Chicken Liver Stroganoff

Chicken Liver Stroganoff

Adapted from a recipe in the Casserole Cook Book, page 63.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 18 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • 2 cups onion, thinly sliced
  • 250 grams chicken livers, cut each liver in half, (8 oz / ½ lb)
  • 1 tablespoon paprika
  • ½ teaspoon salt
  • dash black pepper, as desired
  • 1 cup sour cream, Shortcut
  • cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the onion, cook until softened but not browned.
  • Add the chicken livers, season with the paprika, salt, and black pepper as desired. Cover and cook on low heat until livers are tender and just cooked through, a little pink inside is actually perfect.
  • Stir in the sour cream, heat through.
  • Serve over rice. Enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
Chicken Livers en Brochette

Chicken Livers en Brochette

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 18 chicken livers
  • 6 slices bacon, cut into 1½ inch squares
  • 12 large button mushrooms
  • 2 green bell peppers, cut into 1½ inch squares
  • 6 small white onions, parboiled, drained
  • 6 skewers, 12 inch
  • 1 cup Italian dressing, Shortcuts

Instructions
 

  • Cut livers to uniform size and dry well.
  • For each skewer, you are going to use 3 livers, 6 bacon squares, 2 mushrooms, 2 bell pepper squares, and 1 onion , making sure to place a bacon square on each side of the bacon. Alternate adding liver, mushrooms, and bell pepper, ending with an onion on the end of each skewer.
  • Pour the dressing into a small bowl and brush the skewers with the dressing.
  • Broil kabobs for 15-20 minutes, turning and brushing on dressing until livers are cooked through.
  • Serve with a salad, enjoy.

Notes

Low cost per serving.
Shortcuts: Italian DressingItalian Dressing Mix.
Sautéed Chicken Livers

Sautéed Chicken Livers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 85.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter
  • 500 grams chicken livers
  • Flavoring Option
  • 2 tablespoons all-purpose flour
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • teaspoon black pepper
  • Side Dish Option

OPTIONS

    Flavoring - Use 1 Item

    • 1 medium onion, coarsely chopped
    • 1 cup mushrooms, sliced
    • 1 cup apple, chopped
    • 1 large green bell pepper, cut into strips

    Soup - Use 1 Item

    • condensed chicken broth
    • condensed French onion soup
    • condensed chicken gumbo
    • Spanish style vegetable soup, no longer produced by Campbell's

    Side Dish - Use 1 Item

    • toast
    • baked potatoes, split
    • hot cooked rice
    • hot cooked noodles

    Instructions
     

    • Heat the butter in a large non stick pan, when hot, add Flavoring Option and livers. Stir and turn often until liver is just cooked through, about 6 to 8 minutes. Remove the liver and flavoring from the pan with a slotted spoon. A little pink inside the liver is very acceptable and will be a more tender liver, try not to overcook the liver.
    • To the pan drippings on medium heat, stir in the flour.
    • Slowly stir in the Soup Option, water, and black pepper, stirring continuously. Bring to a boil.
    • Return the liver and flavoring to the pan, heat through, stirring often.
    • Serve over or with Side Dish Option. Enjoy.

    Notes

    Low cost per serving.
    Chicken Giblets, Chili, and Basil

    Chicken Giblets, Chili, and Basil

    Rrayada Thayer, Thailand.
    This is a Thai dish and is quite easy to prepare. The spiciness for this comes from the judicious use of orange, yellow, and light green Bird's eye chilies and Thai basil.
    5 from 1 vote
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Main Dish
    Cuisine Thai
    Servings 6 servings

    Ingredients
      

    • 500 grams chicken hearts, (1 lb)
    • 500 grams chicken gizzards, (1 lb)
    • 6 cloves garlic, peeled
    • large handful Thai basil leaves
    • handful fresh black peppercorns, leave on the stems
    • handful orange Bird's Eye chilies, orange, yellow, and light green, about 60
    • salt and pepper, as desired
    • 1-2 tablespoons cooking oil

