Best Chicken Liver Recipes
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Top Rated Chicken Liver Recipes
Once you see how easy it is to make pate in your Instant Pot, you won’t ever look back. This recipe utilizes only the "Sauté" mode, but it can be adapted to be made in a multi-cooker too.Slather a nice thick layer of this pate onto a piece of sourdough toast and you’ve got the perfect appetizer packed with flavor.Best Pate Recipes
The 'dirty' part of its name comes from the chopped or ground meats and vegetables mixed into the white rice. But regardless of the name, this dish is packed with flavorful seasonings making it a great main and side dish. This recipe is courtesy of Ralph Brennan Restaurant Group.
Chef R.J. Cooper at Rogue 24 makes a rich and aromatic bourbon-brown butter pound cake to serve with his chicken liver parfait.
Created by New York City's Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty.
Chicken livers are the secret to the Bolognese, shhhh… The sweetness of the peppers, onion, and basil, and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. — Cooking and the Career GirlFor more recipes like this one, visit Cooking and the Career Girl.
The Best Chicken Liver Recipes
Once upon a time. and it wasn&apost that long ago either, we had to grill and kosher liver at home. Today, thank goodness, we can order it form some butchers grilled and already koshered for us.
I remember my mother having to kosher her own meat. I can still see those koshering racks, chunks of salt and lumps of &apossomething&apos floating about in aluminum buckets under our kitchen table, but come dinnertime, thank goodness, it had miraculously evolved into a magnificent roast.
Fortunately, life took a dramatic turn in the &apos70s when a decision was made that all meat would be koshered on the butcher&aposs premises. The backbreaking job of koshering meat at home was finally over and I&aposve got the &aposchutzpah&apos to complain about the occasional piece of liver!
Offal is the name often used to refer to various organ meats. I always felt that it was an &aposawful&apos name for wonderful delicacies such as pickled tongue, livers peri-peri and chopped liver. So I decided to change the word offal (or &aposawful&apos as my children like to call it) to &aposawesome&apos.
So, here are a few &aposawesome&apos recipes that helped me get my iron deficient daughter to eat livers! It worked for me, I hope it does for you!
kosher chicken liver recipe
The trick to the main recipe here is the peri peri oil, very common here in South Africa, and sure to be a big hit wherever you are too once you try it. About 6 times a year (maybe more, as it&aposs a family favourite) I make up a bottle of Peri-peri oil, click here for the recipe.
- 1 pound chicken livers, trimmed and cut into bite-size pieces
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons crushed red pepper flakes
- 2 bay leaves
- 1 pinch salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup chicken stock
- 1 tablespoon brandy
Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
Remove livers to a bowl, and reserve marinade.
Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.
- 2 pounds sliced beef liver
- 1 ½ cups milk, or as needed
- ¼ cup butter, divided
- 2 large Vidalia onions, sliced into rings
- 2 cups all-purpose flour, or as needed
- salt and pepper to taste
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
How to cook chicken livers
Some recipes use a coating (such as flour or breadcrumbs), but I don't. I simply fry them in olive oil. The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
Cook the onions. You start by peeling and slicing an onion, separating the slices into rings, then frying the onion rings in olive oil until golden. Remove the onions to a plate and cover them to keep them warm (or place them in the oven on the "keep warm" setting).
Prepare the livers. Pat them dry with paper towels, cut them in half, and trim and discard any visible fat or green parts.
Cook the livers. In the same skillet, add the chicken livers. Sprinkle them with salt and pepper. Cook them over medium heat until browned but still pink in the middle, 2-3 minutes per side.
Note that if added to a too-hot pan, chicken livers will splatter and even burst. So make sure to use medium heat and don't wait too long before adding the livers to the pan.
Serve. Divide the cooked livers between plates, top with the onions, and serve.
