Wednesday, November 9, 2011

Oh my gosh, CHICKEN LIVERS two ways - run for the hills


I am reorganizing this post to feature the chicken liver pate at the top. I want folks to see it because it is the finest version of this I have ever made.
Chicken liver pate
10 oz cooked (as below) chicken livers, chopped
1/4 cup half-and-half
generous pinch of red pepper flakes
2 generous Tbs mayonnaise
salt and pepper to taste
Put all this into the food processor and puree. Serve on various vehicles such as crackers, toast, or freshly baked biscuits.



Above are two different views of these magical little bits of wonder. It's been quite a while since I've made them. Maybe as much as several years. There's no explaining it, especially because Peter and I love them so much. My technique is about as simple as anything could be. I've struggled lately with learning to simplify recipes – fewer ingredients, fewer steps involved, etc. In this case I am entirely successful. The container I bought contained 1 ¼ lb of livers, more than we would eat at one sitting. However, I cooked them all up and made pate out of the leftovers. I am such a star!
Chicken livers in flour and paprika
12 oz chicken livers
salt and pepper to taste
flour for dredging
paprika
1 Tbs olive oil
1 Tbs butter
Take a pair of kitchen shears and trim the funky bits from the livers. Sprinkle them with salt and pepper. Dredge them in equal amounts of flour and paprika. Shaking them up in a paper bag works well.

Heat the oil and butter until very hot (the butter should be ready to start turning brown). Drop in the livers. 2 minutes later flip them over for another 2 minutes. You are done.

8 comments:

Kitchen Belleicious said...

Chicken livers may be scary to some but if done right (like you did them) they can be such a fantastic dinner! Love it

Ma What's 4 dinner said...

Oh little bites of heaven! What time can I come over??? They look fantastic! Even my boys would gobble them up!

Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

Jenn said...

Love chicken livers! My mom used to eat them all the time and I just took to them right away! You know my Chris would never eat them, so can I come to dinner next time???

Angie's Recipes said...

I have never prepared chicken liver...yours looks really delicious. I like the pate more.

Shu Han said...

i'm not running, i love liver! I really like what you did to them, they look so crisp and absolutely delicious!

Mary said...

I've never taken a liking to chicken livers but I do love the French Pork pates. I'll have to think about this one. You questioned why I wouldn't serve the cauliflower with turkey. I think the garlic, which is a huge part of the recipe I posted, is too strong with a turkey dinner. I, too, roast vegetables all the time and was looking for a new way to flavor it. Have a great day. Blessings...Mary

Chris said...

I know Jenn meant that "her Chris" wouldn't eat them but neither would I. Now Alexis would gobble them up, she loves them.

Georgia | The Comfort of Cooking said...

Hi Stephen - Thanks for your kind comment on my blog. All you need to do is resubscribe to my RSS feed through this link to take care of the "Testing" problem: http://feeds.feedburner.com/thecomfortofcooking/FWvg

Also, this chicken livers dish looks absolutely delicious and very flavorful! Lovely photos.

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