Chicken Liver With Onions Recipes

CHICKEN LIVERS WITH ONION

Steps:

• Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sautée the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell.
• In the meantime, prepare the chicken livers. Trim off any spleens if present. Cut the larger chunks to make all the pieces about the same size. Coat in flour all the livers.
• Add the remaining butter to the pan, return the heat to medium-high and add the floured liver. Turn the livers often to ensure they get cooked through. Liver will release a reddish liquid while cooking, make sure to cook it all off. When it has stopped "bleeding" it should have cooked through - check one of the thickest pieces by cutting it in half.
• When completely cooked through, remove from the heat and serve with a sprinkle of salt flakes on top.

CHICKEN LIVER WITH ONIONS

Steps:

• Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
• Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
• You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
• Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
• (You can strenght the flavour of the majorams if you crumble them)
• You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
• If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
• To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
• Good apetite!

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND WINE-GRANDMA STYLE

Steps:

• Grab a bowl and pour some milk over the chicken livers enough to cover them.
• Cover the bowl with plastic wrap and keep it in the fridge for 30 minutes.
• After soaking the livers in milk, rinse them few times with clean water until you remove all milk. Remove the excess water with paper towels.
• Add some oil to a skillet and chop an onion.
• Add it to the skillet.
• Add the chicken livers and sauté them together until the onion gets translucent.
• Add salt and pepper, some thyme, marjoram, and a glass of white wine.
• Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.

LIVER WITH PEPPERS AND ONIONS

Steps:

• In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.

HEAVENLY CHICKEN LIVERS WITH CARAMELIZED ONIONS AND BACON

Steps:

• Dice up onions and bacon and start them simmering in butter and garlic in a small pan. Leave this on a low heat until the onions become translucent and start becoming sweet.
• While all that is on the stove, chop up your livers and prepare a flour batter seasoned with salt and pepper. Get a thick bottom pan and let it get very hot. Flour up your meat and drop it in in batches. Keep it turning so it browns on all sides but only keep it in for around 1-2min. The inside of the meat should still be lovely and soft when you bite into it. You do NOT want to overcook livers, they have a beautiful flavor on their own.
• Serve with a side of mash potatoes and parsnips and you've got a lovely meal!

CHICKEN LIVER AND ONIONS

Steps:

• Clean liver.
• Sauté onions in 2 tablespoons oil.
• Add bullion cubes and pepper, garlic and liver.
• Cook low covered for 20 minutes.
• For gravy, use starch and water with pan drippings.
• Add angora bitters to gravy.

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
• Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
• Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
• Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
• Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
• Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.