You might not think of chicken livers as the star of your dinner table, but these 18 savory recipes are about to change your mind! Perfect for home cooks looking to add some rich, flavorful twists to their meals, our roundup showcases everything from quick weeknight dinners to indulgent comfort food. Get ready to discover how versatile and delicious chicken livers can be—your taste buds will thank you!
Chicken Liver Pâté with Brandy
Nothing brings back memories of my grandmother’s kitchen quite like the rich, velvety texture of chicken liver pâté. It’s a dish that feels both luxurious and comforting, perfect for those evenings when you want to treat yourself or impress guests without spending hours in the kitchen. The addition of brandy adds a subtle warmth that elevates the pâté to something truly special.
Ingredients
- For the pâté:
- 1 lb chicken livers, trimmed
- 1/2 cup unsalted butter, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground thyme
- For serving:
- Toast points or crackers
- Fresh parsley, for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute, until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
- Increase the heat to medium-high and add the chicken livers. Cook until the livers are browned on the outside but still pink in the center, about 4 minutes per side.
- Remove the skillet from heat and carefully add the brandy. Return to heat and flambé, allowing the alcohol to burn off, about 1 minute. Tip: Stand back when adding the brandy to avoid any flames.
- Transfer the mixture to a food processor. Add the remaining butter, salt, pepper, and thyme. Process until smooth, about 2 minutes. Tip: For an extra smooth texture, pass the pâté through a fine mesh sieve before chilling.
- Pour the pâté into a serving dish or ramekins. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until firm.
Rich and creamy, this pâté pairs beautifully with crisp toast points or crackers. The brandy adds a depth of flavor that makes it stand out from the usual spreads. For a festive touch, garnish with fresh parsley and serve alongside a glass of the same brandy used in the recipe.
Fried Chicken Livers with Caramelized Onions
Unbelievably, the first time I tried frying chicken livers, I was skeptical about how they’d turn out, but the caramelized onions transformed them into a dish I now crave weekly. It’s a simple yet flavorful recipe that’s perfect for those who appreciate the rich, earthy taste of livers paired with the sweetness of onions.
Ingredients
- For the chicken livers:
- 1 pound chicken livers, cleaned and trimmed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil, for frying
- For the caramelized onions:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
Instructions
- Soak the chicken livers in buttermilk for at least 1 hour in the refrigerator to tenderize them.
- In a large skillet, heat 1 inch of vegetable oil to 375°F over medium-high heat.
- While the oil heats, mix flour, salt, pepper, and garlic powder in a shallow dish. Dredge each liver in the flour mixture, shaking off excess.
- Fry the livers in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- For the onions, melt butter with olive oil in a separate skillet over medium heat. Add onions, salt, and sugar.
- Cook onions, stirring occasionally, for 25-30 minutes until deeply caramelized.
- Serve the fried livers topped with caramelized onions.
What makes this dish stand out is the contrast between the crispy, savory livers and the sweet, soft onions. Try serving it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up all the delicious flavors.
Chicken Liver and Mushroom Stroganoff
Remember those chilly evenings when all you crave is something creamy, hearty, and utterly comforting? That’s exactly how I felt when I first whipped up this Chicken Liver and Mushroom Stroganoff. It’s a twist on the classic that brings a rich depth of flavor, thanks to the livers, and a lovely earthiness from the mushrooms.
Ingredients
- For the stroganoff:
- 1 lb chicken livers, cleaned and trimmed
- 2 cups mushrooms, sliced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Salt and pepper to taste
- For serving:
- Cooked egg noodles or rice
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Increase the heat to high and add the chicken livers. Cook for 3-4 minutes until browned on all sides, turning occasionally.
- Reduce the heat to medium, add the sliced mushrooms, and cook until they release their juices and start to brown, about 5 minutes.
- Stir in the paprika, Dijon mustard, and season with salt and pepper. Cook for 1 minute to blend the flavors.
- Lower the heat and gently fold in the sour cream until fully incorporated. Heat through but do not boil to prevent curdling.
- Serve hot over cooked egg noodles or rice, garnished with fresh parsley.
