Chicken livers

angelavdavis

My dead easy and quick microwave recipe for chicken liver paté.

Chicken Livers - roughly chopped
2 rashers bacon - chopped
1 onion - chopped
dried herbs
2 tblspoons brandy
salt and pepper
2 cloves garlic
2oz butter

Microwave livers in covered dish on high for 4 minutes, stir halfway through
In separate covered dish, cook bacon, garlic and onion on high for 2 minutes
Place livers and bacon, onion into Food processor, add herbs, brand, seasoning and whizz up to your desired consistency.

Tip into freezer proof container(s).

Melt butter in covered dish in microwave (1 min max). Poor butter over top of pate to seal.

Set to one side to cool, cover and then freeze when cool.

yraunaj

i bought some chicken livers to make some stuffing, had to buy a pack but only needed 1oz any ideas what to do with the rest?

Penelope_Penguin

Pate? Try googling - lots of recipes. Chicken liver has often been previously frozen, so that's not an option.

Penny. x

Stephen_Leak

Do a jacket potato in the oven and, about halfway through cooking, cut an incision into it and insert the liver into the middle. Its half cookery and half keyhole surgery.

AnniMag

Fry some onions and add livers .Cook for a couple of minutes then add some balsamic vinegar and beef stock .Cook for another minute then add flaked almonds.Serve with rice.

Old_Meanie

Chicken livers in tomato sauce. Fry chopped onion until transparent. Add chicken livers and fry until sealed on all sides. Add either own home made cheapie tomato sauce or I find a basic supermarket own brand tomato and herb OK. A packet of chicken livers from freezer 8 oz 250 grm feeds 2 with half a jar of sauce. Four people 2 small pkts livers 1 jar of sauce. Add tablespoon of puree and handful of fresh value cherry tomatoes if you are feeling rich. Cook about 15-20 mins until liver is pink inside and cooked through. Sprinkle with whatever dried herbs you have in cupboard or fresh if flush. Serve with basic spaghetti.

Old_Meanie

chicken livers in onion gravy. Fry onion and chicken livers as described. Mix packet onion gravy mix and make up to half pint. Pour into pan and simmer until livers and onion are cooked and mixture is thick. Serve with pots and veg and with a little grilled streaky bacon if flush. Or you can serve with rice but I prefer mashed pots to soak up gravy.

Hope this helps (going senile so forgot code.)

Old_Meanie

Sorry forgot to say as well as adding tomato puree to chicken livers in tomato sauce you can add garlic as well. I find garlic spoils chicken livers in onion gravy so I omit. You can always put it in the mashed pots.

JoeyEmma

I LOVE chicken livers! I make a pate by frying them in hot butter so they are golden on the outside and pink on the middle. I then whizz them up with the butter, a bit of cream and the butter juices from the pan. Then I add some brandy to the frying pan and heat it to cook off the alcohol. Pour this in to the pate mush. Sieve the pate into a serving bowl. I like to stir in a couple of tablespoons of green peppercorns (the ones that come in brine in the jars) as they add a nice hot crunch to the creamy pate. Put it in the fridge for about half an hour, then pour some melted butter over the pate to stop it going brown.

Softstuff

I make chicken liver kebabs - just thread them on skewers. Sometimes I marinade them, but mostly just leave them as is and pop them on the BBQ.