Creamy Gourmet Chicken Liver Recipes

Steps:

• Melt butter in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Add sugar, stir, and saute until onions are softened and lightly browned, about 5 minutes more. Transfer onions to a food processor, leaving as much butter in the pan as you can.
• Fry livers in the hot butter until lightly browned on 1 side, about 4 minutes. Turn and continue frying until slightly pink in the center, 3 to 4 minutes more. Add livers to the food processor with the onions.
• Pour bourbon into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Boil until thickened and reduced by half, about 6 minutes. Pour liquid into the food processor.
• Combine eggs, thyme, salt, and pepper in the food processor with the liver mixture. Process until smooth.

Steps:

• Cook livers in half of butter until browned on all sides; remove from skillet.
• Add remaining butter to skillet; cook onion, mushrooms, and green pepper for 5 minutes.
• Blend in flour, salt, and pepper.
• Add broth, stirring until thick and smooth.
• Add bay leaf, cloves, and chicken livers; cover and simmer for 15 minutes; remove bay leaf and cloves.
• Serve with rice or noodles.

Steps:

• Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
• Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
• Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

Steps:

• Wash and trim the chicken livers. Pat dry on paper towels.
• In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
• Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
• Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
• Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
• Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
• Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
• Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
• Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
• Garnish with a little chopped flat-leaf parsley and serve.