Chicken Liver Appetizers Recipes

CHICKEN LIVERS WITH BACON

Steps:

• Rinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.
• Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.

CHICKEN LIVER APPETIZERS

Steps:

• Preheat oven to Broil/Grill.
• Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
• Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.

AIR FRYER CHICKEN LIVERS

Steps:

• Remove chicken livers from container, rinse and dry on paper towel.
• Combine the flour, cornstarch and seasonings in a small bowl. Combine the egg and milk in a separate bowl.
• Dip the livers in the milk mixture and then in the flour mixture. Lay on the air fryer tray or basket. Continue until all are complete. Don't crowd the pan when cooking.
• Using the Spray Olive Oil, spray the livers and the flour mixture will start to get moist but not wet and goopy.
• Cook at 390 for 10 minutes. Turn them over at the half way point and see if they need a bit more spray oil. Continue cooking until the internal temperature reaches 165 degrees. They will be a deep golden brown.

CHICKEN LIVER APPETIZER CANTONESE-STYLE

Steps:

• PREPARATION:.
• Clean the chicken livers by removing the fat and grizzle, if individual pieces have two parts attached then cut in half, rinse under cold water and drain, set aside.
• Bring a pot of water to a boil, add the chicken livers, immediately remove from stove and let stand for about 1 or 2 minutes, drain, pat dry with paper towels and set aside.
• Marinate- Add in a large bowl the soy sauce, Harveys Bristol Cream, five- spices powder, granulated sugar, 2 tablespoons peanut oil, sesame oil, salt & pepper to taste.
• Then add the cleaned and boiled chicken livers to the marinate, let stand for 20-30 minutes, then drain,/discard the marinate and set aside.
• Add the beaten egg to the chicken livers and mix well, set aside.
• Using a large plate add and spread out the cornstarch for coating the chicken livers.
• COOKING DIRECTIONS:.
• In a wok or large pan (a Teflon coated pan works well) add 4 or more tablespoons of peanut oil, let the oil heat up but not to the point of smoking (be carefully that the oil does not splatter).
• Coat one chicken liver piece and then put into the pan, do the next piece until all the chicken liver pieces are coated and cooking in the pan, (if you have a lot of chicken livers do this step in two stages).
• Let the chicken livers fry and separate the pieces as needed (do not turn), after about 2 minutes and when you can see that most of the liver has turned a darker color, turn all of them over in order to cook the second side, allow to cook approximately another 1 to 2 minutes.
• Remove the cooked chicken livers and place on a paper towel to drain.
• Next place a bed of green salad leaves on a serving plate, then add the chicken livers on top.
• Add the lemon wedges on the side. Also, if you would like use toothpicks for each chicken liver piece.
• Serve and enjoy!
• NOTE:.
• Instead of a bed of green salad leaves, you can stir-fry some chopped up green peppers and onions with a little soy sauce, spices of choice and peanut oil. Then place the stir-fried vegetables on a serving plate and add chicken livers on top (no toothpicks needed).

CHICKEN LIVER AND BACON APPETIZER

Steps:

• Cut livers in two, season with salt and pepper.
• Melt butter in saute pan and add livers; cook for one minute.
• Wrap each piece of liver in a strip of bacon and fasten with a toothpick.
• About ten minutes before serving, place bacon wrapped livers in a baking pan and broil until bacon is crisp.
• Drain on paper towels.
• Serve hot, either with toothpicks or on a small square of toast.

CHICKEN LIVER APPETIZERS

Steps:

• 1. Line a plate with paper towels to drain rosemary and garlic chips and set aside. --- Heat oil in medium skillet over medium-high heat. Add rosemary leaves, sauté until crisp, about 30 seconds. Using slotted spoon, transfer sautéed rosemary to paper towels.
• 2. Quickly add garlic slices and cook until just golden and crisp. DO NOT over-cook or they may become bitter. Add to plate with rosemary. --- Quickly add the red onion to same skillet sauté until golden, about 3 minutes. Sprinkle in the salt,pepper and spice powder.
• 3. Add the minced garlic. liver and 1 teaspoon chopped rosemary( not form the sautéed). Cook until liver starts to color then turn. Continue cooking and turning until all sides are lightly browned, about 3 minutes.
• 4. Deglaze with Madeira, and cook until wine has evaporated, about 2 minutes. Add chopped parsley and toss. Taste and season as needed. Spoon onto toasted baguette slices and sprinkle with crispy garlic and rosemary to garnish.
• 5. Note: I like to add finely diced bacon in with the chicken liver and cook together until both are done.
• 6. New Regime Spice Blend:** Grind all in spice grinder. Store in an airtight container in a cool, dark place.