Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are...
Author: Manami
My copycat recipe for KFC's bygone Original Recipe Chicken Livers. This recipe requires 1/2 level cup Recipe #422315.
Author: The Spice Guru
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel...
Author: TxGriffLover
Make and share this Deep Fried Chicken Livers recipe from Food.com.
Author: Tonkcats
This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when...
Author: Lorraine of AZ
Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can...
Author: Miss Daisy
One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe
Author: bullwinkle
I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol....
Author: larry 2
Make and share this My Mom's Fried Chicken Livers With Bacon and Caramelized Onions recipe from Food.com.
Author: Tiz4tggr
I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream...
Author: Engrossed
This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I've had this recipe for years but don't remember where I got it. I'm posting the recipe as written and added...
Author: PennyG
Being a lifelong lover of Pate, I knew exactly what was gonna go down in my house when my husband brought home 3 packs of chicken livers the other night. Yip, you guessed it Chicken liver pate. I guess...
Author: ICookTheWorld
If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste.
Author: Jean-Pierre Buys
A quick and delicious one-pan comfort meal, resplendent with savory autumnal flavors of apples and sage. A family favorite! Start to finish is less than 30 minutes--perfect for a busy weeknight! I like...
Author: BecR2400
This is one of my hubby's favorite "beer chasers". He enjoys having it during football season with a cold bottle of Corona. But you can enjoy it anytime, and believe me, you can't have just one piece.
Author: ChamoritaMomma
If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have...
Author: FlemishMinx
An old favorite, sometimes called roumaki. From The United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Make and share this Deep Fried Panko Chicken Livers recipe from Food.com.
Author: Chef Roly-Poly
Make and share this Pan-Fried Chicken Livers recipe from Food.com.
Author: KathyP53
Make and share this Southern Fried Chicken Livers recipe from Food.com.
Author: Tonkcats
Traditionally this dish is made with calves livers but these are quite hard to get in New Zealand. I love this dish because its super easy and super cheap! It goes particularly well with a side dish of...
Author: AfterMartha
Make and share this Mock Pate De Foie Gras recipe from Food.com.
Author: Chef Rangel
Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running...
Author: Manami
Make and share this Chopped Chicken Liver Spread recipe from Food.com.
Author: figaro8895
No, Paula's boys did not EVER claim making such a dish! However, they did do BBQ Chicken with an original BBQ sauce that is soooooooo good that I keep some made and on hand for both chicken and pork (chops)....
Author: grantg
I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice.
Author: Lakme
Make and share this Best Chicken Liver Pate recipe from Food.com.
Author: MizzNezz
Sort of an Hungarian Goulash, but chicken livers-style...In addition, I've used a low-fat sour cream and a whole wheat pasta to lighten the recipe up a bit...Just add a salad for a complete meal!
Author: CookinwithGas
This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled...
Author: graniteangel
I wouldn't eat a chicken liver (ugh! chicken filters) if you paid me but I make these for company and get rave reviews every time. I make half with and half without the livers to suit my own taste. Cooking...
Author: Secret Agent
I created this dish when my husband asked for some organic chicken livers and didn't want my usual way of making them. I met the challenge; he raved and I was pretty surprised myself at how delicious this...
Author: Geema
I'm posting due to my infatuation with Banh Mi. The Vietnamese Pate differs in that it's laced with fish sauce. The Banh Mi is traditional Vietnamese street food originally starting out as French baguettes...
Author: gailanng
Nice chicken liver dish. Definitely don't skip the sherry; it is what sets the dish apart from 'blah'.
Author: jrthrmn
Make and share this Rumaki (Chicken Livers, Sea Scallops or Both) recipe from Food.com.
Author: Alan Leonetti
Forget about pate that takes ages to cook in a water bath. This recipe is incredibly simple and tastes fabulous. Just cook, puree, set and serve with hot buttered toast. It's as easy as that.
Author: Lene8655
I was at my friend Janice's home over twenty years ago when she brought these out. They were a hit then (everyone wanted the recipe) and have produced the same reaction every time I've made them. Try these...
Author: Chef JJ HOFF
This is from Bon Appetit Magazine and epicurious.com. The reviewers suggested adding a bit more sage and broth as it tends to dry out. I will personally not add the liver and maybe change the currants...
Author: nsomniak6
Make and share this Spicy Chicken Livers recipe from Food.com.
Author: Ranikabani
The mix of ingredients in this recipe may seem really strange, but the aroma and the taste are just out of this world.
Author: LARavenscroft
I discovered this recipe by accident, when my DH and I were roasting a whole chicken on the grill. Whole chickens usually have the organs stuffed inside, so I pulled them out (neck, heart, gizzard and...
Author: sunflowerseed
Make and share this Chicken Livers in White Wine recipe from Food.com.
Author: Tona C.
This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine....
Author: Manami
No, not "kitty litter" or "livers of kitty". Show me a cat that doesn't like liver and I'll.... show you a cat that doesn't like liver. Yeah! That's what I'M sayin'!
Author: Sandi From CA
From the Canadian Cooking Magazine Ricardo. Ricardo suggests serving with a rich Pinot Grigio from Alsace.
Author: Chef Regina V. Smith
Another dim sum appetizer from Diana Liu. This is very different but great if you like chicken liver. I serve these with hot mustard, catsup and sesame seeds for dipping.
Author: CJAY8248
This is good over rice. Cooking time is not "passive" work time for this recipe because you have to stir most of the time.
Author: echo echo
My favorite chicken liver recipe. I serve with thin egg noodles. The recipe notes: do not stir the chicken livers around as you saute them; that prevents the development of the crisp, firm outside crust...
Author: BarbryT