how to cook chicken liver?

Question

i am also doing lambs liver are they cooked the same and can I mix them

Answer 1

Chicken livers - cut out any icky looking bits and stringy bits and toss the livers in a bag with some flour and salt and pepper to coat. Then heat oil and / or butter in a frying pan and throw the livers in a few at a time so they don't clump together. They're cooked when they are slightly browned on the outside and just pink, with no red, on the inside. Really good with rice and spinach cooked with lots of lemon juice and butter.

Don't mix them with the lambs liver which should be cooked a different way entirely...

Answer 2

Yes, and I like chicken livers and I make a lovely pate as well as 'Dirty Rice". I'll give you the recipe for Dirty Rice: Quick Dirty Rice (New Orleans Style) 2 tbsp oil 2 chicken livers (or 2 duck livers) 3 green onions chopped 3 cloves garlic chopped 1 tsp paprika 1/2 tsp salt 2 cups cooked rice. Directions: 1. Heat saucepan over high heat, add the oil 2. Add the liver and cook for 3-4 minutes until done. Remove from pan. 3. In the same pan, add the green onions and garlic and cook 1-2 minutes, stirring. 4. In the meantime, chop the liver and return it to the pan 5. Add the spices, salt and rice and cook for one more minute. Very tasty and quick to make.

Answer 3

I think that you probably can mix them, but most recipes tell you to either use lamb's liver or chicken, I guess it would be your choice
Here are a few recipes
Peppered Liver
2 level teaspoons whole black peppercorns
12 oz (350 g) lambs' liver – ask the butcher to cut it into the thinnest slices possible
1 level tablespoon flour
1 level teaspoon salt
1 tablespoon olive oil
1 teaspoon butter
5 fl oz (150 ml) red or white wine

You'll need to crush the peppercorns first, and this can present one or two problems. If you've got a pestle and mortar you're home and dry; if you haven't, then the best way to crush them is by exerting a lot of pressure on the back of a tablespoon with the peppercorns underneath it. This last method can often result in one or two peppercorns escaping and rolling off on to the floor, if you're not careful. So be warned.
When you've got the peppercorns coarsely crushed, add them to the flour with the salt. Then dip the pieces of liver in it, pressing the pepper in a bit on both sides. Now in a large heavy-based frying pan, heat the oil and butter to the foamy stage, then put the liver slices in and cook them gently for a minute or two. As soon as the blood starts to run, turn them over, and gently cook them on the other side for slightly less time. Whatever you do, don't overcook the liver or it will be dry and tough.
Transfer the slices of liver on to a warm serving dish, add the wine to the pan, turn the heat up to let it bubble and reduce, then pour it over the liver and serve immediately.

Spicy chicken liver wraps 225g/8oz fresh chicken livers
2cm/¾in piece of fresh ginger, chopped very finely
6 garlic cloves, chopped very finely
1 large hot green chilli, chopped very finely
¼tsp ground turmeric
½ tsp ground cumin
1 tsp coriander powder
½ lemon, juiced
2 tbsp oil
3 tbsp fresh coriander, chopped
1 tbsp fresh mint, chopped
1 medium onion, sliced thinly
salt as desired
1 packet flour tortillas

Method
1. Clean the chicken livers and dice them up.
2. Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated.
3. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula.
4. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately.
5. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve.
or Braised Liver and Onions in Marsala
1 tablespoon olive oil (you may need a little more)
1 x 250 g pack lambs’ liver
1 tablespoon seasoned flour
1 medium onion
1 x 300 g pack Marks & Spencer rich onion gravy
5 fl oz (150 ml) Marsala
salt and freshly milled black pepper

Begin by heating the olive oil in a medium-sized frying pan, then slice the liver pieces in half horizontally (if they are too thick and chunky), then coat the pieces in the flour. Add them to the pan and quickly brown them in the hot oil for about 2 minutes on each side.
While they’re browning, slice the onion thinly and then the slices into halves. Remove the browned liver to a plate, add a little more olive oil to the pan, if needed, then fry the onions – keeping the heat high to get them really brown round the edges while you move them around now and then – for five minutes.

Now return the liver to the pan, add the contents of the packet of onion gravy, together with the Marsala, season well and, when it begins to simmer, turn the heat down and let it cook gently without a lid for 15 minutes.

Answer 4

soak the livers in milk overnight then drain and dry on kitchen towel then season heat a non stick pan add the minimum oil with more kitchen towel then add livers &a knob of butter cook for about a minute or so then flip the livers tofinish cooking add a splash of dry sherry and serve on hot buttered toast enjoy

Answer 5

Remove the sinew and wobbly bits, dredge lightly in flour, and quick-fry over high heat. Don't overcook; they should have a slight pinkish tint inside when sliced open.

Answer 6

I'd rather fry it or as the italians in Tuscany do: they chop it very fine add some oil/seasoning and serve it on toasted bread.

Answer 7

yes OK to mix, gently is the answer ( don't over do them ) grilled or fried in garlic butter or OK in a pie , on toast

Answer 8

Dip it in flour then fry it with onions

Answer 9

My wife makes it great. Roll in flour and fry with onions and teriaki sauce. MMMMMMMGOOOD!!!!

Answer 10

just dont ask shilpa....lol (btw....not a racist comment as i am of indian origin) :)