Your Monthly Newsletter from Chicken.ca

Hello ! View Online Or Forward to a friend.         This month we bring you delicious recipes featuring... LIVER! Now, before you get all squeamish, you should know that when cooked properly, chicken liver is one the more tasty parts of the bird and is an extremely high in iron and great source of protein. Don’t believe us? Then check out the recipes below or click here for more great liver ideas!     Five Spice Chicken Livers with Peppers and Onions   PREPARATION TIME: 20 MIN COOK TIME: 15 MIN SERVES 2   A delicious and easy stir-fry that can be prepped and cooked in under an hour. Most of the ingredients can be found at your local or grocery store or Chinese market. Serve with steamed rice.    Ingredients     8 oz chicken livers 1/4 cup all-purpose flour 1 1/2 tsp Chinese five-spice powder 1/4 tsp salt 1 green pepper(s), small 1 white onion, small or 1/2 a red onion 1/4 cup hoisin sauce 2 Tbsp sherry 1 Tbsp soy sauce 1/2 tsp hot-garlic chili sauce 1 Tbsp butter 1 Tbsp vegetable oil 1/2 cup water 2 green onion(s), thinly sliced (optional)     Preparation   Prepare all ingredients before starting to cook. Clean livers by separating into lobes, then trim off all fat and connective tissue. Rinse, then pat dry. In a cereal size bowl, stir flour with five spice powder and salt. Cut pepper into inch (2.5 cm) size pieces. Slice onion in half, then place cut side down on a cutting board and slice about ¼ inch (0.5 cm) thick. Separate onion pieces. Prepare sauce by stirring hoisin sauce with sherry, soy and hot garlic chili sauce. Heat the oil and butter together in a large wide frying pan over medium heat. Add a few livers to the flour mixture and turn to evenly coat. Place in the hot pan. Repeat until all are added. Cook about one minute, then turn and continue cooking about 2 more minutes. Remove to a plate. Add pepper and sliced onion to the pan along with water. Turn heat to medium high and stir often until water is evaporated, about 5 minutes. Return livers to the pan. Pour in the sauce. Reduce the heat to medium. Stir gently and often until as thick as you like, about 2 minutes. Spoon over rice or a bed of spinach and scatter with green onions.     This Month's Recipes     Warm Chutney Chicken Liver Salad Serve this salad as a starter or as a light dinner. Crispy Peppery Livers & Onion Dip This tasty app will have you rethinking livers!     This Month From Chicken.ca   Monda’s 10 Thoroughly Modern Salads Looking for a light yet filling lunch or supper? Then check out Monda’s 10 chicken salads for a low-cal yet satisfying meal.   Don’t Turn Your Nose Up to Chicken Livers Chicken livers are high amino acids, vitamins A, B6, B12 and C and minerals like copper, zinc, magnesium and selenium to name but a few. You may be surprised at how tasty they can be when properly prepared!   How-To Make Chicken Pâté Chicken Liver Pâté is guaranteed to be a hit at your next cocktail party or soiree. Use the leftovers on sandwiches!         Follow us on Twitter   Like us on Facebook   Watch us on Youtube   Share with a friend     You are receiving this newsletter because you signed up at www.chicken.ca. Our mailing address is: Chicken Farmers of Canada 1007 - 350 Sparks Street Suite 100 Ottawa, Ontario K1R 7S8 Copyright (C) 2013 Chicken Farmers of Canada All rights reserved. Update my details | Unsubscribe | Archive