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  #1   ^
Old Tue, Jan-29-19, 09:27
Paul in KS's Avatar
Paul in KS Paul in KS is offline
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Plan: Keto
Stats: 250/215/180 Male 68
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Location: Coffeyville
Default Any good recipe for chicken livers?

I've been frying chicken livers with bacon or breakfast sausage, then covering it with shredded cheese. It doesn't taste that great, but it is edible.
Anyone have any recipes for chicken liver?
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  #2   ^
Old Tue, Jan-29-19, 11:06
Verbena Verbena is offline
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I am very fond of chicken livers, and have collected quite a few recipes over the years. Looking through them now I see that they are mostly the same, just with different seasonings :-). Bacon, onions, and garlic are always good, but personally I would leave off the cheese. While I like cheese with many things it doesn't fit well with liver, to my taste.
Basic recipe, for 2 servings: Heat some bacon fat (or butter) in a heavy pan. Saute 3/4 lb chicken livers (in bite sized pieces), 2 tsp minced fresh sage for 4-5 minutes over med high heat, adding 1-2 cloves of garlic, minced, towards the end. Cook till browned on the outside but still slightly pink inside. Season with pepper; remove from pan and keep warm. Deglaze the pan with a splash of Marsala, and cook down by about half. Pour over the livers, and sprinkle with parsley. Change out the herbs as you like. Use red wine instead of Marsala, or a splash of brandy, or broth of some sort if you don't want the alcohol. I would probably serve this with some sautéed onions, and a strip or two of bacon.
Check out the web for recipes for pate. They are easily made, with a food processor, and delicious!

ETA: Cream in the sauce is nice. And mushrooms pair very well with livers.
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  #3   ^
Old Tue, Jan-29-19, 12:46
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
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Default

I once added ground chicken livers to chili and thought it tasted amazing. It was like 1/4 of the meat in the pot.
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  #4   ^
Old Tue, Feb-19-19, 10:06
Buttoni's Avatar
Buttoni Buttoni is offline
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Plan: Atkins/CNS
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Location: Temple, Texas
Default Oven-Fried Chicken Livers

I love them. This is how I've been making them the past 10 years on low-carb: https://buttoni.wordpress.com/2018/...chicken-livers/

INGREDIENTS:

5 oz. raw chicken livers

½ c. homemade mayo

4 oz. plain pork rinds, crushed fine

1/4 tsp. spice blend of your choice (I used my Cajun Seafood Spice blend)

DIRECTIONS: Preheat oven to 425º. Place chicken livers on paper toweling and pat them with more paper towels to get as much moisture off as you can. Cut the really large ones in half for more even cooking. Pour mayo onto a paper plate. Place crushed rinds and spices onto a second paper plate and stir well. Dip livers into the mayo to coat both sides, then drop into crushed rinds. I curl the paper plate to facilitate rolling the rinds up over the tops of the livers. Place coated livers onto a non-stick sided cookie sheet. Pop into 425º oven for 10 minutes. Turn gently with tongs and cook an additional 10 minutes. They should be done in 20 minutes and browned nicely on both sides. Enjoy quickly so they will still be crispy! Serve with your favorite sides.

NUTRITIONAL INFO: Makes 3 servings, each contains:

526 cals, 43g fat, .53g carbs, .03g fiber, 0.5 NET CARBS, 32.5 g protein
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  #5   ^
Old Tue, Feb-19-19, 13:58
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Meme#1 Meme#1 is offline
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Plan: Atkins DANDR
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Quote:
Originally Posted by Buttoni
I love them. This is how I've been making them the past 10 years on low-carb: https://buttoni.wordpress.com/2018/...chicken-livers/

INGREDIENTS:

5 oz. raw chicken livers

½ c. homemade mayo

4 oz. plain pork rinds, crushed fine

1/4 tsp. spice blend of your choice (I used my Cajun Seafood Spice blend)

DIRECTIONS: Preheat oven to 425º. Place chicken livers on paper toweling and pat them with more paper towels to get as much moisture off as you can. Cut the really large ones in half for more even cooking. Pour mayo onto a paper plate. Place crushed rinds and spices onto a second paper plate and stir well. Dip livers into the mayo to coat both sides, then drop into crushed rinds. I curl the paper plate to facilitate rolling the rinds up over the tops of the livers. Place coated livers onto a non-stick sided cookie sheet. Pop into 425º oven for 10 minutes. Turn gently with tongs and cook an additional 10 minutes. They should be done in 20 minutes and browned nicely on both sides. Enjoy quickly so they will still be crispy! Serve with your favorite sides.

NUTRITIONAL INFO: Makes 3 servings, each contains:

526 cals, 43g fat, .53g carbs, .03g fiber, 0.5 NET CARBS, 32.5 g protein

Hi Peggy, Thanks for posting this, it looks so good!!
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  #6   ^
Old Tue, Feb-19-19, 16:24
Verbena Verbena is offline
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Plan: My own
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Thanks Peggy, those look delicious!
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  #7   ^
Old Wed, Feb-20-19, 08:55
Paul in KS's Avatar
Paul in KS Paul in KS is offline
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Plan: Keto
Stats: 250/215/180 Male 68
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Progress: 50%
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Default

Here is a suggestion to that recipe.
Crush the pork rinds in the bag they come in. The bag I bought yesterday was 3 ounces, it's enough for 2 servings of liver. After you crush them, add your seasoning. Put a couple of livers in the bag and shake. Remove the livers and repeat.
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  #8   ^
Old Wed, Feb-20-19, 11:21
JEY100's Avatar
JEY100 JEY100 is offline
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Plan: IF Fung/LC Westman/Primal
Stats: 222/171/169 Female 5' 9"
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Progress: 96%
Location: NC
Default

As Verbena suggested, I first got into chicken livers by making an easy pate...add enough butter and wine and anything tastes amazing. https://balancedbites.com/content/e...ken-liver-pate/
The DietDoctor version uses less wine and adds a T of tomato paste. https://www.dietdoctor.com/recipes/...te-thyme-butter
This way can use up a pound of them, store in the fridge, and spread on veggies or a side to eggs as wanted.
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