Tea And Anise Flavored Chicken Livers Recipes

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FRIED CHICKEN LIVERS



Fried Chicken Livers image

Crispy yet tender fried chicken livers. You either love them or you don't, but don't count them out until you give this recipe a try.

Provided by Kristy Bernardo

Categories     Appetizers

Time 1h30m

Number Of Ingredients 7

1 pound chicken livers, trimmed and the large ones cut in half (try to get them roughly the same size if possible)
1 1/2 cups buttermilk, divided
1 cup flour (more if you're not using breadcrumbs)
1 cup Panko breadcrumbs (optional)
Cooking oil (Avocado, canola, or peanut oil)
coarse salt
freshly ground black pepper

Steps:

  • Place the chicken livers in a colander and rinse them with water. Let them drain for a few minutes, then gently pat them dry with paper towels.
  • Pour 1 cup of the buttermilk into a medium-sized bowl. Add the chicken livers and, using your hands, gently toss them to coat. Place them in the refrigerator for at 30 minutes and (preferably) up to one hour.
  • Pour the remaining buttermilk, the flour and the panko breadcrumbs into three separate bowls or shallow dishes.
  • Pierce each chicken liver gently with a fork.
  • Dip a chicken liver into the buttermilk, then dredge it with flour. Dip it a second time in the buttermilk, then dredge it with the breadcrumbs (or in the flour a second time if not using breadcrumbs), taking care to coat it completely. Place each breaded chicken liver on a wire rack to dry. Let them sit for another 10 minutes after all of the chicken livers are breaded.
  • Pour enough oil into a cast iron skillet that it comes about 1 inch up the sides. Heat the oil over medium-high heat until it reaches a temperature of 350F. Carefully drop the breaded chicken livers into the hot oil, just enough so that they aren't crowded. Fry them for about 3 minutes, or until they're nicely browned on the bottom, then flip them over and cook them for another 3-4 minutes on the other side. (Chicken livers should be cooked to an internal temperature of 165F).
  • Using a slotted spoon, transfer them to a wire rack to allow any excess oil to drain off (put paper towels under the rack to help with cleanup). Immediately sprinkle them with coarse salt and freshly ground black pepper.
  • Repeat the process with the remaining breaded chicken livers.
  • Serve immediately with your favorite dipping sauce.

Nutrition Facts : Calories 372 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 428 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 405 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

TEA AND ANISE-FLAVORED CHICKEN LIVERS



Tea and Anise-Flavored Chicken Livers image

Provided by Florence Fabricant

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 7

1 1/2 pounds fresh chicken livers
3 1/2 quarts water
1/2 cup China black tea leaves tied in a square of cheesecloth
1/4 cup rice wine
1/4 cup soy sauce
4 whole star anise
6 slices fresh ginger root, peeled

Steps:

  • Lightly rinse the chicken livers, drain thoroughly and separate the lobes.
  • Heat two quarts of water until boiling and blanch the livers for about two minutes. Drain.
  • In a heavy saucepan combine the remaining 1 1/2 quarts of water with the tea leaves, rice wine and soy sauce. Lightly smash the anise and ginger root with the side of a cleaver and add them. Simmer this mixture for 20 minutes.
  • Add the chicken livers and once the mixture returns to a simmer cook for 15 minutes. Remove from heat and allow the chicken livers to cool in the liquid.
  • Remove the cooled livers from the cooking liquid and slice them thin. Serve cold or at room temperature on slices of toast or in a salad.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 688 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN LIVERS ON TOAST



Chicken livers on toast image

Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch

Provided by Barney Desmazery

Categories     Dinner, Lunch, Starter

Time 30m

Yield Serves 4

Number Of Ingredients 9

250g chicken livers
2 shallots , finely chopped
large handful flatleaf parsley , leaves very roughly chopped
1 tbsp capers , rinsed and drained, roughly chopped
2 tbsp olive oil
3 tbsp sherry vinegar
4 slices nice bread , such as sourdough
1 tbsp plain flour
large pinch cayenne pepper

Steps:

  • Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
  • Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
  • Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.

Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS



Chicken Livers With Caramelized Onions and Mushrooms image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 medium onions, cut in two and thinly sliced
2 tablespoons extra virgin olive oil or butter, more as needed
Salt
freshly ground black pepper
1 sprig fresh rosemary, finely chopped
1 cup button mushrooms, cleaned, trimmed and sliced
4 uncooked chicken livers (see note)
2 tablespoons sherry vinegar or other, or more to taste
Crusty bread or toast for serving

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.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

AMAZING GARLIC CHICKEN LIVERS



Amazing Garlic Chicken Livers image

This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.

Provided by jchasko

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 15m

Yield 4

Number Of Ingredients 5

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

Steps:

  • Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g

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