Archive for the ‘Chicken – Giblets’ Category
Chicken Giblets
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.
Ingredients
- 1 kilo chicken hearts, or hearts, gizzards, liver or combination, (2 lb)
- olive oil, as needed
- 1 tablespoon ground cumin
- 1 tablespoon ground cloves
- 1 tablespoon paprika
- 1 bay leaf
- salt and pepper, to taste
- 2 onions, diced
- 2 cloves garlic, smashed and minced
- ½ cup white wine, or chicken stock
Instructions
- 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.
- When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
- Add the onion and garlic, stir that in and fry for 5 minutes.
- Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
- Serve with rice, pasta, or potatoes.
Notes
Low cost.
Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.
Chicken Hearts with Onions & Mushrooms
Sounds like an excellent dish, I look forward to making this and testing it out.
Ingredients
- 750 grams chicken hearts, tops trimmed, sliced in half, (1½ lb)
- ½ cup vegetable oil
- ⅓ cup all purpose flour
- 1 tablespoon vegetable oil
- ¾ cup onions, sliced
- 1 cup fresh mushroom, sliced
- 1 teaspoon garlic salt, divided
- 1¾ cups chicken broth, fresh or from powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- steamed rice, for serving
Instructions
- In a small pot, add the ½ 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.
- In a large non stick pan, add the 1 tablespoon of oil, when hot, add the onion and mushrooms, saute for 3 minutes.
- Add the hearts and ½ teaspoon of the garlic salt, stir together and saute for 3 more minutes.
- Now stir in the broth, then add the remaining ½ 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.
- Serve over steamed rice.
Notes
Low cost per serving.
Chicken Liver Stroganoff
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.
Ingredients
- 500 grams chicken liver, (1 lb)
- 2 tablespoons all purpose flour, divided or as needed
- 2 teaspoons butter
- 1 small onion, diced
- 1½ cups fresh mushrooms, sliced
- 1½ tablespoons oyster sauce, or fish sauce
- 1 tablespoon chili sauce, optional
- 1 pinch dried thyme
- ¾ cup whipping cream
- salt and black pepper, to taste
- 2 teaspoons fresh parsley, chopped, for garnish
Instructions
- 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.
- 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.
- Add the sliced mushrooms, oyster or fish sauce, chili sauce, thyme, and black pepper to taste. Saute for about 5 minutes.
- Mix together the cream and 1 tablespoon of flour, stir into the liver mixture and bring to just before boiling.
- Remove from heat, serve and top with some chopped parsley. Here I served it with fresh made spatzle.
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.
Hachée with Chicken Hearts
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!
Ingredients
- 500 grams chicken hearts, (1 lb)
- 500 grams chicken livers, (1 lb)
- 100 grams dry egg noodles, (3½ oz)
- 2 tablespoon olive oil
- 1 cup coconut milk
- 1 medium onion, diced
- 4 cloves garlic, smashed and minced
- 5-10 candle nuts, or kemiri paste, optional
- 1 teaspoon white pepper
- salt, to taste
- spring onion, chopped, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Chicken Hearts & Gravy
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.
Ingredients
- 750 grams chicken hearts, cleaned, cut in half lengthwise, (1½ lb)
- 1 tablespoon olive oil
- salt and pepper, as desired
- 1 small onion, diced
- 3 cloves garlic, smashed and minced
- ½ teaspoon ground sage
- ¼ teaspoon celery seed
- 2 cups chicken gravy, (prepare 2 packets), Shortcut
- 250 grams egg noodles, or pasta of your choice, (8 oz)
Instructions
- 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.
- 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.
- In another small sauce pan, cook the pasta in boiling water until tender, then drain.
- Place some noodles on a plate and ladle on the gravy, enjoy.
Notes
Figure about 50 Baht for the chicken hearts. For 2 servings, this is about 74 cents per serving.
Shortcut: Gravy Mix.
Southern Dirty Rice
I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Ingredients
- 125 grams chicken gizzards, (4 oz)
- 250 grams chicken livers, (8 oz)
- 1 tablespoon cooking oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 cups dry rice
- 4 cups chicken broth, fresh or from powder
- salt, to taste
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 cup spring onion, thinly sliced
Instructions
- Pulse the gizzards in a food processor or blender, pour into a bowl, then pulse the livers.
