Chicken meat is one of the most widely consumed meats on the planet. From the chicken, consumers can use the breasts, thighs, legs, wings, liver, gizzard, heart and even the feet. Generally, chicken is considered to be a healthful protein, as it is low in fat, without its skin. When preparing chicken livers, to keep the health benefits, it is best to cook them without frying or breading--luckily there are multiple ways to do that.
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Things you need
- Recipe 1:
- 1 pound of fresh chicken livers
- 6 tablespoons of rendered chicken fat
- 1 cup onion, chopped
- 2 teaspoons salt
- Fresh ground pepper
- 2 hard-boiled eggs, chopped
- Recipe 2:
- 1 pound chicken livers
- 2 cups white wine
- 10 black peppercorns
- 1 bay leaf
- 2 tablespoons olive oil
- 1 pound cippolline onions
- 3/4 cup chicken stock
- Black pepper
- 1 teaspoon brandy
- Horseradish sauce
Rinse and pat dry your chicken livers, trimming the chicken livers of any fatty pieces or membrane.
Sauté 2 tablespoons of the chicken fat over medium heat, adding the chopped onion to the mix and cooking for approximately 10 to 12 minutes.
Lay the chicken livers out in a single layer in a large pan. Season with salt and pepper then heat on high, adding two tablespoons of chicken fat to the top of the livers.
Cook the chicken livers for approximately 2 to 2 1/2 minutes on each side---cooking until they're browned.
Transfer the liver and onions onto a plate to cool, then coarsely chop them up.
Add the chopped livers, onions, eggs and the remaining 2 tablespoons of chicken fat into a bowl for mixing. Refrigerate for two hours, then serve chilled.
Clean and trim chicken livers, place into bowl with white wine, peppercorns and the bay leaf. Cover and refrigerate for six hours or so.
Heat olive oil in a saucepan and add the onions, browning them. Add salt and enough water to cover the onions halfway. Bring the water to a boil and continue to cook the onions about 20 minutes, until they fall apart.
Purée the onions in a blender or food processor, stir into a pot with the chicken stock and one tablespoon of butter.
Sauté two tablespoons of butter in a large pan until simmering, then add in the drained chicken livers. Sauté for one minute before adding the brandy and sauté for one minute more.
Serve hot, topped with the onion purée sauce and horseradish sauce to taste.
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