chicken livers

Lamb Stew

lamb lamb

garlic cloves,

bay leaves

sweet paprika

dry white wine

olive oil,

salt

white pepper

yellow onion,

beef stock

flat-leaf parsley, chopped,

red potatoes, cooked white rice

Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious. And they taste damn good.

Peri-peri chicken livers

butter

500 g (1lb) chicken livers (cleaned and trimmed)

garlic

peri-peri sauce

lemon

cream

salt & pepper

parsley (to serve)

bread (to serve)

In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.

Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.

Season with salt and pepper and allow to simmer for 5-7 minutes.

Serve with crusty bread.

Step up your starter game with this parfait. Guaranteed to bring a bit of class to your next occasion.

Chicken liver parfait with cafe de Paris butter

chicken livers,

(500 milliliters) milk, to soak

unsalted butter, chopped,

olive oil

garlic cloves, crushed

thyme sprigs, leaves picked

red (Asian) eschalots, finely chopped

(60 milliliters) thickened cream

(80 milliliters) sparkling white wine or white wine

chives,

toasted baguette, to serve

unsalted butter, chopped

red (Asian) eschalot, finely chopped

garlic clove, crushed

tsp baby capers, rinsed, drained, finely chopped

anchovy

Dijon mustard

curry powder

tbs finely chopped flat-leaf parsley leaves

tbs finely chopped chives

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The name for this dish comes from how it looks, as the rice grains are speckled with bits of ground meat and seasonings. This version uses chicken livers instead of the common combination of both gizzards and livers to offer a distinct flavor profile. Dirty rice is similar to rice dressing, but it isn’t relegated to just holiday tables. In fact, you’d be hard pressed to find a spread in Louisiana without it. A much beloved side dish, it’s also worthy of being at the center of the plate as a hearty, rustic main dish. If you have leftover rice, you can skip the first two steps and adjust the seasonings to taste.

Dirty Rice

rice

turkey or chicken stock,

Creole seasoning (see Tip), plus more to taste

unsalted butter

beef (85 percent lean)

pork

hot sauce

Kosher salt (Diamond Crystal)

canola, vegetable or extra-virgin olive oil

yellow onion, finely chopped

green bell pepper, finely chopped

celery stalks, thinly sliced

Worcestershire sauce

scallion greens

parsley

Rinse the rice in a strainer under cold water until the water runs clear. Heat the stock in a medium saucepan over high until boiling. Stir in the rice and 1 ½ teaspoons Creole seasoning, then reduce heat to low to maintain a simmer. Cover the saucepan and cook until the water has evaporated and the rice no longer has any bite, 12 to 15 minutes. If the water evaporates before the rice is done (bite into a grain to see if it’s fully cooked), add ¼ cup water, cover and continue cooking. Once the rice is ready, stir in the butter and set aside while preparing the rest of the dirty rice.

Finely chop the chicken livers. Transfer to a large bowl and add the beef, pork, 1 tablespoon hot sauce, 1 teaspoon Creole seasoning and ½ teaspoon salt. Stir to combine.

Heat 3 teaspoons oil in a large skillet over medium-high until it shimmers. Add the meat and cook, stirring to break it up, until all of the meat is evenly browned, about 5 minutes. Remove from the heat and transfer the meat to a plate using a slotted spoon. Discard all but 2 teaspoons fat from the skillet.

Add the remaining teaspoon oil to the skillet and heat over medium until the oil shimmers. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the bell pepper and celery, and cook until softened, about 7 minutes more. Stir in the garlic and cook, stirring often, until fragrant, about 2 minutes.

Stir in the Worcestershire sauce, remaining tablespoon hot sauce and ½ teaspoon salt. Return the meat to the skillet and add the cooked rice. Stir until combined and heated through. Taste and add more salt, Creole seasoning or hot sauce as desired. Stir in the scallion greens and parsley, and serve warm.

This is a Creole take on a classic Louisiana rice dressing. You can use this as a stuffing for a turkey or several chickens, or just serve it in a bowl or casserole dish on the side. This rice dressing recipe is made for holidays and feeds a crowd.

Louisiana Rice Dressing

pecans

beef

onions

celery

green pepper

red bell pepper

Diamond Crystal Kosher salt (or 1/2 teaspoon Morton's)

black pepper (fresh ground if possible)

Creole seasoning

oysters (in their liquid)

green onions

Heat the oven to 350°. Spread the pecans on a sheet pan and toast for 8-10 minutes or until the pecans are browned, toasted and fragrant. Roughly chop and set aside.

