MARINATE chicken livers at least 2 hours
CHICKEN LIVERS & PEARL ONIONS:
Clean the livers, removing fat, and connective tissue.<
Put oil in pan.
Add livers, onions and add spices to pan. Season to taste.
Grind up livers when cooked, add ground eggs to livers and mix.
This recipe is for 30 livers, 8 eggs and 6 large onions.
he chicken livers, removing the green spots and fat, and cut the livers
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.
nto 2cm pieces.
Place livers in a bowl with the
Saute butter, onions, oregano, rosemary and thyme.
Cut chicken livers into bite
size
pieces and add to mixture when onions are soft.
Add salt and pepper to taste.
Cook rice and mix with the chicken liver mixture.
Add small amount of water or broth, if needed.
Using an electric frypan, cook onions, celery and peppers in margarine on low heat until almost soft.
Add 1/2 of the chicken broth with cornstarch and the chicken livers.
Simmer until the livers are cooked through.
If dry, add more broth.
Serve over hot rice.
lour, salt and pepper. Place chicken livers into the seasoned flour, and
b>livers and drain.
Heat chicken fat and saute 2 large chopped onions
Mix the flour, salt and pepper in a brown bag or plastic bag; put the chicken livers, a few at a time, in the bag and shake until completely coated.
In a heavy fry pan, heat butter and oil; cook livers 8 to 10 minutes, remove from pan and add chopped onions and garlic; when onions are transparent, return the livers to the pan.
Add the sherry; cook over a high flame for 1 to 2 minutes; Good served over rice.
In large skillet, saut onions in butter until tender. Add chicken livers and pepper; saut 8 to 10 minutes. Add chicken bouillon cube and water; dissolve.
Stir in sour cream. Serve over rice or noodles.
Set aside.
For the chicken livers, heat a pan and add
he bay leaves and chopped chicken livers to the pan and seal
Cover chicken livers with milk.
Soak 2 hours.
Drain; discard milk.
Saute onion in fat/butter.
Mix flour and salt.
Coat livers with seasoned flour.
Add liver to onions.
Stir-fry just to golden (about 5 minutes).
Stir in broth and wine.
Cover. Simmer 5 to 10 minutes or just until livers are tender.
Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
large heavy skillet. Add onions, and cook, stirring until tender
Saute chicken livers in butter 5 minutes or until brown. Remove livers and drain on paper towels, reserving drippings in skillet.
Saute mushrooms and onions in drippings until onion is golden.
Add salt, tomatoes, wine, parsley and Worcestershire sauce; bring to a boil.
Reduce heat and cook 5 minutes, stirring often.
Add livers, simmer 5 additional minutes.
Serve over rice. Yields 4 servings.
Flour chicken livers lightly; fry in hot butter with onions, green peppers and mushrooms for about 10 minutes.
Add sour cream, eggs and seasonings.
Pour into buttered casserole dish. Top with bread crumbs.
Bake at 350\u00b0 for 15 minutes.
Serves 5.
arge frypan and cook red onions over medium heat for 3