Best 7 Chicken Livers With Bacon And Onions Recipes

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Indulge in the delectable flavors of chicken livers, masterfully combined with crispy bacon and aromatic onions in a symphony of tantalizing textures and irresistible taste. This culinary delight offers a delightful journey for your palate, with the richness of the chicken livers perfectly complemented by the smoky bacon and the sweetness of the caramelized onions. Prepare to be captivated by the harmonious blend of flavors and textures in this extraordinary dish.

**Recipes Included:**

1. **Classic Chicken Livers with Bacon and Onions:** Experience the timeless flavors of this classic recipe, featuring tender chicken livers sautéed with crispy bacon and caramelized onions, all enveloped in a luscious gravy.

2. **Creamy Chicken Livers with Bacon and Onions:** Embark on a creamy culinary adventure with this variation, where a velvety sauce made from sautéed chicken livers, bacon, and onions is simmered in a creamy broth, resulting in an irresistibly rich and comforting dish.

3. **Garlic Butter Chicken Livers with Bacon and Onions:** Elevate your taste buds with the aromatic allure of garlic butter in this rendition. Tender chicken livers are seared to perfection and tossed in a luscious garlic butter sauce, complemented by crispy bacon and caramelized onions.

4. **Tuscan Chicken Livers with Bacon and Onions:** Experience the vibrant flavors of Tuscany with this recipe, where succulent chicken livers are sautéed with bacon and onions in a flavorful combination of herbs, white wine, and sun-dried tomatoes.

5. **Spicy Chicken Livers with Bacon and Onions:** Ignite your senses with this spicy rendition, featuring a tantalizing blend of chili powder, cayenne pepper, and paprika, all harmonized with tender chicken livers, crispy bacon, and caramelized onions.

Each of these recipes promises a unique culinary journey, catering to a range of preferences and taste buds. Whether you seek classic comfort or crave an adventurous flavor exploration, this collection of chicken livers with bacon and onions recipes is sure to satisfy your cravings.

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

BACON CHICKEN LIVERS



Bacon Chicken Livers image

This is great as an appetizer or as a meal!

Provided by UNVILLEMOM

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 35m

Yield 4

Number Of Ingredients 3

½ pound bacon
1 pound fresh chicken livers
4 tablespoons honey

Steps:

  • Preheat oven to broil setting.
  • Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
  • Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 17.7 g, Cholesterol 430.2 mg, Fat 31 g, Protein 25.9 g, SaturatedFat 10.3 g, Sodium 554.2 mg, Sugar 17.2 g

CHICKEN LIVER AND BACON SKEWERS



Chicken Liver and Bacon Skewers image

I enjoy doing a family brunch every now and then, especially on Easter and this is a requested item repeatedly. Even the kids like them, until they find out they have liver in them. :)

Provided by Wendy Rusch

Categories     Meat Appetizers

Number Of Ingredients 5

vegetable oil
1 lb applewood bacon
2 lb chicken livers, rinsed, patted dry and halfed
1 c flour
3 Tbsp essence, recipe to follow

Steps:

  • 1. Heat 1" vegetable oil in large skillet to a medium/medium high heat. Mix flour and essence together in a pie plate. Skewer bacon and liver pieces alternately, entwining the bacon with the liver (So if you're looking at the side of the skewer, the bacon is in an "S" shape with liver in the curves. I hope this makes sense) Then dredge the skewer in flour mixture...Place skewer in hot oil 3-4 minutes on each side, let drain on paper towel, sprinkle with salt and serve.
  • 2. Essence ... this is Emeril Lagasse's "Emeril's Essence" recipe, a seasoning you can use for so many things...really good on a pork tenderloin! 2 Tablespoons Garlic Powder 1 Tablespoon Onion Powder 2 Tablespoons salt 2 Tablespoons paprika 1 Tablespoon pepper 1 Tablespoon oregano 1 Tablespoon thyme Mix together and store in air tight container/ shaker bottle.

CHICKEN LIVERS WITH BACON AND ONIONS



Chicken livers with bacon and onions image

Since my son moved out last month I notice I miss cooking for him. Threw this together when he was able to stop by tonight before work.

Provided by Dana Hayden, M.Ed.

