Grilled Chicken Livers
Grilled Chicken Livers
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Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Grilled Chicken Livers
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Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. 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 (I hate it when that happens 🙂 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.
  2. Start your grill and get to a medium heat, I use real charcoal based on my location.
  3. 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.
  4. Thread the livers onto skewers, about 3 per each skewer and brush both sides with the marinade as well.
  5. Brush the grill grating with some olive oil to help minimize sticking, and grill the liver for about 15 minutes, turning them occasionally.
  6. Test one liver and if cooked through (a bit of light pink is ok), serve.
Recipe Notes

Low cost.

Shortcut: Greek Seasoning.

Adapted from an internet recipe.

Sage Chicken Livers
Sage Chicken Livers
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Sounds good, and I am sure the sage gives this a wonderful flavor as well. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Sage Chicken Livers
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Sounds good, and I am sure the sage gives this a wonderful flavor as well. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large non stick pan, then add the livers and fry until browned.
  2. Add the sliced onion and cook until softened.
  3. Stir in the sage, salt, and pepper then stir in the wine or stock and reduce to a low simmer. Cook for 2-3 minutes.
  4. Serve over pasta.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken Giblets
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook. I look forward to making this.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook. I look forward to making this.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
  2. When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
  3. Add the onion and garlic, stir that in and fry for 5 minutes.
  4. Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
  5. Serve with rice, pasta, or potatoes.
Recipe Notes

Low cost.

Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.

Adapted from an internet recipe.

Chicken Hearts with Onions & Mushrooms
Chicken Hearts with Onions & Mushrooms
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Sounds like an excellent dish, I look forward to making this and testing it out.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Chicken Hearts with Onions & Mushrooms
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Sounds like an excellent dish, I look forward to making this and testing it out.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a small pot, add the 1/2 cup oil and heat over medium heat, when hot, slowly whisk in the flour and cook for about 5-6 minutes or until the roux is light to medium brown then turn off the heat.
  2. In a large non stick pan, add the 1 tablespoon of oil, when hot, add the onion and mushrooms, saute for 3 minutes.
  3. Add the hearts and 1/2 teaspoon of the garlic salt, stir together and saute for 3 more minutes.
  4. Now stir in the broth, then add the remaining 1/2 teaspoon of garlic salt, black pepper, and oregano. Stir in the roux you made previously. Bring to a high simmer, then reduce heat to a low simmer and cover the pan. Cook for 10 minutes, stirring occasionally.
  5. Serve over steamed rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken Liver Stroganoff
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the livers by rinsing them, cut in half, remove any tough membranes, dry them on paper towels. Sprinkle the liver with 1 tablespoon of flour and gently mix them to coat, use more flour as needed.
  2. Heat a large non stick pan with the butter and saute the onion until soft, then add the livers. Saute the livers for about 3 minutes and season with salt and pepper to your liking.
  3. Add the sliced mushrooms, oyster or fish sauce, chili sauce, thyme, and black pepper to taste. Saute for about 5 minutes.
  4. Mix together the cream and 1 tablespoon of flour, stir into the liver mixture and bring to just before boiling.
  5. Remove from heat, serve and top with some chopped parsley.
Recipe Notes

Low cost.

Variants: 1. If using Straw mushrooms (highly recommended), slice into quarters lengthwise. 2. Use just chicken hearts, halved, or a combination of hearts and livers.

Adapted from an internet recipe.

Hachee with Chicken Hearts
Hachee with Chicken Hearts
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Hachee with Chicken Hearts
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Rating: 5
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
  2. Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
  3. Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
  4. At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
  5. While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
  6. In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
  7. To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.
Recipe Notes

Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.

Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.

This recipe for Hachee with Chicken Hearts is from Pisang Susu.
Netherlands.

