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Entries tagged with 'chicken livers'

Crispy Deep-Fried Chicken Livers

Serious Eats Marvin Gapultos 6 comments

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

The Country Cooking of Italy's Grilled Chicken Livers with Lemon Sauce

Serious Eats Caroline Russock Post a comment

Converting the liver averse is no easy task but Colman Andrews claims that these Grilled Chicken Livers with Lemon Sauce from The Country Cooking of Italy, a dish typical of Lazio, have done exactly that. More

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

Serious Eats Caroline Russock 1 comment

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

Swiss Chard and Pasta Soup

Serious Eats Nick Kindelsperger 1 comment

This is pure comfort food, but it's also one with a surprising amount of depth. More

Kosher Revolution's Chicken Liver Crostini

Serious Eats Caroline Russock 2 comments

Chicken livers mashed with onions and schmaltz are a Jewish deli staple that has a tendency to beg the question, "what am I, chopped liver?" Because, well, chopped liver isn't usually all that thrilling. But with chicken livers come a world of delicious possibilities, like these genius Chicken Liver Crostini from Kosher Revolution. More

Foie Haché

Serious Eats Caroline Russock 2 comments

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

Cook the Book: Fried Chicken Livers with Hot Pepper Glaze

Serious Eats Caroline Russock 2 comments

Chicken livers, love 'em or hate 'em, there is rarely any middle ground. If you are like me—a fan of all things liver related—then this recipe from Donald Link's Real Cajun will blow your mind! Perfectly fried chicken livers on... More

Cook the Book: Chicken Liver Pate

Serious Eats Michele Humes 10 comments

Photograph from amrufm on Flickr Chicken liver pâté is one of those rare but happy collisions of dirt cheap and delicious. With chicken livers at under $2 a pound, you can afford to make several servings of this velvety spread.... More

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