEEN'S CHICKEN LIVER PATE

Steps:

• Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
• Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
• Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
• Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
• Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

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.

FRIED CHICKEN LIVERS

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.