Chicken Livers

Having written about liver in general in Lovely Liver!  I thought I would also look at chicken livers in particular.

These would have featured in my shopping on a regular basic many years ago but have been somewhat neglected in recent years – this will now change!

I could not find any fresh chicken livers in my local shops but did find tubs of frozen chicken liver – they contain around 225g per tub and the cost was very reasonable.

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Soaking the livers

All my recipe books say to soak the livers for at least 1 hour – to help remove any bitterness.

I do not remember doing this in the past but decided to try this out – they tasted lovely – not sure how much was due to the soaking.

Buttery Chicken Livers with Onions

450 -500g of chicken livers

500ml of milk

3-4 tablespoons of plain flour

3 onions

4-5 tablespoons  of butter

1 teaspoon of Italian seasoning

Salt & pepper

Method

Put the chicken livers in a bowl with the milk and leave for at least an hour.

Drain them off and pat them dry and dredge them in the flour.

Cut the onions in half and cut them into thin slices.

Fry the onion gently in some of the butter until they are golden brown.

In a separate pan fry the floured chicken livers on all sides for 2-3 minutes.

Sprinkle them with the Italian seasoning, mix well and cook for a further few minutes.

Add the livers to the onions and mix well.

Sprinkle with salt and pepper.

 

These are best served with something quite plain such as boiled rice or crusty rolls and maybe a tomato salad.

Chicken Livers with Apples

450 -500g of chicken livers

6 tablespoons of butter

2 to 3 tablespoons of sunflower oil

2 onions

2 eating apples (I used Pink Lady)

1 tablespoon of granulated sugar

Salt & pepper

Method

This really needs 3 frying pans!

I have described each as a separate stage but you can  do these at the same time.

Cut the onions into half and then slice into thin half circles.

In one frying pan,  fry the onions gently in 3 tablespoons of butter until they are golden.

Peel and core the apples and cut them into quarters.

In another frying pan, melt the 1 tablespoon of butter and heat the apples gently on all sides.

 

Add the tablespoon of sugar and continue to cook on a low heat for 2-3 minutes until the sugar starts to caramelise.

Add the apples to the onions and mix together.

 

In a seperate pan melt 2 tablespoons of butter.

Fry the chicken livers in the butter, stirring and turning them for around 3-4  minutes.

Srpinkle with salt and pepper.

Mix the livers with the apples and onions.

 

 

 

 

 

 

 

Good served with crusty bread.

 

Breaded Liver

This is a very simple and easy way to cook liver but it is delicious.

Depending on how it has been prepared by the butcher,  you might have to remove some veins or membranes.

I used lamb’s liver for this.

Ingredients

300g of sliced liver

1 beaten egg

Dried breadcrumbs

Sunflower oil for frying

Salt & Pepper

Method

Slice the liver into thin equal sized slices.

Dip the liver slices into beaten egg.

Sprinkle with salt and ground black pepper.

Coat the slices in dried breadcrumbs.

 

Fry the slices in hot sunflower oil.

 

Served here with lettuce with a soured cream dressing.

Royal Doulton – Carnation – 1982 -1988.

 

Lovely Liver!

For many people  – liver is love it or loath it.

I think certainly for me and most Poles it is love it!

The Polish for liver is wątroba – which means “waste maker” – as the liver is the organ in the body where substances are broken down.

In Poland the most sought after livers  are calves liver & rabbit liver.

My aunty in Białystok- cooked some rabbit liver for me when I  was there last – I thought it was utterly delicious  –  but as far as I am aware it is not readily available to buy in England.

I  see calves liver for sale more and more here in England and I  buy this whenever I can.

My mother always cooked pigs’ liver, never ox liver.

I usually cook lambs liver if I cannot get calves liver.

I think liver is best lightly cooked, even slightly pinky,  it becomes hard and tough if over cooked.

There is a restaurant in Krakow called Dom Polonii ( House of the Poles) just off  Rynek Główny (Main Square) it serves very traditional dishes.

Rynek Główny (Main Square)

 

I like to eat there very much and can never make up my mind which dish I want the most. Their fried liver is super and I will have that at least once when I visit Kraków.

Liver is the main ingredient of  pâtés and similar dishes which are very popular in Poland –  I will look at these in future posts.

Cooking Liver

These recipes are all  variations on a simple theme.

I use calves or lamb’s liver for these recipes .

Preparing the liver

Depending on how it has been prepared by the butcher,  you might have to remove some veins or membranes.

Slice the liver into thin equal sized slices.

Dip each piece into a mixture of plain flour and ground black pepper.

 Simple Style Liver

Lightly pan fry the liver slices in a mixture of butter & sunflower oil on both sides.

Sprinkle on some Italian Herbs.

Add around 150 ml of chicken or vegetable stock (can be from a cube, concentrate or powder) … depends on the size of your pan.

Put the lid on the pan (a glass lid is good for this) and simmer gently for 2 -3  minutes.  (The time will depend on the thickness of the slices)

 

 

 

 

Liver with Soured Cream

Follow the instructions for the simple style but only cook for 1 -2 minutes.

Take the pan off the heat and add 2 tablespoons of soured cream and mix well.

Return to the heat  and allow to simmer for  1 -2 minutes.

Liver with Onions 1

In my old Polish cookery book  (my bible in many respects) this simple recipe (without the herbs) is called  …. po angielskiu  which means  …. English style!

Kuchnia Polska – Polish Kitchen or Polish Cookery

 

 

 

 

 

 

 

 

 

Thinly slice 1 or 2 onions (I like lots of onions with the liver).

Fry the onions in butter & sunflower oil till golden.

In a separate pan lightly pan fry the liver slices in a mixture of butter & sunflower oil on both sides.

Sprinkle on some Italian Herbs.

Add the onions to the fried liver and mix together and serve.

 

Liver with Onions 2

Thinly slice 1 or 2 onions (I like lots of onions with the liver).

In a pan, fry the onions in butter & sunflower oil till golden. (You can fry a little longer to slightly char or caramelise them if you like)

In a separate pan, lightly fry the liver slices in a mixture of butter & sunflower oil on both sides.

Sprinkle on some Italian Herbs.

Add around 150 ml of chicken or vegetable stock (can be from a cube, concentrate or powder) … depends on the size of your pan.

Put the lid on the pan (a glass lid is good for this) and simmer gently for 2 -3  minutes.  (The time will depend on the thickness of the slices).

This will give a tasty sauce with the liver.

Place the fried onions on top and serve.

Liver with Mushrooms

Thinly slice mushrooms around 100g of button mushrooms

Fry them gently in a mixture of butter & sunflower oil.

Add the mushrooms to the fried liver as in the simple style above and mix together.

Add around 150 ml of chicken or vegetable stock (can be from a cube, concentrate or powder) … depends on the size of your pan.

Put the lid on the pan (a glass lid is good for this) and simmer gently for 2 -4  minutes.  (The time will depend on the thickness of the slices).

Liver with Mushrooms & Soured Cream

Follow the instructions for the Liver with Mushrooms but only cook for 1 -2 minutes.

Take the pan off the heat and add 2 tablespoons of soured cream and mix well.

Heat up slowly and allow to simmer for  1 -2 minutes.

 

Served here on Royal Doulton – Carnation, 1982-1998

Serving suggestions

Sprinkle liberally  with chopped parsley.

All of the above go well with boiled potatoes, creamy mashed potatoes, boiled rice, noodles or pasta such as tagliatelle.