Chicken Liver Appetizers Recipes

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.

Steps:

• Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
• Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Steps:

• Cut livers in two, season with salt and pepper.
• Melt butter in saute pan and add livers; cook for one minute.
• Wrap each piece of liver in a strip of bacon and fasten with a toothpick.
• About ten minutes before serving, place bacon wrapped livers in a baking pan and broil until bacon is crisp.
• Drain on paper towels.
• Serve hot, either with toothpicks or on a small square of toast.

Steps:

• 1. Line a plate with paper towels to drain rosemary and garlic chips and set aside. --- Heat oil in medium skillet over medium-high heat. Add rosemary leaves, sauté until crisp, about 30 seconds. Using slotted spoon, transfer sautéed rosemary to paper towels.
• 2. Quickly add garlic slices and cook until just golden and crisp. DO NOT over-cook or they may become bitter. Add to plate with rosemary. --- Quickly add the red onion to same skillet sauté until golden, about 3 minutes. Sprinkle in the salt,pepper and spice powder.
• 3. Add the minced garlic. liver and 1 teaspoon chopped rosemary( not form the sautéed). Cook until liver starts to color then turn. Continue cooking and turning until all sides are lightly browned, about 3 minutes.
• 4. Deglaze with Madeira, and cook until wine has evaporated, about 2 minutes. Add chopped parsley and toss. Taste and season as needed. Spoon onto toasted baguette slices and sprinkle with crispy garlic and rosemary to garnish.
• 5. Note: I like to add finely diced bacon in with the chicken liver and cook together until both are done.
• 6. New Regime Spice Blend:** Grind all in spice grinder. Store in an airtight container in a cool, dark place.