TOAST THE PECANS:

Bring 1-2 cups of water to a rapid simmer in a small saucepan. Remove the pan from the heat and add the chicken livers. Set aside to poach (it will only take about 5-6 minutes).

Remove the livers from the water. Reserve some of the poaching liquid in case you need it later. Roughly chop the livers. Set aside.

POACH THE CHICKEN LIVERS:

Place a large skillet over medium high heat and add the butter to melt. Stir in the ground beef and pork and cook, breaking the meat apart with a wooden spoon. Cook until the meat is browned through and the pork and beef are separated into small grains.

Add the onions, celery, green and red bell pepper, kosher salt, black pepper, Creole seasoning and minced garlic. Stir and simmer for about 8-10 minutes until the vegetables are softened and flavors are well combined.

Add the oysters and their liquid to the meat mixture and use the edge of the spoon to break the oysters into small, almost indecipherable pieces. Cook for 5-6 minutes until the oysters are well combined.

If the mixture starts to look dry, you can add a few tablespoons of the reserved poaching liquid, but it shouldn&#39;t be wet or sopping.

Add the rice, diced green onions and parsley to the meat mixture and gently fold it together until evenly combined. Stir in the pecans.

BROWN THE MEAT:

You can use the rice dressing to stuff several chickens or a turkey. If you&#39;re making the rice dressing ahead of time, bring it to room temperature before stuffing a turkey.

TO STUFF A TURKEY WITH RICE DRESSING:

Transfer the rice dressing to a large serving bowl and sprinkle with additional parsley and diced green onions. Serve as a side dish.

SERVE DIRECTLY FROM THE PAN:

To serve as a casserole, spray a 2 quart casserole dish with vegetable spray and fill it with the rice dressing. Dot the casserole with about 1 tablespoon of butter and cover the dish with foil. Bake for 20 minutes at 350° to heat through, then remove the foil and bake for an additional 8-10 minutes until the top is lightly browned and crusted.

TO SERVE AS A CASSEROLE:

If you've ever wondered how to cook chicken livers perfectly every single time this recipe is it. These chicken livers turn out so, so tender - and so delicious - and they pair perfectly with some crispy caramelized onions. Plus, they couldn't be easier to make. Just 3 simple steps are all you need to follow, and the whole process will take you under 20 minutes.

How To Cook Chicken Livers PERFECTLY Every Single Time

onion,

Salt

Black Pepper, ground

Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. 

Heat the olive oil over medium heat. Add the onions and fry them, stirring often, until golden brown, about 10 minutes.

Remove the onions, put them on a plate, and cover to keep warm, reserve.

In the same skillet, add the chicken livers. Season with salt and pepper and cook until the desired doneness and internal temperature reaches 165°F.

Top the chicken livers with the fried onions, and serve with fresh parsley.

I am a big liver and onions fan and this recipe was one of the best I have made.

One of the things that makes this chicken livers and onion recipe so special is the addition of cognac as you cook the liver. The flavor is scrumptious and pair it all with caramelized onions and you have a winning dish.

Chicken Livers and Onion

onion

salt ((sea salt))

olive oil ((extra virgin))

chicken livers ((rinsed, trimmed of fat, and

cognac

garlic paste

black pepper

Heat a skillet on medium-high heat. Once it heats up, add oil and once that heats up (shimmers), add the sliced onion and salt.

Saute the onions for 10 minutes, stir every few minutes until the onions have browned and are caramelized.

Remove the onions from the pan, cover with a piece of tin foil, and place in the oven on the keep warm setting.

Meanwhile, as you are cooking the onion, rinse, trim the fat off and remove any membrane from the livers. Pat dry with the paper towels.

Turn the heat under the pan down to medium. Add olive oil, and butter and once the butter melts, add the chicken livers to the pan.

Add garlic, cognac, salt, black pepper and saute for 5 minutes. Flip each liver and cook for an additional 3 - 5 minutes. The chicken livers should be browned on the outside and pink inside.

Transfer the livers and sauce to a serving dish and drape some of the onions on top. You will have extra onions, add to plates as needed.

Serve

Smile

Enjoy

Such a great simple recipe. Thanks for the step-by-step instructions!

My Vietnamese chicken liver pâté makes the perfect appetizer with its almost mousse-like texture, mild sweetness, and slightly metallic undertone.

Vietnamese Chicken Liver Pâté

organic chicken livers

buttermilk or milk

thyme leaves

shallot

chopped garlic cloves

sherry

heavy cream

sea salt

pepper

Soak chicken livers in buttermilk overnight. Drain and rinse thoroughly.

