I have a half of pint of chicken livers and need a good receipe for them without bettering them ?

Question

I have onions and bacon and garlic and these chicken livers does anyone have a good receipe? All I have in my cookbook is rumaki and fried livers.

Answer 1

CHICKEN LIVER CROSTINI

(Crostini di Fegatini)

Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.
click photo to enlarge
7 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 anchovy fillets
1 garlic clove, minced
12 ounces chicken livers
1/3 cup dry white wine
1 cup canned low-salt chicken broth
2 teaspoons chopped fresh sage

1/2 teaspoon finely grated lemon peel

1 French-bread baguette, sliced into 1/3-inch-thick rounds

Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.

Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.

Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t
 over toasts. Arrange toasts on platter.

Makes 8 to 10 servings.

Answer 2

1

Answer 3

Bacon Chicken Livers
INGREDIENTS
1/2 pound bacon
1 pound fresh chicken livers
4 tablespoons honey
DIRECTIONS
Preheat oven to broil setting.
Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.

Answer 4

Tai chicken soup i like best,try it. Thai Chicken Soup Serves 2 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 1 tbsp olive oil 1 shallot, finely chopped 1 red chilli, finely chopped 30g/1oz chestnut mushrooms, thinly sliced 55g/2oz chicken fillet, shredded 425ml/15fl oz hot chicken stock 1 lemongrass stalk, trimmed and bruised 2 kaffir lime leaves 30g/1oz Thai basil 1 lime, juice only Method 1. Heat the olive oil in a pan. 2. Add the shallot and sauté for 2 minutes until softened but not coloured. 3. Stir in the chilli and mushrooms and sauté for another 2 minutes. 4. Tip the shredded chicken fillet into the pan and continue to cook for about 4 minutes or until the chicken is sealed and just tender. 5. Pour in the chicken stock and add the lemon grass and kaffir lime leaves. 6. Bring to the boil, then simmer for 8 minutes or until the flavours are well combined and the soup has slightly reduced. 7. Just before serving, quickly shred the Thai basil and stir into the soup with the lime juice. Remove from the heat and ladle into bowls. Serve immediately.

Answer 5

There was a restaurant in Denver called The Drumstick years ago. They had the best chicken livers. The recipe was very simple:
2 parts buttermilk
1 part sweet milk
a bunch of salt
Dredge the livers in flour and then the batter and flour again. Deep fry them until they float and there you have it!

A bit of chicken gravy to dip in and you're done!

Answer 6

Nothing wrong with rumaki, however, you could make a nice chicken liver pate

LIVER PATE

3 Tablespoons unsalted butter
2 small white onions chopped
1 Tablespoons each: dried rosemary, parsley
1 1/2 teaspoons each: salt, pepper, dried thyme
1/2 teaspoon each dried basil, nutmeg
1 lb. 3oz chicken livers, washed and patted dry
1 3/4 cups unsalted butter, room temperature
2 Tablespoons each: cognac, dry sherry

Preheat oven to 400 degrees

Melt 3 tablespoons butter in ovenproof skillet over medium heat. Add onions, rosemary, salt, pepper, thyme, basil and nutmeg; Sauté until onion is soft about 10 min. Add livers to skillet and sauté until browned about 5 minutes. Transfer skillet to oven and bake until livers are cooked, about 5 to 8 minutes. Remove from oven and cool completely. [You don't want it to melt butter when you add it to food processor] Mix 1 3/4 cups butter in food processor until light and fluffy. Add liver mixture, cognac, sherry and parsley and puree until smooth.

Transfer to crock and chill until firm. Serve with table water crackers, toast points, and chorinchons.

Answer 7

make homemade chicken soup and add them to it they are nice and tender piece of meat.

Answer 8

gross how can you eat chicken livers ?

Answer 9

Try the following

Tomato salad with chicken livers 3 chicken livers, trimmed
1 tbsp vegetable oil
salt and freshly ground black pepper
3 thick slices beef tomato
1 tbsp olive oil
1 tbsp balsamic vinegar
fresh parsley leaf, to garnish

Method
1. Rub the chicken livers with the vegetable oil and season well with salt and freshly ground black pepper.
2. Place the livers into a hot frying pan and cook for 1-2 minutes on each side, or until completely cooked through.
3. Arrange the three slices of tomato onto a plate.
4. Drizzle over the olive oil and balsamic vinegar, then season well with salt and freshly ground black pepper.
5. To serve, place a cooked chicken liver on each tomato slice. or 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 Baked chicken liver pate
For the pâté
150g/5½oz chicken livers, trimmed
50ml/2fl oz double cream
2 whole free-range eggs
1 tsp port
salt and freshly ground black pepper
To serve
1 tsp fresh chives, chopped
4 slices ciabatta, toasted

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pâté, place all of the ingredients into a food processor and pulse until smooth.
3. Transfer the mixture into two greased ramekins or dariole moulds and place into a roasting tin filled with enough water to reach half way up the sides of the moulds when they are placed in the tin. (This is called a bain-marie.) Place into the oven to cook for 15 minutes, or until completely cooked through.
4. To serve, turn out the pâté from the moulds onto plates, sprinkle with the chives and serve with the toasted ciabatta.

Or Chicken liver and almond pilaf
2 tbsp butter
4 cloves garlic, finely chopped
1 onion, chopped
2 tbsp pine nuts
2 tbsp flaked almonds
1 tbsp currants
½ tsp allspice
1 tsp dried basil
450g/1lb chicken livers, cleaned and finely chopped
salt and freshly ground black pepper
bunch flatleaf parsley, chopped
bunch dill, chopped
For the rice
340g/12oz long grain rice
850ml/1½ pints chicken stock
saffron and flatleaf parsley, to garnish

Method
1. Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly.
2. Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside.
3. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes.
4. Fluff up with a fork and serve, garnished with saffron and parsley.


Or Bacon-wrapped chicken livers with mushroom salad
3 chicken livers, trimmed
3 rashers smoky bacon
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tbsp olive oil
½ onion, sliced
1 garlic clove, sliced
50g/2 oz mushrooms, sliced
fresh parsley leaf, to garnish

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Wrap each chicken liver in a rasher of bacon.
3. Rub the wraps with the vegetable oil and season well with salt and freshly ground black pepper.
4. Place into a hot ovenproof frying pan and fry for one minute on each side, until golden-brown. Transfer to the oven and roast for 8-10 minutes, or until the livers are completely cooked through.
5. Heat the olive oil in a frying pan and fry the onion and garlic for 2-3 minutes, until softened.
6. Add the mushrooms and fry for 2-3 minutes.
7. To serve, place the mushroom mixture onto a warm plate. Place the bacon-wrapped liver onto the mushrooms and garnish with the parsley leaf.