Perfectly creamy with a hint of tang from the sour cream, this stroganoff is a delightful departure from the norm. The chicken livers add a luxurious texture, while the mushrooms keep it grounded. Try serving it with a side of crisp green salad to cut through the richness.
Spicy Chicken Liver Curry
Diving into the world of offal can be intimidating, but trust me, this Spicy Chicken Liver Curry is a game-changer. I remember the first time I tried it at a friend’s potluck, and the rich, bold flavors had me hooked. Now, it’s a staple in my kitchen, especially when I’m craving something hearty with a kick.
Ingredients
- For the marinade:
- 1 lb chicken livers, cleaned and trimmed
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp turmeric powder
- For the curry:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 cup tomato puree
- 1/2 cup water
- Fresh cilantro for garnish
Instructions
- Marinate the chicken livers with lemon juice, salt, and turmeric powder for 15 minutes. This not only adds flavor but also tenderizes the livers.
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onion, garlic, ginger, and green chilies. Sauté until the onions are golden brown, about 5 minutes.
- Stir in the coriander powder, red chili powder, and garam masala. Cook for another minute to toast the spices.
- Add the tomato puree and cook until the oil starts to separate from the masala, about 5 minutes. This is a key step to develop depth of flavor.
- Add the marinated chicken livers and water. Stir well to combine.
- Cover and simmer on low heat for 10 minutes, or until the livers are cooked through but still tender. Avoid overcooking to prevent them from becoming rubbery.
- Garnish with fresh cilantro before serving.
Rich and aromatic, this curry pairs beautifully with steamed rice or warm naan. The livers are melt-in-your-mouth tender, and the spices create a perfect balance of heat and warmth. For an extra touch, serve with a dollop of yogurt to cool down the spice level.
Chicken Liver Adobo
Today, I stumbled upon a forgotten gem in my recipe box—Chicken Liver Adobo. It’s a dish that brings back memories of my grandmother’s kitchen, where the aroma of vinegar and soy sauce would fill the air, promising a meal that’s both comforting and packed with flavor.
Ingredients
- For the marinade:
- 1 lb chicken livers, cleaned
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 4 cloves garlic, minced
- 1 tsp black peppercorns
- For cooking:
- 2 tbsp vegetable oil
- 1 bay leaf
Instructions
- In a large bowl, combine the chicken livers, soy sauce, vinegar, garlic, and black peppercorns. Let it marinate for at least 30 minutes in the refrigerator. Tip: Marinating overnight deepens the flavors.
- Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken livers and the bay leaf. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Cook for about 5 minutes on each side, or until the livers are no longer pink inside. Tip: A quick way to check doneness is to make a small cut in the largest liver; it should be slightly pink but not red.
- Pour in the remaining marinade and bring to a boil. Reduce the heat and simmer for another 5 minutes, allowing the sauce to thicken slightly.
Velvety and rich, this Chicken Liver Adobo pairs wonderfully with steamed rice, soaking up the tangy, savory sauce. For an extra kick, serve it with a side of chopped chilies in vinegar.
Grilled Chicken Liver Skewers with Herbs
Zesty flavors and tender textures define these Grilled Chicken Liver Skewers with Herbs, a dish that’s close to my heart. I remember the first time I tried them at a summer barbecue; the combination of fresh herbs and perfectly grilled liver was unforgettable. Now, it’s a staple in my kitchen, especially when I’m craving something both nutritious and indulgent.
Ingredients
- For the marinade:
- 1 lb chicken livers, cleaned and trimmed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- For the skewers:
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine the chicken livers with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Mix well to ensure the livers are evenly coated. Let it marinate for at least 30 minutes in the refrigerator for the flavors to meld.
- Preheat your grill to medium-high heat, about 375°F. This ensures a nice sear without burning the delicate livers.
- Thread the marinated chicken livers onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
- Place the skewers on the preheated grill. Cook for about 4 minutes on each side, or until the livers are firm and have a slight char. Avoid overcooking to keep them tender.
