Recipezaar: Chicken Livers recipes

Creamy Gourmet Chicken Liver

Tue, 18 May 2004 20:00:31 -0400

My mom's recipe for chicken livers -- posted by papergoddess

Balsamic Chicken Livers

Tue, 25 May 2004 19:59:57 -0400

If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers. -- posted by FlemishMinx

Spicy Chicken Livers

Fri, 16 Jul 2004 20:00:14 -0400

When you need a quick and easy way to prepare spicy, chicken livers, just follow this recipe! -- posted by Ranikabani

Kitty Liver! (cat Food)

Wed, 21 Jul 2004 19:59:51 -0400

No, not "kitty litter" or "livers of kitty". Show me a cat that doesn't like liver and I'll.... show you a cat that doesn't like liver. Yeah! That's what I'M sayin'! -- posted by Sandi (From CA)

Garlic Chicken Livers

Wed, 27 Oct 2004 19:59:56 -0400

We love chicken livers. This is a very good and easy recipe. -- posted by Barb Gertz

Bacon & Chicken Liver Pate

Sun, 07 Nov 2004 20:00:09 -0500

I have yet to try this recipe but it looked good and I wanted to keep it for later to use. I love chicken Liver Pate and bacon so this seemed perfect. -- posted by bfo

Chicken Liver and Chestnut Parfait

Mon, 08 Nov 2004 20:00:06 -0500

Posted by request, from BBC Good Food Magazine, December 2004. -- posted by Sackville

Rumaki

Thu, 18 Nov 2004 20:00:35 -0500

Easy to put together for a great party appetizer. -- posted by Sue L

Easy Chicken Liver Pate

Mon, 10 Jan 2005 20:00:10 -0500

This is in response to a recipe request...haven't tried it yet, but I definitely will soon. -- posted by evelyn/athens

Stolen Garlic Chicken Livers

Fri, 11 Feb 2005 20:00:04 -0500

This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret! -- posted by Chef #194937

Crock Pot Cajun Dirty Rice

Wed, 11 May 2005 13:17:56 -0400

I've always wanted to make this - forgot where I found it. -- posted by tessamami

Chicken Liver and Tarragon Pate

Tue, 21 Jun 2005 16:15:17 -0400

Forget about pate that takes ages to cook in a water bath. This recipe is incredibly simple and tastes fabulous. Just cook, puree, set and serve with hot buttered toast. It's as easy as that. -- posted by Lene

Tender Baked Chicken Liver Rumaki

Mon, 06 Feb 2006 18:10:49 -0500

This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time. -- posted by Lorraine of AZ

Lori's Chicken Liver Pate

Fri, 10 Mar 2006 09:10:12 -0500

REALLY tasty. Pretty easy too. -- posted by Lori 13

Chicken Liver and Blue Cheese Pate

Mon, 15 May 2006 18:54:12 -0400

I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions! -- posted by KathyP53

Chinese Citrus Chicken Thighs

Mon, 15 May 2006 18:57:10 -0400

The mix of ingredients in this recipe may seem really strange, but the aroma and the taste are just out of this world. -- posted by LARavenscroft

Chicken Livers With Mushrooms

Fri, 19 May 2006 13:27:54 -0400

This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I've had this recipe for years but don't remember where I got it. I'm posting the recipe as written and added my additions at the end. Hope you like it, can be easily doubled or tripled.(though I don't double the margarine for cooking the livers) -- posted by PennyG

Sauteed Chicken Livers

Wed, 24 May 2006 22:01:38 -0400

This recipe was found in one of the movie fanzines of the 1940s. It was said to be a favorite of actress/pianist Diana Lynn, who usually played the friend of the star during that era. You have to like chicken livers to like this dish and my DH and I certainly do. It is a quick and easy meal, and I hope you enjoy it, too. -- posted by Lorraine of AZ

Pasta With Chicken Livers & Broccoli

Tue, 06 Jun 2006 11:57:44 -0400

Many people have an aversion to liver because of its strong taste, but chicken liver is much more subtle than that of other animals. This recipe is an easy, lively and - I think - very tasty combination for those who dare. -- posted by Karenlee #2

