Great chicken liver recipes for different occasions. Get inspired!

If you love offal dishes, you will definitely be interested in chicken liver recipes.

Are you looking for something suitable for lunch or a snack, or a snack to entertain friends?

Then get inspired in our article and try one of our delicacies.

Fried chicken liver on onions

Liver has a very distinctive taste and must be prepared quickly to keep it soft. In combination with onions, it is one of the most popular ways to consume them, i.e. in fried form. Well, if you love onions, get inspired in our next article and try the best onion recipes .

Ingredients:

• 600 g of chicken liver
• 1 cup plain flour
• 1 large onion
• 1/2 cup olive oil
• Salt
• Ground black pepper

Method:

• Clean and rinse the liver thoroughly, ideally under running water.
• Cut in half, break the membranes in the middle and rinse again.
• Allow to drain and set aside for now.
• Meanwhile, peel the onion, halve it and cut it into slices.
• Pour the oil into the pan, add the onion and fry on a medium heat until it acquires a golden hue.
• Stir occasionally to prevent the onion from burning.
• Remove the pan and use a slotted spoon to remove all the onion into a bowl.
• We prepare a bowl, pour plain flour into it, throw in the liver and mix so that the flour gets everywhere.
• Return the pan with the oil to the stove and heat it over medium heat.
• Remove the wrapped liver from the bowl, shake off excess flour and place in the pan.
• Fry on medium heat for about 2-3 minutes on each side.
• Season the finished liver with salt, pepper, mix with onions and serve immediately.
• They are great with bread, but also with mashed potatoes.

Homemade liver pate

Recently, home cooking has gained many supporters. For fans of pate, we have prepared an interesting recipe from chicken liver, which is supplemented with garlic, thyme and also brandy. The preparation is not difficult and the resulting creation will please you.

Ingredients:

• 6 tablespoons of unsalted butter
• 2 shallots
• 600 chicken livers
• Salt to taste
• 2 cloves of garlic
• 2 tablespoons of capers
• 1 teaspoon of dried thyme
• 1/4 cup brandy
• 1/4 cup whipping cream

Method:

• Remove the connective tissue and fat from the chicken liver, rinse and let it drain in a colander.
• Prepare a pan, add 2 tablespoons of butter and let it melt over medium heat.
• Let it work for 3-5 minutes, stirring constantly, so that it acquires a brown color.
• It must not burn, the time needs to be adjusted as needed.
• As soon as the butter acquires the right color, add cleaned and diced shallots.
• Sauté for 1 minute.
• Add the liver and spread it out so that it roasts evenly.
• Bake for about 2 minutes, and when they get a brown tinge, salt them and turn them over.
• Fry again for approx. 2 minutes.
• When the liver is done on both sides, add capers, pressed garlic, thyme and fry for another minute.
• Remove the pan and add brandy.
• Stir and carefully return the pan to the stove.
• If the brandy unexpectedly catches fire, we simply cover the pan with a lid and wait a while.
• If it’s ok, turn the heat up to high and let the brandy simmer for about 1-2 minutes.
• Set aside and let the mixture cool.
• Prepare the food processor and transfer the cooled mixture to the container.
• Mix several times using the pulse button.
• Add the remaining 4 tablespoons of butter, cream and mix thoroughly.
• Store in a glass or porcelain bowl and put in the fridge.
• Let it cool for about 1 hour before eating.
• As for shelf life, it will last a week in the fridge.

Spicy mixture from the pan

This spicy liver will enchant you from the first bite. It is a quick, tasty and very simple dish that everyone will love. If you are a fan of offal, then you definitely have to try this delicacy.

