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Chicken liver recipes - 11 recipes

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Top rated Chicken liver recipes

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Chicken Liver Pâté & Blackberry Crostini is an excellent way to start any dinner party or celebratory gathering w...

  • PATE:
  • 1 pound chicken livers, about 2 cups
  • 2 to 3 cups whole milk
  • extra virgin olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes, divided
  • 2 tablespoons minced shallot
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup bourbon
  • 2 tablespoons heavy cream
  • 1/8 teaspoon (or more) ground allspice
  • 8 1/4 -thick slices country-style rye bread
  • 1 bunch radishes (about 6 ounces), trimmed, very thinly sliced
  • BLACKBERRY SALAD:
  • 1/4 cup olive oil
  • 1 tablespoon flat leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • salt and pepper, to taste
  • 1 pint fresh blackberries
4.5/5 (2 Votes)

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Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown

  • 250 g chicken livers trimmed and chopped
  • 2 small onions sliced
  • 175 ml cream
  • 2 eggs beaten
  • Salt and pepper
  • Parmesan cheese
  • Oil for frying
4.1/5 (9 Votes)

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Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry sc...

  • 1 pound chicken livers
  • 1 egg
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • salt and pepper to taste
  • 1 quart vegetable oil for frying
4/5 (5 Votes)

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Yum, you have to try this! For a different and easier preparation, make this mousse in a 1 1/2-qt

  • 1/2 cup butter, divided
  • 1 cup yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup heavy cream
  • 1 pound chicken livers
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup red pepper jelly
  • 1 (8 - 9 ounces) French bread baguette, sliced and toasted
4/5 (3 Votes)

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If you like liver you'll love this

  • 1 pound of pasta
  • 1/4 cup unsalted butter
  • 4 oz bacon cut in strips
  • 10 oz chicken livers
  • 20 fresh sage leaves
  • salt and pepper
4/5 (2 Votes)

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Soak bread in water. Cook chicken livers in butter over medium heat, mashing livers while cooking

  • 1 pound day-old white bread loaf cut in cubes
  • 4 cups water
  • 1/2 pound chicken livers
  • 1/2 cup butter - (1 stick)
  • 1 tablespoon salt
  • 1 onion chopped
  • 1/2 cup chopped parsley
  • 1 1/2 cups chopped celery leaves
  • 2 1/2 cups chopped mushrooms
  • 1 teaspoon garlic powder or 1 minced garlic clove
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 egg slightly beaten
  • 1 tablespoon minced fresh sage
3.8/5 (19 Votes)

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Made in the style of Pate de foie gras

  • 1/2 cup unsalted butter
  • 1/2 cup chopped onion
  • 1 tsp chopped garlic
  • 1 lb chicken livers, cleaned and cut in half
  • 1 1/2 tsp fresh thyme or 1/2 tsp dried
  • 1 star anise (optional)
  • Salt and freshly ground pepper
  • 1 Tbsp sherry vinegar
  • 1 Tbsp Cognac
  • Topping
  • 2 Tbsp unsalted butter, melted
  • Gelee
  • 1/4 cup redcurranr jelly
  • 2 Tbsp sweet wine
  • 2 Tbsp chopped dried cherries
0/5 (0 Votes)

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1. For the chicken liver mousse, rinse livers and pat dry with paper towel

  • CHICKEN LIVER MOUSSE
  • ½ lb (250 g) chicken livers, trimmed
  • Salt and freshly ground pepper to taste
  • 2 tbsp (30 mL) vegetable oil, divided
  • ¼ cup (60 mL) finely chopped shallots
  • 1 tsp (5 mL) chopped thyme
  • 3 tbsp (45 mL) brandy or Cognac
  • ¼ cup (60 mL) heavy cream
  • Large pinch ground allspice
  • 6 tbsp (90 mL) unsalted butter, cold, diced
  • Marinated Blackberry Topping
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 tsp (5 mL) maple syrup
  • ¼ tsp (1 mL) finely grated orange zest
  • 12 blackberries
  • 12 slices baguette, cut ½ inch (1 cm) thick on bias
  • Parsley Salad Topping
  • Mix 1 tbsp (15 mL) thinly sliced shallots
  • ½ tsp (2 mL) red wine vinegar.
  • Let stand 15 minutes
  • Add ½ cup (125 mL) loosely packed small flatleaf parsley leaves
  • ½ tsp (2 mL) extra virgin olive oil
  • salt and pepper to taste
  • Toss to coat
1/5 (1 Votes)

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Broiled chicken livers

  • 1/2 lb. chicken livers
  • melted margarine
  • garlic salt, pepper, thyme
0/5 (0 Votes)

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Trim the livers of all connective tissue and cut away any green areas

  • 8 ounces chicken livers
  • 8 ounces duck livers
  • 4 bay leaves
  • 1 garlic clove lightly crushed
  • 1 tablespoon brandy
  • 3/4 cup dry Marsala
  • 4 tablespoons unsalted butter plus
  • 10 tablespoons unsalted butter
  • 2 tablespoons Brown Chicken Stock (see recipe)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 small fresh white or black truffle shaved very thin
  • with a truffle slicer
  • Good-quality crusty bread
0/5 (0 Votes)

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