As part of our commitment to ethically sourced meat, we use the whole chicken, even the liver. It’s a tasty way to add nutrition and sustainability to your meal.
If you don’t know how to cook chicken liver, don’t worry! This post has three different ways to make chicken liver. Whether you’re cooking for yourself, the whole family, or hosting friends, these quick and delicious recipes will surely impress!.
Chicken liver and onions is a classic recipe that is enjoyed around the world The combination of tender chicken livers and sweet, caramelized onions makes for a delicious, comforting meal. This recipe is also very easy to make, with only a handful of ingredients Here is a step-by-step guide on how to make perfect chicken liver and onions.
Ingredients You’ll Need
- 1 lb chicken livers, trimmed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, sliced
- 1 clove garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons flour
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Step-by-Step Instructions
Prepare the Chicken Livers
- Rinse the chicken livers under cold water and pat them dry thoroughly with paper towels. Trim off any excess fat or connective tissues.
- Season the chicken livers lightly with salt and pepper. Set aside.
Cook the Onions
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the sliced onions and cook for 12-15 minutes, stirring frequently, until the onions are soft and caramelized.
- Add the minced garlic and cook for 1 minute more. Transfer the onions to a bowl and set aside.
Brown the Chicken Livers
- Raise the heat under the skillet to high.
- Working in batches if needed, add the chicken livers in a single layer and cook for 1-2 minutes on each side, until browned but still pink inside. Transfer the browned livers to a plate.
Make the Sauce
- Add the white wine or chicken broth to the skillet, stirring to scrape up any browned bits stuck to the bottom.
- Sprinkle the flour over and whisk constantly for 1 minute to form a smooth sauce.
- Return the onions and chicken livers with any accumulated juices back to the skillet.
Simmer and Serve
- Allow the sauce to simmer for 2-3 minutes, stirring frequently, until thickened. Taste and adjust seasoning with salt and pepper as needed.
- Garnish with chopped fresh parsley.
- Serve the chicken livers and onions over mashed potatoes, rice or pasta. Enjoy!
Tips for Perfect Chicken Liver and Onions
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Look for chicken livers that are all the same color and don’t have any marks or spots on them. Rinse thoroughly and pat very dry before cooking.
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Quickly sear the livers on high heat to make the outside crispy while keeping the inside soft and pink. Overcooking will make them rubbery.
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For the onions to taste sweet, cook them slowly. They should be a deep golden brown color.
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Flour helps thicken the sauce nicely. For extra richness, use all butter instead of part oil.
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Fresh parsley adds a pop of color and brightness. Other herbs like thyme and sage also pair well.
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Serve immediately, while everything is hot. The dish doesn’t hold well after cooking.
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Mashed potatoes or buttery noodles are ideal accompaniments to soak up the delicious sauce.
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For variety, add other veggies like mushrooms or carrots when cooking the onions.
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Substitute beef or veal livers for the chicken livers if desired. The cooking method is the same.
Chicken liver and onions is the ultimate comfort food that comes together in under 30 minutes. With its deep, savory flavors and silky sauce, this satisfying dish is one to add to your regular recipe rotation. Adjust the seasonings to your taste, and garnish with something green to make it a little more polished. Enjoy this easy yet impressive meal on a cool weeknight or as part of a cozy dinner spread.
Common Questions about Chicken Liver and Onions
What kind of onions work best?
Yellow or white onions are preferable for their mellow sweetness when caramelized. Red onions can also be used but may impart some sharper notes.
Should I flour the chicken livers?
Lightly flouring the chicken livers helps form a nice crust when browning and also thickens the sauce. However, it can be skipped if you want to avoid the extra starch.
Can I use wine instead of broth?
Yes, dry white wine and chicken broth can be used interchangeably in this recipe. The wine adds a nice acidic note to balance the richness.
What sides go well with it?
Buttery mashed potatoes, egg noodles, rice, crusty bread are all excellent accompaniments. Steamed greens also pair nicely to balance the richness.
How do I stop the sauce from breaking?
Whisking flour into the sauce properly and not over-cooking it prevents the sauce from curdling. If it does break, whisk vigorously or blend to emulsify it again.
Can I use frozen chicken livers?
Yes, frozen chicken livers can be used. Just thaw them properly in the fridge overnight before cooking. Pat them very dry as moisture can cause splattering.
What drinks work well with this dish?
A light, crisp white wine like Sauvignon Blanc is an excellent pairing. For non-alcoholic, an Arnold Palmer with lemonade and iced tea hits the spot.
Can I prepare ahead and reheat this dish?
It’s best to serve chicken livers and onions immediately after cooking. The texture and sauce can break down during reheating. Leftovers should be refrigerated and consumed within 2-3 days.
Chicken liver and onions is a simple yet deeply satisfying one-pan meal. With a few basic ingredients and easy techniques, you can have a hearty dinner on the table in no time. Adjust the recipe to your tastes and enjoy this underrated classic.
How Long Should You Cook Chicken Livers?
You should cook chicken livers quickly over high heat. Two great ways to cook this organ meat are sauteing and grilling. To saute, cook the chicken livers in a pan with a dash of olive oil for 5-7 minutes. To grill, simply thread the livers onto skewers and grill over medium-high for 4 minutes, turning halfway through.
The Best Way to Cook Chicken Livers
Offal like chicken and beef liver are best cooked quickly. This is because of their naturally high water content. Theyll become dry and tough if you cook them for too long. However, chicken liver turns out deliciously creamy, mild, and tender when cooked right.
Here are some of the best ways to cook it:
- Sauce: Put chicken livers in a pan and add a little grassfed butter or extra virgin olive oil. Cook for 5 to 7 minutes. This method makes the outside of the liver crispy while keeping the meat inside soft and juicy.
- First, cover the chicken livers in a little flower. Then, fry them in a lot of extra virgin olive oil over medium-high heat until the outside is crispy and the inside is cooked. Again, this will take 5-7 minutes.
- Grill: Put chicken livers on skewers and grill them over medium-high heat for 4 minutes, turning them over once.
- Stir-fry: Put chicken livers in a wok or pan and cook them with the vegetables and sauce of your choice. Stir fry for 4-5 minutes.
