Best 3 Sauteed Chicken Livers Recipes
Sauteed chicken livers are a delicious and versatile dish that can be enjoyed as an appetizer or main course. Chicken livers are a good source of protein, iron, and vitamin B12, and they are also relatively inexpensive. Sauteing is a quick and easy cooking method that allows the livers to retain their flavor and texture. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying sauteed chicken livers dish that will impress your family and friends.
Here are our top 3 tried and tested recipes!
SAUTEED CHICKEN LIVERS
Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)
Provided by Manami
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
- Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
- Remove livers, and drain on paper towels, reserving drippings in skillet.
- Add other tablespoon butter, if necessary.
- Saute mushrooms, onions and celery in drippings until golden brown.
- Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
- Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
- Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
- Reduce heat to a simmer and cook for 5 minutes, stirring often.
- Add chicken livers, simmer 3-5 additional minutes.
- Serve over fluffy white rice (sprinkled with bacon) or.
- Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
- Buttered broad noodles with peas*.
- *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).
SOUTHERN SAUTEED CHICKEN LIVERS
I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!
Provided by KerfuffleUponWincle
Categories Poultry
Time 36m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken livers and drain well.
- Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
- Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
- Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
- DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
- Remove livers from pan and drain on paper towels.
- The pan drippings make great milk gravy!
- Don't forget the biscuits!
SAUTEED CHICKEN LIVERS ORLEANS
From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta. You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in liver.
Provided by awakentheenigma
Categories Chicken Livers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat sauté pan over medium heat; melt butter.
- Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
- Add the garlic, cook 1 minute.
- Add the chicken livers; brown on all sides.
- Add the thyme and basil. Add the brandy and cook 1 minute.
- Add the demi-glace, bring to boil.
- Remove from the heat and correct seasoning with salt and pepper.
- Garnish with parsley, serve with pasta or toast points.
Tips:
- Choose fresh chicken livers: Look for livers that are plump, smooth, and free of any blemishes or discoloration. Avoid livers that have a slimy texture or an off smell.
- Soak the chicken livers in milk: Soaking the livers in milk for 30 minutes to an hour helps to remove any impurities and mellow out the flavor. This step is optional, but it is highly recommended.
- Pat the chicken livers dry before cooking: This will help to prevent them from splattering in the pan.
- Use a large skillet: A large skillet will give the chicken livers plenty of room to brown and cook evenly.
- Cook the chicken livers over medium-high heat: This will help to sear the outside of the livers and prevent them from becoming dry.
- Do not overcrowd the skillet: If you overcrowd the skillet, the chicken livers will not cook evenly. Cook the livers in batches if necessary.
- Cook the chicken livers until they are just cooked through: Overcooking the chicken livers will make them tough and dry. Cook them until they are no longer pink in the center.
- Serve the chicken livers immediately: Chicken livers are best served immediately after they are cooked. You can garnish them with fresh parsley or chives, if desired.
Conclusion:
Sautéed chicken livers are a delicious and easy-to-make dish that can be enjoyed as an appetizer or main course. By following these tips, you can make sure that your sautéed chicken livers are cooked to perfection. So next time you are looking for a quick and easy meal, give sautéed chicken livers a try. You won't be disappointed!
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