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Chicken Liver Recipe

By July 10, 2020January 17th, 2023FinGlobal

Chicken Liver Recipe

July 10, 2020


When last did you have a tasty bowl of lipsmackingly delicious chicken livers? Chicken liver recipes are far too overlooked and that’s probably because not a lot of people have tried to make it at home. That could be due to the “eeuw” factor or simply lack of know-how. Those who know just how tasty chicken livers are generally keep an eye out for the dish on a restaurant menu. If you have a hankering for chicken livers, why don’t you try to make some at home?

How many dishes can you say are truly sinfully delicious and jam packed with vitamins and goodness too? Most people don’t put “chicken livers” on their grocery shopping lists all too regularly, but perhaps they should! What most people don’t realise is that chicken livers are healthy, easy to prepare, and downright delicious. You can serve it as a starter, a snack, or even a main meal. Once you know how to cook chicken livers, you will realize their versatility and will undoubtedly want to cook them more often!

Chicken Liver Benefits: Are Chicken Livers Good For You

Chicken liver is one of most nutrient dense meat sources out there. Before we try our hand at some of the best chicken liver recipes, let’s take a brief look at some of the health benefits of eating them. Here’s what you stand to benefit from when you make a meal or snack of some chicken livers:

  • Liver contains vitamin A which is good for eye health and reducing inflammation.
  • Liver contains high amounts of iron, zinc, and folic acid.
  • Chicken livers are high in protein.
  • Livers are very high in vitamin B12 which helps with healthy brain function and forms red blood cells.

The Best Chicken Liver Recipes

Now that you know just how good chicken livers are for you, you must be dying to whip some up. Below are 2 great chicken liver recipes for you to try. One is for fried chicken livers and the other is for a delectable chicken liver pâté.

Fried Chicken Livers Recipe

One of the most popular ways to eat chicken livers is to fry them and eat them on toast, with rice, or with a fresh Portuguese roll. Here’s how to make fried chicken livers.

What you need:

  • 500g of chicken livers
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 large onion, chopped
  • 1 garlic clove, grated
  • ½ teaspoon of cumin
  • 1 bay leaf
  • 1 tablespoon of salt
  • 2 tablespoons of paprika

What to do:

  • Rinse the chicken livers well and trim off any fatty bits that are present.
  • Place the butter and olive oil into a frying pan and heat.
  • Add the onions and fry them until they turn translucent.
  • Add the chicken livers, paprika, salt, cumin, bay leaf, and grated garlic and stir the mixture up.
  • Allow to simmer for several minutes until the chicken livers are browned on the outside and pink on the inside.

Serve this dish on toast or with a fresh Portuguese roll. Serving it over rice is also quite popular.

Chicken Liver Pâté Recipe

Nothing beats a tasty chicken liver pâté smeared on a cracker or a slice of Melba toast, right? Imagine that comforting aroma of creamy chicken liver wafting through the room. Hmm! You don’t have to go to a fancy restaurant to enjoy this…here’s how to make it yourself.

What you need:

  • 250g of chicken livers
  • 125g of butter
  • 1 large onion, chopped
  • 1 garlic clove, grated
  • 1 bay leaf
  • 20 – 40ml of brandy
  • 1 teaspoon of freshly ground pepper
  • Thinly sliced baguette or Melba toast

What to do:

  • Melt the butter in a frying pan, keeping a close eye on it so that it doesn’t burn.
  • Throw the onion into the pan and sauté for around 5 minutes until they become soft and translucent.
  • Add the chicken livers, garlic and bay leaf to the frying pan and fry over medium heat.
  • Keep stirring the chicken livers as they fry for around 5 to 8 minutes. The chicken livers should cook through, but still be slightly pink on the inside.
  • Sprinkle salt and pepper over the chicken livers and then add the brandy to the pan and let it simmer for a further 2 minutes.
  • Remove the pan from the heat and allow the chicken livers to cool down.
  • Carefully remove the bay leaf and discard it. Place the rest of the pan’s contents into a blender or smoothie machine and blend until the mixture becomes smooth. This may take a few minutes. The longer you blend the mixture, the smoother and silkier it will be.
  • Spoon the chicken liver pâté into ramekins or small serving bowls and place it in the fridge to cool and set.

Serve this with Melba toast and some sweet chilli sauce for a bit of an interesting taste combination.

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