Appetizers & SnacksBaked GoodsBeveragesBreakfast FoodsCooking EquipmentDairy & EggsDesserts & SweetsDining OutFood IndustryFruitsGrains DishesMeat DishesSauces, Condiments, and PreservationSpecial DietsSpices & SeasoningsVegetable Dishes

How to Cook Chicken Livers (With Recipes)

Updated on March 17, 2016
This chicken liver and root vegetable stew is just one of the recipes you will find on this page
This chicken liver and root vegetable stew is just one of the recipes you will find on this page

Chicken livers - and perhaps even liver in general - is a very underrated foodstuff. Chicken livers are inexpensive to buy, quick and easy to cook, extremely nutritious and can be absolutely delicious. Do these collective characteristics perhaps not form the perfect eating experience? Why are they therefore not more popular? This is probably a lot to do with the wider perception of offal in general and the reluctance of some people to indulge, simply because they find the very concept off-putting. This page will look at a number of different, tasty ways in which it is possible to prepare and cook chicken livers, in the hope that it inspires at the very least more people to give this wonderful foodstuff a try to start to obtain some of the many benefits mentioned above.

Prior to cooking chicken livers in any way, you may wish to steep them briefly in some cold water to remove the excess blood. They should then be drained and patted lightly dry with kitchen paper.

Chicken livers are steeped in cold water for fifteen minutes prior to being cooked to remove the excess blood
Chicken livers are steeped in cold water for fifteen minutes prior to being cooked to remove the excess blood

Chunky Chicken Liver Pate

Chunky chicken liver pate served on hot toast with simple salad
Chunky chicken liver pate served on hot toast with simple salad
Fried chicken livers and bacon are covered and left to cool enough to handle
Fried chicken livers and bacon are covered and left to cool enough to handle
Fresh mint and garlic provide additional flavours in the chicken liver pate
Fresh mint and garlic provide additional flavours in the chicken liver pate
Chopped chicken livers, bacon and seasoning for pate
Chopped chicken livers, bacon and seasoning for pate
Melted butter is poured in to complete the chicken liver pate
Melted butter is poured in to complete the chicken liver pate

Pate of any type is most often served in the form of a smooth - or just slightly coarse - paste and chicken liver pate is no exception. The ingredients are added to a food processor or blender and the finished result can be spread just like butter or eaten like a slice of cheese. If you like a little more bite and substance to your pate, however (or perhaps you simply don't have a food processor or blender!) you may want to give this moderately chunky chicken liver pate a try.

Ingredients

2 chicken livers
1 rasher of bacon
3 or 4 fresh mint leaves
1 clove of garlic
Freshly ground black pepper
3oz unsalted butter (plus extra for frying)

Method

The quantities listed above will be sufficient to make one small ramekin of chunky chicken liver pate.

Add around half an ounce of butter to a non-stick frying pan and gently melt it. Add the chicken livers to fry for four minutes each side and the bacon a couple of minutes later to fry for around three minutes each side. When done, remove to a plate and allow to cool just enough that they can be handled.

Dice the livers and the bacon fairly small and add to a small mixing bowl. The mint leaves should be finely sliced but be careful not to chop away at them and leave all their flavour on your chopping board. Add the mint to the meat and peel and grate the garlic bulb in to the bowl. Season well with black pepper (all the salt you require should come from the bacon) and mix well. Use a teaspoon to spoon the mix in to a 3 ¼” ramekin and press down gently but not too firmly as you want the butter to seep through to the bottom.

Add the 3oz of butter to a small saucepan and gently melt. Be careful not to cause the butter to separate. This is best achieved by removing the pan from the heat when the butter is mostly melted and gently swirling it to allow the process to complete in residual heat only.

Pour the butter very slowly in to the ramekin. It may take a few seconds to seep through the solids so be patient. Allow it to come up almost right to the lip of the ramekin. Cover, allow to cool and begin to set for at least a couple of hours. Carefully cover with plastic wrap and refrigerate, ideally overnight.

The chunky chicken liver pate has been refrigerated overnight and is now ready to serve
The chunky chicken liver pate has been refrigerated overnight and is now ready to serve

The next day, your chunky chicken liver pate should be perfectly set and ideal for serving in any way you choose. This idea is but one suggestion and the hot toast allows the butter to melt the pate to tasty perfection.

Cut three slices at a forty-five degree angle from a bread stick. Toast on both sides until golden.

While the bread is toasting, shred a couple of lettuce leaves and mix with a couple of thin slices of onion. Lay on a plate and top with slices of tomato and cucumber.

When the toast is ready, lay it on a chopping board. One good tip here: before dipping the knife in to your pate, firstly dip it in to some boiling water. Ever heard the expression about a hot knife through butter...? It makes life much easier and allows you to cut through the pate and spread it more easily on the hot toast.

Spread a little of the chunky chicken liver pate on each piece of the toast and serve immediately with the salad.

