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The Kitchen Table

Recipes Using Chicken Livers?

14 years ago

This will probably gross you out if you don't like liver, but I am looking for recipes that use chicken livers. I am not looking for pates or mousses, but more of a meal type of recipe that uses chicken livers in it, probably chopped.

I've done a search and mostly find the traditional pates and mousses as mentioned. Anyone have a good recipe to offer?

Many thanks - Suzieque

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Comments (9)

marilyn_c
14 years ago
I like them fried....just dredged in flour, and then make a milk gravy from the pan drippings, but the other way I fix them sometimes is "dirty rice", which is chopped, mixed with rice, finely chopped green onions, celery...and I can't remember if I used green bell pepper. I seasoned it with some spices...I just used Tony Chachere's creole seasoning. I don't really have a recipe for it, but it is a Louisiana staple...and wouldn't be hard to find a recipe.
dilly_dally
14 years ago
A recipe I learned from a from a friend that is supposedly a traditional Persian dish.

Dredge chicken livers in flour and fry with onions. Then pour on top, eggs that have been whipped with a fork. Not very much egg. You are not making "scrambled eggs with livers" you just want enough egg to coat the liver. When you add the egg sprinkle tumeric over the mixture and fold the mixture until eggs are cooked.

Reading the recipe it probably does not sound very exciting but I had this at someone's house for dinner and begged for the recipe. I make it all the time now.

It is also a very economical and very healthy meal.
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Canned stewed tomatoes. My grandmother forced me to finish up a dish of them when I was still in a high chair. She got the last spoonful into me, then they *all* 'returned'. I didn't eat any kind of tomatoes for years! I'd forgotten about canned creamed corn. I never liked it except in corn pudding. Then a fellow we knew talked about working in a canning factory when he was young, with all the flies buzzing around and dropping into the vats! ICK! I think a slimy texture is what gets my gagging reflex going. Oh and biting down on a fish bone or little piece of eggshell -- shivers! I like beef and chicken livers, but not calf liver. (I won't eat veal for humane reasons.)
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This is a recipe I found just this week. I love scallops and I love chicken livers. When I saw an annotation from a reviewer about using the scallop recipe for chicken livers, I put that in the title area and added the reviewer comment (even with spelling errors). BACON WRAPPED SCALLOPS COMMUNITY PICK great for chicken livers too https://www.food.com/recipe/bacon-wrapped-scallops-49506 2 lbs bacon (regular sliced, not thick) I’ve found precooked bacon works best as the bacon actually looks done. 2 lbs sea scallops (if very large, cut in half) The smaller ones seem to taste better than the larger ones. 3 tablespoons butter 1 tablespoon minced garlic 1⁄3 cup chicken broth Cut bacon strips in half. Wrap a piece of bacon around each scallop; secure with toothpick. Arrange the wrapped scallops on a baking sheet. Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp. In small skillet, melt butter; add garlic and saute 1 minute,. Add broth and bring to a boil. Cook 2 minutes. Place scallops in large bowl; pour broth over, Gently toss to coat. The thing I did differant was I deep fried them in a fry daddy, I used large ones that I cut in half and I put a half peace of garlic on top of scallop wrap with a half peice of baccon and made sure the tooth pick was through the garlic. This is a great way to make chichen livers also. we loved them!
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gadgets
14 years ago
I make chicken livers for me and sister Annie, who lives in a home. Most of the aides all say 'eewww' when I bring them in for her. All I do is fry them (no flour) in a little vegetable oil, and add some mushrooms. My Mom used to add some chopped up to her noodles that she cooked in homemade chicken broth. What's funny is that up till I started fixing them for Annie, I'd always turn up my nose at them. Now I enjoy them almost as much as she does.

Shirley
suzieque
Original Author
14 years ago
Yummy yummy to both - thank you!

Dilly, I appreciate your clarifying that I'm not making scrambled eggs with livers. That's funny, because as I was reading the first part of what you wrote I was thinking "scrambled eggs with liver???".

:-)
suzieque
Original Author
14 years ago
gadgets, we were posting at the same time. So I change my reply to "yummy yummy to ALL"!

Seriously, my mouth is watering.
dilly_dally
14 years ago
Yes, it is much like making fried rice. Not a lot of egg. Just enough to coat. In fact you can even add leftover cooked rice into the mix if you wish to make it a one dish meal eliminating the need to cook up any sides for the dish. The egg is to bind the livers slightly. You may see tiny bits of "scrambled egg" mixed in but it is not a dish like an omelette.

Oh, and I misspelled *turmeric* above. It is the secret ingredient to the zest of the dish. Lots of turmeric.

And I am sorry I don't have a written "recipe" I just toss everything into the pan by eye. Originally my friend made it in front of me showing me the technique on how to do it and I just remembered the simple ingredients.
donna_oh
14 years ago
Just plain ole friend Chic livers combined with bacon & onions! Yummie

Donna (^_^)
glenda_al
14 years ago
I actually HAVE made a recipe similar to this. I liked it, but ex hated chicken livers, I just tried to sneak some in and he knew at first bite. Guess that's why he's gone, tee hee.

*************I DO remember chopping the livers up into smaller pieces.

Chicken Liver Stroganoff

1 lb chicken liver, cleaned and cut in half
1/2 lb mushroom, wiped clean and cut into pieces roughly the same size as the livers
1 large sweet onion, chopped
2 tablespoons butter
1 tablespoon olive oil
1 1/2 teaspoons paprika
1/4 teaspoon cayenne
1 1/4 cups sour cream
salt and pepper
cooked rice
Directions
1Heat large skillet on medium high heat for a minute, then add the butter and oil.
2Saute the onions for 2 minutes, then add the mushrooms and cook, stirring, until the onions become translucent and the mushrooms begin to give off some liquid.
3This should take about another 3 minutes.
4Remove the vegetables from the pan and set aside while the livers are cooking.
5Add the livers to the hot skillet, adding a little more oil/butter if needed.
6Saute the livers for about 3 minutes, but do not overcook.
7Return the vegetables to the skillet with the livers.
8Add the seasonings and stir to combine.
9Add the sour cream and stir to combine.
10Allow to heat thoroughly, but do not let the sour cream boil or it will curdle.
11Taste and adjust seasoning if necessary.
12Serve this stroganoff with hot fluffy rice.
lilliepad
14 years ago
Sorry,no recipes here.I like mine fried.Dip in buttermilk,dredge in flour seasoned with salt and pepper and deep fry.MMMMMM,I want some now! None of my family likes them so I never cook them.One of the chicken places at home has them and I go there when I want them.They are huge and so good.
When I cook calf liver I saute lots of onion slices in a little oil,remove them from the skillet,then dredge ithe liver in flour and fry it until brown.Sometimes I make cream gravy with lots of pepper and put the liver and onions back in,cover and simmer for 20 minutes or so.Or Pour a can of cream of mushroom soup over the liver and cook 20 minutes.I guess you could do chicken livers that way.maybe serve over rice or pasta of some kind.

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