    Instructions
     

    • Rinse the hearts and remove any visible blood, trim the tubes off if desired, and leave the fat on. Rinse the gizzards then slice them into smaller than bite size pieces. Remove the stems from the chilies and rinse. Rinse the basil and black pepper, and peel the garlic. This is a type of recipe that you want all the ingredients ready to go.
    • Using a mortar and pestle, pound the chilies and garlic into a paste.
    • Heat 1-2 tablespoons of cooking oil in a non stick pan on medium heat. When hot, add the hearts and gizzards. These will release water and the fat on the hearts will also render. Saute until there is no pink visible, they will get fully cooked shortly. Pour the contents of the pan into a pot and return the pan to heat.
    • Add the chili paste and cook and stir for a 1-2 minutes.
    • Add the giblets and the liquid back to the pan. Mix everything together and let come to a boil.
    • Add the peppercorns and mix into the giblets, continue to boil for 2-3 minutes.
    • Add the basil and mix in. Cook until the basil is wilted, remove from heat.
    • Serve with hot cooked rice, enjoy.

    Notes

    Low cost per serving.
    Chicken Liver & Heart Adobo

    Chicken Liver & Heart Adobo

    Panlasang Pinoy, Vanjo Merano, United States.
    This is a modified Filipino dish made with common ingredients. The use of flour is the out of place ingredient from the authentic recipe.
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Main Dish
    Cuisine Filipino
    Servings 6 servings

    Ingredients
      

    • 500 grams chicken liver, (1 lb)
    • 500 grams chicken hearts, (1 lb)
    • ¼ teaspoon salt
    • 1 teaspoon garlic powder
    • ½ cup all purpose flour
    • 4 tablespoons cooking oil, divided
    • 4-5 cloves garlic, smashed and minced
    • ½ cup light soy sauce
    • ¾ cup water
    • 4-6 bay leaves
    • 1 teaspoon whole black peppercorns
    • ¼ cup white vinegar
    • 2 spring onions, sliced, for garnish

    Instructions
     

    • Rinse the liver and hearts, cut the livers in half and trim the hearts, prep the garlic, spring onions, and measure out the liquids. For the liver, I used 700 grams and 300 grams of hearts, if you don't like hearts, just use more liver. If you want to use gizzards, parboil those for about 30-60 minutes before continuing with the recipe.
    • Add the flour to a shallow dish and mix in the salt and garlic powder.
    • Heat a large non stick pan with 2 tablespoons of the cooking oil. When hot, coat the liver and hearts in flour and add to the pan, cooking the liver for 2 minutes per side, for the hearts, just kind of scoot them around the pan and remove those when you remove the liver to a plate, work in batches until all the hearts and liver are browned. They are cooked more in another step. I did this in three batches as I use a wok pan, simply grabbing a handful of liver and hearts, coating with flour, then coating more while the first batch was cooking.
    • Just cook until browned a bit, not looking to cook through or you will have dry liver, remove from the pan, add a bit more oil if needed, and cook another batch, until all is browned.
    • Same pan, add the other 2 tablespoons of oil and the garlic, stir, cooking the garlic until it is just brown and fragrant.
    • Add the liver and hearts back to the pan, and add the soy sauce and water, stir to mix, let this come to a boil then add the bay leaves and peppercorns.
    • Reduce heat to a simmer and cover for 15-20 minutes, this will cook the liver and hearts through, and the flour will make for a thicker sauce.
    • Now add the vinegar, stir and bring back to a boil. Stirring often and cook for 5 more minutes. Remove from heat, remove the bay leaves.
    • Serve with hot cooked rice of your choice.