- Remove the skewers from the grill and let them rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Grilled to perfection, these skewers boast a smoky exterior with a melt-in-your-mouth interior. Serve them over a bed of arugula with a squeeze of lemon for a refreshing contrast, or alongside grilled vegetables for a hearty meal.
Chicken Liver Risotto
Remember the first time I tried chicken liver risotto? It was at a tiny Italian trattoria tucked away in New York’s West Village, and the creamy, rich flavors instantly won me over. Now, it’s my go-to dish for impressing dinner guests or treating myself on a lazy Sunday.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- For the chicken liver:
- 1/2 lb chicken livers, cleaned and trimmed
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the Arborio rice to the pan, stirring to coat each grain with the oil and butter mixture. Toast the rice for 2 minutes until slightly golden.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed. This deglazes the pan and adds depth to the risotto’s flavor.
- Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until each ladle of stock is almost completely absorbed before adding the next. This process should take about 18-20 minutes.
- While the risotto cooks, heat 1 tbsp olive oil in a separate pan over medium-high heat. Add the chicken livers and minced garlic, seasoning with salt and pepper. Cook for 3-4 minutes per side until browned but still pink inside. Remove from heat and chop into bite-sized pieces.
- Once the risotto is creamy and the rice is al dente, stir in the remaining 1 tbsp butter, Parmesan cheese, and chopped chicken livers. Mix well to combine.
- Let the risotto rest for 2 minutes off the heat before serving. This allows the flavors to meld together beautifully.
Velvety and rich, this chicken liver risotto is a testament to the magic of simple ingredients coming together. Serve it with a sprinkle of extra Parmesan and a glass of the same white wine you used in the recipe for a truly harmonious meal.
Chicken Liver and Bacon Salad
Diving into the world of offal can be intimidating, but trust me, this Chicken Liver and Bacon Salad is a game-changer. I remember the first time I tried it at a friend’s dinner party; the rich flavors and textures won me over instantly. Now, it’s a staple in my kitchen, especially when I want to impress guests with something unexpectedly delicious.
Ingredients
- For the salad:
- 1 lb chicken livers, cleaned and trimmed
- 4 slices thick-cut bacon, chopped
- 6 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
- In the same skillet, add the chicken livers. Cook for 3-4 minutes per side until they’re browned on the outside but still slightly pink inside. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Remove the livers from the skillet and let them rest for a few minutes before slicing them into bite-sized pieces.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Tip: Adjust the acidity by adding more vinegar if you like a tangier dressing.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion. Add the sliced chicken livers and crispy bacon.
- Drizzle the dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.
Every bite of this salad offers a perfect balance of creamy livers, crispy bacon, and fresh greens, with the dressing tying it all together. Serve it with a slice of crusty bread to soak up any extra dressing, and watch it disappear from the table.
Creamy Chicken Liver Pasta
Many evenings, I find myself craving something rich and comforting, yet surprisingly easy to whip up. That’s when this creamy chicken liver pasta comes to mind, a dish that’s as indulgent as it is simple, perfect for those nights when you want to treat yourself without spending hours in the kitchen.
Ingredients
- For the pasta:
- 8 oz fettuccine
- 4 cups water
- 1 tbsp salt
- For the sauce:
- 1 lb chicken livers, cleaned and trimmed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant. Tip: Be careful not to burn the garlic as it can turn bitter.
- Increase the heat to medium-high and add the chicken livers. Cook until they are browned on the outside but still pink inside, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Simmer gently until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
- Drain the pasta and add it to the skillet with the sauce. Toss well to combine and serve immediately.
Rich and velvety, this pasta dish boasts a deep, savory flavor from the chicken livers, balanced by the creamy sauce. For an extra touch of elegance, garnish with fresh parsley or a sprinkle of extra Parmesan before serving.
Chicken Liver Dumplings in Broth
Having grown up in a family where no part of the animal went to waste, I’ve always had a soft spot for dishes that make the most of what others might overlook. Chicken liver dumplings in broth is one of those comforting, soul-warming dishes that reminds me of home, especially on chilly evenings.
