What is your favorite recipe for chicken liver?

Chicken Livers with Caramelized Onions and Madeira


1. 3 tablespoons cooking oil
2. 3 onion, sliced thin
3. 3/4 teaspoon salt
4. 1/4 teaspoon fresh-ground black pepper
5. 1 1/4 pounds chicken livers, each cut in half
6. 1/2 cup Madeira
7. 1 hard-cooked egg, chopped
8. 2 tablespoons chopped fresh parsley



1. In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
2. In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
3. Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.

Yield: 4 servings

Yes, rather than battered or breaded, try sauteeing them in just butter with some finely chopped onion or shallots, minced garlic, season with a pinch of dried thyme and nutmeg, salt, fresh ground pepper and a splash of white wine or chicken broth. Serve on fluffy white rice or egg noodles. Delicious.

the only other way I know how to cook it is with a large chopped up onion and clove of garlic in a pan with some olive oil and fry it up and add a bullion cube whatever kind you have on hand..you can serve it over rice or eat it plain or even with some crusty bread

Open trash can, drop 'em in!

I haven't made them in a while, but I love them too. Ever made Rumaki? I fix it maybe once a year. (bacon wrapped chicken liver and water chestnut) Rumaki Ingredients 6 chicken livers, quartered 12 slices bacon, halved crosswise 12 water chestnuts, halved 1 cup loosely packed light brown sugar Directions Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.

i'm not fond of chicken livers but many people in my area wrap them in bacon use a tothpick to secure and either fry them , oven bake or broil look and smell good

Wash the livers real good roll them in salt and pepper flour. cook them in the frying pan till just about done, take livers out add 1/4 cup more oil to frying pan, add salt and pepper to oil. Then stir while sifting 1/4 to1/2 cup of flour into the oil until you have a good smooth paste. Cook until it is good and brown (gives it a good flavor) not burnt. Then get a pitcher of water, the reason I tell you a pitcher is because you use a little water at a time so it is not possible to tell you exactly how much water to use. As you pour the water into the pan continue to stir. Once you get a good boiling of the water and flour then just stir so it doesn't stick to the bottom of the frying pan. Turn down the burner add the liver and let simmer for about 10 minutes. Pour over white rice and your favorite vegetable and you have a nice meal. Beats deep fried

grill it! add just a bit of salt and eat it