Real Recipes From Real Home Cooks ®

chicken liver appetizers

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

The holidays are a perfect time to serve this delicious French recipe. These are great appetizers , a pre-dinner starter to serve with cocktails, sherry or white wine. These are tasty little bites by Chef Daniel Orr .... If you like liver you will love this recipe-- if you have never tried chicken liver you are going to like it after this! A great European recipe!

(2 ratings)
yield 12 servings -1 each
prep time 5 Min
cook time 15 Min
method Stir-Fry

Ingredients For chicken liver appetizers

  • 3 Tbsp
    olive oil
  • 1 lg
    sprig rosemary, leaves removed from stem
  • 1 tsp
    chopped rosemary
  • 3 clove
    garlic very thinly sliced (garlic chips)
  • 1/2 c
    finely minced red onion
  • 3 clove
    garlic, minced
  • 1/2 tsp
    coarse kosher salt
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 tsp
    new regine spice blend **or chinese 5 spice powder
  • 8 oz
    chicken livers, cut into small pieces
  • 1/4 c
  • 1/4 c
    chopped parsley
  • 12
    baguette slices, toasted or party rye slices
  • 3 Tbsp
    coriander seed
  • 2
    pieces star anise
  • 1 Tbsp
    fennel seed
  • 2 tsp
    mustard seeds
  • 1 tsp
    each or cumin seeds, ginger powder, black peppercorns, and white peppercorns
  • 1 stick
    cinnamon broken in 1/2
  • 1/2 tsp
    whole mace

How To Make chicken liver appetizers

  • 1
    Line a plate with paper towels to drain rosemary and garlic chips and set aside. --- Heat oil in medium skillet over medium-high heat. Add rosemary leaves, sauté until crisp, about 30 seconds. Using slotted spoon, transfer sautéed rosemary to paper towels.
  • 2
    Quickly add garlic slices and cook until just golden and crisp. DO NOT over-cook or they may become bitter. Add to plate with rosemary. --- Quickly add the red onion to same skillet sauté until golden, about 3 minutes. Sprinkle in the salt,pepper and spice powder.
  • 3
    Add the minced garlic. liver and 1 teaspoon chopped rosemary( not form the sautéed). Cook until liver starts to color then turn. Continue cooking and turning until all sides are lightly browned, about 3 minutes.
  • 4
    Deglaze with Madeira, and cook until wine has evaporated, about 2 minutes. Add chopped parsley and toss. Taste and season as needed. Spoon onto toasted baguette slices and sprinkle with crispy garlic and rosemary to garnish.
  • 5
    Note: I like to add finely diced bacon in with the chicken liver and cook together until both are done.
  • 6
    New Regime Spice Blend:** Grind all in spice grinder. Store in an airtight container in a cool, dark place.