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One of the simplest things to do with them, and also my favorite, is to simply dredge in flour, saute with some onions in a couple tablespoons of butter until cooked through and nicely brown. Deglaze the pan with some dry sherry or marsala, and simmer until mostly reduced. I like to eat this alongside noodles with toasted breadcrumbs and butter. Mmm, cholesterol.

Delia Smith recommends using them in a Ragu, I have used them several times and tyhe always adds a lovely flavor to the Ragu.

Try this if you like chix livers with tomato sauce. I've only made it a couple of times but it's outstanding.

On T-Giving, I usually saute the liver and my dog and I eat it before dinner. It's tradition :D.

chicken liver pate........but first smoke the livers if you can

I'm making a NY Times recipe that ran a couple of months ago this week for my Seder...it's Chicken Liver Challah Crostini With Sage; of course I won't be serving it on challah for Passover, but it sounds wonderful. The author based the recipe on a 'chopped liver' that she had at Babbo. What could be bad about that? If you go to the NYT site or Google the name of the recipe you can read the article that goes along with it.

Oh come on....I know it's not "cool" anymore...be nostaligic. Make Rumaki!

Rumaki

12 slices bacon, halved crosswise
12 ounces chicken livers, halved
12 whole water chestnuts, halved

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar

The Rumaki Recipe begins with the marinade: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick.

Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375° oven for 20 to 25 minutes. Serve hot. Makes 24 appetizers.

Here's an adaptation of the ragu from Zuni. She uses gizzard and heart in the book but mentions that you could substitute any number of things, including livers. I've tried it with gizzards and livers and it's good.

Gizzard and mushroom ragu

*This should be made at least a day in advance*

1/2 lb. chicken gizzards (or mixed gizzards and hearts)
4 tbs. olive oil
about a cup of cremini mushrooms, diced very finely
3/4 c. finely diced carrots
3/4 c. finely diced celery
3/4 c. finely diced onion
3 tbs. minced pancetta
salt
3 garlic cloves, minced
2 tsp. tomato paste
1 13 oz. can tomatoes, drained of half their juice and chopped
1 bay leaf
pinch of sugar
about 1 tsp. red pepper flakes
1/2 c. red wine
salt and pepper
2-3 tbs. chopped parsley
1 lb. cooked pasta (egg pasta or penne)
grated parmesan
pepper

Rinse and dry the gizzards. Use a paring knife to remove the white membrane from the gizzards, then finely chop them.

Heat 3 tbs. oil in a medium saucepan over medium heat. Add the gizzards and cook, stirring, till golden and sizzling, about 5 minutes. Stir in the mushrooms, carrots, celery, onions, and pancetta. Add some salt and another tbs. of olive oil. Stir to coat. Reduce the heat to low, cover, and simmer 15 minutes. The gizzards will still be quite chewy at the end of this stage.

Stir in the garlic and tomato paste and fry for a minute or so. Add the canned tomatoes, bay leaf, sugar, red pepper flakes, and red wine. Cover and simmer very slowly for 45 minutes, stirring occasionally.

Check the salt, stir in the parsley and remaining olive oil. Simmer uncovered to reduce the juices, about 15 minutes.

Cool completely. Reheat and toss with cooked pasta; serve with grated parmesan and fresh ground black pepper. This is good the next day or up to a week later. We had ours for lunch on the third day after.

Makes enough to sauce a pound of pasta--how many that feeds all relative.

[Adapted from Judy Rogers' The Zuni Cafe Cookbook]

Barefoot Contessa's Liver Pate. She calls it Chopped Liver, poTAYto, poTAHto, it's to die for delicious! Wishing I had some chicken livers.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31108,00.html

OMG, Chiff0nade. That's what I do, too! Hilarious. Are we related??? :-D

i adore salade au foie de volaille: saute a few chicken livers in olive oil, garlic, salt, pepper, a pinch of thyme, and some minced shallot until almost done, then add a splash of dry sherry to deglaze the pan. pour the livers along with all of the pan juices over a green salad dressed with a mustard vinaigrette.

heaven!!!

This is rather nice - generally I use calves liver but it is good with chicken liver also:

Calves (or Chicken) Liver in Mustard Sauce
...............................................

1 lb. calf's liver, cut into 1/4" slices or 1 lb. cleaned chicken livers
Flour, seasoned with salt and pepper
1/4 C clarifed butter
1/4 C dry white wine
1/4 C brown stock
1/3 C minced shallot
1 tomato (peeled, seeded, minced)
1/4 tsp. dry tarragon leaf
1/3 C heavy cream
5 tsp. Dijon mustard

Dredge liver in flour then saute in butter quickly. Remove liver to side plate while keeping warm during the deglazing of the pan with wine, stock, shallot, tomato, tarragon. Add cream, boil till thick and reduced. Stir in mustard - pour sauce over liver. Devour.

i like to chop them up real fine, if you have chicken gizzard and heart those go nicely with the liver, with garlic and a generous amount of salt. fry in butter. eat on crackers or bread. best part of roasting a chicken is the paper bag with innards!