Chicken livers are an underrated and often overlooked ingredient that is packed with nutrients and easy to cook However, many home cooks aren’t quite sure how to prep and cook chicken livers properly. That’s why I’ve put together this complete guide on prepping chicken livers, including how to clean, slice, and store them, as well as tips for cooking chicken livers perfectly every time
Why Eat Chicken Livers?
Before we get into prepping techniques, let’s look at why you should include chicken livers in your diet in the first place:
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Chicken livers are nutritional powerhouses. They are loaded with vitamin A vitamin B12, folate riboflavin, iron and selenium. Just a 3 oz portion provides high amounts of these nutrients.
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They are budget friendly. Chicken livers are one of the cheapest cuts of chicken, so you get a huge nutritional boost for a fraction of the cost of high-quality supplements.
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They have a mild, slightly meaty flavor. When cooked right, chicken livers offer a tender, buttery texture and flavor that even picky eaters enjoy.
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Chicken livers freeze beautifully. They retain nutrients and flavor when frozen for up to 3 months, unlike other organ meats like liver.
Step-By-Step Guide to Prepping Chicken Livers
Now that you know why chicken livers deserve a place in your kitchen, let’s look at how to prep them for cooking:
1. Select Fresh Chicken Livers
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Choose chicken livers that are firm and plump, not slimy or discolored.
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Look for livers that are deep red or brown in color. Avoid any with greenish tinges.
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Opt for livers with clear veins and minimal connective tissue or fat.
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Smell the chicken livers. They should have a faint metallic smell, not an off-putting odor.
2. Clean the Chicken Livers
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Rinse the chicken livers under cool running water and pat dry with paper towels.
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Trim away any veins, fat or connective tissue with kitchen shears or a paring knife.
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Carefully cut away the small greenish bile sacs attached to the livers. Discard these to avoid bitterness.
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If any bile spills out, rinse away the greenish liquid thoroughly.
3. Cut the Chicken Livers
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For even cooking, slice chicken livers in half lengthwise.
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Make perpendicular slices about 1/2-inch thick across the halves.
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For pan frying or sautéing, uniform 1/2-inch slices are ideal. Keep slices thicker for grilling or broiling.
4. Soak the Chicken Livers (Optional)
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To mellow flavor, soak livers in milk or buttermilk for 2-4 hours in the refrigerator.
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After soaking, rinse livers and pat dry before cooking. Discard milk.
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Soaking is optional and reduces the subtle livery taste. Omit if you enjoy stronger flavor.
5. Store Chicken Livers Properly
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Place prepped chicken livers in an airtight container. Refrigerate for 2-3 days max.
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For longer storage, freeze livers for up to 3 months. Thaw completely before cooking.
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Once cooked, use leftover chicken livers within 3 days. They also freeze well for 3 months.
Follow these steps, and you’ll have perfectly prepped chicken livers ready to cook up in your favorite recipes.
Cooking Chicken Livers to Perfection
Chicken livers require just a brief cooking time or they can become tough and dry. Follow these tips for tender, delicious chicken livers every time:
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Pan fry over medium-high heat in butter or olive oil for 2-3 minutes per side. Sprinkle with salt and pepper.
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Sauté with aromatics like onions, shallots or garlic over medium heat for 3-5 minutes. Deglaze pan with wine or stock.
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Grill or broil chicken liver skewers for 1-2 minutes on each side. Brush with olive oil and seasoning.
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Stir fry sliced chicken livers with vegetables. Cook for 2-3 minutes just until done.
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Bake in a hot 400°F oven for 8-10 minutes. Baste livers with herb butter for added flavor.
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Air fry chicken livers at 380°F for 4-6 minutes, flipping halfway through. Mist with oil and season as desired.
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Braise livers in a flavorful liquid like wine, broth or tomatoes over low heat for 10-15 minutes until fork tender.
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Cook just until livers are still a hint pink inside. They should reach an internal temperature of 160°F-165°F.
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Avoid overcooking or the livers will be rubbery and dry. Err on the side of slightly underdone when cooking.
With the proper prep and a quick, hot cooking method, you can enjoy incredibly delicious chicken livers full of nutrition. While an often overlooked ingredient, chicken livers are worth including in your recipes when you follow these easy guidelines.