Ingredients
- For the dumplings:
- 1 cup chicken livers, cleaned and finely chopped
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the broth:
- 6 cups chicken stock
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bay leaf
Instructions
- In a mixing bowl, combine the chicken livers, breadcrumbs, egg, parsley, salt, and pepper until well mixed.
- Using your hands, form the mixture into small, bite-sized dumplings. Tip: Wet your hands slightly to prevent sticking.
- In a large pot, bring the chicken stock to a boil over medium-high heat.
- Add the carrot, celery, onion, garlic, and bay leaf to the pot. Reduce heat to medium and simmer for 10 minutes to infuse the broth with flavor.
- Gently drop the dumplings into the simmering broth. Cook for 8-10 minutes, or until the dumplings are firm and cooked through. Tip: Avoid stirring too much to keep the dumplings intact.
- Once cooked, remove the bay leaf and discard. Tip: Taste the broth and adjust seasoning if necessary before serving.
Velvety and rich, these dumplings offer a delightful contrast to the clear, aromatic broth. Serve with a sprinkle of fresh parsley on top for a pop of color and freshness, or alongside a slice of crusty bread to soak up every last drop of the flavorful broth.
Chicken Liver Stir-Fry with Vegetables
First off, let me tell you, there’s something incredibly satisfying about transforming humble chicken livers into a dish that’s bursting with flavor and texture. I stumbled upon this recipe during a weeknight fridge clean-out, and it’s been a staple ever since.
Ingredients
- For the marinade:
- 1 lb chicken livers, cleaned and trimmed
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- For the stir-fry:
- 2 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- For the sauce:
- 1/4 cup chicken broth
- 1 tbsp oyster sauce
- 1 tsp cornstarch
Instructions
- In a bowl, combine chicken livers with soy sauce, rice vinegar, and sugar. Let marinate for 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken livers and cook for 3 minutes per side, until browned but still pink inside. Remove and set aside.
- In the same skillet, add bell pepper, onion, and garlic. Stir-fry for 2 minutes until vegetables start to soften.
- Add broccoli florets and continue to stir-fry for another 2 minutes.
- Whisk together chicken broth, oyster sauce, and cornstarch in a small bowl. Pour over the vegetables in the skillet.
- Return the chicken livers to the skillet. Stir everything together and cook for 2 more minutes, until the sauce thickens and the livers are cooked through.
You’ll love how the livers stay tender inside with a slight crisp outside, mingling perfectly with the crunchy vegetables and rich sauce. Try serving it over a bed of steamed rice or alongside a crisp salad for a complete meal.
Baked Chicken Liver with Garlic and Rosemary
Diving into the world of organ meats can be intimidating, but trust me, this Baked Chicken Liver with Garlic and Rosemary recipe is a game-changer. It’s a dish that brings back memories of my grandmother’s kitchen, where the aroma of garlic and rosemary would fill the air, promising something delicious was on the way.
Ingredients
- For the marinade:
- 1 lb chicken livers, cleaned and trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For baking:
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with 1 tbsp olive oil to prevent sticking.
- In a large bowl, combine the chicken livers with 2 tbsp olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well to ensure all livers are evenly coated. Let it marinate for at least 15 minutes to allow the flavors to meld.
- Arrange the marinated chicken livers in a single layer in the prepared baking dish. This ensures even cooking and perfect browning.
- Bake in the preheated oven for 20-25 minutes, or until the livers are firm and no longer pink inside. A tip: check at the 20-minute mark to avoid overcooking, as livers can become tough if baked too long.
- Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful livers.
The result is a dish where the chicken livers are tender and packed with the earthy flavors of rosemary and garlic. Serve them over a bed of creamy polenta or with a side of crusty bread to soak up all the delicious juices for a meal that’s both rustic and refined.
Chicken Liver Tacos with Avocado Salsa
Wow, have I got a treat for you today! Chicken liver tacos with avocado salsa might sound a bit out there, but trust me, it’s a game-changer. I stumbled upon this combo during a late-night fridge raid, and it’s been a staple in my kitchen ever since.
