Dirty rice is what I'd do...

Have them with spaghetti and red sauce as an alternative to meatballs or sausage.

Jim

I like them any way except deep fried but this is the way I most often make them:

CHICKEN LIVERS AND RICE - 2 to 3 servings

4 slices bacon, cut into 1/ 2 inch slices
1 lb. chicken livers, trimmed and quartered
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1/2 cup uncooked rice
1 envelope instant chicken broth
1/2 tsp. dried basil, crumbled
1 whole bay leaf
1 1/4 cups water
2 Tbs. chopped fresh parsley (do not omit)

Cook bacon until crisp in large skillet. Combine flour, salt and pepper and dredge chicken livers in it. Remove bacon and reserve. Brown livers in bacon grease. Remove and reserve. Saute onion over medium heat in same skillet (add 1 Tbs. olive oil of needed.) Stir in rice, broth pack, basil, bay leaf and water. Heat to boiling; then turn heat to low. Stir mixture thoroughly, scraping up any browned bits on the bottom of the skillet. Cover. Simmer 20 minutes without lifting lid. Spoon reserved livers over rice but donÂt stir. Put lid back on and simmer for another 10 minutes or until liquid is absorbed and rice is tender. Remove bay leaf. Sprinkle with bacon and chopped parsley.

Note: You can substitute 1 1/4 cups of chicken broth for the water and omit the instant chicken broth packet.

I like the chicken liver barely sautèed with sliced onion, bell pepper and mushrooms, then add tomato sauce/thyme/oregano and bake 350° until bubbly but the vegetables still have a little crunch to them while the livers are cooked through. Serve over rice.

Seagrass:
You have a few good recipes here.

I do them like you but Saute some Onions first.

Throw a lot of Garlic Powder,in the Flour with the other seasoning.

Then you do your
Vodoo, that you do so well !!!
Wait , that's a Song.

Chicken Livers and Onions !!! Ummmmmmmmmuhhh !
LOU

Jim & Marigene - I never would have thought about combining them with a tomato based sauce for pasta or rice. I've never had them that way - I'll have to give it a try.

Ruthanna - I wish I could just transport your photo to my table tonight! Thank you for your recipe.

Fori - I have made dirty rice, and I do like it. I forgot about that one.

Lou, I'll add onions when I cook the livers this time - I promise.

Thanks to you all.

seagrass

Now you have me wanting some!

I saute them in EVOO, garlic, s&p after the onoins have carmelized and a splash of white wine and a bit of chicken stock has gone in. Serve with rice or crusty bread.

Peppi

Oh, I forgot to mention I add a little red wine to the tomato sauce; how did I forget something that important!

I love chicken livers. But only if they are not over cooked. Should be served still very pink inside. I serve them sauted with garlic, onions, green peppers and mushrooms over rice.

I also like Jacques Pepin's chicken liver pate and another more rustic pate served on toast.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Livers - Crostini with Chicken Liver Spread
===================================================
Adapted from a Julia Della Croce recipe

1 pound of chicken livers
3 tablespoons of unsalted butter
1 small garlic clove
1/2 teaspoon salt
lots of fresh ground pepper
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
2 teaspoons Armagnac
1 recipe toasts
. Heat butter in pan and add minced garlic and chicken livers. Saute Chicken livers until browned but still pink in the middle. Chop coarsely with fork or knife and season with salt pepper and sage. Add brandy and mix well. Serve on toasted French or Italian Bread.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Liver Pate
==================
This is my favourite Chicken Liver pate. It is from one of JacquesPepin's cookbooks. "Everyday cooking with Jacques Pepin" I usually pour this into two or three small
ramekins and decorate with aspic.

1 Pound of chicken livers
2/3 Cup thinly sliced onions
1 Clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 Teaspoon thyme leaves
1 Cup chicken broth
2 Teaspoons of salt
1-1/2 Cups (3 sticks) butter,
softened
Freshly ground pepper
2 Teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
aspic
a piece of tomato skin and the green
from a green onion

Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit for about 5 minutes.

