Best 4 Chicken Liver On Toast Recipes

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Chicken liver on toast is a classic dish that is both delicious and nutritious. The chicken livers are pan-fried until they are tender and juicy, and then served on top of toasted bread. The livers can be seasoned with a variety of herbs and spices, and the toast can be spread with butter, mayonnaise, or your favorite condiment. This dish is a great way to enjoy chicken livers, and it is also a good source of protein, iron, and vitamin B12.

In this article, you will find three different recipes for chicken liver on toast. The first recipe is for a classic chicken liver pâté, which is made with chicken livers, butter, onion, garlic, and herbs. The second recipe is for a more modern take on the dish, which uses chicken livers, bacon, and mushrooms. The third recipe is for a simple chicken liver toast, which is made with chicken livers, butter, and salt and pepper.

No matter which recipe you choose, you are sure to enjoy this delicious and satisfying dish. So what are you waiting for? Give one of these recipes a try today!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN LIVERS ON TOAST



Chicken livers on toast image

Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch

Provided by Barney Desmazery

Categories     Dinner, Lunch, Starter

Time 30m

Yield Serves 4

Number Of Ingredients 9

250g chicken livers
2 shallots , finely chopped
large handful flatleaf parsley , leaves very roughly chopped
1 tbsp capers , rinsed and drained, roughly chopped
2 tbsp olive oil
3 tbsp sherry vinegar
4 slices nice bread , such as sourdough
1 tbsp plain flour
large pinch cayenne pepper

Steps:

  • Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
  • Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
  • Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.

Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium

CHICKEN LIVERS ON TOAST



Chicken Livers On Toast image

Provided by Amanda Hesser

Categories     appetizer

Time 30m

Yield 4 first-course servings

Number Of Ingredients 12

3 tablespoons olive oil
2 medium yellow onions, sliced
Sea salt
1/4 cup bacon, cut into slivers
1 pound chicken livers, rinsed, dried and trimmed
Freshly ground black pepper
2 teaspoons thyme leaves
Freshly grated nutmeg
1 tablespoon sherry vinegar
2 teaspoons Dijon mustard
1/2 cup chicken broth
4 slices country bread, toasted

Steps:

  • Heat 2 tablespoons olive oil in a medium sautépan. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes. Stir occasionally and season with salt.
  • Place another sauté pan over medium heat. Add bacon and sauté until browned on edges. Using a slotted spoon, remove to a plate. Pour off fat and place pan back on stove. Season chicken livers with salt and a generous amount of pepper. Add remaining tablespoon olive oil to pan and increase heat to medium high. Place chicken livers in pan and sauté on all sides, until just cooked through, 5 to 7 minutes. Remove livers.
  • Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes. Taste and adjust seasoning. Return bacon and chicken livers to pan and roll in juices to warm through. Lay toasts on four plates. Spread each with a little onion, then spoon livers and juices over top. Serve.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 5 grams, TransFat 0 grams

CHOPPED CHICKEN LIVERS



Chopped Chicken Livers image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound chicken livers, (preferably fresh)
6 tablespoon rendered chicken fat (schmaltz), recipe follows
1 cup coarsely chopped onion
2 teaspoon kosher salt plus more
Freshly ground pepper
2 hard-cooked large eggs, finely chopped
8 ounces chicken fat and/or skin, cut into small pieces
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove garlic, minced
2 tablespoons cold water

Steps:

  • Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
  • In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
  • Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
  • Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
  • Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
  • In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
  • Yields: about 1/2 cup

AMAZING GARLIC CHICKEN LIVERS



Amazing Garlic Chicken Livers image

This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.

Provided by jchasko

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 15m

Yield 4

Number Of Ingredients 5

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

Steps:

  • Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g

Tips:

  • Choose fresh, high-quality chicken livers. Look for livers that are plump and smooth, with no bruising or discoloration.
  • Soak the chicken livers in milk before cooking. This will help to remove any bitterness and make the livers more tender.
  • Cook the chicken livers over medium heat. High heat will make the livers tough and dry.
  • Do not overcook the chicken livers. They should be cooked until they are just pink in the center.
  • Season the chicken livers with your favorite herbs and spices. Some popular choices include garlic, onion, thyme, and rosemary.
  • Serve the chicken livers on toast with your favorite toppings. Some popular choices include caramelized onions, mushrooms, and bacon.

Conclusion:

Chicken liver on toast is a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. By following these tips, you can make sure that your chicken liver on toast is perfect every time. So next time you're looking for a quick and easy meal, give chicken liver on toast a try!

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