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 6

1 lb chicken livers
1 c flour
2 tsp garlic salt
1 tsp black pepper
5 slice bacon, cooked
1/2 c onions, yellow, medium. sliced

Steps:

  • 1. Mix flour, garlic salt, black pepper. Dredge the chicken livers in the flour until well coated.
  • 2. Heat 1 inch of oil in a skillet. Fry the coated chicken livers for 4 minutes per side. Remove to a plate with paper towel on it to drain.
  • 3. In another skillet use tablespoon of leftover bacon grease to fry the onions in at the same time the livers are cooking. Top the finished livers with the bacon strips and onion slices.

HEAVENLY CHICKEN LIVERS WITH CARAMELIZED ONIONS AND BACON



Heavenly Chicken Livers With Caramelized Onions and Bacon image

Traditionally this dish is made with calves livers but these are quite hard to get in New Zealand. I love this dish because its super easy and super cheap! It goes particularly well with a side dish of mash potatoes or parsnips!

Provided by AfterMartha

Categories     Chicken Livers

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 7

350 g chicken livers
200 g bacon
1 onion
2 tablespoons butter
1 tablespoon garlic
flour, for coating livers
salt and pepper for seasoning

Steps:

  • Dice up onions and bacon and start them simmering in butter and garlic in a small pan. Leave this on a low heat until the onions become translucent and start becoming sweet.
  • While all that is on the stove, chop up your livers and prepare a flour batter seasoned with salt and pepper. Get a thick bottom pan and let it get very hot. Flour up your meat and drop it in in batches. Keep it turning so it browns on all sides but only keep it in for around 1-2min. The inside of the meat should still be lovely and soft when you bite into it. You do NOT want to overcook livers, they have a beautiful flavor on their own.
  • Serve with a side of mash potatoes and parsnips and you've got a lovely meal!

Nutrition Facts : Calories 796.3, Fat 65.1, SaturatedFat 25.1, Cholesterol 702.3, Sodium 1061.5, Carbohydrate 8.5, Fiber 1, Sugar 2.4, Protein 42.2

MY MOM'S FRIED CHICKEN LIVERS WITH BACON AND CARAMELIZED ONIONS



My Mom's Fried Chicken Livers With Bacon and Caramelized Onions image

Make and share this My Mom's Fried Chicken Livers With Bacon and Caramelized Onions recipe from Food.com.

Provided by Tiz4tggr

Categories     Chicken Livers

Time 1h

Yield 1 Cup, 5 serving(s)

Number Of Ingredients 8

1 lb fatty smoked bacon
1 lb chicken liver, rinsed and drained (do not pat dry)
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 large yellow onion, peeled and sliced thin
1 tablespoon olive oil
1 tablespoon butter (the real stuff)

Steps:

  • Heat butter and olive oil in a large pan over medium heat.
  • add onions and 1 tsp salt.
  • Cook, stirring occasionally until onions are deep brown and caramelized.
  • While onion is cooking, fry up bacon in a large skillet.
  • Cook all the bacon and drain on a paper towel, leave drippings in the pan.
  • Mix flour, 1 tsp of salt and 1 tsp pepper.
  • Dredge livers in flour, making sure to coat evenly.
  • Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
  • Serve with bacon and onions.

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

CALF'S LIVER WITH BACON AND ONIONS



Calf's Liver with Bacon and Onions image

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Categories     Beef     Onion     Pork     Sauté     Quick & Easy     Fall

Yield 4 servings

Number Of Ingredients 7

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Soak liver in milk in a bowl 20 minutes.
  • While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
  • Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
  • Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
  • Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

Tips:

  • Choose fresh, high-quality chicken livers: Look for livers that are plump, smooth, and free of any discoloration or bruising.
  • Soak the chicken livers in milk: This helps to remove any impurities and mellows out the flavor.
  • Cook the chicken livers over medium heat: This will help to prevent them from becoming tough and overcooked.
  • Do not overcook the chicken livers: They should be cooked until they are just cooked through, but still slightly pink in the center.
  • Season the chicken livers generously: Use a variety of herbs and spices to create a flavorful dish.
  • Serve the chicken livers immediately: They are best enjoyed when they are hot and fresh.

Conclusion:

Chicken livers with bacon and onions is a classic dish that is enjoyed by many people around the world. It is a simple dish to make, but it is packed with flavor. The chicken livers are tender and juicy, the bacon is crispy and salty, and the onions are sweet and caramelized. This dish is perfect for a weeknight meal or a special occasion.

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