COOKING CHICKEN LIVERS RECIPES

Steps:

• Heat oven to 350*. Spray sheet pan with non-stick cooking spray or cover with parchment paper
• Drain and rinse chicken livers. Cut larger pieces into smaller pieces
• Place livers in a bowl, add spices, mix lightly to coat with spices
• Cut bacon in half
• Wrap one half of bacon around each liver, place on prepared pan. Lightly dust with garlic powder and black pepper. You do not need much salt for this dish!
• Cook for 15min and check them. Livers will be done when they are browned and bacon is browned and crispy. Takes about 45min altogether.
• Serve with a smokey BBQ or a rustic dijon style mustard.

Steps:

• Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
• Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
• To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.