Extra Quick Chicken Liver And Bacon Pt Food

CHICKEN LIVER AND BACON SKEWERS

Steps:

• 1. Heat 1" vegetable oil in large skillet to a medium/medium high heat. Mix flour and essence together in a pie plate. Skewer bacon and liver pieces alternately, entwining the bacon with the liver (So if you're looking at the side of the skewer, the bacon is in an "S" shape with liver in the curves. I hope this makes sense) Then dredge the skewer in flour mixture...Place skewer in hot oil 3-4 minutes on each side, let drain on paper towel, sprinkle with salt and serve.
• 2. Essence ... this is Emeril Lagasse's "Emeril's Essence" recipe, a seasoning you can use for so many things...really good on a pork tenderloin! 2 Tablespoons Garlic Powder 1 Tablespoon Onion Powder 2 Tablespoons salt 2 Tablespoons paprika 1 Tablespoon pepper 1 Tablespoon oregano 1 Tablespoon thyme Mix together and store in air tight container/ shaker bottle.

BACON & CHICKEN LIVER PATE

Steps:

• Melt the butter in a large pan.
• Add the bacon, garlic and onion and cook gently for 3 minutes.
• Stir in the chicken livers and cook for 5 minutes.
• Season liberally with salt and pepper.
• Stir in the herbs and mushrooms.
• Add the sherry and cook until the liquid has evaporated.
• Cool, then work in an electric blender until smooth.
• Stir in the cream and lemon juice.
• Spoon into a greased ovenproof dish.
• Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
• Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.
• Allow to cool.
• Cover and chill until required.

CHICKEN LIVERS WITH BACON AND ONIONS

Steps:

• 1. Mix flour, garlic salt, black pepper. Dredge the chicken livers in the flour until well coated.
• 2. Heat 1 inch of oil in a skillet. Fry the coated chicken livers for 4 minutes per side. Remove to a plate with paper towel on it to drain.
• 3. In another skillet use tablespoon of leftover bacon grease to fry the onions in at the same time the livers are cooking. Top the finished livers with the bacon strips and onion slices.

EASY CHICKEN LIVER AND BRANDY PATE

Steps:

• Melt butter in a pan, add onion, garlic and bacon.
• Cook until onion is tender and bacon is cooked.
• Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
• Remove from heat.
• Stir in thyme, pepper, cream, brandy and melted butter.
• Spoon mixture into a food processor or blender and process until smooth.
• Pour into serving dishes.
• -------Topping-------.
• Pour melted butter over pate.
• Sprinkle with chopped chives.
• Refrigerate pate overnight.
• Stand at room temp 30 minutes before serving.
• Serve with toast, crackers or crusty french bread.

CHICKEN LIVER APPETIZERS

Steps:

• Preheat oven to Broil/Grill.
• Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
• Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.