CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)
"Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house The kids are a bit finicky about this dish but I prepare it when grandma, Giovanni, and I are at home. There's nothing fancy about my version-though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention-thorough trimming and rinsing, and fast cooking in a small amount of oil-and they'll be crispy on the outside and tender on the inside." These are wonderful when served with broad noodles that have been prepared with parsely and touch of butter or olive oil and the necessary seasonings. This is a very basic and easy recipe.;) From Public Television Show 205: The Chicken and All Its Treasures.
Provided by Manami
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 416.5, Fat 30.6, SaturatedFat 11, Cholesterol 423, Sodium 602.9, Carbohydrate 15.6, Fiber 1.8, Sugar 7.9, Protein 20.6
ITALIAN CHICKEN LIVERS
Unique blend of flavors & healthy low-carb. Served over mashed potatoes, pasta, rice or wrap in tortilla with Dijon Mustard & Mozzarella, but that may be another Recipe! Also can be frozen & reheated with retention of flavor.
Provided by Chef Spade
Categories Chicken Livers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse & drain Livers in colander. Put flour (crushed pork rinds may be used for Low Carb alternative). Salt & pepper in Ziploc bag. Add the livers in batches & shake until covered. Place on baking sheet in single layers. Slice garlic (if needed, I used dried minced),mince onion & mushrooms.
- In large pan, cook the sausages (remove casings first!) brown evenly. Remove from pan, Reserve.
- Add the livers to the same pan in batches. Do not crowd or they'll stick together! Cook till crisp & remove to plate. Reserve.
- Add the garlic, stir a couple of times, add onion. Cook, stirring frequently, till the onions are translucent. Add the mushrooms & sage, ( I used dried crumpled leaf sage). Continue to stir til the mushrooms are tender (if fresh, I used canned.)Add the Marsala & stir, scraping up any browned bits. Simmer a couple of minutes, add the livers & sausage. Simmer for 3-4 minute longer & serve.
Nutrition Facts : Calories 292.5, Fat 12.8, SaturatedFat 3.5, Cholesterol 212.6, Sodium 658.6, Carbohydrate 17.1, Fiber 1, Sugar 1.4, Protein 21.5
CHICKEN LIVERS AND ONIONS, VENETIAN STYLE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix the raisins and vinegar together and set aside.
- Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
- Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
- Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
- Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams
FRIED CHICKEN LIVERS
One of my sons loves fried chicken livers and I found this recipe in a cookbook called Whistle Stop Cafe
Provided by bullwinkle
Categories Chicken Livers
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken livers in buttermilk and let stand 10 minutes.
- Drain in a colander.
- Roll chicken livers in flour.
- In a deep fryer heat oil to 350 degrees.
- Fry chicken livers for 3 to 4 minutes, or until brown.
- Drain on paper towel.
Nutrition Facts : Calories 270.1, Fat 6.3, SaturatedFat 2.2, Cholesterol 393.7, Sodium 541.7, Carbohydrate 27, Fiber 0.8, Sugar 3, Protein 24.3
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