Braised Chicken With Rosemary

Fri, 09 Jun 2006 17:53:36 -0400

This is FAB! -- posted by Lori 13

Chicken Livers En Brochette

Tue, 01 Aug 2006 14:54:38 -0400

I would order this every time my parents and I would go out for dinner, it was such a big deal then. I have been making these for a long time and I still enjoy them once in a blue moon. This is courtesy of McCall's, 01/71. -- posted by Manami

Spaghetti Caruso for 6

Mon, 14 Aug 2006 23:27:08 -0400

I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol. Although I can go home S.F. and EAT IN N. Beach (an Italian Area of S.F.), I try and recreate the feel of a real Italian restaurant. -- posted by larry #2

Portuguese Piri Piri Chicken Livers

Fri, 25 Aug 2006 22:29:51 -0400

If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste. -- posted by Jean-Pierre Buys

Pilaf With Chicken Livers

Sun, 03 Sep 2006 21:31:22 -0400

A Turkish dish. My preference is to reduce the amounts of butter and salt from what is shown. Please be warned that chicken livers have a taste that does not appeal to everybody. -- posted by echo echo

Chicken Liver Pate With Green Peppercorns and Sherry

Wed, 13 Sep 2006 22:00:52 -0400

This recipe needs a small amount of preparation the day before. This recipe came from a friend who adapted it from a book called "Salads and Summer dishes". Please make sure that you use GREEN peppercorns and not black ones :) Cooking time is more than enough for presoaking the livers and fridge setting times. ZWT REGION: France. -- posted by kiwidutch

Brandy Cream Chicken Livers

Wed, 13 Sep 2006 22:07:43 -0400

I wanted a supper dish for chicken livers which was simple, comforting and would fill my DH up after a hard day's work. After first serving it up, he's declared it his favourite treatment of chicken livers and demands it very week! The amount in this recipe will serve two for a lunch or one for a supper. -- posted by JustEmma

Chicken Liver Pate: Terrine De Foies De Volaille

Mon, 09 Oct 2006 19:44:51 -0400

From Emeril Lagasse. Refrigeration time 8 hours plus. -- posted by Charlotte J

Chicken Livers, Onions & Horseradish

Thu, 02 Nov 2006 16:42:20 -0500

Fegatini con Cipolla e Cren, is the translation of this dish. Copyright 2001, Mario Batali. When I saw Mario make this, it looked very interesting and whet my appetite, and am posting for safe keeping.(Computer won't let me put 1 lb of chicken livers) I have taken poetic license & created some short-cuts, so as to make it feasible for those of us that have more than one thing to do. The livers must marinate in the refrigerator for 6 hours -- posted by Manami

Zurie's Chicken Liver Paté

Thu, 16 Nov 2006 17:41:16 -0500

There are many chicken liver paté recipes, but we each tweak the recipes a little. My husband requested a liver paté to eat with my No-Knead Bread. A chicken liver paté needs a generous hand with the seasonings, otherwise it can be too bland. I find one needs to just discern the taste of the black pepper and get the faintest suggestion of the brandy/cognac and the lime/lemon flavour, subtle enough so you're not sure it really is in there! Also, the nutmeg: some people do not like nutmeg, but to me it's an essential spice in the kitchen. Use to your taste. This pate will firm as it cools. It can be thinned down with a little cream, but it's usually not necessary, and the thick spread is delicious as the flavours develop. Will last for a week in the fridge. But serve this at room temperature as the flavour is not the same when very cold. -- posted by Zurie

Italian Sausage and Parmesan Cheese Stuffing

Thu, 28 Dec 2006 17:20:20 -0500

This is from Bon Appetit Magazine and epicurious.com. The reviewers suggested adding a bit more sage and broth as it tends to dry out. I will personally not add the liver and maybe change the currants to cranberries because they are hard to find, but it got wonderful reviews, so I am definitely trying soon! -- posted by nsomniak6

