Sauteed Chicken Livers Orleans 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).

SOUTHERN SAUTEED CHICKEN LIVERS

Steps:

• Rinse chicken livers and drain well.
• Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
• Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
• Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
• DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
• Remove livers from pan and drain on paper towels.
• The pan drippings make great milk gravy!
• Don't forget the biscuits!

SAUTEED CHICKEN LIVERS

Steps:

• Clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. Pat dry.
• Heat oil and butter in a large non-stick skillet. Saute livers, turning frequently, until light brown outside and just pink inside. (Or a little longer, if you like your livers well-done as my DH does.) Remove to a plate and keep warm.
• Stir-fry the onion and green pepper in same skillet until golden and tender. Add soup and vermouth to skillet and stir to blend. Heat until creamy and hot.
• Return livers to skillet. Cook and stir to combine and heat through.
• Serve over hot noodles, garnished with paprika and parsley as desired.
• Note: Mushrooms go well in this dish. You can add them in one of two ways. Saute approximately 1/4 to 1/3 pound sliced fresh mushrooms with the onion and green pepper. An easier way, if desired, is to add a 4-ounce can of drained mushrooms with the livers at the end of the recipe.

SAUTEED CHICKEN LIVERS ORLEANS

Steps:

• Heat sauté pan over medium heat; melt butter.
• Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
• Add the garlic, cook 1 minute.
• Add the chicken livers; brown on all sides.
• Add the thyme and basil. Add the brandy and cook 1 minute.
• Add the demi-glace, bring to boil.
• Remove from the heat and correct seasoning with salt and pepper.
• Garnish with parsley, serve with pasta or toast points.

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

SAUTEED CHICKEN LIVERS WITH MUSHROOMS & ONIONS

Steps:

• Saute chicken livers in butter 5 minutes or until brown. Remove livers, drain on paper towels, reserving drippings in skillet.
• Saute mushrooms and onion in drippings until onion is golden.
• Stir in flour and salt. Add tomatoes, wine, parsley and Worcestershire sauce. Bring to a boil. Reduce heat and cook 5 minutes, stirring often.
• Add chicken livers; simmer 5 additional minutes. Serve over cooked rice.

CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)

Steps:

• FRYING THE ONIONS:.
• Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
• Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
• Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
• As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
• Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
• After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates.
• Drain the raisins and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions.
• Now lower the heat and continue cooking the onions until they're as dark and caramelized as you want them be.
• Turn off the heat and let the onions rest in the hot pan.
• CLEANING & FRYING THE LIVERS:.
• While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins and membranes and slice the livers into separate lobes.
• Rinse them well then pat dry with fresh paper towels.
• Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
• Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming.
• Before the butter begins to color, lay the livers in the pan, without crowding them.
• With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan).
• Cook about 2 minutes on the second side until they are nicely crisped all over and lift them-a couple at a time-with a spider or slotted spoon, let the oil drain off and place them in the first warm skillet, next to the onions.
• Don't overcook the livers: they should still be slightly pink inside when you move them.
• Taste a piece and season with more salt and pepper if you want.
• If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates.
• If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy.
• Smother the livers with onions when you serve with white fluffy rice with almonds or I prefer, broad noodles with parslied butter.
• Yum!

SAUTE OF CHICKEN LIVERS, BACON AND APPLES

Steps:

• Pat livers dry.
• Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
• With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
• Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
• Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
• Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.