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Old 07-20-2006, 07:55 AM   #1
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Any favorite chicken liver recipes?

I just re-discovered chicken livers. I hated them when I was little, but now I really like them.
I just salt and pepper them and fry in a little butter until they're crispy on the outside and eat them for breakfast.
Any good, simple recipes for them?

They have a lot of cholesterol (yikes about 100mg per liver!) but are low calories(30 per liver), carbs(0 per liver), have decent protein (5g per liver) and onlt 1g fat each.
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Old 07-20-2006, 08:06 AM   #2
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this is a trick question right?

cuz favorite chicken liver dish is an oxymoron....

that's kinda like asking if i have a favorite beef tongue or pig squeal recipe! rofl!
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Old 07-20-2006, 08:08 AM   #3
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LOL -I hear ya, but oddly enough as much as I hated them as a kid, now I love them (ok -not all the time. But every now and then I buy them... what I don't eat goes to the dog ).
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Old 07-20-2006, 08:28 AM   #4
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Old 07-20-2006, 09:10 AM   #5
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I just happen to chicken livers...LOL...and just bought some.

I bake them in the toaster in a pan sprayed with pam,
sprinkled with Lawry's seasons.

I was thinking about adding some grilled onions to them this time
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Old 07-20-2006, 09:39 AM   #6
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I love them too!

Halve them and wrap them with bacon; marinate in some soy sauce, Splenda, and a little bit of lime juice and broil til the bacon is crispy. If you like you can add a water chestnut for classic Rumaki.

Char
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Old 07-20-2006, 10:13 AM   #7
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Sounds good Charski!
Angel: Also sounds good
Carolyn: lol -give them a shot They don't taste anything like beef liver. I also found that Pilgrims Pride brand has more whole livers and less fatty ones than some of the other brands
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Old 07-20-2006, 10:38 AM   #8
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I love chicken livers, but I don't know why I was under the impression that they have some carbs... they are too sweet to be 0 carbs! If it's so, I'm going to eat them every day. I only prepare them in one simple way: fry in some veg oil, covered, only until no more pink juices come out when pricked with a fork, and not more! They get tough and dry very quickly if overcooked or if salted before cooking. When ready, sprinkle salt and pepper. Now, if I only can find a sauce delivery system for that tasty sauce that remains in the pan... Any ideas? It used to be fresh bread...

Also, my mom makes a delicious spread, which is LC too. Simmer some (say 10) chicken livers in water and little bit of milk, until no longer pink when pricked. Simmer one diced onion in 2 T of veg oil, until translucent, let cool. Put everything in the food processor, together with a big chunk of butter, room temperature, salt and pepper. Process until smooth. Spread on LC toast or shape in a log, refrigerate and cut in slices when solid.
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Old 07-20-2006, 11:12 AM   #9
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a good sauce delivery system is anything that u can either sautee in the juices or that u can put on the plate with it and eat and sop it up. we use alot of leafy things to do that here. also broccoli and cauliflower do great too. we like sauteed bok choy, cabbage noodles r great. caulirice also works, and smashed turnips would be good with it poured on top. and also revolution rolls would work too. we also make zucchini noodles sometimes as a sauce delivery system. but my fav by far is cabbage noodles.
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Old 07-20-2006, 11:39 AM   #10
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Rachael Ray did a chicken liver spread and used toasted sprouted grain bread(Like Ezekiel bread)with it. May be something to try
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Old 07-20-2006, 05:37 PM   #11
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Quote:
Originally Posted by Dottie
I just re-discovered chicken livers. I hated them when I was little, but now I really like them.
I just salt and pepper them and fry in a little butter until they're crispy on the outside and eat them for breakfast.
Any good, simple recipes for them?

They have a lot of cholesterol (yikes about 100mg per liver!) but are low calories(30 per liver), carbs(0 per liver), have decent protein (5g per liver) and onlt 1g fat each.
I'll answer this because I LOVE Chicken Livers ....
I sautee mine in olive oil with some onion and mushrooms and bacon ... first fry the bacon a little and add the livers and onions ... it is soooo good. I've even had people at work ask for me to bring them some.
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Old 07-20-2006, 05:46 PM   #12
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I have one but it is for the furbabbies
Liver brownies

1 tub of chicken livers

1 egg

1 teaspoon garlic powder

1 c wheat germ

flour as need

In blender combine liver and egg untill as smooth as possiable. Pour into large bowl
Add wheat germ and garlic mix well add flour until it looks like brownie batter
bake in greased 9X13 pan 10-15 min until set.

Thats the only thing i do with them.

I also make babyfood cookies for the babies.

ETA :People could eat them.
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Old 07-21-2006, 04:43 AM   #13
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The info at the USDA site is confusing. If you put in raw chicken livers it says zero carbs. If you put in simmered chicken livers they do have carbs. 8 1/2 ounces of cooked chicken livers have just over 2 carbs. Hardly enough to worry about. However, I get something completely different with MasterCook. Here's what they say for 4 chicken livers weighing 32 grams each (about 4 1/2 ounces total):

160 Calories; 5g Fat; 23g Protein; 4g Carbohydrate; 0g Dietary Fiber

I used to love pan frying them in LOTS of butter and garlic. Whenever I'd get a whole chicken that had the livers included, I'd whip up a little snack for myself and that's how I liked to make them. I always cut them up pretty small so that the flavor of the garlic and butter covered them really well. I didn't like biting into a big chunk of "plain" liver.
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Old 07-21-2006, 06:23 AM   #14
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I was wondering if you could chop them, fry in butter then add chopped hard boiled egg and a little half and half to make a creamed egg dish?(can you add half and half to chicken livers without it tasting gross?)
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Old 07-21-2006, 06:40 AM   #15
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i think the bitterness of the livers would taste yukky with raw cream. but i make a chicken liver (green peppercorn pate) that use a bit of cream in it...and it's awesome. but then it is also in a non-chickular form too...so who knows?
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Old 01-03-2014, 07:38 PM   #16
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Bringing this back because I *adore* chicken livers and have a hard time finding good recipes.
Tonight after work I was craving liver (TOM is close), so I picked some up on the way home. After frying a few pieces of bacon, cleaning the livers and chopping them into quarters, and adding to the frying pan with a bit of butter and garlic I'm in heaven.
I tend to salt them heavily after plating (Fiancee won't touch - they're all MINE!). For whatever reason, salt and chicken livers compliment each other.
Also worth noting that they are VERY budget friendly and can be used in different ways to give substance to a dish. Om nom nom!
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Old 01-18-2014, 01:07 PM   #17
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My current favorite is to wrap them in bacon and grill them. You can also do this in a frying pan but the fat drips off better on the grill and the bacon gets crispier. I stir together a sauce of sour cream and chipotle peppers inadobo or sour cream and Sriracha to go with them.
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Old 01-18-2014, 01:49 PM   #18
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Does anyone here remember chopped chicken liver?

It was prepared in almost all Jewish kitchens, almost all deli's had chopped liver
and when mother sautéed them in chicken fat, onion, just to the barely pink stage, my father did the chopping in a wooden bowl with a special gadget that
he used to chop them up very fine. Now we have Cuisinart's etc.

I like to hard boil a couple eggs to throw in and a bit of chopped apple, salt and
pepper. One thing is the chicken fat is the favorite thing to use.

Try it with my low carb rye bread recipe.
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