Ruthann, way back when liver was good for you, I had a recipe from Southern Living that called for dipping them in melted butter, then rolling them in crushed up Chicken in a Biskit crackers and baked. They were tasty and I love them. Come to think of it, I think I have a bag of livers in the freezer. Thanks for the reminder.

Here's one that I like:

Chicken Livers and Mushrooms
Source: Family Circle Quick Menu cookbook

1/2 pound chicken livers
3 T butter
1/4 cup finely chopped shallot or green onion
1/2 cup sliced mushrooms
Flour
1/3 cup sherry, brandy or chicken broth
1/4 tsp crumbled sage
1/4 tsp salt
1/8 tsp pepper

1. Saute the livers in the butter until browned outside, but still pink in the middle. Remove with a slotted spoon to a bowl.
2. Add the shallot and mushrooms and cook 5 minutes. Sprinkle with 1 T flour, stir in the sherry, brandy or broth.
3. Add sage, salt, pepper and chicken livers. Reheat. serve with noodles.

Cindy

Back when Hubby was allowed to eat liver our favorite was just sauteed with bacon & onion--lots of good bread & a side "greens" salad to go with--& I always dipped mine in ketsup--much to Doc's disgust.

And they make a great pate--on rye bread with a slice of raw sweet onion , great sandwich!!

Ruthann, here is one of our favorites...

SAUTEED CHICKEN LIVERS

Servings: 4
Prep time: about 15minutes

Amount Measure Ingredient-Prep method

1 lb Chicken livers, bite sized
3 tbs butter for sautéing
½ lb mushrooms, fresh sliced
½ cup onions, sliced
1 tbs flour, AP
½ tsp salt
14 ½ oz. chopped tomatoes- drained
½ c dry white wine
2 tsp parsley, dry or fresh
½ tsp Worchester sauce ( L& P white wine version)
Rice- hot, cooked as a side

Sautee chicken livers in butter for 5 minutes or until brown. Remove livers to a bowl and keep warm. Saute onions and mushrooms in drippings until onions are golden brown. Stir in flour and salt (pepper if you like too). Add tomatoes, wine, parsley and Worchester sauce and simmer for 5 minutes. Add livers and any collected juices, heat through, and serve over rice.

Peppi

When I was in grad school in Columbus, OH some of us would go out for lunch to a restaurant called the Wine Cavern. They had a chicken liver omelette that was out of this world. The omelette was wrapped around sauted chicken livers and was served with a gravy boat full of warm dark mushroom gravy flavored with sherry you could pour on top.

I think I might be able to recreate that omelette and gravy with Cindy's recipe!! Thanks, Cindy.

seagrass

Ruthanna,

Here is a rather "dressy" chicken liver recipe I cut out of the Boston Globe a number of years ago. I made it once, and my husband almost swooned! I'll type it just as it appeared.

JOE SIMONE'S CHICKEN LIVERS COOKED IN MILK

"Joe Simone of Tosca restaurant in Hingham soaks chicken livers in milk for a couple of hours before sauteing them in oil. He says it tenderizes the livers and gives them a cleaner flavor. To them he adds apricots, dates, and other dried fruits soaked in the Italian wine vin santo, plus pancetta and onions."

1/2 cup dried apricots, snipped into thin strips
1 cup whole pitted dates
1/4 cup golden raisins
2 tablespoons currants
1 cup vin santo (Italian dessert wine) or another sweet wine
2 pounds chicken livers
2 cups whole milk
Kosher salt and fresly ground black pepper, to taste
Flour (for dredging)
1/2 cup olive oil
2 slices (1/4 inch thick) pancetta, coarsely chopped
2 onions, coarsely chopped
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
1/2 cupe chicken stock
2 tablespoons butter, cut into 4 pieces

Half a day in advance, soak the apricots, dates, raisins and currants in the wine. Set them aside at room temperature.

Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plastic wrap and refrigerate for 2 to 4 hours.

With a slotted spoon, lift the livers from the milk. Pat them dry with paper towels. Sprinkle them with salt. Place the flour on a plate. Dredge the livers in the flour, shaking off the excess. Have on hand a plate with a double thickness of paper towel.

In a large skillet, heat the oil (there should be a thin film on the bottom of the pan). When the oil is very hot but not smoking, cook the livers in batches, without crowding them. Brown them well on both sides.

Transfer them to the paper towels to drain, and cook any remaining livers in the same way.

Remove the fat from the skillet. Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp.

Add the fruit and any wine left in the bowl to the skillet along with the sage and the thyme. Cook over high heat, scraping any brown bits that cling to the bottom of the pan. Add the stock and bring to a boil.

Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts.

Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once.

Makes 6 servings.

(We enjoy chicken livers with roasted, mashed buttercup squash and sauteed broccolini, which is how I think I served this delicious rendering).

seagrass

Craftyrn, I dip mine in Ranch Dressing when I get the fried ones at a local restaurant and in Scotland I had a wonderful Chicken Liver Salad. Think I have a similar recipe somewhere here-will have to look for it. Since I am the only one that eats them, I've never made it though.

This sounds very close to what we had in Scotland-I really enjoyed it:
Ingredients
3 tablespoons of extra virgin olive oil
500g organic chicken livers
1 tablespoon good, aged, balsamic vinegar
Sea salt and freshly ground black pepper to taste
1 x 225g mixed leaf salad

Method

Put the oil in a frying pan and place over a medium-high heat. When the oil is hot, add the livers and saute until crisp on the outside but still pink on the inside. Take off the heat and immediately add the balsamic vinegar and salt and pepper to taste. Mix well.

Divide the salad equally between 4 plates. Arrange equal quantities of livers over the greens and drizzle a little sauce all over. Serve immediately with good bread.
The livers were cut in small pieces before cooking.
RL`

Maybe a couple times a year I will saute chicken livers add sliced onions, mushrooms and bell peppers little tomato sauce and top with a little Parm or Romano and bake until the veggies are tender. I usually serve over rice and a tossed salad.

A very easy recipe of my own that I enjoy. Dip livers in flour, sautee in butter with S&P until just pink in the middle, add sour cream and a touch of sherry. Serve on buttered toast. Simple but yummy.

My grandmother would saute them in a little butter, adding salt and pepper to taste. Then chopping them coarsly with raw onion and hard-cooked eggs. We would eat that concoction on melba toast while watching TV LOL.

Then we got older and realized what we were eating and none of us will touch it now ;).

Thank you for all the recipes and ideas. I'll be set for a while.

Many years ago I used to go to a restaurant called the Red Lantern in North Hollywood, Ca. they had the best chicken livers and they are now closed. I think they were sauted with either marsala or brandy. Wish I could find the recipe.