Long Liver Tidbits for the Older C-A-T

Sun, 28 Jan 2007 23:12:42 -0500

Or short liver, who knows! Just another good treat for your "friends". -- posted by Nana Lee

Triple Treat Appetizers

Tue, 06 Feb 2007 22:53:52 -0500

Yet another recipe from Better Homes and Gardens 'so good with FRUIT' cookbook. Not a lot of people like chicken livers, but for those who do, here you go! Preparation & cooking time does not include the cooked meatballs, shrimp or chicken livers. -- posted by Sydney Mike

Rumaki

Mon, 09 Apr 2007 21:28:59 -0400

For adults and children alike!! I make this recipe every new years eve and my family loves it. -- posted by callygirl085

Jewish Chopped Chicken Livers

Tue, 08 May 2007 23:18:55 -0400

From Robert Carrier, the late British cook who might have been the first innovative cook from those isles. When newly married, in the 70's, he was my guiding light -- famous, approachable chefs as we know them today were thin on the ground then. -- posted by Zurie

Chicken Livers With Leeks and Apricots

Tue, 15 May 2007 21:30:23 -0400

This is a rich and great alternative to making liver it can be used as an appetizer on Belgian endive or as a meal on a bed of egg noodles or rice of choice -- posted by Chef #457852 - bggio

Chicken Livers With Sage over Rice

Mon, 28 May 2007 23:05:01 -0400

I modified this from a recipe I found in 2001- cant remember the original source. For chicken liver lovers only. Enough butter to kill a person, but I love it. Cooking time includes time to cook rice. -- posted by Lisa1

Spicy Pan Fried Chicken Livers With Lemon Garlic Dipping Sauce

Tue, 05 Jun 2007 16:58:19 -0400

This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems. -- posted by Angela Dawn

Mousse De Foie De Volaille - Chicken Liver Mousse

Wed, 06 Jun 2007 22:48:28 -0400

This is a French mousse sort of chicken liver pate. The blender and the milk give it its lightness. Use a white Port, if you can. -- posted by Mme Melissa

Greek Chicken Livers in Madeira Wine

Tue, 03 Jul 2007 23:07:10 -0400

This is good over rice. Cooking time is not "passive" work time for this recipe because you have to stir most of the time. -- posted by echo echo

Peri Peri Chicken Livers

Wed, 04 Jul 2007 23:03:20 -0400

These tasty fried chicken livers with hot peri peri sauce are quick and easy to make and delicious with garlic bread and salad. -- posted by English_Rose

Pam's Puppy Pate

Sat, 14 Jul 2007 16:28:56 -0400

I just made this recipe up to use up what I had on hand and to make a yummy meal for my dog. He licked his bowl completely clean and was begging for more. Keep in mind that organ meats are good for dogs. I just had chicken livers but you can use beef liver too. It looks really gross but dogs don't eat with their eyes, they eat with their noses and hungry tummies. LOL! -- posted by PamLuvs2Cook

Emerils Dirty Rice Boulettes

Sun, 29 Jul 2007 19:27:41 -0400

These dirty rice balls are so delicious. It makes for a great side dish or even a great party pleaser. I got this recipe from Emeril's website. -- posted by davidf

Dirty Rice

Tue, 11 Sep 2007 13:48:44 -0400

A Southern dish with a ton of flavor. I serve it as a main course. From a Southern Living cookbook. -- posted by Sky Valley Cook

Hungarian Chicken Livers

Thu, 27 Sep 2007 20:47:19 -0400

I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice. -- posted by Lakme

Croatian Simple Chicken Liver Meal

Sat, 13 Oct 2007 20:57:37 -0400

This is meal I was enjoying to eat when I was a kid. We used to eat grilled chicken every Sunday and in Croatia you can buy the whole chicken on the market. We use neck, head, wings, legs, guts for soup, and my father, brother and I would enjoy this meal usually in the morning. This is recipe for 3-4 portions. You can serve it with cooked rice or mashed potato. -- posted by nitko

