RECIPE FOR CHOPPED CHICKEN LIVER RECIPES

QUICK AND EASY CHICKEN LIVER PATE RECIPE - FOOD.COM

Quick and Easy Chicken Liver Pate Recipe - Food.com image

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 lb chicken liver
1/4 cup butter
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled egg (optional)

Steps:

Melt butter in heavy sillet over medium heat.
Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
Save pan drippings.
In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
Blend well for about 20 seconds.
Optional: Blend in the hard boiled egg for a richer pate.
Enjoy!

Nutrition Facts : Calories 653.9, FatContent 45.4, SaturatedFatContent 24.2, CholesterolContent 1127.8, SodiumContent 1210.7, CarbohydrateContent 7.4, FiberContent 1, SugarContent 3.2, ProteinContent 52.3

SAUTEED CHICKEN LIVERS RECIPE - FOOD.COM

Sauteed Chicken Livers Recipe - Food.com image

Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb chicken liver, cut in half & washed & patted dry
3 tablespoons butter or 3 tablespoons margarine
1/2 lb fresh mushrooms, sliced thin
3/4 cup onion, thinly sliced
1/4 cup celery, finely chopped (optional)
1/8 cup flour
3 tablespoons flour
1 cup vegetable broth or 1 cup beef broth
1/2 teaspoon salt
fresh coarse ground black pepper, to taste
1/2 cup sherry wine, good quality
2 teaspoons fresh parsley, chopped
1/2 teaspoon Worcestershire sauce
chopped fresh parsley leaves, garnish
cooked bacon (crispy & crumbled)
basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

Steps:

Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
Remove livers, and drain on paper towels, reserving drippings in skillet.
Add other tablespoon butter, if necessary.
Saute mushrooms, onions and celery in drippings until golden brown.
Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
Reduce heat to a simmer and cook for 5 minutes, stirring often.
Add chicken livers, simmer 3-5 additional minutes.
Serve over fluffy white rice (sprinkled with bacon) or.
Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
Buttered broad noodles with peas*.
*Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

Nutrition Facts : Calories 403.6, FatContent 14.8, SaturatedFatContent 7.4, CholesterolContent 415.3, SodiumContent 642.2, CarbohydrateContent 16.8, FiberContent 1.3, SugarContent 3.7, ProteinContent 23.7

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