Best Deviled Chicken Livers Recipes

DEVILED CHICKEN LIVERS

Deviled Chicken Livers image

Provided by Craig Claiborne And Pierre Franey

Time 20m

Yield Four servings

Number Of Ingredients 6

Ingredients

4 large or 8 small chicken livers
1 tablespoon finely chopped scallions
1 tablespoon finely chopped shallots
1 teaspoon English mustard (see recipe)
1/8 teaspoon cayenne pepper
8 slices lean bacon

Steps:

Preheat the oven to high (500 to 525 degrees).
Cut away the connecting stringlike membranes from the livers. If the livers are large, cut them into four pieces of more or less equal size. If they are small, cut them in half. There should be 16 pieces.
Place the pieces in a small bowl and add the scallions, shallots, mustard and cayenne pepper. Stir to blend.
Wrap each condiment-coated piece of liver with one-half slice of bacon and secure the bacon with a toothpick.
Arrange the wrapped livers on a rack and place in the oven. Bake eight to 12 minutes or until bacon is crisp. Drain on paper towels and serve immediately.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 422 milligrams, Sugar 1 gram, TransFat 0 grams

DEVILED CHICKEN LIVERS

Deviled Chicken Livers image

This is definitely comfort food for Buggy and me. The marinade makes it a little different from common sauted chicken livers. Prep time includes marinating time

Provided by mandabears

Categories Beef Organ Meats

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup ketchup
1 tablespoon cider vinegar
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 clove garlic, crushed
1/8 teaspoon ground black pepper or 1/8 teaspoon white pepper
1 lb chicken liver
2 tablespoons margarine or 2 tablespoons butter
1/4 cup water

Steps:

In a medium bowl combine all marinade ingredients: stir until smooth.
Cut chicken livers in half, removing membrane.
Add livers to marinade and toss to coat well.
Cover and refrigerate for at least one hour.
In a large skillet melt butter or margarine.
Remove livers from marinade, drain well.
Reserve marinade.
Saute for 4-5 minutes on each side.
Add water to marinade and stir until smooth.
Add to chicken livers and cook for 3-5 minutes.
Serve with rice.

Nutrition Facts : Calories 205, Fat 11.5, SaturatedFat 2.8, Cholesterol 392.4, Sodium 342.8, Carbohydrate 5, Fiber 0.2, Sugar 3.8, Protein 19.8

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