he chicken livers in a colander, and rinse with water. Drain the livers
Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
This was the \"secret\" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.
In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!
Preparation:
Clean the chicken livers by removing the fat and
nto 2cm pieces.
Place livers in a bowl with the
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.
MARINATE chicken livers at least 2 hours
Wash and drain chicken livers.
Combine flour, pepper and parsley in a bag.
Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers.
Fry at medium-high heat until browned (5 minutes or so). Pour in wine; simmer a minute or two.
Great with rice. Serves 4.
Wash livers and drain.
Heat chicken fat and saute 2 large
Soak chicken livers in mixture of buttermilk, hot
dd the (drained and rinsed) chicken livers and turn the heat up
he bay leaves and chopped chicken livers to the pan and seal
an. When foaming, add the chicken livers and toss over a medium
Clean liver and
roll in flour, salt, pepper and garlic mixture.
In a frypan place the cooking oil and heat hot.
Fry livers until crisp and brown.
Serves 6 to 8.
Wash livers, removing all membrane; set aside.
Mix flour, salt and pepper in a bowl or small poke (brown paper bag).
Heat 1/4-inch of oil, grease or lard in skillet until a couple of drops of water sizzle.
Coat livers with flour mixture and place in skillet (don't crowd).
Fry 10 minutes per side, until brown.
Wash and trim the chicken livers. Pat dry on paper towels.<
Dip chicken livers in milk-egg wash (blended together).
Roll or toss in seasoned flour; shake off excess.
Preheat oil to 375F and deep fry around 7 minutes or until done.
The remaining milk-egg wash and seasoned flour are good for cut up chicken, cooked by your favorite method (panfried or ovenfried).
Cut the chicken livers into bite-size pieces.
Sprinkle with salt and pepper and allow to stand a few minutes.
Melt the chicken fat in a large skillet with a tight-fitting lid.
Add chicken livers and saute them until they begin to brown and can be cut with a fork.
Add the onions and mushrooms; cover.
Cook over low heat 10 minutes.
Remove cover and turn up heat slightly. Turn the livers and onions over with a spatula and saute 5 minutes longer or until onions turn golden brown.
Serve at once.
Serves 4.
Rinse livers, pat dry and place in
Set aside.
For the chicken livers, heat a pan and add