Chicken Hearts & Gravy
Chicken Hearts & Gravy
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Rating: 5
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I like chicken hearts, and this is a simple and easy meal to put together. I made this on 12 Dec 2017 as a way to use up some chicken hearts I had in the freezer, and this gives me an idea for a base recipe for leftovers as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Chicken Hearts & Gravy
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Votes: 1
Rating: 5
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I like chicken hearts, and this is a simple and easy meal to put together. I made this on 12 Dec 2017 as a way to use up some chicken hearts I had in the freezer, and this gives me an idea for a base recipe for leftovers as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat the oil and add the chicken hearts and saute for a few minutes, they release a lot of fat was well (additional flavor), add the onion and garlic, and saute until the onion is translucent and hearts cooked through. Drain the hearts.
  2. While the hearts are cooking. In a small sauce pan prepare the chicken gravy according to the packet instructions, this is normally 2 packets to make 2 cups. Once the gravy is made, add the drained hearts and stir in, season with the sage, celery seed, and salt and pepper to taste.
  3. In another small sauce pan, cook the pasta in boiling water until tender, then drain.
  4. Place some noodles on a plate and ladle on the gravy, enjoy.
Recipe Notes

Figure about 50 Baht for the chicken hearts. For 2 servings, this is about 74 cents per serving.

Shortcut: Gravy Mix.

I just winged this and it turned out great, Lee Thayer.
Thailand.

Southern Dirty Rice
Southern Dirty Rice
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I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Southern Dirty Rice
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I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Pulse the gizzards in a food processor or blender, pour into a bowl, then pulse the livers.
  2. Heat the oil in a large non stick pan on medium heat, add the gizzards and onion and saute until the gizzards are starting to brown, 5 minutes or so. Then add the liver and garlic and saute stirring constantly until the liver is browned, 3 minutes or so.
  3. Add the rice and stir until coated with the oil then add the broth, salt and pepper, and the cayenne pepper and bring to a boil then reduce to a simmer. Cover and cook for 20 minutes, the rice will absorb the liquid. Remove from heat and leave covered 5 more minutes, stir then sprinkle with the spring onion and serve.
Recipe Notes

Low cost.

Variants: 1. Use just 375 grams of chicken livers. 2. Use 375 grams of the mixed giblets, meaning hearts, livers, and gizzards. 3. If no food processor or blender (that would be me), run the giblets through a meat grinder with the coarse plate, the wagon wheel.

Adapted from an internet recipe.

Balsamic Chicken Liver
Balsamic Chicken Liver
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Sounds good, on my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Balsamic Chicken Liver
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Sounds good, on my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the flour and pepper flakes to a large zip lock bag, add a few livers, seal the bag and shake to coat the liver, remove to a plate and repeat to coat all the liver.
  2. Heat the olive oil in a large non stick pan and when heated, fry the livers for 2-4 minutes on each side, depending if you want them pink inside or well done. Season with salt and pepper as desired while frying.
  3. Remove the liver to a plate and cover to keep warm, remove the pan from the burner and let it cool for 30 seconds to minute, then add the balsamic vinegar and return to the burner.
  4. Add the butter and mix well, when combined, return the liver to the pan and coat them with the sauce and heat them through.
  5. Serve with egg noodles or potato and a vegetable of your choice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken Liver With Mushrooms
Chicken Liver With Mushrooms
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This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Chicken Liver With Mushrooms
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This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Mix the chicken stock powder in the hot water, set aside.
  2. Heat a non stick pan on medium heat and melt the butter, add the onion and liver, stirring and turning the livers to brown them up and soften the onion, cook for about 3-4 minutes.
  3. Add the mushrooms and the 2 tablespoons of water and cook for about 5 minutes to wilt the mushrooms, then add the chicken stock water, flour, salt and pepper, and parsley, stir occasionally.
  4. Bring to a boil then reduce the temp to a simmer and cook uncovered, stir often to slightly thicken the gravy.
  5. Serve with mashed potatoes or pasta and a vegetable.
Recipe Notes

Low cost.

Adapted from an internet recipe.