Serving Ideas for Chicken Livers
Chicken livers pair beautifully with many ingredients and work in a variety of dishes:
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Sautéed onions – Caramelized onions are a classic topper for pan-fried chicken livers.
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Mushroom cream sauce – Sautéed mushrooms in a rich cream or velouté sauce make chicken livers elegant.
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Pasta – Toss sautéed chicken livers with pasta noodles, olive oil, vegetables, herbs and Parmesan.
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Risotto – Stir chicken livers into the last few minutes of cooking risotto for added richness.
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Salads – Toss chilled, cooked chicken liver slices into fresh salads for a protein boost.
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Sandwiches – Spread chicken liver pâté or chopped cooked livers on bread or rolls for a sandwich filling.
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Wraps – Chicken livers pair great with hummus, greens, and roasted veggies wrapped in flatbread.
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Pizza – Top baked pizza crust with creamy chicken liver spread, sweet caramelized onions and fresh arugula.
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Bruschetta – Top toasted baguette slices with chopped livers, onion jam, lemon zest and microgreens.
Chicken livers are endlessly versatile, so get creative and enjoy their mild flavor and nutritional benefits in your favorite recipes. With proper prep and quick cooking, chicken livers can become a new staple in your kitchen.
Frequently Asked Questions
Why do you soak chicken livers in milk?
- Soaking chicken livers in milk or buttermilk for 2-4 hours mellows their flavor and reduces any metallic taste. Rinse livers after soaking and pat dry before cooking.
Do you have to soak chicken livers before cooking?
- Soaking is optional. If you enjoy the natural mild liver flavor, you can skip the soaking step. Soak only if you want to further mellow the flavor.
Can you overcook chicken livers?
- Yes, chicken livers can become dry, rubbery and grainy if overcooked. They have a very short cooking time of just 2-5 minutes in most cases. It’s easy to overdo it, so watch them closely as they cook.
How do you know when chicken livers are done?
- Chicken livers are done when they reach an internal temperature of 160°F-165°F. The center should still look slightly pink, not fully browned through. Use a meat thermometer for best results.
How long do cooked chicken livers last?
- Cooked chicken livers will last 3-4 days tightly sealed in the refrigerator. For longer storage, freeze cooked livers for up to 3 months. Thaw before serving.
Conclusion
Chicken livers deserve more time in the spotlight for their impressive nutritional profile, budget-friendly price, and versatility. With a few easy prepping steps and quick, hot cooking methods, you can enjoy perfectly prepared chicken livers full of flavor. Include them in pastas, salads, sandwiches, pizzas and more for a nourishing boost to your meals. Once you learn how to prep and cook chicken livers properly, they are sure to become a new favorite ingredient.
Removing Connective Tissue
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1 Lay out the livers. Lay out all of the livers you’re trimming so that they are flat. This might require that you unfold the livers, as they often come out of the container balled up.[8] - 2 Look for connective tissue. Livers have connective tissue running through them, similar to what you might find on a chicken breast. This tissue is usually white or pink and is stringy.[9]
- You should also look for any greenish parts on the liver, as these will cause the liver to taste bitter.[10]
- 3 Trim the meat away from the connective tissue. Using a sharp knife or scissors, trim the meat away from the connective tissue. This might take more than one or two passes with the knife, since each liver can have multiple areas with connective tissue.[11]
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Community Q&ASearch
- Question Sometimes I get sleek and shiny chicken livers, but other times some are looking like theyre decomposing, resembling cottage cheese. Are these okay to eat?
Community Answer If these are packaged and you bought them recently, you could check with the employees at the meat counter. If you are really unsure, then do not eat them.
Ask a Question 200 characters left Include your email address to get a message when this question is answered.
- The livers might sometimes come attached to the chicken hearts still. You can remove those by cutting through the connecting tissue. Thanks Helpful 2 Not Helpful 1
- If you also want to cook the hearts, you should remove the fatty tissue from around the heart, cut it open, and remove any blood clots inside of it. Thanks Helpful 1 Not Helpful 2
- A really sharp knife or pair or kitchen scissors are the best tools for cleaning chicken livers. Thanks Helpful 4 Not Helpful 2
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