    Notes

    The liver will cost about 66 Baht/500 grams, the hearts will be about 30 Baht/500 grams. For 6 servings, this is about 52 cents per serving.
    Lebanese Style Chicken Livers

    Lebanese Style Chicken Livers

    Adapted from an internet recipe.
    This is a really tasty dish if you like chicken livers. The mint is perfect in this.
    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 30 minutes
    Total Time 50 minutes
    Course Main Dish
    Cuisine Lebanesee, Middle Eastern
    Servings 2 servings

    Ingredients
      

    • 400 grams chicken livers, (14 oz)
    • 5 tablespoons olive oil
    • teaspoons salt
    • 1 teaspoon fresh mint, chopped
    • 4 cloves garlic, smashed and minced
    • 2-3 tablespoons lime or lemon juice
    • fresh parsley, chopped, for garnish, or mint

    Instructions
     

    • Prep the livers by cutting in half, then cutting the two pieces into 2-3 smaller pieces.
    • In a large zip lock bag, add the liver, oil, salt, mint, and garlic. Squeeze out as much air as possible, and zip closed. Squish the livers around to get everything mixed and the livers coated. Place in the fridge to marinate for 30 minutes.
    • When ready to cook, heat a large non stick pan on medium high heat and add the contents of the zip lock bag.
    • Saute for 5-10 minutes are until no pink remains visible, almost ready, just another 1-2 minutes to go at this point. Remember, over cooked liver is tough liver, slightly pink inside is perfect.
    • Stir in the lemon or lime juice and saute for another 30 seconds.
    • Divide between two plates, garnish with chopped parsley or min, serve with sides of your choice. Enjoy.

    Notes

    Low cost per serving.
    Chicken Liver Bistek

    Chicken Liver Bistek

    Adapted from an internet recipe.
    This is delicious! Bistek is a Filipino style of marinade/sauce made with citrus and soy sauce, and plenty of garlic. I made this on 3 Dec 2018 and it was well liked even by the Thai family.
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Main Dish
    Cuisine Filipino
    Servings 4 servings

    Ingredients
      

    • 1 kilo chicken livers, (2 lb)
    • ¾ cup all purpose flour
    • ¼ cup corn starch
    • 2 teaspoons salt
    • ¼ teaspoon black pepper
    • cooking oil
    • ½ cup lemon or lime juice
    • ½ cup soy sauce
    • ½ cup water
    • 1 small onion, thinly sliced and seperated into rings
    • 1 head garlic, peeled and minced

    Instructions
     

    • Rinse the livers, cut each in half crosswise, then dry with paper towels.
    • In a bowl, add the lemon juice, water, and soy sauce and whisk to combine, set this aside.
    • In another bowl, add the the flour, corn starch, salt and pepper, feel free to go heavy handed with the pepper as desired.
    • Roll the livers in the flour mixture to completely coat each one.
    • Heat about ¾ inch of cooking oil in a large pan or pot, you want the oil hot but not smoking. When the oil is hot, add the livers in batches, don't over crowd the pan. Cook the livers until golden brown on each side. Be gentle moving the livers to check for brownness, and carefully turn them, the less you move liver, the less likely it will fall apart. As livers are cooked, remove to paper towels to drain. Continue until all livers are cooked.
    • Pour out the oil from the pan and wipe clean. Add 1 tablespoon of oil to the pan and put on medium heat. When the pan is hot, add the onions and cook for about 1 minute, stirring often, goal is to only cook the onions to half done. When they are ready, remove with a slotted spoon to a bowl and cover to keep them warm.
    • Same pan, now add the garlic, cook, stirring often until lightly browning and fragrant.
    • Give that lemon juice mixture a quick whisk then pour that into the pan with the garlic and bring to a boil.
    • Return the livers to the pan and very gently mix with the sauce, cook for another 2-3 minutes until the livers are heated through and the sauce slightly thickened.
    • Spoon out the livers and sauce to a serving dish and garnish with the previously half cooked onions.
    • Serve over rice, pasta, or even mashed potatoes.

