Moms Chicken Livers Recipes

RUSSIAN LIVER CAKE RECIPE

Steps:

• Rinse the chicken liver under cold running water. Using a blender or grinder, blend the liver into tiny pieces. Add sour cream, egg, salt, pepper, and flour to the blended chicken liver. Pulse the mixture a couple of times to combine.
• Preheat a skillet over medium heat with a little bit of oil. Pour a thin crepe like layer of the liver mixture onto the skillet.
• Cook each side for a couple of minutes until golden brown. Set it aside to cool at room temperature.
• In a separate bowl, combine the pressed garlic, diced dill, and mayonnaise.
• Assemble the cake by alternating a liver crepe with a layer of the mayonnaise mixture. Repeat until you run out of crepes.
• Refrigerate the liver cake for at least an hour before serving. Slice and enjoy!

MY MOM'S FRIED CHICKEN LIVERS WITH BACON AND CARAMELIZED ONIONS

Steps:

• Heat butter and olive oil in a large pan over medium heat.
• add onions and 1 tsp salt.
• Cook, stirring occasionally until onions are deep brown and caramelized.
• While onion is cooking, fry up bacon in a large skillet.
• Cook all the bacon and drain on a paper towel, leave drippings in the pan.
• Mix flour, 1 tsp of salt and 1 tsp pepper.
• Dredge livers in flour, making sure to coat evenly.
• Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
• Serve with bacon and onions.

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.

FRIED CHICKEN LIVERS, MOM'S

Steps:

• 1. In paper bag mix flour, salt and pepper. Place chicken livers, a few at a time, in bag and shake to coat. Cook them in a skillet in the butter and oil for about 10 min. Remove from skillet and add chopped onions and garlic cloves. When onions are transparent, return the livers to the pan and add the sherry. Cook on high flame for 1 min.

CREAMY GOURMET CHICKEN LIVER

Steps:

• Cook livers in half of butter until browned on all sides; remove from skillet.
• Add remaining butter to skillet; cook onion, mushrooms, and green pepper for 5 minutes.
• Blend in flour, salt, and pepper.
• Add broth, stirring until thick and smooth.
• Add bay leaf, cloves, and chicken livers; cover and simmer for 15 minutes; remove bay leaf and cloves.
• Serve with rice or noodles.

MOM'S LIVER-HATER'S CHICKEN LIVERS

Steps:

• 1. Drain and Rinse off liquid from packaging, Cut livers in to 1 to 1 1/2 inch pieces. Put in a glass bowl with 1/2 cup of sherry, Salt and Pepper, let marinate for at least 30 min... the longer the better.
• 2. Chop green onions (green too) parsley (no stems)and set aside.
• 3. When Livers have marinated, drain off liquid,and roll in flour( I use a ziplock bag and give them a good shake) Heat oil in large frying pan, nice and hot, add floured livers, turning them frequently so they brown on all sides. When livers are nice and brown, Add green onions and parsley let them just wilt a little (a minute or two) Reduce heat to medium low, add sherry, stir a little to deglaze pan. Add water cover and Let simmer for about 20 min.
• 4. Server over rice or egg noodles.

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
• Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.