- 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.
- 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.
Notes
Variants: 1. Use just 375 grams (12 oz) 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.
Balsamic Chicken Liver
Sounds good, on my to cook list for sure.
Ingredients
- ½ cup all purpose flour
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 500 grams chicken liver, cleaned and cut in half, (1 lb)
- 2 tablespoons balsamic vinegar
- ¼ cup butter, softened
- salt and pepper, as desired
Instructions
- 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.
- 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.
- 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.
- Add the butter and mix well, when combined, return the liver to the pan and coat them with the sauce and heat them through.
- Serve with egg noodles or mashed potatoes and a vegetable of your choice.
Notes
Low cost per serving.
Chicken Liver With Mushrooms
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.
Ingredients
- 250 grams chicken liver, cleaned and cut in half, (8 oz)
- 2 tablespoons butter
- 250 grams fresh mushrooms, sliced + 2 tablespoons water, (8 oz)
- ¼ cup hot water
- 1 tablespoon all purpose flour
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon chicken stock powder
- ¼ cup onion, diced
Instructions
- Mix the chicken stock powder in the hot water, set aside.
- 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.
- 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.
- Bring to a boil then reduce to a simmer and cook uncovered, stir often to slightly thicken the gravy.
- Serve with mashed potatoes or pasta and a vegetable.
Notes
Low cost per serving.
Chicken Hearts & Livers
This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Ingredients
- chicken hearts
- chicken livers
- boiled potatoes
- carrots, sliced
- ½ can evaperated milk
Instructions
- Heat the potato and carrots or vegetables of your choice (or leftovers) in a pot of simmering water or steam them.
- While the vegetables are heating, in a large pan, heat a splash of olive oil, when hot, add the hearts and livers, mix them and make sure they are cooked through.
- When just cooked through, add the evaporated milk and simmer until you get a slight thickening.
- Spoon the gravy over boiled potatoes, mashed potatoes, or even pasta,
Notes
Low cost as everything was bought for other dishes.
Variant: 1. Use any leftover vegetable for the side dish.
Bacon Wrapped... BBQ
My wife and I have been doing this about once a month. Easy, great when family visits and you need to prepare a lot, and is a great way to get the little ones helping out as well. Thais like a good BBQ, and they love bacon, so what started out with just chicken livers and hearts has turned into a using mushrooms, baby corn, small sausages, shrimp, etc. No number of servings is stated, this is a make as much or as little as you like. The ingredients are suggested items but you can certainly use what you like or have on have on hand.
Equipment
- Skewers
- Grill, Charcoal or Gas
Ingredients
- sliced bacon, as needed, smoked would be great
What to Wrap...
- chicken livers
- chicken hearts
- Straw mushrooms, whole
- Shimeji mushrooms, white and brown
- sausage links
- baby corn
- shrimp, peeled, deviened, tail removed
- Brussels sprouts, whole
Instructions
- First thing is fire up your grill is using charcoal, if using gas, you can turn that on after everything is prepped.
- Open up the bag of skewers, bacon, and get out the veggies and or chicken livers, hearts, sausages, etc. Chicken livers cut in half, Straw mushrooms leave whole, and for the Shimeji mushrooms you will need to trim off the root ends.
- On a plate or cutting board, lay down a strip of bacon so one end is facing away from you, place an item on the end closest to you, and simply roll it up in the bacon, run a skewer this. you can place 3-4 items on each skewer. Place the full skewers on a plate. Continue until everything is wrapped. Cover with foil.
- Place the skewers over hot coals on your grill. The cooking time is basically to crisp up the bacon, even for the chicken livers, when the bacon is crispy, the liver will be done as well.
- Place cooked skewers on a plate and and watch them disappear while cooking another batch, let people help themselves to the skewers of their choice and serve potato or pasta salad, and corn on the cob on the side.
Notes
Over all this would be low cost and is a great way to feed a crowd. Get the kids involved, show them once and they will remember, try to keep up with them.