Andhra Chicken Liver Fry Recipe
Andhra Chicken Liver Fry Recipe is a quick and easy recipe where the chicken liver is sauteed along with caramelized onions and spices like pepper, chillies and garam masala are added to give extra flavour. Serve this delicious chicken liver fry as a side with your lunch meal.
Andhra Chicken Liver Fry Recipe is a delicious and easy chicken fry recipe made in Andhra style. Here the chicken liver is sauteed along with caramelized onions, ginger and garlic and spices like pepper and red chili powder.
You can find Chicken Liver Fry Recipe served in most non vegetarian hotels in South India. This recipe goes as a great side with any meals and variety rice like Ghee Rice.
Did you know: Chicken liver is a good source of protein and a great source of iron and folate, both of which are essential for pregnant women to keep their blood healthy and to help guard against certain birth defects. It's also extremely high in vitamin B-12, which supports healthy red blood cells.
Serve Chicken Liver Fry Recipe along with Pudalangai Poriyal, Thakkali Rasam and Steamed Rice for a delicious Sunday lunch.
If you like this recipe, try more easy Chicken recipes that you can make for your everyday meal:
Trim the chicken livers of any connective tissue or fat, then cut the livers in half. Combine the buttermilk and 1 tablespoon of hot sauce in a medium bowl, then add the trimmed chicken livers. Marinate the chicken livers in the refrigerator for at least 1 hour.
Drain the chicken livers in a fine-mesh sieve. Place the flour, eggs, and Panko into three separate medium bowls or shallow dishes. Dredge each liver in the flour, then in the egg, and finally in the panko. Place the breaded livers on a rimmed baking sheet or plate.
Pour enough oil into a large heavy skillet to reach a depth of 1 inch. Heat the oil over moderately high heat until it reaches a temperature of 350°F on a deep-fry or instant read thermometer. Working in batches, place breaded livers in the hot oil and fry, turning occasionally, until golden and crisp, 3-4 minutes per side. Transfer the livers to a large platter lined with paper towels and season with salt. Serve the livers with additional hot sauce on the side.
Chicken liver recipes
Discover the best recipes to make with nutritious chicken livers. BBC Good Food's favourite recipes include pâtés, terrines and much, much more.
Faux gras with toast & pickles
With only two ingredients, this is the easiest parfait you’ll ever make. If you have a smoothie bullet blender, it’ll give you the most velvety result
Classic spaghetti Bolognese
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
How do you clean the chicken liver before cooking?
To avoid the liver’s bitter taste is very important to clean it correctly before cooking. It is a kind of messy process, but it is essential. Grab a sharp knife, trim and discard the green parts, any visible fat, and membrane. Then, split the liver into 2 lobes.
Now soak the livers in cold water or milk for 30-60 minutes. In case you are in lack of time, place the chicken liver in a colander and rinse under the running water many times. Before cooking, drain the liver well with a paper towel to remove excess water.
Peri-peri chicken livers with Portuguese rolls
Rinse and drain the chicken livers. Heat the oil in a small saucepan over a medium heat. Add the garlic and cook until just golden, then add the chillies and smoked paprika and stir to combine.
Remove from the heat, pour half the oil mixture into a bowl and set aside for serving.
Return the saucepan to a low heat and add half the peri-peri sauce and the yoghurt or cream. Bring to a simmer. Taste to see if you would like more peri- peri sauce. Season to taste, add a squeeze of lemon juice and remove from the heat.
Heat some oil in a pan and fry the livers in batches for 1–2 minutes on each side, then stir through the peri-peri sauce.
Serve with warmed Portuguese rolls and a drizzle of the reserved garlic-and- paprika oil.
Cook’s note: Nothing beats the comfort of a crusty, buttered Portuguese roll topped with hot- from-the-pan peri-peri chicken livers. These are super-fast, so don’t overcook them – just sear quickly as they will continue cooking in the hot sauce. These are also delicious with Woolworths oven-baked sweet potato chips.Recipe by: Hannah Lewry View all recipes
Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.