Chicken Livers Boating on the BBQ

Wed, 17 Oct 2007 23:45:39 -0400

The name is funny but the taste is serious! These are so easy and just fantastic little additions to your next barbie. You can seriously impress your chicken-liver-loving-guests with these. I was impressed when I first had them because I HATED chicken livers before this. I must give credit to Ebenezer Scrooge! You know who you are... (; -- posted by A Good Thing

Chicken With Tomatoes and Mushrooms

Thu, 25 Oct 2007 14:20:05 -0400

From Everyday Food. -- posted by Redsie

Chicken Livers With Mushrooms for 2

Sun, 04 Nov 2007 02:04:43 -0500

I admit it, I like chicken livers... -- posted by Chef #429816

Chicken Livers With Onions & Green Peppers

Fri, 09 Nov 2007 22:38:19 -0500

This is an easy recipe.Prepare the onions, peppers,livers. Refrigerate.Quick and easy to saute. I have also made this with sautéed green tomatoes and it was wonderful. -- posted by Montana Heart Song

Creamed Chicken Livers for 2

Tue, 13 Nov 2007 15:11:17 -0500

Nice chicken liver dish. Definitely don't skip the sherry; it is what sets the dish apart from 'blah'. -- posted by Chef #429816

Rumaki (Chicken Livers, Sea Scallops or Both)

Fri, 30 Nov 2007 17:20:43 -0500

These are some of my favorite hors doeuvres. -- posted by Alan Leonetti

Saute of Chicken Livers, Bacon and Apples

Sat, 01 Dec 2007 02:17:18 -0500

My favorite chicken liver recipe. I serve with thin egg noodles. The recipe notes: do not stir the chicken livers around as you saute them; that prevents the development of the crisp, firm outside crust which is an agreeable characteristic of this dish. Recommended side dish: some kind of spinach or other preferred greens. -- posted by BarbryT

Poultry Liver Parfait With Pear

Thu, 06 Dec 2007 02:16:26 -0500

Can be done a day ahead. Add the garnish before serving. It can be served as an appetizer in shot glasses (12 servings). Or it can be served as starters (6 servings) in espresso cups, martini glass. It comes from Ricardo. -- posted by Boomette

Italian Chicken Livers

Mon, 07 Jan 2008 15:44:22 -0500

Unique blend of flavors & healthy low-carb. Served over mashed potatoes, pasta, rice or wrap in tortilla with Dijon Mustard & Mozzarella, but that may be another Recipe! Also can be frozen & reheated with retention of flavor. -- posted by Chef Spade

Stove Top Smoker Mushroom and Chicken Liver Pate

Wed, 13 Feb 2008 17:26:12 -0500

For use with a stove top smoker. -- posted by TxGriffLover

Stir Fry Chicken Liver in Black Pepper Sauce

Tue, 19 Feb 2008 00:05:14 -0500

A poor man's foie gra cooked Asian style. A tad spicy but the pepper does kick some flavor into the dish. Make sure you do not overcook this as chicken liver tastes best when it is slightly moist for that melt-in-the-mouth texture! -- posted by Cook Food Mood

Brontë Pie - Emily Brontë's Favourite Meat Pie!

Sun, 02 Mar 2008 20:53:39 -0500

It is said that whilst in Belgium 1843, Emily wrote to her sister Charlotte Brontë, saying that she would rather be in Haworth House (Haworth, Yorkshire) making this pie than be abroad... This recipe comes from Hidden England, where it also says you can use chicken or turkey breast in place of the beef. -- posted by Um Safia

Mock Pate De Foie Gras

Sun, 02 Mar 2008 21:30:27 -0500

Maybe one of the only recipes I've seen that calls for chicken livers. -- posted by Chef Rangel

Onion Crusted Chicken

Mon, 10 Mar 2008 01:26:58 -0400

I found this recipe on an envelope of an onion soup mix. This is very quick and easy to make and should take about 15 minutes to make. You can cook this in the oven if you want, but I prefer to cook it on the stove because it is faster that way. You can also use oil, but I like to use the PAM spray because I feel it is much more healthier. This can also be doubled if you have a large family to cook for. -- posted by LDSMom128

