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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 4 servings |
||
| Calories 205 | ||
| Calories from Fat 103 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.1g | ||
| Cholesterol 392mg | 130% | |
| Sodium 342mg | 14% | |
| Potassium 356mg | 10% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 3.8g | ||
| Protein 19.8g | 39% | |
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Deviled Chicken Livers
By: mandabears
Jan 16, 2004
This is definitely comfort food for Buggy and me. The marinade makes it a little different from common sauted chicken livers. Prep time includes marinating time
SERVES 4
Ingredients
Marinade Ingredients
- 1/4 cup ketchup
- 1 tablespoon cider vinegar
- 1 teaspoon dry mustard
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, crushed
- 1/8 teaspoon ground black pepper or white pepper
- 1 lb chicken liver
- 2 tablespoons margarine or butter
- 1/4 cup water
Directions
1
In a medium bowl combine all marinade ingredients: stir until smooth.2
Cut chicken livers in half, removing membrane.3
Add livers to marinade and toss to coat well.4
Cover and refrigerate for at least one hour.5
In a large skillet melt butter or margarine.6
Remove livers from marinade, drain well.7
Reserve marinade.8
Saute for 4-5 minutes on each side.9
Add water to marinade and stir until smooth.10
Add to chicken livers and cook for 3-5 minutes.11
Serve with rice.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Organ meats > Liver
- Preparation > Time to Make > < 4 hours
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: DiScharf
On Apr 8, 2007
Hi Renee, when I tried this recipe I was hesitant about the ketchup & dry mustard - but my fears were for naught - the livers were delcious! Instead os serving over rice we served it over buttered parslied noodles with small spring peas and the livers were exceptional! We had enough gravy for the livers to stay moist and also for the noodles. Thank you so much for sharing, it was really great comfort food, Diane :=)
From: Susie D
On Mar 15, 2006
The flavor of this dish is nice, but I had a problem with the texture. I rinsed, then marinated the chicken livers 45 minutes. When cooking they fell apart and were extremely mushy, nothing like the ones in Bergy's photo. I wonder what happened? I am giving 4 stars for the flavor and will try this recipe again. Thanks!
From: Bergy
On Mar 14, 2006
A wonderful combination of flavor that enfuse the chicken livers. I would be careful marinating the livers too long, they could soften. The recipe suggests 1 hour and I think that is just right. I added some onions to the pan but otherwise followed the recipe cutting back to 1/2 lb of liver. Thanks mandabears I will be making this recipe again
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