"Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house The kids are a bit finicky about this dish but I prepare it when grandma, Giovanni, and I are at home. There's nothing fancy about my version—though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention—thorough trimming and rinsing, and fast cooking in a small amount of oil—and they'll be crispy on the outside and tender on the inside." These are wonderful when served with broad noodles that have been prepared with parsely and touch of butter or olive oil and the necessary seasonings. This is a very basic and easy recipe.;) From Public Television Show 205: The Chicken and All Its Treasures.
My Private Note
Units: US | Metric
- 2 tablespoons golden raisins
- 1 lb onion, peeled
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 3/4 teaspoon salt (or more)
- 2 -3 fresh bay leaves (remove when finished cooking, never serve bay leaves)
- 2 tablespoons red wine vinegar
- 1 lb chicken liver
- fresh ground black pepper, to taste
- broad egg noodles, with parslied butter or fluffy white rice, with almonds
- 1FRYING THE ONIONS:.
- 2Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
- 3Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
- 4Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
- 5As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
- 6Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
- 7After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates.
- 8Drain the raisins and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions.
- 9Now lower the heat and continue cooking the onions until they're as dark and caramelized as you want them be.
- 10Turn off the heat and let the onions rest in the hot pan.
- 11CLEANING & FRYING THE LIVERS:.
- 12While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins and membranes and slice the livers into separate lobes.
- 13Rinse them well then pat dry with fresh paper towels.
- 14Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
- 15Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming.
- 16Before the butter begins to color, lay the livers in the pan, without crowding them.
- 17With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan).
- 18Cook about 2 minutes on the second side until they are nicely crisped all over and lift them—a couple at a time—with a spider or slotted spoon, let the oil drain off and place them in the first warm skillet, next to the onions.
- 19Don't overcook the livers: they should still be slightly pink inside when you move them.
- 20Taste a piece and season with more salt and pepper if you want.
- 21If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates.
- 22If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy.
- 23Smother the livers with onions when you serve with white fluffy rice with almonds or I prefer, broad noodles with parslied butter.
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Nutritional Facts for Chicken Livers and Onions, Sauteed (Lidia Bastianich)
Serving Size: 1 (269 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 416.4
- Calories from Fat 275
- Total Fat 30.6 g
- Saturated Fat 10.9 g
- Cholesterol 422.9 mg
- Sodium 602.8 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 1.8 g
- Sugars 7.9 g
- Protein 20.5 g