One small ramekin of this size will easily make for four to six portions of this incredibly simple but delicious dish.

Chicken Livers and Mushroom Casserole

Chicken liver and mushroom casserole, served with pan roasted baby new potatoes and Brussels sprouts
Chicken liver and mushroom casserole, served with pan roasted baby new potatoes and Brussels sprouts
Chicken livers are quickly browned in butter
Chicken livers are quickly browned in butter
Mushrooms and onion are briefly added to the pan
Mushrooms and onion are briefly added to the pan
Chicken livers, vegetables and stock are added to a casserole dish
Chicken livers, vegetables and stock are added to a casserole dish
The skin is rubbed off the cooked and cooled potatoes prior to deep frying
The skin is rubbed off the cooked and cooled potatoes prior to deep frying

Ingredients per Serving

4oz chicken livers
6 small button mushrooms
1 small white onion
1 pint fresh chicken stock
5 or 6 baby new potatoes
5 or 6 Brussels sprouts
2oz butter plus extra for sprouts
Salt and freshly ground black pepper

Method

Wash the potatoes but don't peel them and add them to a pot of cold water. Bring the water to a boil and simmer for thirty minutes. Drain the potatoes, return them to the empty pot, cover and leave to cool.

Put your oven on to preheat to 180C/350F. Pour the chicken stock in to a small saucepan and gently heat through.

Melt the 2oz of butter in a non-stick frying pan and quickly brown the chicken livers. Add the peeled and quartered onion and the whole mushrooms. Season with salt and pepper and fry gently for a further minute before transferring to a casserole dish and pouring the heated stock over the top. Cover and bake for thirty minutes.

Remove any damaged or loose leaves from the Brussels sprouts. Add them to a pot of boiling, slightly salted water and simmer for eight to ten minutes only. Drain, return to the pot and add a little butter, swirling gently to ensure even coating.

It should be possible to gently rub the skin off the cooled potatoes with the ball of your thumb. After they are peeled, pat them gently dry with kitchen paper and deep fry at a fairly high heat for five or six minutes until golden brown. Drain on some fresh kitchen paper before plating along with the Brussels sprouts.

Remove the casserole dish from the oven and use a slotted spoon to plate the livers and vegetables. Serve immediately.

Chicken Livers and Root Vegetable Stew

This one pot chicken liver and vegetable stew is served simply garnished with some freshly chopped parsley
This one pot chicken liver and vegetable stew is served simply garnished with some freshly chopped parsley
Chicken livers are chopped in to large bite size pieces
Chicken livers are chopped in to large bite size pieces
Carrot, parsnip and potato are peeled and chopped
Carrot, parsnip and potato are peeled and chopped
Chicken livers, vegetables and stock are added to a large stew pot
Chicken livers, vegetables and stock are added to a large stew pot

Ingredients per Serving

4oz chicken livers
1 medium floury/starchy potato
1 medium carrot
1 medium parsnip
1 pint of fresh chicken stock
1oz butter
Salt and freshly ground black pepper
Freshly chopped parsley to garnish

Method

Peel the potato and peel or scrape the parsnip and carrot. Chop in to approximately three-quarter inch chunks.

Chop the chicken livers in to large bite size pieces. Melt the butter gently in a large stew pot and add the liver only. Season and stir the livers around to brown. This should take a couple of minutes. Add the vegetables and stir well before pouring in the chicken stock.

Turn up the heat until the stock just begins to boil. Reduce the heat, cover the pot and simmer very gently for forty-five minutes, until the vegetables are softened. Taste for seasoning adjustments, ladle in to a serving plate or bowl and serve with some fresh, crusty bread.

Note that like all stews, this stew is delicious cooled, refrigerated and reheated thoroughly the next day, by which point all the various flavours will have been given further time to infuse.

Chicken Livers Served with a Fried Breakfast

Chicken livers make a tasty and nutritious addition to a full fried breakfast
Chicken livers make a tasty and nutritious addition to a full fried breakfast
Assembled ingredients for chicken liver fried breakfast
Assembled ingredients for chicken liver fried breakfast
Frying the meat components of the breakfast
Frying the meat components of the breakfast
Bread and egg ready to be fried
Bread and egg ready to be fried
The egg is poured on to the bread that the yolk slips in to the hole
The egg is poured on to the bread that the yolk slips in to the hole
Assembling the chicken liver fried breakfast
Assembling the chicken liver fried breakfast

Do you enjoy a fried breakfast in the morning, or a fry-up at any time of day? If so, why not add a little bit of extra taste and nutrition to your platter with a chicken liver or two?

Ingredients per Breakfast

1 chicken liver, halved
2 beef link sausages
2 rashers of bacon
1 slice of black pudding
1 slice of bread
1 egg
1 tomato
4 or 5 button mushrooms
Salt and freshly ground black pepper
Oil for frying
Optional couple of basil leaves to garnish

Method

This cooking method uses one large frying pan and two small ones. Begin by adding some vegetable oil to the larger pan. Put the sausages in the pan and the heat on very low. Cook slowly in this way for ten minutes and they should not burst. After ten minutes, add the black pudding to the pan to fry for five minutes each side and a couple of minutes later, the chicken liver to fry for four minutes each side. The bacon could be grilled or added to the pan to fry for a couple of minutes on each side.