Stove Top Smoker Chicken Liver Mousse With Pumpernickel Melba To

Sat, 22 Mar 2008 16:40:13 -0400

Smoking chicken livers adds richness. You can get away with using less butter than you would in a traditional mousse. Pumpernickel melba toasts pair beautifully with the mousse, but you may substitute hearty store-bought crackers. Use cherry, alder or oak wood chips. From the "Smokin" cookbook. -- posted by TxGriffLover

Roast Chicken With Chicken Livers

Tue, 25 Mar 2008 20:11:07 -0400

What a lovely dish for Sunday supper or is it dinner? We made this for an Easter Sunday meal for the staff, where we waited on them, as much as we can! They enjoyed the feast which consisted of a salad of argula & baby spinach with a fruity vinaigrette, a rice ring with mushrooms, & my old standby haricots verts with sliced almonds. It was really great and for dessert we had chocolate layer cake with ganache and coffee ice cream for whoever wanted it. Not a diet friendly meal - at all!!! You can tell, I didn't plan it. However it was enjoyed by all. F&W Magazine's Food and Wine Test Kitchen, from America's Powerhouse wines, October, 2001. -- posted by Manami

Chicken Liver Postej

Wed, 02 Apr 2008 00:57:27 -0400

Yummy rustic chicken liver pate. Serve warm with little cornichons and toasted bread and salad. -- posted by Nina la Danoise

Fantabulous Rumaki With or Without the Livers

Mon, 28 Apr 2008 01:46:01 -0400

I wouldn't eat a chicken liver (ugh! chicken filters) if you paid me but I make these for company and get rave reviews every time. I make half with and half without the livers to suit my own taste. Cooking time is dependent on the size of the livers and how thick the bacon is, but plan on 8 minutes and continue to check them. -- posted by Secret Agent

Maple Glazed Chicken Livers

Wed, 30 Apr 2008 18:02:35 -0400

From the Canadian Cooking Magazine Ricardo. Ricardo suggests serving with a rich Pinot Grigio from Alsace. -- posted by Chef Regina V. Smith

Curried Chicken Livers

Tue, 06 May 2008 01:45:19 -0400

I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream with them too. Leftovers are yummy and I've even eaten them in a sandwich! -- posted by Engrossed

Great Aunt Cecelia's Chicken Liver Pate

Tue, 06 May 2008 23:30:34 -0400

My Great Aunt had some fantastic recipes! This is one of those dishes she made that was at every family gathering. She was 97 when she died in 1994 and she'd been making this all her life. She learned to use the food processor after she saw Julia Child had one back in the early 70's. I wonder how long it would take her to prepare everything before then. Thank God for the miracles of the modern kitchen. *Cooking time does not include the 2 hours needed for chilling. -- posted by Trinkets

Homemade Cat Food

Thu, 08 May 2008 17:26:46 -0400

We have a 20-year old cat, Smoki, who is a bit finicky, so I went looking for a recipe he would like. This one is my modification of Recipe #91152, adjusting it to utilize an entire one pound container of chicken livers. (The cat is the only one in the house who likes liver.) I also poach the livers before chopping to make them keep better in the fridge. Smoki loves this recipe, and it is cheaper than premium cat food. Our other cat, Hector, is only 18 months, and he loves it, too. -- posted by soup nut

Janice's Bacon Chicken Liver Appetizer

Wed, 14 May 2008 18:18:16 -0400

I was at my friend Janice's home over twenty years ago when she brought these out. They were a hit then (everyone wanted the recipe) and have produced the same reaction every time I've made them. Try these and I know you will make them again and again for so many different reasons. When baking you may want to use a broiler pan so the bacon grease can drain off. I've baked them of cookie sheets and they are great, just a little more bacon flavor. Simply drain them before rolling in cheese. These are good cold or warmed over. ENJOY soak toothpicks in water -- posted by Chef JJ HOFF

