Livers are a great source of iron, but they are often a difficult meal to approach. If they are not properly prepared, they can be dry, bitter, and grainy. Additionally, the metallic taste present in beef livers have turned many people away from giving liver dishes a chance.
Chicken livers are a great first step for those who want to give liver dishes a try. They are milder in taste and have a soft texture with no metallic taste. Some liver recipes might sound complicated but for this recipe, all you need to do is fry up some onions and chicken livers in olive oil, add some spices, and serve.
Cooking and eating liver is not just good for the human body, but is also ethical for meat-eaters, as it does not waste organs that would typically be thrown out. Read on to learn how to make chicken liver, how to store it, and more.
How To Make Chicken Liver and Onion
Some liver recipes use a flour or breadcrumb coating, but for this recipe the livers will simply be fried in olive oil. First, you need to peel and slice an onion, then separate the onion slices into rings and fry them in olive oil until they are golden.
Remove the onions and keep them warm while you prepare the chicken livers. Simply pat them dry with paper towels, cut them in half, and remove any fat or green parts that you see. Cook the chicken livers in the same skillet as the onions and sprinkle them with salt and pepper.
Cook the chicken livers for 2 to 3 minutes on each side, then top them with onions and serve.
Serving and Storing Chicken Liver and Onion
You can eat the chicken livers and onions by themselves, but you can also add a green vegetable side dish to the meal. This dish pairs well with steamed broccoli, roasted asparagus, or roasted Brussels sprouts.
Cooked livers can last up to 3 to 4 days in the fridge if they are stored in an airtight container. However, since the livers in this recipe still have pink in the middle when they are cooked, it is advised to only keep them as leftovers for a day.
Ingredients
The ingredient list for this recipe is quite short and simple. Here’s a brief list of what you will need and why you need it:
- Onion: The chicken livers will be topped with fried onions. You can also make caramelized onions for the topping. The onion is what provides enhancement and flavor to the chicken livers.
- Fresh chicken livers: Chicken livers are milder in taste in comparison to beef livers. They also have a soft texture and do not have a metallic taste to them.
- Olive oil: This will be used to fry the onions and the chicken livers. You can also use butter or ghee.
- Kosher salt and black pepper: The seasoning for this dish is pretty simple because the onions will bring most of the flavor.
Variations
You can add more spices, such as garlic powder, paprika, or cumin. However, the fried onions are quite flavorful, so if you decide to add extra spices, the chicken livers will not require very much excess seasoning.
You can use fine salt instead of kosher salt, but if you do, make sure to reduce the amount of salt used or the dish might end up being too salty.
Chicken Liver And Onion Recipe
Course: MainCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes185
kcalLooking to give cooking and eating liver a try? Try out this simple but tasty chicken liver and onion recipe.
Ingredients
1 large 1 onion
2 tablespoons 2 olive oil
1 teaspoon 1 Diamond Crystal kosher salt (divided)
1 pound 1 fresh chicken livers
¼ teaspoon of black pepper
Directions
- Peel and slice the onion. Separate the slices into rings.
- Pat the livers dry with paper towels, cut them in half, and trim and discard any visible fat or green areas. Wash your hands well after handling the raw livers.
- Heat the olive oil on medium heat until it shimmers (about 2 minutes), then add the onions and ½ teaspoon of kosher salt. Fry them and stir often until the onions are golden-brown (about 10 minutes).
- Remove the onions and place them on a plate with a cover to keep them warm. Alternatively, you can use the “keep warm” setting on your oven.
- In the same skillet, add the clean chicken livers. Sprinkle them with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Cook the livers over medium heat until brown but still pink in the middle (about 2 to 3 minutes on each side)
- Divide the cooked livers between plates, top them with the fried onions, and serve.
Notes
- If you place the chicken livers in a pan that is too hot, the chicken livers will splatter and possibly burst. Make sure to cook them on medium heat and do not wait too long before adding the chicken livers to the skillet.
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Tips and Tricks
Chicken livers should still be pink in the middle when they are cooked. If they are cooked until they are well-done, they will become dry and grainy. The USDA recommends cooking poultry internal organs to an internal temperature of 165 degrees fahrenheit.
See Also: Beef Wellington without mushrooms
FAQs
Should you soak livers in milk before cooking?
Usually you would do this with beef liver, which is known for its strong metallic taste. However, for chicken livers it is not necessary as they taste very mild.
Should you rinse chicken livers before cooking them?
Some recipes suggest doing so and you can if you want, but for this it is not necessary as this liver recipe has a more mild taste. The only special preparation necessary is to trim any visible fat, sinew, and any green areas.
How do you make chicken liver taste better?
Be sure not to overcook it. Overcooked chicken liver will become dry and bitter. Cook the chicken liver with plenty of fat, such as olive oil, butter, or ghee, and top it with caramelized onions to improve the taste. You can also turn it into chopped liver or liver pate if you prefer.
Conclusion
If you are looking to venture into cooking and eating livers but do not know where to begin, this simple and mild chicken liver recipe can be a great starting point.
The flavorful onions paired with the milder taste and soft texture of the chicken livers will make for a hearty dinner, minus the metallic taste that beef livers are known for. Try something new for dinner tonight!