Ingredients:

• 2 tablespoons of fresh butter
• 500 g of chicken liver
• 4 cloves of garlic
• 3 tablespoons of Peri-peri sauce
• Juice of 1 non-chemically purified lemon
• 1/2 cup cream
• Salt
• Ground black pepper
• Parsley for garnish

Method:

• Clean the chicken liver and cut it into pieces.
• Peel the garlic and crush it on a cutting board with a knife.
• Prepare a pan on the stove and let it heat up.
• Add the butter to the hot pan and stir to melt it.
• Add the chicken livers and fry until golden brown on all sides.
• Add garlic, drizzle with peri-peri sauce and fry for about 1 minute.
• Add cream with lemon juice and mix.
• Add salt, pepper and cook for about 5 to 7 minutes.
• Serve warm with crusty bread or baguette.
• If you want, you can decorate with parsley, but it is not necessary.

Roasted liver with onions and bacon

Simple, quick and delicious. These are exactly the characteristics of this recipe. If you prepare this dish as a surprise for your loved ones, you will certainly not spoil anything, on the contrary, they will lick their ears and add it several times.

Ingredients:

• 500 g of chicken liver
• 4 tablespoons of sunflower oil
• 100 g fresh unsalted butter
• 2 medium sized onions
• 3 tablespoons of dried marjoram
• 1 – 2 teaspoons of ground black pepper (to taste)
• 2 small tomatoes
• 5 slices of fine English bacon
• 1/2 cup white wine
• Salt to taste

Method:

• Clean the liver thoroughly, cut it in half and rinse thoroughly.
• Let them drain in a colander and then dry them with kitchen paper towels.
• Clean the onion and cut it into fine cubes together with the bacon.
• Prepare a large pan, heat the oil and butter and add the bacon.
• Fry until the bacon is golden.
• Then we throw in the chopped onion and fry for a few minutes until it becomes translucent.
• Lower the heat a little and add the chopped tomatoes and liver.
• Cover the pan with a lid and let it cook for about 5 minutes.
• We mix them occasionally, but be careful that they don’t splash on us.
• After this time, add white wine, pepper and sprinkle with marjoram.
• Cook for another 5 minutes and then check with a fork whether blood is flowing from the liver.
• Once they are ready, salt them, give them a final stir and serve.
• The side dish is super fresh bread, but also rice.

Roasted entrails with green peppers

Liver can be prepared in many ways, but this one, marinated and then only heat-treated, is a real delicacy. If you like to indulge in this part of the chicken, definitely do not avoid this recipe and try to make it.

Ingredients:

• 500 g of liver
• 2 tablespoons of soy sauce
• 2 tablespoons of oyster sauce
• 4 dried bay leaves
• 2 teaspoons of vinegar
• 1/2 tsp curry spice
• 3 tablespoons of olive oil
• 1 green pepper
• 1 large onion
• Salt
• Ground black pepper
• Parsley for garnish

Method:

• Put soy sauce, oyster sauce, bay leaves, vinegar and curry spices in a bowl.
• Add the chicken liver and mix everything thoroughly.
• It is best if we take a disposable glove and do it by hand without a wooden spoon.
• Let the liver marinate in the refrigerator for about an hour.
• Then we prepare a pan, put oil in it and heat it on a medium level.
• Sprinkle the cleaned and diced onion.
• Let it fry for about 1-2 minutes so that it acquires a golden brown color.
• Then we throw in the marinated liver and the entire marinade and mix for 20 seconds.
• Close the lid and let it cook for about 6-10 minutes.
• When the liquid evaporates, add a spoonful of olive oil, chopped pepper and mix thoroughly.
• Salt, pepper and mix.
• Set aside, sprinkle with parsley and serve.

Bistek in Czech

Crispy liver with onions and spicy sauce will capture your taste buds. They have a very mild taste and are perfect as a light lunch or small dinner.

Ingredients:

• 1 kg of chicken liver
• 3/4 cup plain flour
• 1/4 cup cornstarch
• 2 teaspoons of salt
• 1/4 teaspoon ground black pepper
• Oil
• Juice of 2 non-chemically purified lemons
• 1/2 cup soy sauce
• 1/2 cup of water
• 1 medium onion
• 1 clove of garlic

Method:

• Clean, cut and dry the chicken liver with paper towels or napkins.
• Put flour, cornstarch, salt and pepper in a bowl.
• Mix and add the liver, which we coat in the flour mixture.
• Pour about 5 cm of oil into the pan and heat it over medium heat.
• Gradually add the liver, which we fry until golden brown on both sides.
• Remove from the pan using a slotted spoon and drain in a bowl lined with paper towels.
• This is how we gradually fry all the livers.
• Then mix lemon juice, water and soy sauce in a bowl.
• Prepare another pan, heat it over medium heat and then add a spoonful of oil.
• Add the onion, let it fry for 1 minute, stirring constantly, then remove it from the pan and put it aside.
• Add peeled and crushed garlic to the pan.
• Stir until the garlic starts to smell and is slightly golden.
• Add the lemon mixture from the bowl and bring to a boil.
• Add the chicken liver and let it bubble for a while.
• Cook for approx. 1-2 minutes so that the liver is warmed up and the sauce thickens a little.
• Set aside and serve while still warm, garnished with fried onions.

Cream mousse with caramelized onions

If you are not looking for classics, but like to taste different gourmet delicacies, then you will certainly be interested in this recipe. It is ideal if it is prepared up to two days before it is to be consumed. After all, it tastes even better than when it is prepared directly fresh.

Ingredients:

• 2 tablespoons of salt
• 2 cups of water
• 600 g of chicken liver
• 1 1/2 cubes of butter
• 4 tablespoons of vegetable oil
• 3 large onions
• 1/2 cup brandy (cognac can also be used)
• Salt to taste
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped parsley

Method:

• Clean the onion and cut it into thin slices.
• We prepare a bowl, pour water into it, add salt and stir so that it all dissolves.
• Clean the liver, cut it in half, rinse it and put it in a bowl with water and salt.
• Put it in the fridge and let it cool for 2 hours, ideally until the next day.
• The next day, melt 1/2 cube of butter over medium heat, add chopped onion, salt and pepper.
• Mix carefully and cover with a lid.
• Simmer, stirring occasionally, until the onion is soft, about 10-15 minutes.
• Then we remove the lid and let it continue to cook so that the excess liquid evaporates.
• Once the onions are golden brown, it’s time to add half the brandy.
• Mix with the onions so that they all come off the pan.
• Let it evaporate and remove from the heat.
• Put the onion on a cutting board and finely chop it.
• Add the parsley and chop over the onion, then mix.
• Transfer to a plate or bowl and set aside for the time being to let the onions cool.
• Drain the liver and carefully dry it with paper towels.
• Put oil in a pan and heat it over medium heat.
• Throw the liver into the hot oil and fry it on all sides.
• Reduce the heat, cover with a lid and cook for about 3-4 minutes.
• Add the rest of the brandy, stir and leave to cool on the side.
• Put the cooled liver in the container of the robot and mix.
• Add a cube of softened butter and turn on the mixer again at the highest power.
• Tip everything out of the robot container onto a sieve and push it through the sieve using a wooden spoon or spatula.
• This will get rid of all the pieces that are unwanted.
• Transfer the finished foam into two smaller bowls and put it in the fridge to cool for 1 hour.
• When it is cold, spread the caramelized onions on it and cover.
• Leave in the fridge overnight to allow the flavors to combine.
• The next day, take out the bowls an hour before serving so that the mousse has room temperature.
• Served with salty crackers or crusty bread.

Sliced Keto Liver

It doesn’t matter if you’re on a keto diet or just want to occasionally include a low-carb dish on your menu. This recipe is quick and very tasty. Its taste is somewhat reminiscent of high-quality pâtés.

Ingredients:

• 500 g of chicken liver
• 3 – 4 cloves of garlic
• 1/2 small chemically untreated lemon
• Salt to taste
• A pinch of ground black pepper
• Extra virgin olive oil

Method:

• Clean the chicken liver from the connective tissue, rinse and let it drain in a colander.
• Cut into pieces and put them in a dry pan (Teflon or ceramic is suitable).
• Fry them slowly over medium heat for 5 to 7 minutes.
• Peel the garlic, chop it and mix it with freshly squeezed lemon juice.
• Pour into the pan, drizzle with olive oil, add salt, pepper and mix.
• Immediately remove from the heat and serve while still warm.

Skewers with marinade

Marinated chicken liver is a great delicacy, and if it is also suitable for the grill, or on the pan, in the form of a skewer, then a great dish is taken care of. Caramelized onions with balsamic flavor are also served with the liver.

Ingredients:

• 600 g of chicken liver
• 1 tablespoon of coconut oil (can also be avocado oil or ghee)
• 2 – 3 cloves of garlic
• 2 tablespoons chopped parsley
• 1 teaspoon of lemon zest
• 3 tablespoons of lemon juice
• 1 1/2 tablespoons extra virgin olive oil
• 1-2 teaspoons of salt
• 2 tablespoons of ghee
• 2 medium onions, halved and sliced
• 2 tablespoons of balsamic vinegar
• Skewers or metal skewers

Method:

• Peel and press the garlic.
• Clean the onion and cut into slices
• Remove the connective tissue from the chicken liver and cut it into 2 cm pieces.
• Put coconut oil, garlic, chopped parsley, lemon zest, lemon juice, olive oil, 1 teaspoon of salt in a bowl and mix thoroughly.
• Once the marinade is ready, put the cleaned and chopped liver into it, mix and put it in the fridge.
• Leave to marinate for at least 2 hours, but it’s fine for longer.
• Then prepare a pan and melt 1 tablespoon of ghee in it over medium heat.
• Add the onion, salt and let it fry for 7 minutes.
• Stir continuously so that the onion softens and acquires a golden brown hue.
• Add balsamic vinegar, stir and let it cook for another 1 hour.
• The onion is ready when it starts to stick and is slightly caramelized.
• Transfer the finished onion to a bowl and wrap it in aluminum foil to prevent it from getting cold.
• We take needles or skewers and stick pieces of liver on them.
• 4-6 pieces are enough for one skewer.
• We can make them on the grill, which is faster, but not everyone has one, so we’ll make do with a pan.
• Heat 1 tablespoon of ghee in a large pan and place the skewers in it.
• Fry on a higher setting for 3-4 minutes on each side, turning the skewers every 30 seconds so that the liver cooks evenly.
• Finally, salt them, turn them a few more times and serve.
• Add caramelized onions to the liver skewers and, as a side dish, mashed potatoes or baked potatoes.

Salad of flambéed liver with brandy

Salad lovers who don’t just want to have something green and a few tomatoes on their plate will surely enjoy this delicious and especially quick warm salad. It is a combination of cheap chicken livers, brandy and soft cream.

Ingredients:

• 1 tablespoon of olive oil
• 2 slices of white toasted bread
• 8 slices of English bacon
• 400 g of chicken liver
• 50 ml of brandy
• 50 ml cream
• 50 g sugar snap peas
• 1 tablespoon sherry vinegar
• 2 handfuls of fresh arugula
• Salt to taste
• A pinch of ground black pepper

Method:

• Clean the liver and rinse it thoroughly, then let it drain.
• Rinse the sugar snap peas and cut them into slices.
• Prepare a table grill and heat it to a medium temperature.
• Drizzle oil on one side of the bread and grill until golden brown on both sides.
• Put the toasted bread aside for now.
• Heat a frying pan over medium heat and add the bacon slices.
• Fry until golden brown, so that it is perfectly crispy.
• Remove with tongs to a plate and cover with aluminum foil to keep warm.
• Use the toasted bread to soak up the bacon fat left in the pan and set it aside as well.
• Return the pan to the stove and heat over medium heat.
• Add the cleaned liver and fry for about 3 minutes on all sides, until they turn brown and caramelize.
• Once we have achieved this, we increase the heat to maximum and pour the brandy over the liver.
• We use a wooden spoon to remove all the liver from the pan and make sure that our face and hair are out of the pan, because higher flames can also appear, especially when we prepare the food on a gas stove.
• After about a minute, reduce the temperature and let it cook for a while longer.
• Then pour in the cream, throw in the chopped peas and drizzle with sherry vinegar.
• Stir and cook for 2 minutes.
• Add salt, pepper, mix and remove from the heat.
• Place arugula in serving bowls, add cubed toasted bread and finally add chicken liver.
• Garnish with chopped bacon and serve.

