Best Broiled Chicken Livers Recipes

BACON CHICKEN LIVERS

Steps:

• Preheat oven to broil setting.
• Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
• Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.

CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE

Steps:

• If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
• If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
• Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
• Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
• Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.

HOISIN GARLIC GRILLED CHICKEN LIVERS

Steps:

• 1. Mix the hoisin, garlic, and mirin together. Marinate the chicken livers at least 2 hours. Remove from marinade and grill until browned outside but soft in the middle.

EASY GRILLED CHICKEN LIVERS

Steps:

• Spray grill with non-stick cooking spray; heat grill to medium high heat.
• Place livers on hot grill, being careful not to let any slide through.
• Cook 3-4 minutes on each side.
• Remove from grill, sprinkle with sea salt and freshly ground black pepper.
• Enjoy!

CHICKEN LIVERS ON TOAST

Steps:

• Heat 2 tablespoons olive oil in a medium sautépan. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes. Stir occasionally and season with salt.
• Place another sauté pan over medium heat. Add bacon and sauté until browned on edges. Using a slotted spoon, remove to a plate. Pour off fat and place pan back on stove. Season chicken livers with salt and a generous amount of pepper. Add remaining tablespoon olive oil to pan and increase heat to medium high. Place chicken livers in pan and sauté on all sides, until just cooked through, 5 to 7 minutes. Remove livers.
• Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes. Taste and adjust seasoning. Return bacon and chicken livers to pan and roll in juices to warm through. Lay toasts on four plates. Spread each with a little onion, then spoon livers and juices over top. Serve.

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
• Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
• Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
• Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

GRILLED CHICKEN LIVERS IN 7-UP

Steps:

• Wash the livers, drain and put in a bowl.
• Add enough carbonated beverage to cover the liver and marinate about half an hour.
• Put every two pieces of liver on two bamboo skewers and lay them over the hot grill.
• Add salt and pepper and grill about 4 minutes on each side, until the liver is browned on the outside and pink on the inside.