Ingredients
- For the chicken livers:
- 1 lb chicken livers, cleaned and trimmed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt, to taste
- For the avocado salsa:
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp lime juice
- Salt, to taste
- For serving:
- 8 small corn tortillas
- Fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the chicken livers to the skillet, seasoning them with cumin, smoked paprika, and salt. Cook for 5 minutes on each side, or until they’re firm and no longer pink inside.
- While the livers cook, combine the diced avocados, red onion, jalapeño, lime juice, and salt in a bowl. Gently mix to avoid mashing the avocados too much.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re pliable and slightly charred.
- To assemble, place a few pieces of chicken liver on each tortilla, top with a generous spoonful of avocado salsa, and sprinkle with fresh cilantro.
Zesty and rich, these tacos are a perfect balance of flavors and textures. The creamy avocado salsa cuts through the richness of the livers, making each bite unforgettable. Try serving them with a cold beer for the ultimate experience.
Chicken Liver and Apple Sausages
Yesterday, I stumbled upon a recipe that reminded me of my grandmother’s kitchen—Chicken Liver and Apple Sausages. It’s a dish that combines the richness of liver with the sweetness of apples, creating a flavor profile that’s both unexpected and utterly delicious. Perfect for those who love to experiment with traditional recipes.
Ingredients
- For the sausages:
- 1 lb chicken livers, cleaned and trimmed
- 1 large apple, peeled and finely diced
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground sage
- For cooking:
- 2 tbsp olive oil
Instructions
- In a food processor, blend the chicken livers until smooth. Tip: Make sure the livers are completely smooth for the best texture.
- Transfer the blended livers to a large bowl and mix in the diced apple, breadcrumbs, beaten egg, salt, pepper, and sage until well combined. Tip: The mixture should be moist but hold together when pressed.
- Shape the mixture into small patties or sausage shapes, about 2 inches long. Tip: Wetting your hands can prevent the mixture from sticking.
- Heat the olive oil in a large skillet over medium heat (350°F).
- Cook the sausages for 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F.
Absolutely delightful, these sausages offer a perfect balance of savory and sweet, with a texture that’s surprisingly light. Serve them on a bed of arugula for a fresh contrast or alongside roasted potatoes for a hearty meal.
Chicken Liver Mousse with Cranberry Compote
Last weekend, I found myself rummaging through my grandma’s old recipe box, and stumbled upon a gem that brought back a flood of memories—Chicken Liver Mousse with Cranberry Compote. It’s a dish that perfectly balances richness with a tangy sweetness, and I can’t wait to share my take on it with you.
Ingredients
- For the mousse:
- 1 lb chicken livers, trimmed
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 tbsp brandy
- 1 tsp salt
- 1/2 tsp black pepper
- For the compote:
- 1 cup fresh cranberries
- 1/2 cup sugar
- 1/4 cup water
- 1 tbsp lemon juice
Instructions
- Rinse the chicken livers under cold water and pat them dry with paper towels. This ensures your mousse is smooth without any unwanted textures.
- In a skillet over medium heat, cook the livers until they’re just pink inside, about 5 minutes. Overcooking can make them grainy, so keep an eye on them.
- Transfer the livers to a food processor. Add the softened butter, heavy cream, brandy, salt, and pepper. Process until completely smooth, scraping down the sides as needed.
- Pour the mixture into a serving dish, cover with plastic wrap directly on the surface, and chill in the refrigerator for at least 4 hours, or overnight for best results.
- For the compote, combine cranberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
- Let the compote cool to room temperature before serving. It can be made ahead and stored in the fridge for up to a week.
Creamy and luxurious, the mousse pairs beautifully with the sharp sweetness of the cranberry compote. Serve it with toasted baguette slices or crisp crackers for a delightful contrast in textures.
Chicken Liver and Onion Pie
Venturing into the world of savory pies, I stumbled upon a recipe that reminded me of my grandmother’s kitchen—Chicken Liver and Onion Pie. It’s a dish that balances richness with simplicity, perfect for those cozy dinner nights. I love how the onions caramelize to sweetness, contrasting the deep flavors of the liver, all encased in a buttery crust.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup unsalted butter, chilled and diced
- 4-6 tbsp ice water
- For the filling:
- 1 lb chicken livers, cleaned and trimmed
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup chicken stock
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Wrap the dough in plastic and chill for 30 minutes.