In a medium saucepan, add two tablespoons of butter over medium heat. 

Add chicken livers and thyme leaves and saute them for 5 minutes until slightly cooked through but still pink in the middle . Remove from the pan and set aside.

Add two tablespoons of butter to the same pan. Add shallot and cook for 3 minutes. Add garlic and cook for 2 more minutes until soft and fragrant.

Return the livers to pan. Pour in sherry and cook for another 3 minutes. Remove from pan let it cool for 5 minutes.

Transfer everything to food processor. Add heavy cream, egg, salt, and pepper. Process until smooth.

Add in remaining butter in two batches and process until pâté is smooth.

Strain mixture through fine mesh sieve. Transfer mixture to loaf pan lined with parchment paper. Cover loaf pan tightly with foil.

Preheat the oven to 300°F. Place the loaf pan into a larger baking dish. Pour enough hot water into the baking dish to come up halfway up the side of the loaf pan. Bake in the oven for 30 minutes.

Allow the pâté to cool completely at room temperature.

While the pâté is cooling, prepare clarified butter.

Melt the butter on low heat in small saucepan until melted. Discard the foam. Pour the yellow melted butter over the top of the pâté. Discard the solids.

Transfer the loaf pan to the fridge and let it set overnight. Bring it to room temperature before serving.

I made this pate for a charcuterie board and bo ne. So good!

A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make

Country terrine with black pepper & thyme

streaky pork rashers

thyme

tsp black peppercorns

chicken livers thawed

tbsp red or white wine (optional)

rashers smoked streaky bacon

cocktail gherkins

Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.

Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.

Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.

To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.

Whether served as a starter or part of a buffet, Barney's smart make-ahead terrine will be sure to impress

Country terrine

streaky bacon diced,

shallots

parsley leaves, chopped

pistachios

brandy

cloves

mace

ginger

prosciutto

cornichons toast and salad leaves,

Clean the chicken livers – cut away any sinew, blood or green bits, then set enough aside to run along the length of your terrine dish or loaf tin. Chop the rest into small cubes. Tip all the ingredients – except the prosciutto, whole livers and cornichons, etc, to serve – into a large bowl. Season and mix well with your hands. If you have time, you can cover and set aside in the fridge for the flavours to mingle for a few hours or overnight.

Line the base and sides of a 1kg terrine dish or small loaf tin with baking parchment. Then carefully line the base and sides of the dish/tin with the overlapping slices of prosciutto (A), leaving some hanging over the side and a few slices for the top. Pack half the meat mixture down into the terrine and press down. Lay a row of chicken livers down the middle of the terrine (B), then add the rest of the meat mixture and press down. Lay the remaining prosciutto over the top, then lift the slices from the sides up and over, and cover the dish with foil.

Heat oven to 180C/160C fan/gas 6. If you have a spare cardboard box in your kitchen, cut a piece of card out slightly larger than the base of the terrine. Put it in a deep roasting tray and sit the terrine on top (this helps the terrine to cook evenly). Boil a kettle and pour in enough water so it comes halfway up the terrine. Carefully place it on the middle shelf of the oven and cook for 1 hr.

Remove the tin from the oven, take out the terrine and leave to cool completely. Place on a plate or a tray with another flat tray on top, weigh down with a few cans and leave to chill overnight. To turn out the terrine, slip a knife between the paper and the terrine to loosen it, then turn it out onto a board. Wipe off the jelly and either serve straight away sliced or wrap in cling film and slice later. Serve with toasted bread – a favourite of mine is walnut bread and some nice leaves dressed with walnut oil. You can keep the terrine for up to two days, but it will start to lose its colour.

Top 10 chicken livers recipes from across the web

The most viewed chicken livers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lamb Stew

Peri-peri chicken livers

Chicken liver parfait with cafe de ...

Dirty Rice

Louisiana Rice Dressing

How To Cook Chicken Livers PERFECTL...

Chicken Livers and Onion

Vietnamese Chicken Liver Pâté

Country terrine with black pepper &...

Country terrine

Top 10 chicken livers recipes from across the web

The most viewed chicken livers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Stew

Peri-peri chicken livers

Chicken liver parfait with cafe de ...

Dirty Rice

Louisiana Rice Dressing

How To Cook Chicken Livers PERFECTL...

Chicken Livers and Onion

Vietnamese Chicken Liver Pâté

Country terrine with black pepper &...

Country terrine

The most viewed chicken livers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine