23 Delicious Chicken Liver Recipes for Gourmet Lovers

Ready to elevate your culinary game with something unexpectedly gourmet? Chicken livers, often overlooked, are a treasure trove of flavor and nutrition, perfect for the adventurous home cook. From creamy pâtés to sizzling stir-fries, our roundup of 23 delicious recipes will transform this humble ingredient into stunning dishes that’ll impress any food lover. Dive in and discover how versatile and delightful chicken livers can be!

Creamy Chicken Liver Pate

Here’s a simple yet elegant recipe for Creamy Chicken Liver Pate that’s perfect for any occasion. Follow these steps carefully to achieve a smooth, rich spread that’s sure to impress.

Ingredients

• 1 lb chicken livers, trimmed (look for fresh, pink livers)
• 1/2 cup unsalted butter, divided (keep cold until use)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp thyme, dried (or 1 tsp fresh)
• 1/4 cup heavy cream (for extra creaminess)
• 1 tbsp brandy (optional, for depth of flavor)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of butter. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and thyme, cooking for another minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
3. Increase the heat to medium-high and add the chicken livers. Cook for about 5 minutes, turning occasionally, until they’re just pink inside. Tip: Overcooking can make the pate grainy.
4. Remove from heat and let cool slightly. Transfer the mixture to a food processor.
5. Add the remaining butter, heavy cream, brandy, salt, and pepper to the food processor. Blend until completely smooth, scraping down the sides as needed. Tip: For the silkiest texture, blend for at least 2 minutes.
6. Taste and adjust seasoning if necessary. Transfer the pate to a serving dish or ramekins.
7. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving.

Light and creamy with a rich, buttery flavor, this pate pairs wonderfully with crusty bread or crisp crackers. For a festive touch, top with a layer of melted butter before chilling to create a beautiful golden seal.

Chicken Liver and Onions

Here’s a classic dish that’s both economical and packed with flavor, perfect for those looking to explore organ meats. Chicken liver and onions is a hearty meal that’s surprisingly simple to make, offering a rich taste and tender texture when cooked properly.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 large onions, thinly sliced (yellow or white for sweetness)
• 2 tbsp butter (or any neutral oil for frying)
• 1/2 cup all-purpose flour (for dredging, ensures a crispy exterior)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup chicken broth (adds moisture and depth)

Instructions

1. Heat a large skillet over medium heat and add the butter, allowing it to melt without browning.
2. Dredge the chicken livers in flour, shaking off any excess to ensure an even coating.
3. Place the livers in the skillet, cooking for 3 minutes per side until golden brown. Avoid overcrowding the pan for even cooking.
4. Remove the livers from the skillet and set aside on a plate lined with paper towels to drain any excess fat.
5. In the same skillet, add the sliced onions, cooking over medium-low heat for 10 minutes until soft and caramelized, stirring occasionally.
6. Return the livers to the skillet with the onions, pouring in the chicken broth. Simmer together for 5 minutes to meld the flavors.
7. Season with salt and pepper, adjusting as needed before serving.

Velvety and rich, the chicken livers pair beautifully with the sweetness of caramelized onions, creating a dish that’s both comforting and sophisticated. Serve over a bed of creamy mashed potatoes or alongside a crisp green salad for a balanced meal.

Spicy Chicken Liver Stir Fry

You’re about to discover how to make a Spicy Chicken Liver Stir Fry that’s bursting with flavor and perfectly cooked every time. Let’s dive into the methodical process of creating this dish, ensuring even beginners can follow along with confidence.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, thinly sliced (about 1 cup)
• 2 cloves garlic, minced (use fresh for best flavor)
• 1 tbsp ginger, grated (adjust to taste)
• 1-2 tsp red chili flakes (adjust based on heat preference)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey (for a touch of sweetness)
• 1/2 cup green onions, chopped (for garnish)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken livers to the skillet in a single layer, ensuring they’re not overcrowded for even cooking.
3. Cook the livers for 3 minutes on one side without moving them, allowing a golden crust to form.
4. Flip each liver piece and cook for an additional 3 minutes on the other side, then remove from skillet and set aside.
5. In the same skillet, add 1 cup thinly sliced onion, cooking until translucent, about 2 minutes, stirring occasionally.
6. Add 2 cloves minced garlic and 1 tbsp grated ginger to the skillet, cooking for 30 seconds until fragrant.
7. Stir in 1-2 tsp red chili flakes, 2 tbsp soy sauce, and 1 tbsp honey, mixing well to combine.
8. Return the cooked chicken livers to the skillet, tossing gently to coat with the sauce and heat through, about 1 minute.
9. Season with salt to taste, starting with 1/4 tsp, and garnish with 1/2 cup chopped green onions before serving.

Golden and crispy on the outside, tender on the inside, this Spicy Chicken Liver Stir Fry offers a delightful contrast of textures. The harmonious blend of spicy, sweet, and savory flavors makes it a standout dish. Serve it over steamed rice or alongside a crisp salad for a complete meal.

Chicken Liver with Mushrooms and Garlic

Discover the rich flavors of Chicken Liver with Mushrooms and Garlic, a dish that combines the earthy tones of mushrooms with the robust taste of chicken liver, all brought together with the aromatic punch of garlic. Perfect for those looking to explore offal in a familiar and delicious way.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 cups sliced mushrooms (cremini or button mushrooms work well)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp butter (for finishing, adds richness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken livers to the skillet, ensuring they are not overcrowded. Cook for 3 minutes on one side without moving to achieve a good sear.
3. Flip the livers and cook for another 3 minutes on the other side. They should be browned but still pink inside. Remove from skillet and set aside.
4. In the same skillet, add mushrooms. Cook, stirring occasionally, until they release their moisture and become golden, about 5 minutes.
5. Add minced garlic to the mushrooms and cook for 1 minute until fragrant, being careful not to burn.
6. Return the chicken livers to the skillet with the mushrooms and garlic. Season with salt and pepper, stirring gently to combine.
7. Finish by stirring in butter until melted and coating the livers and mushrooms, about 1 minute.

Velvety chicken livers paired with golden mushrooms and garlic offer a dish with deep flavors and a satisfying texture. Serve over toasted bread or alongside a crisp green salad for a complete meal.

Grilled Chicken Liver Skewers

Unlock the rich, earthy flavors of organ meats with this simple yet sophisticated Grilled Chicken Liver Skewers recipe. Perfect for beginners, this guide will walk you through each step to achieve tender, flavorful skewers every time.

Ingredients

– 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1 tbsp lemon juice (adds brightness)
– 1 tsp garlic powder (for depth of flavor)
– Wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Preheat your grill to medium-high heat (400°F) to ensure a good sear without overcooking.
2. In a large bowl, combine chicken livers with olive oil, salt, black pepper, lemon juice, and garlic powder. Toss gently to coat evenly.
3. Thread the marinated livers onto the soaked skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the preheated grill. Cook for 3-4 minutes per side, turning once, until the livers are firm and slightly pink inside.
5. Remove from grill and let rest for 2 minutes before serving to allow juices to redistribute.
Lusciously tender with a hint of smokiness, these Grilled Chicken Liver Skewers are a testament to the beauty of simple ingredients. Serve them atop a bed of arugula for a peppery contrast or with a side of grilled vegetables to round out the meal.

Chicken Liver Curry

Sometimes, the most flavorful dishes come from the most humble ingredients, and this Chicken Liver Curry is no exception. Let’s dive into creating this rich and aromatic dish that’s perfect for any day of the week.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tbsp ginger, grated (peel first to avoid bitterness)
• 1 tsp turmeric powder (adds color and earthiness)
• 1 tsp cumin powder (toast lightly for enhanced aroma)
• 1 tsp coriander powder (balances the heat)
• 1/2 tsp chili powder (adjust to taste)
• 1 cup coconut milk (shake well before opening)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (adds a fresh contrast)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until golden brown, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the turmeric, cumin, coriander, and chili powder, stirring constantly for 30 seconds to toast the spices.
5. Add the chicken livers to the skillet, turning to coat them evenly with the spice mixture.
6. Cook the livers for about 4 minutes on each side, or until they’re no longer pink inside but still tender.
7. Pour in the coconut milk, stirring gently to combine, and bring to a simmer.
8. Reduce the heat to low and let the curry simmer for 10 minutes, allowing the flavors to meld.
9. Season with salt to taste, then remove from heat.
10. Garnish with fresh cilantro before serving.

Just like that, you’ve got a Chicken Liver Curry that’s creamy, spicy, and utterly satisfying. Serve it over steamed rice or with warm naan to soak up every bit of the flavorful sauce.

Chicken Liver Salad with Balsamic Glaze

For those looking to elevate their salad game, this Chicken Liver Salad with Balsamic Glaze combines rich flavors with a touch of elegance. Follow these steps to create a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better searing)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups mixed salad greens (washed and dried)
• 1/4 cup balsamic vinegar (aged for deeper flavor)
• 1 tbsp honey (adjust sweetness to preference)
• 1/2 cup red onion, thinly sliced (soak in water to mellow sharpness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken livers with salt and pepper, then add to the skillet in a single layer. Cook for 3 minutes per side until golden brown but still pink inside.
3. Remove livers from skillet; let rest on a plate. Tip: Overcooking makes livers tough; they should be slightly pink inside.
4. In the same skillet, reduce heat to medium and add balsamic vinegar and honey. Simmer for 2 minutes until slightly thickened.
5. Arrange salad greens on a plate, top with sliced red onion and cooked chicken livers. Drizzle with balsamic glaze. Tip: The glaze will thicken as it cools; drizzle immediately for best coverage.
6. Serve immediately. Tip: For an extra crunch, sprinkle with toasted walnuts or pecans.

Now, this Chicken Liver Salad with Balsamic Glaze offers a delightful contrast between the creamy livers and the crisp greens, all brought together by the sweet and tangy glaze. Try serving it with a slice of crusty bread to soak up every last drop of the delicious glaze.

Fried Chicken Liver with Apples

Unlock the savory-sweet harmony of Fried Chicken Liver with Apples, a dish that marries the richness of liver with the crisp sweetness of apples. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 medium apples, cored and sliced (use a firm variety like Granny Smith)
• 1/2 cup all-purpose flour (for dredging)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp butter (or any neutral oil for frying)
• 1 tbsp olive oil (for sautéing apples)
• 1/2 cup chicken stock (low sodium recommended)

Instructions

1. In a shallow dish, mix flour, salt, and pepper. Dredge each chicken liver in the mixture, shaking off excess.
2. Heat butter in a large skillet over medium-high heat until foaming. Add livers in a single layer, cooking for 3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add olive oil and sauté apple slices for 2-3 minutes until slightly softened but still crisp.
4. Return livers to the skillet, add chicken stock, and simmer for 5 minutes, allowing flavors to meld.
5. Tip: Avoid overcrowding the skillet to ensure even browning. Tip: For a deeper flavor, deglaze the pan with a splash of apple cider vinegar before adding the stock. Tip: Let the livers rest for a minute before serving to retain juices.

Yielded is a dish where the livers are tender and rich, perfectly complemented by the sweet and tangy apples. Serve over a bed of creamy polenta or with crusty bread to soak up the delicious sauce.

Chicken Liver Risotto

You might think chicken liver risotto sounds intimidating, but with a little patience and the right technique, you’ll find it’s surprisingly approachable. Let’s break it down into simple, manageable steps to create a creamy, flavorful dish that’s sure to impress.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 1/2 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 4 cups chicken stock (keep warm on the stove)
• 1/2 cup dry white wine (or substitute with more stock)
• 1 small onion, finely diced (about 1/2 cup)
• 2 tbsp unsalted butter (divided for cooking and finishing)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until the butter is melted.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Increase the heat to medium-high, add the chicken livers, and cook until browned on the outside but still pink inside, about 3 minutes per side. Remove and set aside.
4. In the same pan, add the Arborio rice and stir to coat with the fats, toasting slightly for about 2 minutes.
5. Pour in the white wine and stir until it’s mostly absorbed by the rice.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
7. After about 18 minutes, when the rice is al dente and the risotto is creamy, chop the cooked livers and stir them back into the risotto along with the remaining butter and Parmesan cheese.
8. Season with salt and pepper to taste, then remove from heat and let sit for 2 minutes to thicken.
9. Garnish with chopped parsley and serve immediately, offering extra Parmesan at the table.

Kindly note, the risotto should have a creamy consistency with the rice grains separate but tender. The chicken livers add a rich, deep flavor that pairs beautifully with the sharpness of the Parmesan. For an elegant touch, serve with a drizzle of truffle oil or alongside a crisp green salad.

Chicken Liver and Bacon Pasta

Kickstart your culinary adventure with this Chicken Liver and Bacon Pasta, a dish that combines rich flavors and textures for a comforting meal. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• 8 oz chicken livers, cleaned and trimmed (pat dry for better browning)
• 4 slices bacon, chopped (use thick-cut for more texture)
• 8 oz pasta (like fettuccine or spaghetti)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt and pepper (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
3. In the same skillet, add the chicken livers. Cook for 3-4 minutes on each side until browned but still pink inside. Remove and set aside.
4. Add the onion to the skillet and sauté until soft, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
5. Return the chicken livers to the skillet, breaking them into smaller pieces with a spoon. Add the heavy cream and Parmesan cheese, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
6. Add the cooked pasta and bacon to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.
7. Garnish with fresh parsley and additional Parmesan cheese before serving.

Yield a dish with a creamy texture and a balance of savory flavors from the bacon and chicken livers. Serve with a side of crusty bread to soak up the delicious sauce.

Chicken Liver Mousse

Even if you’re new to cooking, this Chicken Liver Mousse recipe is a fantastic way to impress at your next dinner party. It’s surprisingly simple to make, with a rich, creamy texture that pairs perfectly with crusty bread or crackers.

Ingredients

• 1 lb chicken livers, trimmed (look for fresh, pink livers)
• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 1/4 cup heavy cream (for a smoother texture)
• 2 tbsp brandy (or cognac for a deeper flavor)
• 1 small shallot, finely chopped (about 2 tbsp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp ground allspice (adds a warm note)

Instructions

1. In a medium skillet over medium heat, melt 1 tbsp of butter. Add the chopped shallot and sauté until translucent, about 3 minutes.
2. Increase the heat to medium-high, add the chicken livers, and cook until they are browned on the outside but still slightly pink inside, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Remove from heat and let cool slightly. Transfer the livers and shallots to a blender or food processor.
4. Add the remaining butter, heavy cream, brandy, salt, pepper, and allspice to the blender. Blend until completely smooth, scraping down the sides as needed. Tip: For an ultra-smooth texture, strain the mixture through a fine-mesh sieve.
5. Transfer the mousse to a greased ramekin or serving dish. Cover with plastic wrap, pressing it directly onto the surface of the mousse to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight. Tip: The flavors develop more fully when allowed to rest.

Once set, the mousse should be velvety and spreadable, with a luxurious depth of flavor from the brandy and allspice. Serve it with a drizzle of honey or a sprinkle of flaky sea salt for an extra touch of elegance.

Chicken Liver with Caramelized Onions and Thyme

On a crisp autumn evening, nothing warms the soul quite like a dish that combines rich flavors with simple techniques. Today, we’re diving into a recipe that balances the earthy depth of chicken livers with the sweet sharpness of caramelized onions, all brought together with the aromatic touch of thyme.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 large onions, thinly sliced (yellow onions work best for sweetness)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 tsp salt (adjust based on preference)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chicken stock (water can be a substitute in a pinch)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp butter, allowing it to melt without browning.
2. Add the sliced onions to the skillet, stirring to coat them in butter. Cook for 20 minutes, stirring occasionally, until they are deeply golden and caramelized.
3. Push the onions to the side of the skillet and add the remaining 1 tbsp butter to the center. Once melted, add the chicken livers in a single layer, seasoning with salt and pepper.
4. Cook the livers for 3 minutes on one side, then flip and cook for another 2 minutes. They should be browned on the outside but slightly pink inside.
5. Sprinkle the thyme over the livers and onions, then pour in the chicken stock. Stir everything together and let it simmer for 1 minute to combine the flavors.
6. Remove from heat and let it sit for 2 minutes before serving to allow the juices to redistribute.

Chicken livers offer a creamy texture that contrasts beautifully with the crispy edges of caramelized onions. The thyme adds a subtle earthiness, making this dish a perfect pairing with crusty bread or over a bed of creamy polenta for a hearty meal.

Chicken Liver Adobo

Believe it or not, Chicken Liver Adobo is a dish that combines the rich, earthy flavors of liver with the tangy, savory notes of traditional adobo, creating a meal that’s both comforting and sophisticated. Let’s dive into making this Filipino-inspired dish with a methodical approach that ensures success even for beginners.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 1/2 cup soy sauce (use low-sodium if preferred)
• 1/2 cup vinegar (white or apple cider for a milder taste)
• 1 cup water (adjust as needed for sauce consistency)
• 5 cloves garlic, minced (more for a stronger flavor)
• 1 tsp whole black peppercorns (crush lightly to release flavors)
• 2 bay leaves (fresh or dried, both work well)
• 1 tbsp cooking oil (or any neutral oil)

Instructions

1. In a large bowl, combine chicken livers, soy sauce, vinegar, water, garlic, peppercorns, and bay leaves. Marinate for at least 30 minutes in the refrigerator to infuse flavors.
2. Heat oil in a large skillet over medium heat. Remove livers from marinade (reserve marinade) and sear until lightly browned, about 2 minutes per side. Tip: Avoid overcrowding the pan to ensure even browning.
3. Pour the reserved marinade over the livers in the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until livers are cooked through but still tender. Tip: The sauce should thicken slightly; if too thin, simmer a few minutes longer.
4. Remove bay leaves before serving. Taste and adjust seasoning if necessary, though the soy sauce and vinegar usually provide enough flavor. Tip: For a glossy finish, drizzle with a little oil and toss gently before serving.

Silky and rich, the chicken livers in this adobo are perfectly balanced by the sharpness of the vinegar and the depth of the soy sauce. Serve over steamed rice with a side of pickled vegetables for a contrast in textures, or enjoy as a hearty topping for toast.

Chicken Liver and Spinach Saute

Let’s dive into creating a dish that’s both nutritious and bursting with flavor, perfect for those looking to explore the richer side of poultry. Chicken liver and spinach saute combines the earthy tones of spinach with the deep, umami richness of chicken livers, all brought together in a simple yet satisfying meal.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 cups fresh spinach, tightly packed (baby spinach works best)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, thinly sliced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is key for aroma)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp balsamic vinegar (adds a nice acidity)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions to the skillet, sautéing until translucent and slightly golden, about 5 minutes. Stir occasionally to prevent burning.
3. Introduce the minced garlic to the skillet, cooking for 1 minute until fragrant. Be careful not to let it brown too much.
4. Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 3 minutes on one side without moving them to ensure a good sear.
5. Flip the livers and cook for another 3 minutes. They should be browned on the outside but still slightly pink inside for optimal texture.
6. Reduce the heat to low, add the spinach, salt, and pepper, stirring gently until the spinach wilts, about 2 minutes.
7. Drizzle the balsamic vinegar over the mixture, stirring to combine. Cook for an additional minute to let the flavors meld.
8. Remove from heat and let it sit for 2 minutes before serving to allow the juices to redistribute.

Perfectly seared chicken livers offer a creamy contrast to the wilted spinach, while the balsamic vinegar cuts through the richness with its tangy sweetness. Serve this saute over a bed of creamy polenta or alongside crusty bread to soak up the delicious juices.

Chicken Liver Dumplings in Broth

Kickstart your culinary adventure with this comforting bowl of Chicken Liver Dumplings in Broth, a dish that marries the richness of liver with the lightness of dumplings, all swimming in a savory broth. Perfect for those chilly evenings or when you’re in need of a nourishing meal.

Ingredients

• 1 cup chicken livers, cleaned and trimmed (for a smoother texture, freeze for 15 minutes before processing)
• 1/2 cup all-purpose flour (or gluten-free blend for dietary needs)
• 1 large egg, beaten (helps bind the dumplings)
• 1/4 cup breadcrumbs (for added texture, panko works well)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 cups chicken broth (homemade or store-bought, low sodium recommended)
• 1 tbsp olive oil (or any neutral oil)
• 2 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. In a food processor, blend the chicken livers until smooth, about 1 minute. Scrape down the sides to ensure even processing.
2. Transfer the liver mixture to a bowl. Add flour, egg, breadcrumbs, salt, and pepper. Mix until just combined; overmixing can make the dumplings tough.
3. Heat the chicken broth in a large pot over medium heat until it reaches a gentle simmer, about 5 minutes.
4. With wet hands, form the liver mixture into small, walnut-sized dumplings. Gently drop them into the simmering broth.
5. Cook the dumplings for 10 minutes, or until they float to the surface and are firm to the touch. Avoid stirring too vigorously to prevent breaking.
6. Drizzle with olive oil and garnish with fresh parsley before serving.

Each dumpling is tender yet holds its shape, offering a rich, umami-packed bite that’s beautifully offset by the clear, flavorful broth. Serve with a side of crusty bread to soak up every last drop.

Chicken Liver with Fig Compote

On a crisp autumn evening, there’s nothing quite like the rich, savory flavors of chicken liver paired with the sweet complexity of fig compote. This dish is a delightful balance of textures and tastes, perfect for those looking to explore offal in a approachable way.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better searing)
• 1 cup dried figs, chopped (soak in warm water for 10 minutes if too dry)
• 1/4 cup red wine (a full-bodied variety works best)
• 2 tbsp balsamic vinegar (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (yellow or white for sweetness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp butter (for richness)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Increase heat to medium-high, add chicken livers to the skillet, searing for 3 minutes per side until golden brown but still pink inside.
4. Remove livers from skillet; set aside on a warm plate. Tip: Do not overcrowd the skillet to ensure proper searing.
5. In the same skillet, add chopped figs, red wine, and balsamic vinegar, scraping up any browned bits for extra flavor.
6. Simmer the fig mixture on low heat for 10 minutes, until figs are soft and liquid is slightly reduced. Tip: Stir occasionally to prevent sticking.
7. Return chicken livers to the skillet, warming through for 2 minutes. Tip: For a richer taste, stir in butter until melted just before serving.
8. Season with salt and pepper, adjusting to your preference.

When served, the chicken livers should be tender and creamy, contrasting beautifully with the chunky, sweet fig compote. Try pairing this dish with a slice of crusty bread or over a bed of arugula for a complete meal.

Chicken Liver Tacos with Avocado Cream

Creating a dish that’s both rich in flavor and easy to prepare can be a game-changer for your weeknight dinners. Chicken Liver Tacos with Avocado Cream is a perfect example, offering a delightful combination of textures and tastes that will impress anyone at your table.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• Salt to taste
• 8 small corn tortillas (warm before serving)
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1/4 cup cilantro, chopped (optional for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken livers to the skillet, ensuring they’re not overcrowded, and cook for 3 minutes per side until golden brown.
3. Sprinkle cumin, smoked paprika, and salt over the livers, stirring gently to coat evenly, then cook for an additional 2 minutes.
4. Remove the skillet from heat and let the livers rest for 5 minutes to allow flavors to meld.
5. While the livers rest, mash the avocado in a bowl and mix with sour cream and lime juice until smooth to create the avocado cream.
6. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side or until pliable.
7. Slice the rested chicken livers into bite-sized pieces.
8. Assemble the tacos by spreading a layer of avocado cream on each tortilla, topping with chicken liver pieces, and garnishing with cilantro if desired.

Offering a creamy contrast to the rich, earthy livers, the avocado cream elevates this dish to new heights. Serve these tacos with a side of pickled onions for an added crunch and tang that complements the flavors beautifully.

Chicken Liver and Potato Hash

Just when you think you’ve tried every possible way to enjoy chicken livers, along comes this hearty Chicken Liver and Potato Hash. It’s a simple yet flavorful dish that combines the richness of chicken livers with the comforting texture of potatoes, perfect for a weekend breakfast or a cozy dinner.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 cups diced potatoes (Yukon Gold recommended for creaminess)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onion (yellow or white for sweetness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp butter (for richness)
• 1/4 cup chopped parsley (for freshness)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add diced potatoes to the skillet, spreading them out in a single layer for even cooking. Cook for 10 minutes, stirring occasionally, until golden and tender.
3. Push potatoes to one side of the skillet. Add chicken livers to the other side, seasoning with salt and pepper. Cook for 3 minutes per side, until browned but still pink inside.
4. Add diced onion to the skillet, stirring to combine with potatoes and livers. Cook for another 2 minutes, until onions are translucent.
5. Stir in butter until melted and coats the hash evenly. Remove from heat and sprinkle with chopped parsley before serving.

This hash boasts a delightful contrast between the creamy potatoes and the tender, slightly gamey livers. Try topping it with a fried egg for an extra layer of flavor or serving it alongside a crisp green salad to balance the richness.

Chicken Liver Stroganoff

Many home cooks overlook chicken livers, but they’re a budget-friendly and flavorful ingredient that shines in this creamy, comforting stroganoff. Mastering this dish is easier than you think, and it’s a great way to introduce organ meats into your diet with familiar flavors.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better browning)
• 2 tbsp unsalted butter (or any neutral oil)
• 1 medium onion, thinly sliced (yellow or white for sweetness)
• 8 oz mushrooms, sliced (cremini or button for earthiness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 cup sour cream (full-fat for creaminess)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp paprika (sweet or smoked, adjust to taste)
• 1/2 cup chicken stock (low-sodium preferred)
• Salt and pepper (to taste, but be generous)
• Fresh parsley, chopped (for garnish and freshness)

Instructions

1. Heat a large skillet over medium-high heat and add the butter, letting it melt without browning.
2. Add the chicken livers to the skillet, seasoning with salt and pepper, and cook for 3-4 minutes per side until golden brown but still pink inside. Remove and set aside.
3. In the same skillet, add the onions and mushrooms, cooking over medium heat until softened and lightly browned, about 5 minutes.
4. Stir in the garlic and paprika, cooking for 1 minute until fragrant.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
6. Lower the heat and whisk in the sour cream and Dijon mustard until smooth, then return the livers to the skillet.
7. Simmer gently for 5 minutes, allowing the flavors to meld and the livers to finish cooking through.
8. Adjust seasoning with salt and pepper, then garnish with fresh parsley before serving.

Chicken Liver Stroganoff offers a luxurious texture with the livers remaining tender and the sauce velvety smooth. Serve it over egg noodles or mashed potatoes for a hearty meal that surprises with its depth of flavor.

Chicken Liver Kebabs with Yogurt Sauce

Sometimes, the most flavorful dishes come from the most humble ingredients. Chicken liver kebabs with yogurt sauce are a testament to that, offering a rich, tender bite paired with a cool, tangy sauce that balances the dish perfectly.

Ingredients

• 1 lb chicken livers, trimmed and cut into 1-inch pieces (pat dry for better browning)
• 1 cup plain yogurt (whole milk yogurt for creamier sauce)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 garlic clove, minced (use a press for finer texture)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F).
2. In a bowl, combine chicken livers with olive oil, lemon juice, cumin, salt, and black pepper. Mix well to coat evenly.
3. Thread the marinated liver pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
4. Grill the kebabs for 3-4 minutes per side, or until the livers are firm and slightly charred but still pink inside for tenderness.
5. While the kebabs grill, mix yogurt with minced garlic in a small bowl to create the sauce. Chill until ready to serve.
6. Remove kebabs from the grill and let them rest for 2 minutes before serving to allow juices to redistribute.

Delightfully rich and creamy, these kebabs pair wonderfully with the yogurt sauce, offering a contrast in textures and flavors. Serve them atop a bed of warm flatbread or alongside a crisp salad for a complete meal.

Chicken Liver and Wild Rice Pilaf

Gathering the right ingredients and following these steps will lead you to a delicious Chicken Liver and Wild Rice Pilaf that’s both nutritious and satisfying. This dish combines the earthy flavors of wild rice with the rich taste of chicken livers, creating a meal that’s perfect for any season.

Ingredients

• 1 cup wild rice (rinsed under cold water)
• 1 lb chicken livers (trimmed and patted dry)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 cups chicken stock (low sodium preferred)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1/4 cup parsley (chopped, for garnish)

Instructions

1. In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed.
2. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for another 1 minute, stirring constantly to prevent burning.
4. Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 4 minutes on each side or until they are browned but still slightly pink inside.
5. Pour the chicken stock into the skillet, scraping any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to slightly reduce the stock.
6. Fluff the cooked wild rice with a fork and gently fold it into the skillet with the chicken livers and stock. Season with salt and pepper, stirring to combine.
7. Remove from heat and let the pilaf sit covered for 5 minutes to allow the flavors to meld.
8. Garnish with chopped parsley before serving.

Here’s how it turns out: the wild rice offers a chewy texture that contrasts beautifully with the tender chicken livers, while the reduced stock ties everything together with a deep, savory flavor. Serve this pilaf with a side of steamed greens for a balanced meal.

Chicken Liver with Sherry Vinegar Sauce

Gathering the right ingredients and tools before starting can make cooking chicken liver with sherry vinegar sauce a breeze. This dish combines the rich, earthy flavors of chicken liver with the bright acidity of sherry vinegar, creating a balanced and sophisticated meal.

Ingredients

• 1 lb chicken livers, cleaned and trimmed (pat dry for better searing)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup sherry vinegar (adjust to taste)
• 1/2 cup chicken stock (low sodium preferred)
• 2 tbsp unsalted butter (for a richer sauce)
• 1 small shallot, finely chopped (about 2 tbsp)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken livers with salt and pepper, then add to the skillet in a single layer. Cook for 3 minutes per side until browned but still pink inside.
3. Remove livers from skillet and set aside on a plate. Tip: Do not overcrowd the pan to ensure even cooking.
4. In the same skillet, reduce heat to medium and add shallots. Cook, stirring frequently, until softened, about 2 minutes.
5. Pour in sherry vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon. Tip: These bits add depth to the sauce.
6. Add chicken stock and bring to a simmer. Cook until the liquid is reduced by half, about 5 minutes.
7. Stir in butter until melted and the sauce is slightly thickened. Tip: Adding butter off the heat prevents the sauce from breaking.
8. Return chicken livers to the skillet, turning to coat in the sauce. Heat through for 1 minute.

Yielding a dish with tender livers and a velvety sauce, this recipe shines when served over creamy polenta or crusty bread to soak up every last drop of the sherry vinegar sauce.

Chicken Liver and Chorizo Empanadas

Whipping up a batch of Chicken Liver and Chorizo Empanadas is a fantastic way to bring a taste of Spain into your kitchen. This recipe is perfect for those who love rich, savory flavors wrapped in a crispy, golden crust.

Ingredients

• 1 cup all-purpose flour (for a lighter crust, you can use half all-purpose and half whole wheat flour)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup cold butter, cubed (keep it cold for a flaky crust)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 1/2 lb chicken livers, cleaned and chopped (pat dry to avoid soggy filling)
• 1/4 lb chorizo, diced (remove casing if preferred)
• 1 small onion, finely chopped (yellow or white for sweetness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp smoked paprika (for a deep, smoky flavor)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 1 cup all-purpose flour and 1/2 tsp salt. Add 1/4 cup cold, cubed butter and rub into the flour until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Heat 1 tbsp olive oil in a pan over medium heat. Add 1 small finely chopped onion and sauté until translucent, about 5 minutes.
4. Add 1/4 lb diced chorizo and cook until it starts to release its oils, about 3 minutes. Tip: Chorizo is salty, so taste before adding extra salt.
5. Stir in 1/2 lb chopped chicken livers and 1/2 tsp smoked paprika. Cook until the livers are just done, about 5 minutes. Let the filling cool slightly.
6. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
7. Place a tablespoon of the filling on one half of each dough circle. Fold over and seal the edges with a fork. Brush with beaten egg for a golden finish.
8. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy. Tip: Let them rest for 5 minutes before serving to avoid burning your mouth.

Zesty and rich, these empanadas boast a crispy exterior with a deeply flavorful filling. Serve them with a side of aioli or a simple green salad to cut through the richness.

Conclusion

Whether you’re a seasoned chef or a curious home cook, these 23 delicious chicken liver recipes offer a world of gourmet flavors waiting to be explored. From pâtés to stir-fries, there’s something to satisfy every palate. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!