Chicken livers are a delicious and nutritious addition to many recipes However, they do require some prep work before cooking Properly cleaning chicken livers ensures they are safe to eat and maximizes their flavor. Follow these simple steps for cleaning chicken livers like a pro.
Inspect the Livers
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Carefully inspect each liver, looking for any blemishes or discoloration. Discard any livers that have spots or look abnormal.
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Check for a thin membrane covering the liver. This membrane should be removed as part of cleaning.
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Feel the texture of the livers. They should be smooth and firm. Discard any livers that feel slimy or mushy.
Remove the Membrane
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Chicken livers often have a thin membrane covering them. This chewy membrane does not break down during cooking and should be removed.
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To remove the membrane, simply make a small incision with a knife and peel it off. Try to remove it in one piece.
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Alternatively, you can soak the livers in milk or water to soften the membrane. After 10-15 minutes, it should peel off easily.
Rinse the Livers
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Rinsing removes any blood, bits of membrane, or other debris from the livers.
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Place the livers in a colander and rinse under cool running water. Move them around with your fingers to rinse all sides.
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Do not soak the livers, as this can make them waterlogged. Just a quick rinse is sufficient.
Trim the Livers
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Use a sharp knife to trim off any fat, discolored sections, or connecting tissues.
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Remove the gallbladder bile ducts. These are the greenish tube-like parts attached to some livers.
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Make sure to discard any livers that are still blemished or discolored after trimming.
Portion the Livers
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For recipes calling for chopped chicken livers, you’ll need to portion them into smaller pieces.
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Slice the livers into halves or quarters depending on desired size. Uniform pieces will cook evenly.
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For recipes using whole livers, simply leave them intact after cleaning.
Dry and Chill
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Pat the livers dry with paper towels to remove excess moisture from rinsing.
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Place the cleaned livers in an airtight container or zip-top bag. Remove as much air as possible before sealing.
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Store the container in the refrigerator until ready to use. Properly cleaned livers will keep 2-3 days.
With these simple steps, your chicken livers will be ready for any recipe. Proper cleaning removes impurities while retaining maximum flavor and texture. Cleaned livers can be sauteed, fried, added to spreads, or used in a variety of dishes. So next time a recipe calls for chicken livers, you’ll know how to prep them like a professional!
How do you clean chicken livers?
- Start by soaking the livers in cold water for about 15 minutes.
- Drain the water and pat the livers dry with a paper towel.
- Use a knife to cut off connective tissue (white or pink stringy bits) from the livers.
- Cook and eat your livers or freeze them for later.
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How to Clean Chicken Livers
FAQ
Why do you soak chicken livers in milk?
Soaking liver in milk helps to tamp down its bitter flavor, removes microbial contamination, and gives the meat a more tender texture.
Is it good to wash the liver before cooking?
Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.
What’s the best way to prepare chicken livers?
Rinse the chicken livers under cold water, then pat them dry with paper towels. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the chicken livers and cook until they’re browned on all sides and cooked through, about 5-7 minutes. Season with a pinch of salt and pepper.