Higadillos salteados (Spanish chicken livers) Evidence can be found in this meltingly delicious liver spiked with sherry and hot smoked paprika. March 11, 2009 ...

Chicken livers are also tasty, known for their rich, unique flavor and versatility in all sorts of dishes. Here are some top ...

Makes two cups 3 large eggs ¾ cup schmaltz, or more to taste 1 Spanish onion, thinly sliced 1 pound chicken livers 1 teaspoon kosher salt, plus more for sauteing the liver 1 teaspoon ...

Using tongs or a spider, transfer pasta to skillet, reserving cooking liquid in pot. Increase heat under skillet to high. Gradually stir in chicken liver mousse (about 2 tablespoons at a time ...

Chicken livers should be set but still rosy pink inside. Served this way, they are silky with a complex flavor. Cook them even a little too long and the texture becomes chalky and the taste more ...

Add the chicken stock, but only when the livers are a deep, dark brown colour. Simmer over a high heat until the stock has reduced to a thick sauce, about 15–25 minutes. Add the tomato relish ...

I used chicken thighs and breasts in this recipe, but any portions will do. If using breasts, cut them in half right through the middle. I removed the bones from the breasts, but not the thighs.