Chicken livers

zippychick

Hi Shysarah

Pate is the first thing that comes to mind.

I merged this with the chicken livers thread so you can see the previous ideas
thanks
Zip

babyshoes

Wondering if I could make liver and onions with chicken liver - and if so does anyone have a recipe/technique for me? If not, how would you cook it, other than making pate?

I accidentally froze the whole pack that I was intending to divide up for my ferrets! I can give them a quarter to share tonight, and keep another quarter in the fridge for a day or two, but I can't give them too much as it will give them dodgy tummies!

I am not much of an offal eater, especially as OH won't touch it at all, but as it is just me at home tonight I thought I would try cooking it up for my supper (in the OS spirit of not wasting food!). I remember I used to like the liver and onions we sometimes got in the dining hall at Uni, but not sure what animal the liver was from!

I also remember a friend's Mom used to make a yummy chicken liver pate, but I also recall that it was a huge complicated production so don't think I will call her and ask for the recipe.:rotfl:

I really just want an easy meal for tonight!

Thanks in advance for any suggestions.

Pink.

I usually make pate with them. It's quick and easy to do but if you don't fancy that then this thread has lots of alternative ideas:

What to do with chicken livers?

I'll add your thread to that one later to keep the suggestions together.

Pink

spike7451

Yes you can,soak the livers in milk overnight to remove any contaminants (blood ect) then pat dry.
Lightly dust in seasoned flour & fry in hot oil,remove the livers & add sliced onions to the pan to brown off.
Return the livers to the pan to heat thru then drain the liver & onions on kitchen paper.
Next add 1/4 glass of port or red wine to 1/4 pint of chicken stock to deglaze the pan & reduce,add tablespoon full of redcurrant jelly.
Serve on toasted sliced bagette for a starter or with mash n peas for a main..

You could also add some Kidneys to it as well,had this for a starter at a dining out night in the WO & Sgts Mess...

babyshoes

Thanks Pink! Believe it or not I did do a search, but obviously used the wrong search terms...

Stephen_Leak

Yes, you can use chicken, lamb or pigs liver in most recipes. Ox liver needs much longer cooking and has a much stronger flavour.

I was going to suggest doing it nice and simply, but Spike has excelled even himself with that recipe! I have 400g of chicken livers in the freezer ...

For the record, liver is unsuitable for pregnant women, or even women who are trying to conceive. It contains high levels of retinol, a type of Vitamin A, and the body can store this.

babyshoes

Thanks guys! I have seen a bunch of similar recipes so I will just throw some ingredients together and see what happens!

Also, thanks for the warning Stephen, but absolutely no chance of pregnancy here!

meritaten

one of my OHs favourite meals is chicken livers - and this is how I do them.
soak them in milk for at least an hour. pat them dry and prepare whatever accompaniments OH desires. (usually new potatoes and little salad or peas).
Drain the chicken livers and pat them dry.
dredge with flour and fry gently in some olive or sunflower oil for about four or five minutes turning frequently until they are JUST pink in the middle. then remove from the pan and keep warm under kitchen foil.
add a glass or two of white wine to the frying pan and bring to the boil - scraping up all the 'bits'! then add a dash of cream or knob of butter (but you can leave this stage out and add a little cornflour mixed with water instead).
Dish up the accompaniments and then pour the sauce over the chicken livers - my OH thinks this is the best meal in the world!!!!!!!!!! I dont mind it myself either!

just editing to say that you dont have to use white wine - chicken stock is fine! (its just that I usually have an unfinished bottle available) and if you havent any cornflour then boiling the sauce down will thicken it nicely!