    Notes

    Low cost per serving.
    German Style Chicken Livers

    German Style Chicken Livers

    Adapted from an internet recipe.
    This sounds good, the addition of the apples and apple juice is interesting. I made this on 27 Sep 2018, perfect. Link to the Shortcut is listed in the Recipe Notes section.
    5 from 1 vote
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Lunch, Main Dish
    Cuisine German
    Servings 4 servings

    Ingredients
      

    • 500 grams chicken livers, cut in half and cleaned, (1 lb)
    • 4 tablespoons clarified butter, divided, Shortcut
    • 1 onion, diced
    • 2 apples, peeled, cored, and sliced
    • 1 tablespoon all purpose flour
    • ½ teaspoon salt
    • black pepper, to taste
    • ½ teaspoon dried thyme, or 1½ tsp fresh chopped
    • ¼ cup apple juice
    • dash light soy sauce, optional

    Instructions
     

    • Add the flour, salt, and pepper as desired to a zip lock bag, and coat the liver with the flour. Set aside.
    • Add 2 tablespoons of the butter to a large non stick pan on medium heat. When hot, add the onion and apple slices. Cover and cook until tender and lightly browned. Remove from the pan, wipe clean and return to heat.
    • Heat the remaining 2 tablespoons of butter in the pan, when hot, add the flour coated livers.
    • When they are browned on both sides, return the onion and apples to the pan and sprinkle in the thyme. Reduce heat
    • Give it a stir, cover for 2-3 minutes, then add the apple juice. Stir to coat everything in the sauce. If the mixture is too pale for your liking, add a dash of soy sauce.
    • Cook for 2 more minutes to reduce the liquid a bit.
    • Serve with cooked noodles, spätzle, mashed potatoes, or rice. Enjoy.
    • Or better yet, serve with Hot German Potato Salad.

    Notes

    Low cost per serving.
    Shortcut: Homemade Ghee (Clarified Butter).
    Grilled Chicken Livers

    Grilled Chicken Livers

    Adapted from an internet recipe.
    Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Lunch, Main Dish
    Cuisine American
    Servings 4 servings

    Equipment

    • Grill, Charcoal or Gas

    Ingredients
      

    • 500 grams chicken livers, cut in half and trimmed
    • ¼ cup olive oil
    • ¼ cup fresh lemon juice, or lime juice
    • 1 tablespoon Greek seasoning, Shortcut
    • 1 teaspoon fresh lemon zest, or lime zest
    • skewers, as needed

    Instructions
     

    • First thing, if using wooden (bamboo) skewers, you need to soak those in water first. A note about the skewers, flat bamboo skewers would be ideal, double steel skewers would be good, these both keep the liver from turning as you turn the skewer. Another option for Asia is split bamboo skewer, the meats are not skewered but placed between two bamboo sections and closed at the end with a twist of wire.
    • Start your grill and get to a medium heat, I use real charcoal based on my location.
    • In a mixing bowl, mix together the lemon or lime juice, olive oil, lemon or lime zest, and Greek seasoning. Add the livers and mix together to coat the livers.
    • Thread the livers onto skewers, about 3 per each skewer and brush both sides with the marinade as well.
    • Brush the grill grating with some olive oil to help minimize sticking, and grill the liver for about 15 minutes, turning them occasionally.
    • Test one liver and if cooked through (a bit of light pink is ok), serve.

    Notes

    Low cost.
    Shortcut: Greek Seasoning.
    Sage Chicken Livers

    Sage Chicken Livers

    Adapted from an internet recipe.
    I made this on 23 May 2018, and was pleasantly surprised, wonderful flavor, so much so, my wife really liked this, as did the rest of the family. Just common chicken livers with some sage which is not a spice used by Thais, but was well liked. Not a pretty dish but tasty.
    5 from 2 votes
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Dish
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 750 grams chicken livers, cut in half, trimmed, (1½ lb)
    • ¼ cup cooking oil
    • 1 medium oinion, sliced, separated into rings
    • 1 teaspoon rubbed sage
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • cup dry white wine, or chicken stock

    Instructions
     

    • Livers prepped with a quick rinse and each cut in half.
    • Heat the oil in a large non stick pan, then add the livers.
    • Just cook and turn occasionally with a spatula until mostly cooked, they continue cooking with the next steps, no one likes over cooked livers 🙂
    • Add the sliced onion, stir and cook until softened.
    • Stir in the sage, salt, and pepper, then stir in the wine or stock and simmer for 5-6 minutes to reduce most of the liquid.
    • Serve as is with a side, or over pasta or mashed potatoes.

    Notes

    Low cost.