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Old 12-12-2010, 11:46 AM   #31
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I once had a dish of fried chicken livers served on a bed of mixed greens in a French bistro (not in France, in Florida!). I just dust with seasoned flour as Constance said, but to me important (and a tip I learned here at DC) is that they tend to explode and spatter and it hurts. To stop that, cut each globe in half before flouring. Then serve over a plate of mixed greens (and include some bitter ones) and top with balsamic vinegar and olive oil. I also flour some thinly sliced onions and fry them first, move to a paper towel to drain, then do the livers. Top the entire plate with some of the crisp onions.

Oh, dear, now I have a taste for liver.
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Old 12-12-2010, 03:38 PM   #32
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Chicken Livers under BEEF ?
Guess I was still thinking of the beef livers thread, which is what got me thinking about chicken livers. Oh well, another oops.

I finally decided to dust them in flour and fry in bacon fat. I'll use my spatter guard in case of "pops".
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Old 12-12-2010, 03:57 PM   #33
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Guess I was still thinking of the beef livers thread, which is what got me thinking about chicken livers. Oh well, another oops.

I finally decided to dust them in flour and fry in bacon fat. I'll use my spatter guard in case of "pops".
There are lots of recipes that combine beef and chicken. Here is a classic one Cipaille, or Sea Pie
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Old 12-12-2010, 07:07 PM   #34
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Lightly fried in some butter with onions, Yum.Simple yet very sutisfying.
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Old 12-12-2010, 11:50 PM   #35
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Lightly fried in some butter with onions, Yum.Simple yet very sutisfying.
Sounds good. I don't really enjoy frying in oil/bacon fat like I did tonight. Once in a while is okay, but I like your idea of saute in butter. I'd probably cook the onions first as I like to add water and cover to cook them done first. I'm not a fan of al dente.

Then again, I'm still toying with the idea of paprikash, which as I recall was cooking the livers in a cream of something soup and adding lots of paprika, and serving on toast points or biscuits.
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Old 12-13-2010, 03:20 PM   #36
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i just fry mine in canola oil. pepper and a bit of paprika and dusted with flour. yum is right.
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Old 12-13-2010, 03:27 PM   #37
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I have a bunch of new spice blends to try out, chicken livers sound like the best vehicle to do so...yum!!!
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Old 12-13-2010, 06:06 PM   #38
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Which spices? Are these some of the new ones you just got?
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Old 12-13-2010, 06:22 PM   #39
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Which spices? Are these some of the new ones you just got?
Yep! We've been trying them out slowly and so far have not hit on one we haven't liked. The blends are out of this world!
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Old 12-13-2010, 08:21 PM   #40
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OOh, OOh, OOh! I have my new chicken livers recipe.

I nuked the leftovers from yesterday but had decided to make a while sauce for dipping as I knew the flour breading would be soggy. Oh boy! I actually used a Country Gravy mix because I could use water, and I added about a tablespoon of dried green onions (Zatarain's). It tasted wonderful. Next time, when I make the other 1/2#, I'll saute them unbreaded in butter and make the white sauce with dried green onions and put them together. I'll try the paprika with some to check it out as another ingredient, but I'm definitely making this again.
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