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chicken livers

recipe ideas?

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#1 balex

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Posted 28 July 2014 - 09:52 AM

So I bought some chicken livers slightly at random -- I can only do 3 things with them -- vaguely lebanese saute with pomegranate molasses etc -- chicken liver paté -- pasta sauce. Any other suggestions? Have we had this discussion before -- I searched but couldn't find anything.



#2 Anthony Bonner

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Posted 28 July 2014 - 12:31 PM

I use this catalan recipe that is a paste of hazelnuts, fried bread, and garlic combined with pureed chicken liver and use that to thicken a tomato based stew.  Its delicious.


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#3 Wilfrid

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Posted 28 July 2014 - 02:20 PM

Season and/or marinate, and skewer with bits of bacon and whatever else you like.

 

Get an Indian spice mix going, cook them with well-caramelised onions, and serve them in something like pita pockets.

 

Make empanadas.



#4 joethefoodie

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Posted 28 July 2014 - 03:12 PM

Wasn't the classic 60's party dish rumaki?

 

Coupla Mai Tais and a few skewers and you're feeling no pain!

 

Evidently, even good for kosher people...

 

 

Pastrami is often substituted for bacon when rumaki is prepared for kosher diners who avoid eating bacon.

 



#5 Daisy

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Posted 28 July 2014 - 03:27 PM

They are good devilled. Smear with a paste made of dijon mustard, a little oil, some very finely chopped shallot, a dash of cayenne or tabasco, a bit of thyme if you have it.  Roll in panko, drizzle with a bit of oil or melted butter, broil. Skewers optional.


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#6 StephanieL

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Posted 28 July 2014 - 03:32 PM

How about the classic chopped liver?  Cook the livers, and add caramelized onions, chopped hard-boiled egg, a little chicken fat, and salt & pepper.


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#7 balex

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Posted 28 July 2014 - 03:55 PM

I like the devilling/indian spices idea, they benefit from some strong flavours --  is broiling the right thing to do though? I like them pink in the middle so about 1 minute  in a hot frying pan is what I tend to do.

But I have a wimpy grill.



#8 Daisy

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Posted 28 July 2014 - 03:59 PM

I'm sure you could cook them in a pan, I just broil because I have a powerful gas broiler. And, i am lazy, broil them on foil and it's one less pan to clean.


Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.

#9 cstuart

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Posted 28 July 2014 - 04:30 PM

I like them as yakitori. Also frying them up as you would skillet fried chicken (make a quick spiced mayo to dip). In an Asian inspired spicy glaze too.

#10 splinky

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Posted 28 July 2014 - 04:33 PM

 

Wasn't the classic 60's party dish rumaki?

 

Coupla Mai Tais and a few skewers and you're feeling no pain!

 

Evidently, even good for kosher people...

 

 

Pastrami is often substituted for bacon when rumaki is prepared for kosher diners who avoid eating bacon.

 

 

beef fry works, too


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#11 Wilfrid

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Posted 28 July 2014 - 04:34 PM

And of course you can stuff things with them.  Quails, chicken legs, morels...



#12 Wilfrid

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Posted 28 July 2014 - 04:36 PM

Fritto misto.  Only misto of course if you include some other ingredients.

 

I would also jumble them up with mushrooms (or oysters) and serve them on toast in a rich, red wine/Madeira type sauce.



#13 balex

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Posted 28 July 2014 - 04:51 PM

Let me check if I have some quails, morels or oysters in my fridge ...

embarrassingly I do have some foie gras -- I think I will have some little foie toasts on the side.



#14 Daniel

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Posted 28 July 2014 - 05:09 PM

I take chicken livers saute, mix with onions and veal, garlic, parsley, some wine and some sherry, tomato paste and some parmesean cheese.. that is the filling for me agnolotti.  


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#15 Daniel

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Posted 28 July 2014 - 05:10 PM

also made chicken liver and lentil fried lentil cakes.. that was good. 


Ason, I keep planets in orbit.