- While the dough chills, heat olive oil in a skillet over medium heat. Add onions, salt, pepper, and thyme. Cook until onions are golden, about 15 minutes.
- Add chicken livers and cook for 5 minutes, then pour in chicken stock. Simmer for another 5 minutes until livers are just cooked through. Tip: Avoid overcooking the livers to keep them tender.
- Roll out the dough on a floured surface and line a 9-inch pie dish. Trim edges, then fill with the liver and onion mixture.
- Cover with the remaining dough, seal edges, and cut slits on top. Tip: Brushing the top with egg wash gives a golden finish.
- Bake for 35-40 minutes until the crust is golden brown.
The pie emerges with a crust that’s irresistibly flaky, giving way to a filling that’s rich and aromatic. Serve it with a crisp green salad to cut through the richness, making each bite a delightful contrast.
Chicken Liver Kebabs with Yogurt Sauce
Having grown up in a family where offal was a weekend treat, I’ve always had a soft spot for chicken livers. Their rich, earthy flavor is something I crave, especially when grilled to perfection and paired with a cooling yogurt sauce. Today, I’m sharing my go-to recipe for Chicken Liver Kebabs with Yogurt Sauce, a dish that’s as simple to make as it is delicious.
Ingredients
- For the kebabs:
- 1 lb chicken livers, cleaned and trimmed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the yogurt sauce:
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 tsp salt
Instructions
- Preheat your grill to medium-high heat, about 375°F.
- In a bowl, mix the chicken livers with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
- Thread the seasoned livers onto skewers, leaving a little space between each piece for even cooking.
- Grill the kebabs for about 4 minutes per side, or until the livers are firm and slightly charred. Tip: Don’t overcook them to keep them tender.
- While the kebabs are grilling, whisk together the yogurt, lemon juice, garlic, and salt in a small bowl to make the sauce. Tip: Letting the sauce sit for a few minutes will enhance the flavors.
- Serve the kebabs hot with the yogurt sauce on the side. Tip: Garnish with fresh herbs like parsley or mint for a pop of color and freshness.
Every bite of these kebabs offers a juicy interior with a slightly crispy exterior, perfectly complemented by the tangy yogurt sauce. Try serving them over a bed of warm flatbread with a side of pickled vegetables for a complete meal that’s sure to impress.
Chicken Liver and Wild Rice Casserole
After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a warm, hearty casserole to bring the family together. Chicken Liver and Wild Rice Casserole is my go-to dish for those evenings when only something deeply satisfying will do. It’s a recipe that reminds me of my grandmother’s kitchen, where the aroma of cooking could make any day better.
Ingredients
- For the casserole:
- 1 cup wild rice
- 2 cups chicken broth
- 1 lb chicken livers, cleaned and trimmed
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- For the topping:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chicken livers and cook for 5 minutes on each side, or until browned but still pink inside. Remove from skillet and set aside.
- In the same skillet, add the onion, garlic, and mushrooms. Cook until the vegetables are soft, about 5 minutes.
- Chop the cooked chicken livers into bite-sized pieces and return them to the skillet with the vegetables. Stir in the thyme, salt, pepper, and heavy cream. Cook for another 2 minutes.
- Combine the cooked wild rice with the liver and vegetable mixture in a large bowl. Transfer to a greased casserole dish.
- In a small bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 20 minutes, or until the topping is golden brown and the casserole is bubbly.
Finally, this casserole emerges from the oven with a golden crust that gives way to a creamy, savory interior. The wild rice adds a nutty depth that complements the richness of the chicken livers beautifully. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Conclusion
Outstanding in flavor and variety, our roundup of 18 savory chicken liver recipes offers something for every palate. Whether you’re a seasoned liver lover or new to its rich taste, these dishes promise to delight. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!
