Chicken liver recipes are kind of scarce and it looks like quite a few people are not big fans of eating livers at all, especially in the US. In my opinion, this is quite a pity since a properly cooked chicken liver can taste really great. On top of that, it’s a great source of iron, folate, and a variety of vitamins and minerals.
To make it even better, chicken livers are quite inexpensive, they are low in calories, rich in proteins and it’s very easy to cook them. I understand it’s not for everyone, but unless you feel flat out disgusted by the idea of eating livers, let me show you 2 easy recipes to try. I’m usually serving these as a breakfast or when I need to cook a quick dinner for me and my wife.
TIP: Check out some of my latest recipes. This Kale soup is quite popular in my house. Or maybe you would like to cook Fried pork chops? Or how about these delicious Braised chicken thighs? All are great 🙂
Ingredients For These Chicken Liver Recipes
500g / 1 pound of fresh chicken livers
1 medium onion
1 tablespoon of soy sauce
2 tablespoons of olive oil
Black pepper to taste
Salt to taste
Italian herbs to taste
3 eggs (for the second recipe)
Cherry tomatoes and parsley for garnish
Sourdough bread for the side
How To Cook Chicken Livers
Watch the video or scroll down for detailed recipe.
NOTE: Both the recipes are almost identical, just the second one requires one extra step, which is adding the eggs. Let’s get back to that once the time is right.
Start by finely slicing a medium sized onion. No need to chop it finely as we want to retain some of its texture, thin slices will work just fine.
Clean the chicken livers and remove any impurities or fatty parts. Sometimes there are some yellowish or greenish parts, remove all of them. Cut the livers into bigger chunks, up to about 1 inch in size.
Heat up 2 tablespoons of olive oil in a pan and go in with the sliced onions. Sauté on high until browned nicely.
TIP: Regular vegetable oil would work too, I just prefer to use olive oil for this recipe.
Once the onions are browned, add a tablespoon of soy sauce and sauté for another minute or two. The soy sauce will improve the flavor and soften the onions.
In with the chicken livers now. Turn the heat down to medium and sauté from all sides.
Once there are no more raw parts visible, add about 1 quarter cup of water.
Season with black pepper to taste and also add a bit of Italian herbs. In case you don’t have Italian herbs, just use oregano, thyme or rosemary.
NOTE: Make sure you do not add ANY salt just yet. It would make the chicken livers tough and dry! Hold the salt until the end.
Cover the pan with a lid and braise on medium for about 5 minutes. Once most of the water has evaporated, season with salt, mix well and our first version of chicken livers is finished.
Now to the second recipe, which is basically just a small modification of the first one.
To put it simply, the second version requires just one extra step, which is adding the eggs.
For this amount of chicken livers, 3 eggs will be just about right. Season the eggs with salt and black or 4 color pepper and beat them properly with a fork or whisk.
Pour the beaten eggs into the pan and just mix until they reach the level of doneness you prefer. This will take just a few minutes.
When serving the chicken livers, I always add quite a lot of cherry tomatoes and some chopped parsley for garnish. And of course, some sourdough bread on the side.
And that’s it for today. If you liked this recipe, please subscribe to my channel and check out my other recipes. See you.
Want something else for breakfast, try my Farmer’s scrambled eggs instead 🙂
Chicken Liver Recipe – Optional Tips:
- Some people prefer their chicken livers to be a bit pink on the inside. Personally, I don’t like it, but we’re all different. If you want to cook the livers this way, just cut them into bigger chunks and follow the same recipe.
- Can you freeze cooked chicken livers? I wouldn’t do that. It’s not like they would go wrong, but this is one of those dishes that simply taste MUCH better when served freshly cooked.
- How long do cooked chicken livers stay good for? Whenever I make more than we can finish in one go, I store them in the fridge and have them for breakfast the next morning. Storing them in the fridge longer would just reduce the quality further.
2 Chicken Liver Recipes
- 500 g of fresh chicken livers
- 1 medium onion
- 1 tablespoon of soy sauce
- 2 tablespoons of olive oil
- Black pepper to taste
- Salt to taste
- Italian herbs to taste
- 3 eggs for the second recipe
- Cherry tomatoes and parsley for garnish
- Sourdough bread for the side
- Thinly slice a medium sized onion.
- Clean the chicken livers and cut them into roughly 1 inch big chunks.
- Heat up 2 tablespoons of olive oil in a pan and add the onions.
- Sauté on high until lightly browned, then add a tablespoon of soy sauce and sauté for 2 more minutes.
- Add the chicken liver chunks into the pan and sauté until there are no raw parts visible. Mix frequently.
- Pour in a quarter cup of water or stock. Season with black pepper and Italian herbs. Cover the pan and braise for about 5 minutes on medium heat.
- Once most of the water has evaporated, season the chicken livers with salt and mix properly.
- The first chicken liver recipe is done.
- The second recipe requires just one extra step, which is adding the eggs.
- Break 3 eggs in a bowl. Season with salt and black pepper and beat the eggs with a fork or whisk.
- Pour the egg mixture into the pan and mix properly. Cook on medium until the eggs are set. And that’s it, the second recipe is done.
- Serve with cherry tomatoes and finely chopped parsley as garnish and sourdough bread on the side.