My sauteed chicken livers recipe is perfectly seasoned and yields tender and juicy livers every time. It’s simple, healthy, and cooks SO quickly.
If you’ve ever been skeptical about cooking with offal, my chicken livers recipe will completely convert you. People often tell me that offal is an acquired taste or something ‘cultural. This makes no sense to me because livers were a weekly staple in my home when I was growing up because I am half Middle Eastern.
Similar to beef livers, it all comes down to how you cook it AND season it. The liver is marinated in a simple soy sauce mix for this dish. I then sauté or grill it for a few minutes until it’s soft. The results are tender, meaty, and with no metallic taste (infamous in badly cooked chicken livers!). Table of Contents.
Chicken livers are a nutritious and delicious ingredient that can be used in a variety of dishes However, like any meat, proper storage after cooking is essential to prevent spoilage and foodborne illness In this article, I’ll explain everything you need to know about safely storing cooked chicken livers.
Why Proper Storage of Cooked Livers is Important
Raw chicken livers go bad quickly and need to be cooked all the way through to kill any germs that might be there. Liver needs to be carefully stored after it has been cooked so that bacteria and other microbes that can still make you sick don’t grow.
Salmonella, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens are some of the most common pathogens that can grow on cooked chicken livers that have not been stored properly. Keeping things cool enough stops these bacteria from growing to dangerous levels. Let’s look at some ways and times that cooked livers should be stored.
How to Store Cooked Chicken Livers
Refrigeration
Refrigerating cooked chicken livers is the best way to store them safely. Some tips for fridge storage include:
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Allow livers to cool completely before refrigerating. Spread out in a thin layer on a plate or divide into shallow bowls. Don’t store livers in a big pile, because that stops them from cooling down quickly.
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Put livers in a container that won’t let air in or tightly wrap them in plastic wrap or aluminum foil. This keeps the food from drying out and keeps germs from getting in.
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Store livers on a shelf toward the back of the refrigerator, not in the door. The back is colder.
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Use cooked livers within 2-3 days for maximum freshness and food safety. Discard any livers with an off smell or slimy appearance.
Freezing
For longer term storage, freeze cooked chicken livers for 3-4 months. Here are some freezing tips:
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First quickly chill livers in the refrigerator before freezing. Freeze within 2 days of cooking.
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Portion livers into airtight freezer bags or containers, removing as much air as possible. This prevents freezer burn.
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Label packages with the date and contents. Place in coldest part of freezer, which is below 0°F.
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When ready to use, thaw frozen livers overnight in the fridge. Do not thaw at room temperature. Cook immediately after thawing.
Canning
Canning cooked chicken livers in sterilized jars is another long-term preservation method. Follow a tested canning recipe and process filled jars in a water bath canner for the recommended time to destroy any remaining bacteria. Refrigerate after opening.
Dehydration
Dehydrating is a way to preserve cooked chicken livers without freezing. Prepare livers by cooking, cooling, and patting dry. Arrange in a single layer on dehydrator trays and dry at 145°F for 6-8 hours until completely hardened. Store in airtight containers. Rehydrate by simmering in liquid before use.
How Long Do Cooked Chicken Livers Last?
How long cooked chicken livers keep depends on the storage method. Here are some general guidelines for maximizing shelf life:
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Refrigerator: 2 to 3 days
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Freezer: 3 to 4 months
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Canned: 1 year or longer if processed correctly
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Dehydrated: 4 to 6 months in airtight storage
No matter the storage method, it’s important to discard chicken livers that develop an off odor, flavor or appearance. Always follow the basic rule of thumb – when in doubt, throw it out.
Tips for Using Up Leftover Cooked Livers
To avoid waste, use up leftover cooked chicken livers within a few days. Here are some delicious ways to use them:
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Chop and add to pasta sauces, gravies or soups.
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Spread on crackers or toast points as an appetizer.
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Make chicken liver pâté and serve with bread, apples or celery.
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Fry up with onions for a quick liver and onion side dish.
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Puree with herbs and spices to make a creamy liver mousse dip.
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Make dirty rice by sautéing livers with rice, onions and spices.
With proper refrigeration and freezing, cooked chicken livers can keep for several days to months. But for ultimate freshness and food safety, use leftover livers as soon as possible. Follow these tips for safe storage and quick use to get the most out of this healthy, tender meat.
Why I love this recipe
- Quick to cook up. I often make these for a quick meal during the week because they don’t take long to prepare. With some potatoes and vegetables, they make a healthy dinner.
- Superfood. Any liver, not just chicken liver, is full of good things for you (source). Some of the nutrients it contains are iron (72%!), selenium (122%), folate, vitamins, and, of course, protein and healthy fats.
- Perfect texture. My tried and true family recipe guarantees no chewy livers.
★★★★★ REVIEW
“I made this recipe last week, and wow, what else can I say besides thank you? It was delicious!” ” – Mario.
- Chicken livers. Always pick clean, fresh liver that doesn’t have any flavorings or sinew added to it. I like buying liver from the butcher because they clean it for me and the livers they sell are naturally bigger and more juicy.
- Olive oil. The base for the marinade. Vegetable oil or any neutral-flavored oil works.
- Lemon juice. You must have an acidic element to tenderize the meat. Fresh lemon juice is my favorite, but lime juice or even orange juice will do.
- Soy sauce. Gives an umami-forward flavor to the marinade.
- Kosher Salt and black pepper. To season.
- Butter. To pan-fry the livers.
How to cook chicken livers
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1– dry the livers on a paper towel. In a large bowl, whisk together the marinade ingredients. Add the chicken livers to the bowl and ensure they are evenly coated.
Step 2– Thread the chicken livers onto a bamboo skewer and season the organ meat with salt and pepper.
Step 3- Heat a large skillet or grill pan on medium heat and brush with olive oil. When hot, saute the chicken livers for 3-4 minutes per side.
Step 4- Remove the chicken livers from the skewers and serve.
Best ways to store & cook chicken liver
FAQ
How to store cooked chicken livers?
TO STORE: The liver will last 3-4 days in the fridge storage in an airtight container. TO FREEZE: Freeze the fully cooked liver in an airtight container. In the container, the liver will last about 1-3 months. TO REHEAT: The oven is the best way to reheat the chicken livers.
Can cooked liver be stored in the fridge?
Liver can be stored in the refrigerator for 2 to 4 days. In the freezer, it will last for 12 months.
Can you eat cooked chicken liver the next day?
After cooking, store liver in the fridge at 40°F (4°C). This stops harmful bacteria from growing. This way, liver stays safe to eat for 1 to 2 days. Nov 12, 2024.
How to know if cooked chicken liver is spoiled?
A slimy or sticky surface is a sure sign of spoilage.