Archive for the ‘Chicken – Giblets’ Category
Chicken Liver, Bacon, and Eggs
In keeping with the traditional Thai cooking style of minimal ingredients, I put this together last night just to clean out the freezer. Actually quite good as well. I like quick, easy, and low cost meals, and this fits the bill perfectly. Serve as a breakfast or dinner.
Ingredients
- 200 grams bacon, (7 oz)
- 200 grams chicken livers, (7 oz)
- 3-4 eggs
- salt and pepper, to taste
Instructions
- In a cast iron pan heated with just a small splash of olive oil, add the bacon and the chicken livers. Separate the bacon as it cooks and turn the livers occasionally and cook until the bacon is just near crispy.
- Push the liver and bacon to one side and crack in the eggs, season with salt and pepper to your liking, and cover with a lid to cook the eggs.
- When the eggs are set and the whites cooked through, serve as a breakfast or as a dinner.
- Serve and enjoy.
Notes
The bacon is 62 Baht per 200 grams, the liver is about 30 Baht. For 2 servings this is about $1.35 per serving, very reasonable.
Chicken Giblets & Basil
Giblets are the hearts, livers, and gizzards, even Thais refer to all these items sold together as giblets. This is how simple a Thai dish can be, and can be made to any degree of heat you like, my wife made this yesterday and she likes it on the spicy side. Minimal ingredients and takes just a few minutes to prepare.
Ingredients
- 500 grams chicken liver, heart and gizzards, (1 lb)
- 40-60 Bird's Eye Chilis
- 6 cloves garlic
- 2-3 handfuls basil, roughly chopped
- 1 tablespoon chicken stock powder
- salt, to taste
Instructions
- In a heavy mortar, grind up the chilies and garlic. Clean the chicken by removing the fat from the hearts and livers, cut the livers into 2-4 pieces. If the gizzards are fresh, clean the gizzards by splitting nearly in half and removing the lining, then chop each gizzard into smaller than bite size pieces.
- In a large non-stick pan, heat cooking oil of your choice, when hot, add the livers, hearts, and gizzards, and the chili and garlic paste from the mortar, and just a small amount of water, cook until the liver is no longer pink inside. While cooking, sprinkle in the chicken stock powder and stir that in. Stir the giblets occasionally. When the liver is cooked through, add the basil and stir that in until it wilts. Serve with rice.
Notes
If you buy the giblets at say Tesco, the cost is about 70 Baht/500 grams. If bought from a local chicken farmer, you can probably get these for about 40-50 Baht/500 grams. The basil and chilies are free from our yard. For 6 servings (based on store bought giblets), this is about 35 cents per serving, even less for 8 servings. Excellent value per serving.
Fettuccine with Chicken Liver & Mushrooms
Pasta, chicken liver, and mushrooms, all favorites. I made this on 6 Nov 2017, excellent flavor, the white wine is perfect in this dish.
Ingredients
- 500 grams Fettuccine pasta, cooked per package instructions, drained, (1 lb)
- ¼ cup olive oil
- 1 medium purple onion, finely diced
- 500 grams fresh mushrooms, chopped, Shiitake or Shimeji would work well, (1 lb)
- salt and pepper, to taste
- ¾ teaspoon dried thyme
- 250 grams chicken liver, trimmed and cut into ¾ inch pieces, (8 oz)
- all purpose flour, for coating the liver
- ¾ cup white wine, or chicken stock
- 1½ cups whipping cream
- 2 tablespoons parsley, chopped, for garnish
Instructions
- Main ingredients prepped, purple onion, mushrooms (I used canned as I needed to rotate stock), and the chicken liver.
- In a large skillet, heat 2 tablespoons olive oil, add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes. Add the chopped mushrooms and season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 10-12 minutes. Stir in the thyme. Pour the mushrooms into a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and coat them in flour, shaking off any excess. Fry liver over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
- Return the mushrooms to the skillet and pour in the wine (or chicken stock). Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add ¾ cup of the cream to the skillet at a time, allowing the sauce to thicken between additions. Simmer until the sauce coats the back of a spoon, about 3 minutes.
- Add the pasta and toss to coat. Transfer to a large bowl, garnish with the parsley.
- Serve.
Notes
Chicken liver will cost about 33 Baht/250 grams, with the pasta and all other ingredients, well under $1 per serving for 4 servings. Very reasonable cost for a good meal.
Peri Peri Chicken Livers with Bacon
Tasty chicken livers wrapped in bacon and BBQ'd. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Skewers
- Grill, Charcoal or Gas
Ingredients
- 1 kilo chicken livers, cleaned, cut in half, (2 lb)
- 2 tablespoons olive oil
- 1 tablespoon BBQ spice, Shortcut
- 1 teaspoon Peri Peri spice, Shortcut
- 4 tablespoons chutney
- 4 tablespoons tomato sauce
- 1 tablespoon soy sauce
- 200 grams bacon, (7 oz)
Instructions
- Combine oil, barbecue spice, Peri Peri spice, chutney, tomato sauce and soy sauce in a large bowl.
- Marinate the livers in the mixture for about 30 minutes.
- Wrap a piece of bacon around each chicken liver and thread onto soaked wooden skewers, two per skewer.
- Barbecue over medium to hot coals turning frequently until the bacon is crispy and the bacon is cooked.
- Serve and enjoy with sides of your choice.
Notes
Chicken liver cost about 70 baht, bacon about 125 baht. We'll say 200 baht, comes out to about $1.50 per person per meal.
Shortcuts: BBQ Spice, Peri Peri Spice.
