I love chicken livers too. My favorite is a chicken liver and mushroom omlette. And I also like chicken liver stroganoff. And they are not too bad just sauteed in butter and served over toast :-)

Sorry, no recipes.....I just make it up as I go.

Jewish style chopped liver?

One of my college roommates used to make what she said were Polish-style chicken livers: saute an onion in a bit of oil or butter, add chicken livers, season. When they are getting done, add sour cream. I always add the sour cream at the very end but she said it was important to cook the livers in the cream and that it was just the fault of American sour cream that it sometimes curdled in the process.

Good for you? Heck, no, but it sure was good.

Jewish Chopped Liver, indeed. I'm sorry, I don't have it written up, and am too whipped to do a good job of it, but this blog is excellent on the subject, and comprehensive. It's a bigger batch than I've ever made, and always hand chopped with a bigger knife, and the cracklin's on the side, only. Maybe the linked recipe is a little different than the way my father taught me, but close enough. I'm not fond of liver, but proper Jewish chopped liver heaped on a plain cracker is rather wonderful.

Writersblock, tempering will keep the sour cream from curdling if you really want to cook the livers in the cream. :)

Haven't for 30 years as DH HATES liver...but back in the day I enjoyed them stewed in tomato sauce with zucchini and onion over rice.

Thanks to all of you!

I make a pate with butter, onions, parsley and brandy or sherry, S&P. Serve with crackers. Sort of like the traditional Jewish kind, but no chopped eggs. I never liked the chopped liver made by my Jewish family - too blah.

I do love any kind of liver floured and sauteed in butter and olive oil with onions & Italian parsley and a little soy sauce.

I used to make them with tomatoes and served over pasta, but I don't recall the exact recipe - too many years ago.

Best liver and onions I ever had was at Musso & Franks in Hollywood. It was pan fried calves liver with onions and perfectly tender and juicy.

And what about rumaki? That's pretty yummy, if you like bacon.

The 'Polish style' is not too far off from my stroganoff. I also add musrooms, there are more seasonings and it's a bit saucier with broth and some sherry but I add a generous dollop of sour cream at the end. Just the same as you would fix beef stroganoff but with chicken livers in place of the sirloin. Serve over rice or egg noodles.

Great ideas folks, I have some chicken hearts to use. :)

Organ meats and quality animal fats are so good for us!

I don't know about "Jewish", I'm not but this has been eaten and enjoyed by more than a few Jews.
For a pound of chicken livers, I sautee a couple of medium sized onions sliced very thin in about 3 tablespoons of butter until caramelized....
Remove the onions (not quite brown and very soft) add a little more butter and saute the livers until just barely pink in the middle.
Remove to a board (or plastic chopping mat) and chop livers and onions all fine with a chef's knife.
Salt and pepper to taste and add a splash of brandy....or sherry wine.....and I top with lots of chopped fresh parsley....serve with crackers or toast points.
I have another that I make, with mushrooms that I'll have to look up....if I can even find it.

If you like a smooth, tasty pâté then try this

https://www.bbc.co.uk/food/recipes/chicken_liver_parfait_53623

Yeah, to be Jewish it would have to have at least the potential to be kosher. That's why schmaltz, not butter. Chopped liver doesn't have to be Jewish! I'm sure butter fried livers are decadent and luscious.

Personally, I like turning them into chicken liver pate. I mix them with a sharp Dijon mustard and some sherry, but I don't recall the rest of the recipe. I have seven livers in the freezer, and when I harvest the next batch of birds I'll definitely have enough livers to make pate.

Beef liver one can cook to rare/medium rare without worry - so that I like to slice and do the liver and onion pan fry thing, with a little ground pepper. I do want my chicken livers cooked longer than that!

I'll try laceyvail's and arcy's suggestions when not in the mood for pate.

My two favorite ways to prepare chicken livers are:

Pate - Saute chicken livers in garlic butter until browned, add some sherry or red wine and cook off quickly so most of it evaporates. The goal is too not over cook the livers, Grind the livers with some sweet onion, add cream,a touch of mayo, salt, pepper and a dash of cayenne. I sometimes ad just a touch of sugar if the wine or sherry is not particularly sweet. Mix well. Cover, chill then serve.

Chicken Livers Wrapped in Bacon - Season raw livers with salt, pepper, and garlic powder. Slice the chicken liver 2/3's of the way through and insert a slice of water chestnut. Wrap in bacon and secure with a toothpick. Broil, turning until bacon is crisp.

Unfortunately I don't have actual recipes as these are things I just throw together when needed. I guess I should write these down next time I make them.

Old Bay seasoning and some lemon or lime juice is very good on chicken livers - on chicken too, for that matter. So is Trader Joe's Chili Lime seasoning. When I'm roasting a whole chicken, I usually season the liver(s) with whatever I've used on the bird and bake them alongside in a Pyrex custard up for about 20 minutes.

Since somebody mentioned chicken hearts earlier, I want to give a shout out to those. Grilled chicken hearts are amazing. My kids practically inhaled them the last time I made them.

I was travelling and didn't have access to all my normal spices, so instead I just marinated in BBQ sauce and added some extra garlic, cumin, and Szechuan peppercorns before throwing them on the grill.

Moosemac reminded me! If you're up for some fiddly fun, you can go all 1960's and make Rumaki! It's the water chestnut (canned is fine, if they're too big just cut them in half) that makes it special. :)

Hanging my head about the chicken hearts. I just throw them in the freezer with the necks and gizzards and put them in stock.

I have been known to call the company when they leave my hearts or livers out of my whole chicken or turkey. I also like the gizzard and neck, but I really get upset about the liver or heart.

Seagrass, here’s an old thread containing my favorite chicken liver recipe. I also add about 1/4 lb. of finely diced livers to Bolognese pasta sauce to give it more depth of flavor. Chicken Liver Recipes

Mercurygirl, I like to simmer chicken hearts in chicken broth to cover, strain the broth, and use it along with white wine to make a basic onion and mushroom risotto. Stir the sliced hearts in toward the end of the cooking time.

Dirty rice!

And you can use ground beef or turkey instead of sausage

https://www.foodnetwork.com/recipes/paula-deen/dirty-rice-recipe-1946567

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!

Chicken livers banker style: Fegato di pollo alla finanziera

http://www.foodnetwork.co.uk/recipes/chicken-livers-banker-style-fegato-di-pollo-alla-finanziera.html

https://www.allrecipes.com/recipe/30782/liver-dumplings/

This recipe for liver dumpling soup is similar to mine although I prefer using chicken broth. This is appealing as the liver is ground and not served as a slice which can get boring or un-appetizing after a while. The addition of onion, potato and carrot makes it a heartier soup.