Take out the solids with a slotted spoon and place them in the bowl of a food processor with metal blade. (Reserve and strain the liquid to make the aspic) Start processing the liver, adding the butter piece by piece. Finally , add the second teaspoon salt, the pepper, and Cognac and process for 2 minutes so that the mixture is very creamy and
completely smooth. If the mixture looks broken down, with visible fat, let it cool in the refrigerator for about 1 hour to harden the butter, and then process again until the mixture is creamy and smooth.

Pour into a mold. Decorate or refrigerate to set and serve.

Those are great suggestions, Ann. Thanks especially for the pate recipe. I've been wanting to make some and I'm a fan of Jacques Pepin.

Jim

Oh My! Nobody's come up with Chopped Chicken Livers yet!?

Just Like Moms!

Saute some chicken livers in a generous amount of schmaltz (or butter if you haven't any)until browned but still pink inside. You don't want the outside of the livers crispy at all...chop coarsely.

Hard boil some eggs...chop coarsely.

Mince some red onions.

I don't have proportions because I just sort of throw this together, but you should have just about equal amounts of egg and livers. The onion is up to your taste.

Put the livers and egg through a ricer or pulse them very carefully in a food processor. You want them to have some texture, not be utterly creamed. Add the onions and season with salt & pepper. Serve with crackers, toast points, or crostini.

Sometimes I saute some garlic with the livers too.

Ann - I can't imagine the combo of chicken livers with green peppers and mushrooms but the photograph sure makes it look delicious and I'm going to try them your way, too. Thank you. I make chicken liver pate around the holidays and use a recipe from the Silver Palate Cookbook that includes Calvados and currants. But since pates are so very rich I don't make them any other time of the year.

Rachelellen - now I know the secret to getting the proper consistency for "chopped" chicken livers. They should be called "riced" livers lol. I l-o-v-e them on a fresh sesame bagel sitting on a sailboat in the middle of a beautiful harbor on a summer's day (that's the only way I ever used to have them - we'd pick them up at a wonderful deli on the way to our friends' boat). Too bad they got divorced and sold the boat. We don't live anywhere near that deli :0(

seagrass

We both love chicken livers. While we like them any way, our favorite is an Italian restaurant that has been here forever. They have chicken livers Caruso. I have not found one like theirs on the Internet. They are lightly sauteed in olive oil and a splash of white wine added. Served with a side of pasta and some hard rolls. It is VERY good.

DP

I remembered this recipe and have the time to share it (no scanner - I have to type it all in lol). It's from the Boston Globe - don't remember how long ago. I've made it twice - it's delicious - but too much work for 2 people and what are the chances of finding 4 more people who would eat chicken livers for dinner except here??

"Joe Simone's Chicken Livers Cooked in Milk"

"Joe Simone of Tosca restaurant in Hingham soaks chicken livers in milk for a couple of hours before sauteing them in oil. He says it tenderizes the livers and gives them a cleaner flavor. To them he adds apricots, dates and other dried fruits soaked in the Italian wine vin santo, plus pancetta and onions." (Recipe serves 6)

1/2 cup dried apricots, snipped into thin strips
1 cup whole pitted dates
1/2 cup golden raisins
2 tablespoons currants
1 cup vin santo (Italian dessert wine) or another sweet white wine
2 lbs. chicken livers
2 cups whole milk
Kosher salt and freshly ground black pepper, to taste
Flour (for dredging)
1/2 cup olive oil
2 slices (each 1/8-inch thick) pancetta, coarsely chopped
2 onions, coarsely chopped
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
1/2 cup chicken stock
2 tablespoons butter, cut into 4 pieces

Half a day in advance, soak the apricots, dates, raisins, and currants in the wine. Set them aside at room temperature.

Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plastic wrap and refrigerate for 2 to 4 hours.

With a slotted spoon, lift the livers from the milk. Pat them dry with paper towels. Sprinkle them with salt.

Place the flour on a plate. Dredge the livers in the flour, shaking off the excess. Have on hand a plate with a double thickness of paper towels.

In a large skillet, heat the oil (there should be a thin film on the bottom of the pan). When the oil is very hot but not smoking, cook the livers in batches, without crowding them. Brown well on both sides.

Transfer them to the paper towels to drain, and cook any remaining livers the same way.

Remove the fat from the skillet. Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp.

