Moms Liver Haters Chicken Livers Recipes

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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



Amazing Garlic Chicken Livers image

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

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

LIVER HATER'S CHICKEN LIVERS

Some folks love chicken livers and will probably love this recipe. Other folks cannot stand them, but if they give this recipe a chance they may find that liver is not too bad.

Provided by Lorraine of AZ

Categories     Poultry

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6



Liver Hater's Chicken Livers image

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.

Nutrition Facts : Calories 267, Fat 7.7, SaturatedFat 2.5, Cholesterol 521.6, Sodium 163.6, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 26.1

1 lb chicken liver, cut in 1 to 1-1/2 inch pieces, membranes removed
1 cup sweet sherry, divided
1 small bunch green onion
1 small bunch fresh parsley
1 cup cracker meal
salt and pepper

MOM'S LIVER-HATER'S CHICKEN LIVERS

Liver of any kind is an acquired taste. But, with this recipe you're guaranteed to like them, even if you're a liver-hater. Think we were the only kids growing up who looked forward to "liver for dinner" and had friends want to come over to eat.

Provided by Maryann Rusinyak

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 8



Mom's Liver-hater's Chicken livers image

Steps:

  • 1. Drain and Rinse off liquid from packaging, Cut livers in to 1 to 1 1/2 inch pieces. Put in a glass bowl with 1/2 cup of sherry, Salt and Pepper, let marinate for at least 30 min... the longer the better.
  • 2. Chop green onions (green too) parsley (no stems)and set aside.
  • 3. When Livers have marinated, drain off liquid,and roll in flour( I use a ziplock bag and give them a good shake) Heat oil in large frying pan, nice and hot, add floured livers, turning them frequently so they brown on all sides. When livers are nice and brown, Add green onions and parsley let them just wilt a little (a minute or two) Reduce heat to medium low, add sherry, stir a little to deglaze pan. Add water cover and Let simmer for about 20 min.
  • 4. Server over rice or egg noodles.

1 lb chicken livers
1 c sweet sherry
1 bunch green onions about 5-6
1 bunch fresh parsley ( a small bunch,dried ok too about 1/3 cup)
1 1/2 c flour
salt and pepper
2 Tbsp oil
1 1/2 c water

CHOPPED CHICKEN LIVERS

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10



Chopped Chicken Livers image

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

1 pound chicken livers, (preferably fresh)
6 tablespoon rendered chicken fat (schmaltz), recipe follows
1 cup coarsely chopped onion
2 teaspoon kosher salt plus more
Freshly ground pepper
2 hard-cooked large eggs, finely chopped
8 ounces chicken fat and/or skin, cut into small pieces
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove garlic, minced
2 tablespoons cold water

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



Southern Fried Chicken Livers image

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

1 pound chicken livers
1 egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

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



Mom's Chicken Livers image

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

1 lb chicken liver
1 lb bacon, chopped
2 cups mushrooms, sliced
1 large onion, diced
2 -3 garlic cloves, minced
1 (10 1/2 ounce) can chicken stock
1/2 cup marsala wine
1/2 cup balsamic vinegar
2 tablespoons butter
2 tablespoons olive oil

CHICKEN LIVERS ON TOAST

Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch

Provided by Barney Desmazery

Categories     Dinner, Lunch, Starter

Time 30m

Yield Serves 4

Number Of Ingredients 9



Chicken livers on toast image

Steps:

  • Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
  • Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
  • Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.

Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium

250g chicken livers
2 shallots , finely chopped
large handful flatleaf parsley , leaves very roughly chopped
1 tbsp capers , rinsed and drained, roughly chopped
2 tbsp olive oil
3 tbsp sherry vinegar
4 slices nice bread , such as sourdough
1 tbsp plain flour
large pinch cayenne pepper

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