Best 4 Chicken Livers With Mustard Seed Recipes

SPICED CHICKEN LIVER MOUSSE

Steps:

• Melt 3 tablespoons fat in a 12-inch skillet. Add mustard, cardamom and cumin and sauté until spices sizzle and are fragrant. Add livers and sauté over medium-low heat, turning, until cooked but still pink inside, about 10 minutes. Remove livers from pan.
• Add 2 tablespoons fat, onion and ginger to skillet and sauté until soft, about 5 minutes. Add sherry, simmer about 5 minutes until somewhat reduced, stir in cream and cook until it starts to thicken. Transfer livers and contents of skillet to food processor and process until smooth. Season with salt and pepper.
• Spoon mousse into a crock or bowl and smooth the top. Melt 2 tablespoons remaining fat and pour onto surface of mousse. Use an additional tablespoon of fat if needed to cover the surface. Refrigerate at least 4 hours before serving. Scrape fat off before serving, or mix it into mousse.

SIMPLE BAKED CHICKEN LIVERS RECIPE

Steps:

• Preheat the oven to 350 F.
• In a large mixing bowl, add the chicken livers, garlic powder, onion powder, extra-virgin olive oil, oregano, and dried thyme.
• Mix it all together and place the livers on a lined baking tray.
• Bake for 30 minutes.
• When they are done, transfer the livers to a serving plate
• Top with chopped parsley, if using, and serve.

FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander and rinse them with water. Let them drain for a few minutes, then gently pat them dry with paper towels.
• Pour 1 cup of the buttermilk into a medium-sized bowl. Add the chicken livers and, using your hands, gently toss them to coat. Place them in the refrigerator for at 30 minutes and (preferably) up to one hour.
• Pour the remaining buttermilk, the flour and the panko breadcrumbs into three separate bowls or shallow dishes.
• Pierce each chicken liver gently with a fork.
• Dip a chicken liver into the buttermilk, then dredge it with flour. Dip it a second time in the buttermilk, then dredge it with the breadcrumbs (or in the flour a second time if not using breadcrumbs), taking care to coat it completely. Place each breaded chicken liver on a wire rack to dry. Let them sit for another 10 minutes after all of the chicken livers are breaded.
• Pour enough oil into a cast iron skillet that it comes about 1 inch up the sides. Heat the oil over medium-high heat until it reaches a temperature of 350F. Carefully drop the breaded chicken livers into the hot oil, just enough so that they aren't crowded. Fry them for about 3 minutes, or until they're nicely browned on the bottom, then flip them over and cook them for another 3-4 minutes on the other side. (Chicken livers should be cooked to an internal temperature of 165F).
• Using a slotted spoon, transfer them to a wire rack to allow any excess oil to drain off (put paper towels under the rack to help with cleanup). Immediately sprinkle them with coarse salt and freshly ground black pepper.
• Repeat the process with the remaining breaded chicken livers.
• Serve immediately with your favorite dipping sauce.

CHICKEN LIVERS WITH SHALLOTS AND MARSALA

Steps:

• Remove strings or sinew from livers. Sprinkle with the salt and pepper. Dredge lightly in flour; shake off excess.
• Heat olive oil and 2 tablespoons butter in a medium saute pan over medium heat. Saute livers in two batches (using more butter and oil if necessary with the second batch) until nicely browned and still pink in the center, about 2 minutes on each side.
• Remove livers from saute pan; place on a plate, covered with foil, to keep warm. Drain off all but 1 tablespoon fat; discard. If there is not enough fat in pan, add more olive oil. Add shallots and herbs; saute until shallots are soft and slightly browned, about 2 minutes. Add Marsala; simmer until reduced by half, about 2 minutes. Add stock; simmer until reduced by half, about 3 minutes.
• Remove pan from heat, and swirl in remaining butter. Season with salt and pepper. Pour sauce over livers before serving.