BACON WRAPPED CHICKEN LIVERS RECIPES

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HEALTHY AIR FRYER CHICKEN LIVERS - TOPAIRFRYERRECIPES



Healthy Air Fryer Chicken Livers - TopAirFryerRecipes image

Air fryer chicken livers are packed with essential nutrients that help to keep your body healthy. Chicken livers are a good source of iron and vitamin B.

Provided by Top AirFryer Recipes

Categories     Appetizer    Side Dish    Snack

Prep Time 70 minutes

Cook Time 12 minutes

Number Of Ingredients 8

10 oz Chicken Livers
½ cup All-purpose flour
2 tablespoons Cornstarch
4 garlic cloves
1 teaspoon mixed herbs
1 salt divided tablespoon salt ((divided))
Pepper to taste
Oil Spray

Steps:

  • Rinse the chicken livers and dry them on a paper towel.
  • Take garlic cloves and ½ tablespoon salt in it. Mash until it turns into a paste.
  • Season the chicken livers with garlic paste and mixed herbs. Mix them well and marinate for an hour or half in the refrigerator.
  • Preheat your air fryer at 200C/400F for 2-3 minutes.
  • Take a bowl to add the flour, cornstarch, salt, pepper to taste. Combine until mixed well.
  • Now transfer the marinated chicken livers into the seasoned flour one at a time. Coat the chicken livers evenly.
  • Tap out the excess flour.
  • Spray a thin layer of oil in the air fryer basket and gently place the coated chicken livers.
  • Spray/brush a thin layer of oil over the livers.
  • Cook the air fryer chicken livers at 200C/400F for 12 minutes or until golden brown. Flip it halfway through the cooking process.
  • Remove and serve with your favorite dipping sauce.

CHICKEN-LIVER PâTé RECIPE - NYT COOKING



Chicken-Liver Pâté Recipe - NYT Cooking image

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Provided by Sam Sifton

Total Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste

Steps:

  • Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
  • Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
  • Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Nutrition Facts : @context http//schema.org, Calories 207, UnsaturatedFatContent 6 grams, CarbohydrateContent 4 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 10 grams, SaturatedFatContent 9 grams, SodiumContent 225 milligrams, SugarContent 2 grams, TransFatContent 1 gram

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