Chicken Livers With Onion Recipes

CHICKEN LIVERS WITH ONION

Steps:

• Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sautée the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell.
• In the meantime, prepare the chicken livers. Trim off any spleens if present. Cut the larger chunks to make all the pieces about the same size. Coat in flour all the livers.
• Add the remaining butter to the pan, return the heat to medium-high and add the floured liver. Turn the livers often to ensure they get cooked through. Liver will release a reddish liquid while cooking, make sure to cook it all off. When it has stopped "bleeding" it should have cooked through - check one of the thickest pieces by cutting it in half.
• When completely cooked through, remove from the heat and serve with a sprinkle of salt flakes on top.

CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)

Steps:

• FRYING THE ONIONS:.
• Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
• Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
• Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
• As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
• Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
• After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates.
• Drain the raisins and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions.
• Now lower the heat and continue cooking the onions until they're as dark and caramelized as you want them be.
• Turn off the heat and let the onions rest in the hot pan.
• CLEANING & FRYING THE LIVERS:.
• While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins and membranes and slice the livers into separate lobes.
• Rinse them well then pat dry with fresh paper towels.
• Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
• Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming.
• Before the butter begins to color, lay the livers in the pan, without crowding them.
• With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan).
• Cook about 2 minutes on the second side until they are nicely crisped all over and lift them-a couple at a time-with a spider or slotted spoon, let the oil drain off and place them in the first warm skillet, next to the onions.
• Don't overcook the livers: they should still be slightly pink inside when you move them.
• Taste a piece and season with more salt and pepper if you want.
• If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates.
• If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy.
• Smother the livers with onions when you serve with white fluffy rice with almonds or I prefer, broad noodles with parslied butter.
• Yum!

CHICKEN LIVER AND ONIONS

Steps:

• Clean liver.
• Sauté onions in 2 tablespoons oil.
• Add bullion cubes and pepper, garlic and liver.
• Cook low covered for 20 minutes.
• For gravy, use starch and water with pan drippings.
• Add angora bitters to gravy.

CHICKEN LIVER WITH ONIONS

Steps:

• Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
• Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
• You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
• Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
• (You can strenght the flavour of the majorams if you crumble them)
• You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
• If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
• To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
• Good apetite!

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
• Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
• Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
• Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.