CRISP-COOKED CHICKEN LIVERS WITH CAPERS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pick over the livers to cut away and discard any tough connecting membranes or dark spots.
- Put the livers in a bowl and add the milk. Let stand about 10 minutes and drain thoroughly. Drain further on paper towels.
- Coarsely chop the onion slices. There should be about 5 cups.
- Heat 1 tablespoon of the butter in a large, heavy skillet and add the onions, cloves, salt and pepper. Cook, stirring often, until onions are lightly and evenly browned. Add the capers and honey and continue cooking until the onions are light-caramel colored. Add the vinegar and stir.
- Dredge livers in the flour, keeping the pieces separate. Shake off excess flour.
- It may be necessary to cook the livers in more than one batch. For each batch heat 3 tablespoons of oil in a large, heavy skillet and add the livers without crowding. Cook, turning the livers until they are quite brown and crisp, about 4 to 5 minutes. Line a bowl with a sieve and drain the livers. Add more oil and a second batch of livers. Cook as before and drain.
- Wipe the fat from the skillet and add the remaining 2 tablespoons of butter. Return the livers to the skillet and add the onion mixture. Stir to blend. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 25 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 706 milligrams, Sugar 8 grams, TransFat 1 gram
LIVER HATER'S CHICKEN LIVERS
Some folks love chicken livers and will probably love this recipe. Other folks cannot stand them, but if they give this recipe a chance they may find that liver is not too bad.
Provided by Lorraine of AZ
Categories Poultry
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Put the livers in a glass bowl. Add 1/2 cup of the sherry and salt and pepper to taste. Soak 30 minutes.
- Chop onions and parsley and reserve.
- Roll drained chicken livers in cracker meal.
- Add 1/2-inch oil to a hot skillet and fry the livers, turning a lot. Remove and pour off grease but not drippings.
- Add onions and parsley to the skillet and fry 1 minute. Return livers and add remaining sherry. Simmer to reduce, 15 minutes.
Nutrition Facts : Calories 267, Fat 7.7, SaturatedFat 2.5, Cholesterol 521.6, Sodium 163.6, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 26.1
MOM'S LIVER-HATER'S CHICKEN LIVERS
Liver of any kind is an acquired taste. But, with this recipe you're guaranteed to like them, even if you're a liver-hater. Think we were the only kids growing up who looked forward to "liver for dinner" and had friends want to come over to eat.
Provided by Maryann Rusinyak
Categories Other Main Dishes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Drain and Rinse off liquid from packaging, Cut livers in to 1 to 1 1/2 inch pieces. Put in a glass bowl with 1/2 cup of sherry, Salt and Pepper, let marinate for at least 30 min... the longer the better.
- 2. Chop green onions (green too) parsley (no stems)and set aside.
- 3. When Livers have marinated, drain off liquid,and roll in flour( I use a ziplock bag and give them a good shake) Heat oil in large frying pan, nice and hot, add floured livers, turning them frequently so they brown on all sides. When livers are nice and brown, Add green onions and parsley let them just wilt a little (a minute or two) Reduce heat to medium low, add sherry, stir a little to deglaze pan. Add water cover and Let simmer for about 20 min.
- 4. Server over rice or egg noodles.
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