Fried mixture with white wine on cream

Today’s busy times demand recipes that we can prepare in less than 30 minutes. This recipe does exactly that. Liver with onions and garlic combined with white wine and cream will excite your taste buds.

Ingredients:

• 600 g of cleaned chicken liver
• 2 tablespoons of olive oil
• 1 medium onion, diced
• 3 cloves of pressed garlic
• 1/4 cup white wine
• 1/4 cup whipping cream
• 1/4 teaspoon dried thyme
• 1/2 teaspoon ground sweet paprika
• Salt to taste
• A pinch of ground black pepper

Method:

• Heat the olive oil in a pan, add the onion and fry for about 5 minutes until golden brown.
• Add the garlic and let it fry for 1 minute.
• Put the chicken livers in the pan and cook on medium heat for about 7 minutes.
• Add white wine, sprinkle with thyme and paprika and mix.
• Let it boil for 1 minute, season with pepper and soften with cream.
• Bring to a boil over low heat, add salt and immediately set aside.
• Boiled or baked potatoes are great as a side dish.
• If you want, you can garnish with fresh parsley, but it is not necessary.

Egg fried in a pan in red wine

For anyone who loves chicken liver, this recipe is a big draw. We love the dish as a small snack, a light dinner, or just as a decent appetizer. It tastes best with fresh crusty bread and a vegetable salad.

Ingredients:

• 8 slices of sliced bacon
• 1 medium onion, chopped
• 500 g of cleaned and rinsed liver
• 500 ml dry red wine (preferably Burgundy)
• 4 tablespoons of chopped green olives

Method:

• Put the bacon in the pan and fry it until it is crispy.
• Then we take it out on a plate lined with paper towels.
• We do not pour out the fat left in the pan after the bacon, but fry the onion in it.
• Let it become vitrified on medium heat and add the liver.
• Cook for about 5 minutes, stirring constantly, so that it acquires a light brown color.
• Pour in the wine, throw in the olives and let it cook for 20 minutes, stirring occasionally.
• Before serving, stir in the bacon and serve.

Interesting facts at the end

In the course of the article, we came across several terms that some of us may not be familiar with, or have heard of them, but don’t know what to imagine under them. Let’s look at them together now.

Bistek

Bistek is originally a Spanish dish that was prepared in all Spanish colonies, but also in Cuba, Puerto Rico and the Dominican Republic. Each country adjusts it in its own way, although the base is beef tenderloin, salt and pepper.

Depending on the region, there may be variants with onion, garlic, oregano, cumin, soy sauce, but also, for example, with fried eggs or banana and french fries. There are no limits to imagination.

Ghee

When it comes to Indian cuisine, ghee is an indispensable helper. After all, it is the best fat that we can use in cooking.

Clarified or clarified butter, as it is also called, is made from cow’s or buffalo’s milk. In addition to India, it is also used in other areas of southern Asia, but it has also found its way into our homes.

It is characterized by the fact that it is obtained after the evaporation of water and the separation of the so-called milk protein from classic fresh butter made from cow’s milk. It has a high content of vitamins, minerals and antioxidants. The advantage is that it can be stored at room temperature.

The finished product can be stored for months, sometimes even years, without loss of quality. Ghee that is less than 12 months old is best suited for heat treatment. On the contrary, the older one is used for massages and for various medical purposes.