simple chicken livers recipe (not pate) - pan frying
can everyone share their favourite pan-fried chicken livers recipe? i'm looking for something simple. any style (chinese, etc), but preferably not too complicated.
I like them just coated in flour, salt & pepper. Watch out frying them, they pop and splash grease something terrible. Have a grease screen at the ready. Love fried chicken livers. Enjoy.
Rinse well & pat dry. Dust lightly with seasoned (s&p) flour & sauté over medium to high heat in butter or goose fat (or even chicken fat, if you have some) or a mixture of both. Make sure not to overcook them, which happens faster than you think.
A little before I take them out, I like to grind a bit more pepper over them and add a splash of balsamic, cognac, port or red wine and let it reduce to coat them.
Then I eat them pretty much immediately -- they're all mine MINE, because my man is not a fan :-)
Jacques Pepin has a couple of quick recipes for chicken livers. One of my favorites is the result of his roast chicken method. Not pan-fried, as you roast it in the pan with the chicken for a couple of minutes, but still easy and delicious:
Preheat a convection oven to 400°F or a regular oven to 425°F. Reserve the chicken liver, and sprinkle the chicken all over with salt and freshly ground black pepper, and place it on its side in the roasting pan. (I start it on its side, because the legs take the longest to cook.) Cook for 20 minutes on one side, and then turn it and cook it for 20 minutes on the other side. Finally, finish it up on its back, basting occasionally until done. It takes about 1 hour in a convection oven to produce a chicken with a beautiful, crusty, brown exterior and juicy meat.
Near the end of the cooking time, sprinkle the liver with a dash of salt and pepper, and add it to the pan next to the chicken to cook for 3 to 4 minutes. Cut it in half, place each half on a toast–half for me and half for my wife–and enjoy with a glass of wine as a special bonus for the cook."