Best 3 Saute Of Chicken Livers Bacon And Apples Recipes
Indulge in a culinary journey with our sauté of chicken livers, bacon, and apples, a tantalizing dish that combines the rich flavors of chicken livers, smoky bacon, and crisp apples. This delectable entrée is not only a treat for your taste buds but also a breeze to prepare. Embark on a culinary adventure as we guide you through the art of creating this savory dish. Additionally, discover a collection of enticing recipes that promise to satisfy your cravings for a variety of culinary delights. From quick and easy weeknight dinners to elaborate feasts for special occasions, our diverse selection of recipes caters to every palate and skill level. Get ready to embark on a culinary journey that will leave you craving for more.
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SOUTHERN SAUTEED CHICKEN LIVERS
I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!
Provided by KerfuffleUponWincle
Categories Poultry
Time 36m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken livers and drain well.
- Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
- Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
- Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
- DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
- Remove livers from pan and drain on paper towels.
- The pan drippings make great milk gravy!
- Don't forget the biscuits!
SAUTE OF CHICKEN LIVERS, BACON AND APPLES
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.
Provided by BarbryT
Categories Chicken Livers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat livers dry.
- Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
- With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
- Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
- Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
- Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.
Nutrition Facts : Calories 432.3, Fat 34.9, SaturatedFat 15.7, Cholesterol 461.6, Sodium 414.8, Carbohydrate 5, Fiber 0.6, Sugar 2.5, Protein 23.9
CHICKEN LIVERS WITH BACON AND ONIONS
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
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
- Use a heavy skillet: A heavy skillet will help to evenly distribute the heat and prevent the chicken livers from sticking.
- Sear the chicken livers in batches: Don't overcrowd the skillet, or the chicken livers will steam instead of sear. Cook them in batches if necessary.
- Don't overcook the chicken livers: Chicken livers are best when they are cooked quickly over high heat. Overcooking will make them tough and rubbery.
- Use a variety of seasonings: Chicken livers have a mild flavor, so they can be seasoned with a variety of herbs and spices. Some good options include garlic, onion, thyme, rosemary, and sage.
- Serve the chicken livers immediately: Chicken livers are best served immediately after they are cooked. This will help to prevent them from drying out.
- Garnish with fresh herbs: Fresh herbs, such as parsley or chives, can add a pop of color and flavor to your dish.
Conclusion:
Sauté of chicken livers, bacon, and apples is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken livers are seared until golden brown and then simmered in a flavorful sauce made with bacon, apples, and onions. This dish is sure to please everyone at your table. So next time you're looking for a quick and tasty meal, give this recipe a try.
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