When the black pudding has been added to the first pan, add some oil to a second pan and bring it up to a medium heat. Cut the tomato in half and add it cut sides down to this pan, along with the mushrooms.

Break the egg in to a small cup or bowl, careful not to break the yolk, and season with salt and pepper. Cut a circle in the centre of the slice of bread with an egg cup. Bring some oil up to heat in the third pan and lay the bread in it before carefully pouring the egg on top that the yolk slips in to the hole. Leave for three minutes before carefully turning with a spatula to fry for three further minutes on the other side.

Plate the eggy bread and lay the bacon on top. Arrange the sausages, chicken liver and black pudding alongside, ensuring any remaining rind on the black pudding has been removed. Lay the tomatoes and mushrooms on the plate and garnish if desired with the torn basil leaves.


Are you Going to Give Chicken Livers a Try?

It is understandable that the very concept of any type of offal puts some people off trying it. The nutritional value it represents and the taste, however, may surprise you and if you have not tried chicken livers before, hopefully something featured above will inspire you to give them a go.

Thank you for your time spent visiting this page and any comments which you have may be left in the appropriate section below.

Comments

    0 of 8192 characters used
    Post Comment

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you, Victel. I hope you enjoy your chicken livers whatever you cook them.

    • Victel profile image

      Victel 5 years ago from Breda, The Netherlands

      Those recipes look good. I have some chicken livers to use up and might try one of your recipes later. Good job!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hello, Derdriu. I'm glad that I have perhaps been able to give you some additional ideas for cooking chicken livers. I hope you enjoy these alternative options. Thanks for visiting and commenting.

    • Derdriu 5 years ago

      Gordon Hamilton: What an attractive, informative, persuasive presentation on the fun benefits of preparing chicken livers and eating them too! All of your recipes are so clear to follow, what with your eloquently simple details and illustratively clear photographs. It is particularly the livers with fried breakfast and the liver and root vegetable stew which are unfamiliar to me even though I already am a chicken liver lover!

      Thank you for sharing, voted up, etc.,

      Derdriu

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much for your visit and comment, dhundley93

      I'm delighted you like this take on your traditional classic and hope you'll give something a try.

    • dhundley93 5 years ago

      This was an interesting hub, providing a different look at an old standard. Fried chicken livers were common where I grew up, but the offerings provided here really liven up this dish.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much, Sally's Trove, for the visit, comment and information. I honestly didn't know chicken livers were such a major part of certain cultural cuisines. I am delighted to hear it! :)

      I hope your prepared dishes for Thanksgiving are wonderful and that you and your family have a great day.

    • Sally's Trove profile image

      Sherri 5 years ago from Southeastern Pennsylvania

      This is a magnificent celebration of chicken liver. I come from an Eastern European, Yiddish tradition where chicken liver is manna. Cooked and then mixed with onion and herbs, mashed with schmaltz, this is a special treat to be spread on bagels or rye bread.

      Beautiful alternative suggestions with great photos and instructions. Fortunately for me, I'm almost done making kielbasa and cabbage for Thanksgiving, so I can have that treat and not salivate over the chicken livers I don't have.

      Up, awesome.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Susan. I hope you give the liver pate a go and you enjoy it. You certainly have well fed dogs! Sorry for encouraging an early lunch :) Thanks for the visit and comment and I hope your leg continues to improve.

      Hi, proudmamma. Yes, I love liver of different types fried with onions. It makes for a delicious meal. I'm glad you like liver and these ideas and hope you enjoy anything you try. Thanks for visiting and commenting.

      Hello, litsabd and thank you. I have tried liver with rice but never chicken liver, I don't think. That's one for me to try. Thanks for the suggestion.

    • litsabd profile image

      litsabd 5 years ago

      Very well-made hub. My congrats. I liked the way to mixed flavours.We also cook chicken livers in Greece in a sightly different way, with rice and tomato sause. Thank you for a variation of what I was used to cook!

    • proudmamma profile image

      proudmamma 5 years ago

      A new spin to chicken livers. I've always loved chicken livers fried with onions....liver and onions. I'm looking forward to trying your recipes. Thanks for the great ideas.

      Most people cringe when you say liver. However, I was anemic as a child and my grandma always made me eat liver. I grew to love it. Voted up

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      I love liver pate but have never thought of trying to make it. Chicken livers another thing I buy quite often to cook up for the dogs. Next I buy them they are going to be for your Chicken Liver Pate recipe. After looking at this hub you've once again made me hungry. Now I need to go to the kitchen to make an early lunch :) Your stew looks delicious too! I swear I gain five pounds just looking at your recipes.

    Click to Rate This Article