Does anyone cook chicken livers anymore? Or are they on a list of unhealthful foods?

Marg CDN

Well-known member
We don't seem to talk about them so maybe we're afraid of them with all the artificial feeding these birds get.

I used to do them with bacon, curry, tomatoes and rice. I just haven't bought any in so long that I really don't have any favourite way of cooking them other than pate.

Anybody got a favourite main course recipe?

 
Love them with bacon, onions & sour cream

Chop bacon and cook until crispy. Remove from pan and set aside. Saute chopped onion in bacon fat until soft, then add livers and saute until just pink inside. Remove from pan, add just a little flour to remaining fat in pan, cook a minute, and stir in some sour cream. Heat until hot and add livers and bacon back in just to warm. Good served in pattie shells or over crispy toast.

 
dh's family often makes Hungarian chicken liver dumplings for chicken soup. I love it, but seem to

be in the minority. Family is also concerned about Gout, so it seems to be served less and less. They have a texture similiar to a matza ball.

 
We're having chicken livers tonight. I buy Bell & Evans brand at Whole Foods. They're delicious.

I usually do a version of this recipe, making buttered egg noodles instead of risotto and adding sauteed mushrooms to the marsala/chicken liver mix.

* Exported for MasterCook 4 by Living Cookbook *

Chicken Livers Banker Style (Fegato Di Polio Alla Finanziera)

Recipe By : Mario Batali
Serving Size : 0 Preparation Time: 0:20
Categories : Chicken Main Dish
Risotto


Amount Measure Ingredient -- Preparation Method

Risotto4 Tbs (1/2 stick)sweet butter
1 onion, thinly sliced
1 1/2 cups arborio rice
5 cups chicken stock (keep hot)
salt and freshly ground black pepper, to taste
3/4 cup freshly grated parmesan cheeseGarnishchopped fresh parsley leavesLivers3/4 lb chicken livers
2 Tbs all-purpose flour
3 Tbs extra-virgin olive oil
1 cup marsala wine
2 Tbs chicken stock
Risotto
1. In a 10- to 12-inch saucepan, melt 3 tablespoons of the butter. Add the
onion and sweat (sauté) until soft and translucent about 5 minutes.

2. Stir in the rice and cook over medium-high heat. Using a wooden spoon
stir continuously until the rice is coated in the butter and begins to turn
translucent, about 2 minutes. (Be careful not to let the rice burn.)

3. Keeping the heat at medium-high heat begin ladling the hot broth into the
rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon
until the rice has almost absorbed all of the broth. Continue adding the
broth bit by bit until the rice is al dente or tender, about 20 minutes.
Once the rice is cooked season with salt and pepper.

4. Remove from the heat and immediately add the remaining tablespoon butter
and 3/4 cup Parmesan. Stir to thoroughly combine and keep warm until ready
to serve.
Chicken Livers
1. Dredge the chicken liver pieces through the flour until well coated.
Shake to remove any excess flour and set aside.

2. In a 12-inch saucepan, heat the olive-oil over a medium-hot flame. Add
the chicken livers and cook until golden brown on all sides, about 5
minutes. Pour the wine over chicken livers (carefully) and let cook until
the wine evaporates, about another 4 to 5 minutes. Add the chicken stock.
Keep cooking over a medium flame until the chicken livers are completely
cooked, about 3 minutes more.

3. Let the broth bubble so that the sauce thickens; there should almost be
no sauce in the pan, just a few droplets to keep the livers moist.

4. Serve the chicken livers immediately, in the center of a serving platter,
accompanied by the hot risotto. Garnish with the parsley.

Comments: These livers with the risotto make for some great comfort food.
The recipe is courtesy of Mario Batali.

Recipe Author: Mario Batali

Recipe Source: recipe by DiScharf


- - - - - - - - - - - - - - - - - -http://www.foodnetwork.com/recipes/mario-batali/chicken-livers-banker-style-fegato-di-pollo-alla-finanziera-recipe/index.html

 
I save them in a container in the freezer as I cut up chickens. When I get a pint of them I either

make a pate or saute them for lunch. (Jacques doesn't like them so I make them a treat for myself.)

I just saute onions in butter, add the livers S&P and toss a bit, add some vermouth and tarragon and cook down. Really nice over rice or toast.

My pate recipe is similar but pureed:

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=165063

 
I normally don't like them much, but when we were in South Africa

where there is a LOT of Portuguese food, I had peri-peri chicken livers several times, and they were delicious. I have been looking at recipes on-line, but they don't tickle my fancy, so when I get a bit of time, I'm going to try a new idea and see how it works.

 
Thank you. I can see myself getting on a kick again. Gonna try these. My old method dates to '69

and I'd say I need a little updating.

 
I've been wanting to try this recipe for awhile now. REC: Asian Chicken Livers, poste by Elenor...

...back in 2005.

Asian Chicken Livers - from
More Fast Food My Way by Jacques Pepin

“These livers, which are poached and served in a hot sauce, are a fabulous appetizer. The sauce, which can be made ahead, is also good with steamed fish, as a seasoning for salad, or sprinkled over steamed vegetables. The livers take only about 2 minutes to cook.

Cut about 5 chicken livers in half. Remove and discard any sinew that was connecting the halves. Cut the halves in half again. Bring a pot of salted water to a boil. Put the liver pieces in a sieve. Meanwhile, in a bowl large enough to accommodate the livers, mix 2 tablespoons dark soy sauce with 1 teaspoon sugar, 1 teaspoon chopped garlic, 2 teaspoons balsamic vinegar, 1-1/2 tablespoons toasted sesame oil, 2 tablespoons water and 1 tablespoon finely chopped fresh cilantro. When the water in the pot is boiling, lower the sieve containing the liver pieces into the water and cook for about 2 minutes. The water will have barely come back to a boil. Remove the livers; they should be pink inside. Add to the bowl of sauce and mix well.

Serve with chopsticks or forks.” (I use toothpicks El)

NOTE: I drop a small amount of chicken livers at a time into boiling water and scoop them out with a sieve. I don’t like the liver too pink so I simmer them just a tad longer. I found that some people that don’t care for liver, like this. I dont usually use cilantro. (El)

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=97937

 
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