Ranch House Chicken Liver Pate With Cognac

Mon, 19 May 2008 02:07:42 -0400

A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California's Ojai Valley. "There are those," Hooker once observed, "who will consider the addition of cream cheese a sacrilege, but it smooths the pâté so beautifully that we disregard the purists." Saveur Magazine, issue #26 -- posted by Manami

Sweet Ginger Chicken Liver

Fri, 30 May 2008 01:45:44 -0400

Not sure where the idea came from but I tried this out on my girlfriend who never ate chicken liver and she liked it. Toasted sesame seed, caramelized ketchup and ginger thickened and coating browned floured chicken livers. I used Tamari soy sauce low sodium -- posted by Joe Ratner AKA 841519

Chicken Liver Pate a La Jacques Pepin

Tue, 10 Jun 2008 02:01:20 -0400

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before theyre blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe! -- posted by Manami

Decadent Pate

Sun, 15 Jun 2008 21:43:07 -0400

A lovely smooth addictive treat -- posted by swiz58

Rose's Fried Gizzards

Mon, 13 Oct 2008 01:44:09 -0400

This is one of my hubby's favorite "beer chasers". He enjoys having it during football season with a cold bottle of Corona. But you can enjoy it anytime, and believe me, you can't have just one piece. -- posted by ChamoritaMomma

Spaghetti With Panfried Chicken Livers

Thu, 30 Oct 2008 12:26:30 -0400

This recipe is featured in the book, Whip it Up and is by Lynne Mullins. Untested. Should be quick tasty and full of iron! -- posted by Chickee

Chicken Liver Paté With Port Wine and Pistachios

Sun, 02 Nov 2008 18:53:45 -0500

Very easy with a subtle taste of port! Of course at the back of that cupboard near the stove you really need to keep a selection of liquors for cooking and baking! I confess that, not realising just how tasty this spread would be, and that I might want to put the recipe on Zaar, I resorted to glugs and splashes. But I think the measurements are about right! If you don't have pistachios, crush the same amount of toasted hazelnuts, almonds or cashews. Prep time assumes the chicken livers are clean and does not need much prep. -- posted by Zurie

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

Chopped Liver

Sun, 30 Nov 2008 00:44:41 -0500

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover. -- posted by DrGaellon

Faire Garbage

Sun, 30 Nov 2008 02:58:56 -0500

Posted to the SCA_recipes LiveJournal community. Garbage, in this sense, refers to the chicken organ meats. Adapted from a recipe in "Two Fifteenth-Century Cookery Books." "Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take brede, stepe hit in + e same brothe, Drawe hit thorgh a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a litull Safferon, And serve hit forthe." -- posted by DrGaellon

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Pan-Fried Chicken Livers

Tue, 13 Jan 2009 19:59:10 -0500

Best comfort food and a great appetizer! -- posted by KathyP53

Quick and Easy Chicken Liver Pate

Fri, 23 Jan 2009 17:30:44 -0500

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington! -- posted by Axe

Spaghetti Alla Caruso ( Tenor Spaghetti )

Mon, 26 Jan 2009 01:16:03 -0500

This recipe is named after the famed Italian tenor, Enrico Caruso, who was known to enjoy cooking, loved to eat, and especially liked chicken livers. This dish is found on the menus of many Italian restaurants throughout the country. So, put on some Italian music, pour yourself a glass of Chianti and enjoy this different and very rich dish. -- posted by Alan in SW Florida

Chicken Liver Pate

Fri, 06 Feb 2009 15:36:18 -0500

This is a quick, easy and delicious pate. I would recommend making it a few hours before consumption- it doesn't take too long! -- posted by Ferng

Chicken Liver Parfaits

Mon, 23 Feb 2009 13:39:07 -0500

A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche. -- posted by English_Rose

Country Chicken Pâté

Wed, 11 Mar 2009 13:15:15 -0400

From Cooking light -- posted by wicked cook 46

Chicken Giblets and Livers in Sauce a La Chine

Thu, 09 Apr 2009 19:59:52 -0400

A delightful dim sum appetizer from the Diana Liu cookbook. -- posted by CJAY

Deep-Fried Chicken Liver

Thu, 09 Apr 2009 20:07:28 -0400

Another dim sum appetizer from Diana Liu. This is very different but great if you like chicken liver. I serve these with hot mustard, catsup and sesame seeds for dipping. -- posted by CJAY

