Moms Liver Haters Chicken Livers Recipes

Steps:

• Fry the giblets and/or livers in the olive oil until brown.
• Add the spices and seasonings and stir well.
• Add the chopped onion and garlic. Fry for 5 minutes.
• Add wine and simmer gently until cooked.
• If you are cooking giblets only, a little water may be added if necessary.

Steps:

• Put the livers in a glass bowl. Add 1/2 cup of the sherry and salt and pepper to taste. Soak 30 minutes.
• Chop onions and parsley and reserve.
• Roll drained chicken livers in cracker meal.
• Add 1/2-inch oil to a hot skillet and fry the livers, turning a lot. Remove and pour off grease but not drippings.
• Add onions and parsley to the skillet and fry 1 minute. Return livers and add remaining sherry. Simmer to reduce, 15 minutes.

Steps:

• Heat butter and olive oil in a large pan over medium heat.
• add onions and 1 tsp salt.
• Cook, stirring occasionally until onions are deep brown and caramelized.
• While onion is cooking, fry up bacon in a large skillet.
• Cook all the bacon and drain on a paper towel, leave drippings in the pan.
• Mix flour, 1 tsp of salt and 1 tsp pepper.
• Dredge livers in flour, making sure to coat evenly.
• Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
• Serve with bacon and onions.

Steps:

• Wash livers and saute' them with the sliced mushrooms in butter.
• Empty the condensed soup into a cassrole dish, stirring in the milk, adding liver, mushrooms, rice and parsley and onion.
• Bake at 350 degF for 10-15 minutes.
• Serve topped with the almonds.

Steps:

• Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
• Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
• Remove livers, and drain on paper towels, reserving drippings in skillet.
• Add other tablespoon butter, if necessary.
• Saute mushrooms, onions and celery in drippings until golden brown.
• Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
• Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
• Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
• Reduce heat to a simmer and cook for 5 minutes, stirring often.
• Add chicken livers, simmer 3-5 additional minutes.
• Serve over fluffy white rice (sprinkled with bacon) or.
• Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
• Buttered broad noodles with peas*.
• *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

Steps:

• Mix water with next 5 ingredients.
• Bring to a boil, add rice.
• Cover and simmer for 17 minutes, until water is absorbed.
• Mix flour, salt, pepper, and paprika in a bag.
• Add chicken livers and shake to coat.
• Heat oil in skillet on med hi.
• Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
• Add more oil if needed.
• Remove from skillet, keep warm.
• Stir fry onion in same skillet, with water for 2 minutes.
• Return chicken livers and mix well.
• Put rice on plate, top with chicken livers.

Steps:

• Slice the mushrooms and onion and chop the bacon.
• Heat the oil and butter in a skillet.
• Add the bacon, onion and garlic and cook until onion is tender.
• Add the mushrooms and cook until browned.
• While the bacon, onion and mushrooms are cooking clean the chicken livers and chop into small pieces.
• Add the chicken livers.
• After the chicken livers have had time to cook and get brown add the wine, balsamic vinegar and stock.
• Simmer, uncovered until the livers are done.
• Serve alone or with with egg noodles.

Steps:

• Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
• Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
• Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
• Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
• Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.