'chicken livers' on Serious Eats

Bar Bites: Fried Chicken Livers

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

Crispy Deep-Fried Chicken Livers

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

Marc Vetri's Rigatoni with Chicken Livers, Cipollini Onions, and Sage

If you're one of those fine folks who just can't get enough liver, we have just the recipe for your. In this recipe for Rigatoni with Chicken Livers, Cipollini Onions, and Sage from Marc Vetri's Rustic Italian Food, a lush ragu is made with minced chicken livers, sweet melted onions, and leaves of sage. Loosened with butter and a splash of starchy pasta cooking water, the ragu coats the rigatoni in a way that's rich and wholly satisfying. More

Foie Haché

This French version of chopped liver from Joan Nathan's Quiches, Kugels, and Couscous is a slightly more rustic version of the Jewish pâté, adding onions caramelized in chicken fat to the mix of roughly chopped livers and hard boiled eggs. The caramelized onions are a Polish touch and work wonders with the rich liver, adding a wonderfully deep sweetness that makes the livers somehow even more decadent. More

North Carolina: Deep-Fried Gizzards at Wilber's Barbecue and Currituck BBQ Company

Deep-fried gizzards from Wilber's Barbecue in Goldsboro, North Carolina. [Photographs: Chichi Wang] I'm on a tour of the barbecue pits of North and South Carolina, in search of the finest chopped whole hog around. Along the way, I've learned a few truths: first, that nothing washes down the smoky, fatty shreds of pork better than sweet tea; second, that banana pudding is the only way to end a barbecue meal, and third, that on some occasions, the pit will serve not only chopped pork but also deep-fried poultry parts. While most barbecue pits in North Carolina serve a mixture of chopped pork taken from hogs smoked for hours over hardwood, a few establishments will also dabble in innards. Thus... More

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