Best 3 Sauteed Chicken Livers Recipes
**Savory and Succulent: Embark on a Culinary Journey with Sautéed Chicken Livers Recipes**
Chicken livers, often overlooked in favor of more popular cuts, hold a unique charm and burst with flavor when prepared skillfully. Sautéing, a classic cooking technique, allows chicken livers to caramelize and develop a crispy exterior while maintaining a tender and succulent interior. This article presents a curated collection of sautéed chicken livers recipes, each offering a distinct culinary adventure. From the classic French Persillade, where parsley and garlic enhance the natural flavors of the liver, to the bold and spicy Szechuan Chicken Livers, these recipes cater to a range of palates. Whether you prefer a quick and easy weekday meal or an impressive dish for a special occasion, this compilation has something for every home cook and chicken liver enthusiast.
SAUTEED CHICKEN LIVERS
Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)
Provided by Manami
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
- Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
- Remove livers, and drain on paper towels, reserving drippings in skillet.
- Add other tablespoon butter, if necessary.
- Saute mushrooms, onions and celery in drippings until golden brown.
- Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
- Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
- Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
- Reduce heat to a simmer and cook for 5 minutes, stirring often.
- Add chicken livers, simmer 3-5 additional minutes.
- Serve over fluffy white rice (sprinkled with bacon) or.
- Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
- Buttered broad noodles with peas*.
- *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).
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!
SAUTEED CHICKEN LIVERS ORLEANS
From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta. You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in liver.
Provided by awakentheenigma
Categories Chicken Livers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat sauté pan over medium heat; melt butter.
- Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
- Add the garlic, cook 1 minute.
- Add the chicken livers; brown on all sides.
- Add the thyme and basil. Add the brandy and cook 1 minute.
- Add the demi-glace, bring to boil.
- Remove from the heat and correct seasoning with salt and pepper.
- Garnish with parsley, serve with pasta or toast points.
Tips:
- Choose fresh chicken livers: Look for livers that are plump, smooth, and free of blemishes. Avoid any livers that are discolored or have a slimy texture.
- Soak the chicken livers in milk: This helps to remove any bitterness and tenderize the livers.
- Season the chicken livers well: Use a combination of salt, pepper, and other seasonings, such as garlic powder, onion powder, or paprika.
- Cook the chicken livers over medium-high heat: This will help to sear the outside of the livers and prevent them from becoming dry.
- Do not overcook the chicken livers: They should be cooked just until they are no longer pink in the center.
- Serve the chicken livers immediately: They are best when served hot.
Conclusion:
Sautéed chicken livers are a delicious and easy-to-make dish that can be enjoyed as an appetizer or main course. By following these tips, you can ensure that your sautéed chicken livers are tender, flavorful, and cooked to perfection. So next time you're looking for a quick and easy meal, give sautéed chicken livers a try!
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