Recipe For Frozen Chicken Livers

If you’re new to cooking livers, this post explains how to prep them, season them, and everything you need to know to make them taste great!

Cooking chicken livers with onions and some seasoning is a sure way to make them taste great. This recipe yields flavorful livers with a mild flavor and good texture.

There’s a reason onions are always paired with liver, their caramelized taste brings down any of the “metallic” taste people sometimes complain about.

Chicken Livers With Caramelized Onions Recipe

Although, chicken livers are much milder in flavor than beef or calf liver and I personally don’t find them to have that aftertaste.

Chicken livers are also inexpensive and have lots of nutritious properties that make them a great ingredient to add to your diet, and it’s even better when they taste great.

Prepping chicken livers to taste great is not a difficult task. If you’re weary of the taste, here are some tips to make them taste better.

Simple Baked Chicken Livers Recipe

Since chicken livers are not all the same size, trimming the fat and cutting them up into similar-sized pieces will ensure they all cook evenly and you have a terrific meal on your plate.

A lot of people recommend soaking the chicken livers in a little milk for about an hour but know that this isn’t essential, and this is traditionally done with beef or calf livers. Chicken livers have a milder taste, and it’s not necessary.

Chicken livers shouldn’t smell, so if you’ve had them in the fridge for a while and they have a musky/rancid smell, throw them out.

Bacon Wrapped Chicken Livers Recipe

Never cook frozen chicken livers on the pan. You’ll have a watery run-off, and you won’t achieve a crisp outer texture that’s pretty important. Thaw them first, pat dry them with a paper towel to absorb any excess moisture, and then prep as noted.

Serving: 1 serving Calories: 195 kcal Carbohydrates: 4 g Protein: 20 g Fat: 11 g Saturated Fat: 3 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 5 g Trans Fat: 0.1 g Cholesterol: 391 mg Sodium: 664 mg Potassium: 313 mg Fiber: 1 g Sugar: 1 g Vitamin A: 12687 IU Vitamin C: 22 mg Calcium: 17 mg Iron: 10 mgSince they have a fairly mild flavor compared to other organs, they are a good choice for those who venture into eating offal for the first time.

People tell me that eating organ meats is an acquired taste and a cultural thing. As someone who was raised in Israel and enjoyed the cooking of two wonderful grandmothers - one of them an Israeli of Eastern European descent and the other Dutch - I was served offal from an early age, and I really liked it - as long as it was not overcooked.

Seara Chicken Liver 450g Perfect Cuts

I'm not sure what happened in the United States to render organ meats as unfit for human consumption. According to this Wikipedia page, the classic dish of liver and onions (which is usually made with beef liver) was actually very popular here in the 20th century (I'm guessing mostly in the first half), but organ meats are rarely consumed today in the US.

During my first few years here in the US, whenever I purchased chicken livers at Whole Foods, I was asked: Is this for your dog? Um, no. This is for my very human family.

I do credit the paleo movement for raising awareness and making more people realize that internal organs are worth considering and that eating them is the ethical choice for meat-eaters.

Organic Chicken Liver Frozen

Eating just muscle meat is wasteful. As long as we raise animals for our food, we should treat them well while they are alive, slaughter them humanely, and utilize their whole body.

You'll only need a few simple ingredients to make this chicken liver recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Onion: I like to top the livers with caramelized onions. The onions are wonderfully flavorful and they really enhance the livers. I would go as far as saying that if you don't have onions on hand, it's best not to make this dish at all.

Chicken Liver (frozen)

Fresh chicken livers: I much prefer them to beef liver. They are milder in taste, they have a nice soft texture, and they don't have the strong metallic taste typical to beef liver. I usually buy them at Whole Foods.

Olive oil: I use it for frying the onions as well as the livers. It's delicious, but it does have a fairly low smoke point. Since I cook the onions and the livers over medium heat I believe it's OK, but if you're not convinced, you can use butter or ghee instead.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

Raw Frozen Chicken Liver In The Plastic Plate. Isolated On White Stock Photo

So how do you cook chicken livers? Some recipes use a coating (such as flour or breadcrumbs), but I don't. I simply fry them in olive oil. The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:

Cook the onions. You start by peeling and slicing an onion, separating the slices into rings, then frying the onion rings in olive oil until golden. Remove the onions to a plate and cover them to keep them warm (or place them in the oven on the keep warm setting).

Prepare the livers. Pat them dry with paper towels, cut them in half, and trim and discard any visible fat or green parts.

Air Fryer Chicken Livers Recipe

Cook the livers. In the same skillet, add the livers. Sprinkle them with salt and pepper. Cook them over medium heat until browned but still pink in the middle, 2-3 minutes per side.

Note that if added to a too-hot pan, the livers will splatter and even burst. So make sure to use medium heat and don't wait too long before adding them to the pan.

As I mentioned above, I actually liked livers as a kid, as long as they were not overcooked. Chicken livers should still be pink in the middle when you're done cooking them. If you cook them until they're well-done, they'll be pretty much inedible - dry and grainy.

Chicken Livers Recipe

That's unnecessary. It might be a good idea when cooking beef liver, which has a strong metallic taste. But chicken livers are very mild and do not need to be soaked prior to cooking.

Some recipes say you should, but I actually don't. As mentioned above, these livers have a truly mild taste, so I don't feel that they require any special preparation except for trimming visible fat and sinew and any green areas.

You can add more spices if you wish, such as garlic powder, paprika, or a little cumin. But since I top the livers with fried onions, which are VERY flavorful, I typically only use salt and pepper to season them.

Keto Chopped Chicken Liver Recipe

Aside from topping them with onions, I like to serve these livers with a green vegetable side to add some color to the plate. So I often serve them with steamed broccoli, roasted asparagus, or roasted Brussels sprouts.

According to StillTasty.com, cooked beef liver will last for 3-4 days in the fridge, in an airtight container. I couldn't find info about chicken livers.

But personally, since they are still pink in the middle after I cook them, I don't keep them for longer than a day. So if I don't finish up the leftovers the day after I made them, I toss them.

Frozen Radwa Chicken Liver 500 Gm

Quickly cooked in olive oil and topped with sauteed onions, sauteed chicken livers are a surprising delicacy for those willing to venture into eating offal.

2. If added to a too-hot pan, chicken livers will splatter and even burst. So make sure to use medium heat and don't wait too long before adding the livers to the pan.

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Chicken Livers (soy & Corn Free)

Serving: 0.25 recipe | Calories: 194 kcal | Carbohydrates: 1 g | Protein: 29 g | Fat: 7 g | Saturated Fat: 2 g | Sodium: 384 mg

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Sauteed Chicken Livers

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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living