chicken livers are they healthy if so whats a good recipe?

Answer 1

"Appetizer Pate" - 8 servings

1 (8 oz.) pkg. frozen chicken livers; thawed
1/2 cup water
1 chicken bouillon cube or 1 teaspoon instant chicken bouillon
1/4 cup chopped onion
1/4 teaspoon thyme leaves
3 slices bacon; crisply fried and crumbled
1/4 cup butter or margarine; softened
1/4 teaspoon dry mustard
1/8 teaspoon garlic salt
Dash pepper

Combine chicken livers, water, bouillon cube, onion and thyme in small saucepan. Heat to boiling; reduce heat and simmer 15 minutes or until chicken livers are done. Cool mixture; drain and reserve 1/4 cup broth.
In small mixer bowl or in blender, combine chicken livers, reserved broth and the remaining ingredients. Blend on low speed of mixer and then beat on high speed until creamy, or beat in blender 30 seconds or until smooth. Divide mixture among eight 1 1/2" paper nut cups. Cover; refrigerate at least 3 hours.
At serving time, remove paper cups and invert molded pate on individual plates. If desired, garnish each with parsley.


"Rumaki" - 12 appetizers

6 chicken livers
4 water chestnuts
Teriyaki Sauce (recipe follows)
6 slices bacon
Brown sugar

Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours. Drain.
Cut bacon slices in half. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice. Secure with wooden pick; roll in brown sugar.
Set oven control at broil and/or 550*. Broil, turning occasionally, 3-4" from heat, 10 minutes or until bacon is crisp.
TERIYAKI SAUCE:
1/4 cup salad oil
1/4 cup soy sauce
2 tablespoons catsup
1 tablespoon vinegar
1/4 teaspoon pepper
2 cloves garlic; crushed

Mix all ingredients thoroughly.

Answer 2

They are extremely healthy. Here's how my hubby taught me to make them.
Fry up some chopped onion (1 large or 2 med) in oil in a frying pan. Add the chicken livers - cut apart at the segments. Stir and keep turning the livers over til they all change colour. Add about two cups water, and let everything simmer until the water reduces, stirring once in a while. There will be a kind of gravy left, which is yummy on mashed potatoes.

Answer 3

No, not really healthy. They have fat, cholesterol, and they're also full of the poisons the chicken's body wanted to get rid of, that's the purpose of the liver. Full of a number of useful vitamins, including the a&d&c which are stored in the liver, but only good as an occasional treat. I like to saute them in butter, then add heavy cream and eat them on buttered toast. Add mushrooms when sauteeing if you like fungus, I do.

Answer 4

RUMAKI

INGREDIENTS:
1/2 pound chicken livers (30 chicken livers)
15 slices thin bacon, cut in half
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup low sodium soy sauce
1/4 cup melted butter
salt and pepper to taste
PREPARATION:
Cut each chicken liver in half; put a waterchestnut slice between the two halves; wrap with a slice of bacon and secure with toothpick. Sprinkle with salt and pepper.
Combine soy sauce and melted butter in a container large enough to hold the chicken livers.

Add the chicken livers; turn to coat well; cover container and marinate for 3 to 8 hours. Just before serving, broil for about 5 minutes on each side.
Makes 30 appetizers

LIVER SPAGHETTI [printable version]

Ingredients
1 pound chicken livers

1/4 cup olive oil

1/2 cup onion grated

1/2 cup chopped celery

29 ounces tomato sauce (SCD)

10 fresh sliced mushrooms

1 tablespoon parsley

1 clove garlic crushed

sea salt to taste

pepper to taste

1/4 teaspoon margoram

1/4 teaspoon basil

1/4 teaspoon rosemary

1/8 teaspoon cayenne pepper

1/2 cup parmesan cheese,grated

squash of your choice

Instructions
1. Saute chicken livers in oil in large skillet for 5 to 8 min.or until browned. Remove, chop, set aside.

2. Add onion,celery to skillet:saute til tender.Return liver to skillet,add tomato sauce, mushrooms, parley, garlic, salt, pepper, margoram, basil, rosemary, cayenne pepper.

3. Cover,reduce heat, and simmer for 25 to 30 min.

4. Pour over your squash of choice.

5. Top with parmesan cheese.

Answer 5

wittlewab has a Good recipe but i also add 4oz pineapple juice to soy sauce sauce. Sweetens it up a bit. Or add pineapple chunk to toothpick and add juice from can.

Answer 6

yes and country fry emm . dip in eggs then flour fry till brown