Add the fruit and any wine left in the bowl with the sage and the thyme. Cook over high heat, scraping any brown bits that cling to the bottom of the pan. Add the stock and bring to a boil.

Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts.

Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once.

(As I recall, I served these with couscous).

seagrass

I love chicken livers and rice in a white sauce, and I love chicken livers wrapped with bacon and a water chestnut and broiled. They are also great marinated in an apricot preserves and then baked with bacon.
dang. Now I am hungry for chicken livers!

I used to have a recipe for a chicken livers dish from Julia Child. I am going to dig it up and get back to you.... maria

I do chopped liver, too, pretty much the same way Rachelellen does, except that I sauté the onion and I use an old-fashioned meat grinder rather than a ricer or the processor, because I love seeing the little worms of liver and egg come out of the holes--it takes me back instantly to when I watched my grandmother make it and begged her to let me turn the crank.

When I'd gotten enough funny looks asking for schmaltz here in central Maine, I learned how to render my own chicken fat, which couldn't be easier. It's not exactly health food, but it makes the chopped liver taste a lot more authentic!

Sheshebop - weren't those called "rumaki" or something like that - the livers broiled with water chestnut and bacon?

Maria - I'd love another recipe!

Maureen - how do you render chicken fat for schmaltz?

seagrass

I like them too and don't really follow a recipe.

I dredge in flour, saute them in butter with with onions and garlic. Deglaze the pan with some cognac or brandy, and add enough cream to make a sauce. Add salt and pepper and serve it over rice. Sometimes I'll add some fried bacon.

Yes it is rumaki. I forot that I always put fresh mushrooms in my white sauce. I never thought of deglazing the pan with brandy or cognac, or even red wine. And fried bacon would be fantastic too. Now I REALLY want chicken livers, except hubby will NOT eat them, and I can't eat them all!

Oh dear, now I remember that I have a package of chicken livers in the freezer and I just have to try ruthanna's recipe. Ann T's rustic pate is calling to me too. Sigh. I guess I'll have to buy some more. Darn, that's too bad. (grin)

I usually like mine fried just like I could have calves liver. Start with a couple of slices of bacon chopped into pieces. Toss it into a pan with some sliced onions, saute until the onions are done, remove the onions and bacon pieces. Dust the livers with flour, salt and pepper and cook in the bacon fat left in the pan until done to your taste. Add the onion and bacon back into the pan, make sure they are heated through and serve.

Mine usually got served with mashed potatoes and something green. Neither of my girls would eat liver for any purpose and then my doctor told me about cholesterol, LOL, so it's a very occasional treat for me.

Annie

Seagrass, I looked at a bunch of methods I found on the Web and picked the simplest one. Lots of recipes call for adding onions or apples to the fat, but I wanted to try it first without adding another flavor, so mine is just fat and nothing else.

All you do is collect the fat trimmings each time you make chicken and save them in the freezer till you have at least a couple of cups' worth. If you remove the skin before you cook chicken, you can add cut-up pieces of that as well. Then just put it all in a heavy skillet over low to medium heat and let it melt slowly, watching so it doesn't burn. Some recipes said to add water to the skillet, but I didn't. As the fat liquefies, you can pour it off into a container. Eventually all that will be left are the pieces of skin, which you can cook till they get brown and curly. Then, if you're suicidal, you can eat those. They're called "gribenes" in Yiddish, and they're as delicious as they are lethal. The melted fat gets poured through a very fine sieve, or even a coffee filter if you're compulsive (I was).

I have almost all the schmaltz I made that first and only time still in my freezer. I'm not sure how long it's supposed to keep, but it seems fine, and that was quite a while ago. I guess I could make more if I needed it. It's not something we use a lot of, but it's comforting to know I have some if there's ever a national schmaltz emergency.

Well I just got back from the grocery store - a big, "super" Stop & Shop. No chicken livers. They had lots of containers of gizzards, but no livers. I'll have to check again later this week.

Thanks to everyone again.

seagrass

Hi everyone I'm Back:
Chicken Fat, Skin ???

AnnT :
I've made you first Recipe Served with Spaghetti.

When the juices cooled a little, I beat an egg in and pour it into the hot drained Spaghetti.
Lou
It makes a delicious Sauce.