Jewish Deli-Style Chopped Chicken Livers

Sat, 02 May 2009 02:46:38 -0400

The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Chicken Liver Pate With Apple

Fri, 08 May 2009 01:51:10 -0400

This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section. -- posted by Leslie in Texas

New Orleans Chicken Liver Pate

Fri, 15 May 2009 01:02:54 -0400

Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding). -- posted by Buster's friend

Pappardelle With Chicken Livers & Onions

Mon, 18 May 2009 15:24:51 -0400

This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine. :) A lot of the residents seem to like a little taste here and there - since they are high in iron etc. the good outweighs the bad! AOL - Recipes. -- posted by Manami

Chicken Liver Pate

Tue, 19 May 2009 01:45:15 -0400

This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge. -- posted by IngridH

Cajun Dirty Rice

Tue, 16 Jun 2009 14:05:45 -0400

From "The Top 100 Cajun Recipes of All Time" cookbook. Recipe by Teska Moreau. Times and servings are a guess-timate until I make this. -- posted by Kat's Mom

Fried Chicken Liver, Bacon & Tomato With Ranch Dressing

Tue, 07 Jul 2009 11:08:06 -0400

Jon Shook and Vinny Dotolo from Caramelized Productions Food & Wine Magazine, July 2009 publication. From: Best New Chefs and Their Easiest Recipes. Jon and Vinny soak the livers in buttermilk and coat them in flour, then repeat the process for extra-crispy results. "I'm into livers of all kind now", says Dotolo especially duck and lamb." I tried this with great trepadation and it was really very good, believe it or not! This is a staff favorite at F&W test kitchens and here as well! I just have never had livers as a salad before - so I just dug in and was wonderful! ;) Their wine suggestions:earthy chicken livers, smoky bacon and creamy ranch dressing make this one salad that can easily stand up to a red wine. Beaujolais, made from the Gamay grape, is light-bodied but full of flavor, and an ideal choice. Look for the lively 2007 Georges Duboeuf Beaujolais-Villages or the berry-rich 2006 Chateau de La Chaize. The have a show on the FoodNetwork which escapes me now. BTW - their web site is eatdrinkordie.com/jon_and_vinny -- posted by Manami

Easy Grilled Chicken Livers

Sun, 09 Aug 2009 21:48:53 -0400

I discovered this recipe by accident, when my DH and I were roasting a whole chicken on the grill. Whole chickens usually have the organs stuffed inside, so I pulled them out (neck, heart, gizzard and liver) and cooked them on the grill. Our kitty cat got the neck (minus the bones), heart and gizzard, but I got the liver and it was unbelievably delicious. I tried it again with a container of chicken livers and they were so tender and juicy and so, so easy to make. It sounds a little weird, but trust me, they are out of this world. -- posted by sunflowerseed

Marcia's Chopped Liver

Thu, 13 Aug 2009 10:27:00 -0400

I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said sure. Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says the more eggs, the fluffier -- posted by MacroAlan

Chicken to Die For

Mon, 05 Oct 2009 16:43:21 -0400

My sister-in-law gave me this recipe. My family loves my chicken to die for. They would eat it all the time if they could. When I crush the ritz I found that my food processor works the best to get the crackers small enough to coat the chicken. I use pie pans for the melted butter and crushed ritz's. -- posted by Jeka71

Chicken Liver Dumplings

Tue, 03 Nov 2009 11:56:21 -0500

Serve with chicken soup. -- posted by littlemafia

Chicken Livers in Wine

Fri, 06 Nov 2009 21:38:17 -0500

This comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Mushroom and Chicken Livers

Tue, 17 Nov 2009 08:06:55 -0500

From "Fast Chicken"/ The Hawthorn Series -- posted by littlemafia