MARINATE chicken livers at least 2 hours
nto 2cm pieces.
Place livers in a bowl with the
he bay leaves and chopped chicken livers to the pan and seal
Wash and trim the chicken livers. Pat dry on paper towels.<
he chicken livers in a colander, and rinse with water. Drain 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.
Rinse livers, pat dry and place in
Set aside.
For the chicken livers, heat a pan and add
owder and pepper.
Roll chicken livers one by one in flour
Saute chicken livers and mushrooms in butter in a large skillet for 5 to 8 minutes or until livers are brown.
Remove livers and mushrooms from skillet; set aside.
Saute chicken livers in oil in a Dutch oven 5 minutes or until brown.
Remove livers and drain on paper towels; reserve skillet drippings.
Cut livers into quarters; set aside.
Saute carrots, onion, parsley and garlic in reserved drippings until onion is tender.
Add chicken livers and next 6 ingredients; bring to a boil.
Cover, reduce heat and simmer 20 minutes or until rice is tender.
Stir in tomatoes and cook until thoroughly heated.
Yields 6 to 8 servings.
eat, saute half of the chicken livers in 1 tablespoons olive oil
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.
he skillet, and add the chicken livers. Cook livers for 5 minutes, turning
akes.
To prepare the chicken livers:- Spread the breadcrumbs in a
Heat oil in a large skillet over high heat. Add onion; cook and stir until soft and translucent, about 4 minutes. Add bell pepper and cook until softened, about 3 minutes.
Stir chicken livers into skillet. Cook until livers release their moisture and brown, about 5 minutes.
Sprinkle cumin, chili powder, black pepper, and salt over the liver. Stir until fragrant, 1 to 2 minutes. Add pomegranate molasses and stir until flavors combine, about 2 minutes.
Serve chicken livers hot garnished with chopped parsley.
0 seconds before adding the chicken livers; season with salt and black
Melt margarine.
Cook celery, onion and chicken livers until tender.
Stir in cornstarch, adding 1 cup of water and remaining ingredients, except rice.
Heat 5 to 10 minutes. Serve over rice. (Beef livers may also be used in lieu of chicken livers.)
Cut chicken livers in half and gently saute them in the butter in a large skillet, turning frequently, for about 5 minutes. Remove livers; saute green pepper in same pan for 5 minutes. Sprinkle flour over green peppers and stir well.
Add sour cream and chicken broth.
Cook, stirring constantly, until mixture boils and thickens.
Add mushrooms, parsley, onion, salt and pepper to taste and Accent.
Just before serving, add livers to the sauce and heat gently, but thoroughly.
Score livers with a sharp knife; wash, drain and sprinkle with salt.
Broil chicken livers 3 to 5 minutes or until cooked. Grind livers finely with onion and hard-cooked eggs.
Add salt, pepper and garlic powder.
Add enough chicken fat to make mixture that is smooth and has the consistency of mashed potatoes.
Serve on lettuce with wedges of tomato.
Makes 4 appetizer servings.
Also delicious spread on crackers.