Baked Chicken Livers In Sauce Recipes

Steps:

• 1. Heat oven to 350*. Spray sheet pan with non-stick cooking spray or cover with parchment paper
• 2. Drain and rinse chicken livers. Cut larger pieces into smaller pieces
• 3. Place livers in a bowl, add spices, mix lightly to coat with spices
• 4. Cut bacon in half
• 5. Wrap one half of bacon around each liver, place on prepared pan. Lightly dust with garlic powder and black pepper. You do not need much salt for this dish!
• 6. Cook for 15min and check them. Livers will be done when they are browned and bacon is browned and crispy. Takes about 45min altogether.
• 7. Serve with a smokey BBQ or a rustic dijon style mustard.

Steps:

• Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
• Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
• Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
• Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

Steps:

• 1. rinse the chicken livers under cold running water and dry on paper towels.
• 2. #1 (Rumaki style) Wrap each chicken liver and water chestnut slice together with a half of slice of bacon and put a tooth pick in it to hold it together. place in the teriyaki sauce to marinade while you bring the oven up to 350. spray a cookie sheet with nonstick spray and bake for 30 minutes
• 3. #2 wrap each chicken liver in a 1/2 slice of bacon and then roll in brown sugar. Place on a cookie sheet sprayed with nonstick cooking spray, and cook in 350 oven for 1/2 an hour.
• 4. #3 combine the baking mix and the poultry seasoning in a plastic bag and shake to coat the chicken livers. Cook on a cookie sheet sprayed with nonstick cooking spray for 39 minutes. Salt and pepper to taste. These are good with chicken gravy or just as they are.

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.