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
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.
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
SCRAMBLED EGGS WITH CHICKEN LIVERS
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 10m
Yield 2 or 3 servings
Number Of Ingredients 8
Steps:
- Put 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with about half the cheese and some salt and pepper.
- Add the sage and livers to the onion and cook, stirring occasionally, until pink, about 3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and Parmesan and serve hot, warm, or at room temperature.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 483 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
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