Chicken Livers with Onions is a recipe I learned to make when I worked in a supper club when I was a young teenager. The chef baked a large batch twice a week and it smelled divine. Once I tasted it warm, I was hooked.
Chicken livers are good for you and provide a lot of nutrients. Recipes that are easy to make, and taste good make an excellent addition to your diet. Plus, when cooked right (and not overcooked) they can be incredibly tender and juicy.
If you are looking for a keto friendly recipe this is a great choice. Aside from the butter, this is one of those low calorie recipes that is delicious. I hope you enjoy this recipe!
I learned how to make this when I was just 13 years old working in a Supper Club. It is a super easy and delicious. Often found on the salad bar.
Enjoying This Simple Appetizer or Dinner Recipe
Make this is an easy appetizer to serve your guests or as the main entrée for the meal. It is a budget-friendly recipe that is very versatile.
This recipe can be made and eaten three different ways.
- Baked and mushed as a Chicken Liver Pâté
- Baked and eaten whole as an easy dinner recipe
- Fried with caramelized onions and with toast
Easy Chicken Liver Recipes
There are few things as satisfying and deeply delicious as chicken liver pâté. The texture is just right; creamy without being too firm, with a rich flavor that’s robust. From the first time I tried these, I fell in love. I have a hard time not overeating more than I should when I make this.
Sometimes, people are reluctant to eat organs or try something new.
Often if someone has not grown up eating this delicacy, they will not even give this a try. This is a dish that people seem to either love or hate. Let’s be honest, it does not look the most appetizing and people use their senses when they eat, and sight is one of them. Therefore, this is an organ meat dish where you might need an acquired taste if you did not have these at an early age.
Supper Club Salad Bar Appetizer
For years, we have had a few local supper clubs that served this Chicken Liver Pâté as a cold spread for crackers on their salad bars. I always made room for some on my hors d’oeuvre plate.
It brings me back to the first time that I had ever tried this dish. It was when I was 14 years old working in a supper club myself. I was doing the dishes and helping the cook.
There were so many things that I learned from the head chef. One of them is this recipe for chicken livers and onions. I had never had the opportunity to try chicken livers with onions made this way before. It was love at first bite. Now, this is not something that want to eat every day, but I sure do get the craving for this recipe a few times a year.
Ingredients
This recipe uses a few simple ingredients to make this recipe. Some recipes call for a coating using flour or breadcrumbs. This recipe skips that.
Here is a rundown of what you will need.
Chicken Livers. While you can make this recipe with other liver varieties such as beef, I prefer the milder taste of the fresh chicken liver. Make sure you buy chicken liver from a safe source, and the darker color means more nutrient rich. This is one time for sure that I will recommend that you try and purchase organic chicken liver.
Another positive in using chicken liver for this recipe is that they do not have the metallic taste that is typically found in beef liver. Therefore, there is no need to soak them in milk to remove the metallic taste as you would with beef liver.
Onion. Today I used a red onion; however, a white onion, yellow onion, or Vidalia onion would all work well with this recipe. The onions really enhance the flavors of the livers. Therefore, this recipe uses lots of onions. In my experience, adding plenty of onions is critical to the final taste of this recipe.
Butter. The addition of fat makes the livers just taste better. If you do not have butter available, you can also try another tasty fat such as olive oil or ghee.
Olive Oil. I add a bit to the Dutch oven to ensure that things do not stick during the cooking process.
Seasoning. The seasoning is simply seasoned salt and black pepper.
How to Prepare Chicken Livers
Make sure to rinse the livers in water and trim the chicken livers of their connective tissue. I will cut them in half and remove any discolored parts that could be green in color and remove any visible fat pieces. They will be ready to use for cooking.
How to Make This Chicken Liver Recipe
Preheat an oven at 350 degrees Fahrenheit. Clean and prepare the chicken livers, set aside. Dice the onions or thinly slice them, set aside. Add olive oil to a heavy-duty kettle like a Dutch oven.
Alternate layers of the chicken liver pieces with the sliced onions. Sprinkle on the salt and pepper.
Place the lid on the kettle and place in the oven to bake for 30 minutes. Then stir and add a stick of butter cut into pieces. Cover and bake for another 40 minutes.
If you plan on serving this as a Pâté, mash with a potato masher. It is an easy way to break this up into smaller pieces and the livers stay nice and juicy when combined with the rich buttery and onion sauce. Serve on crackers warm or cold.
Make sure not to overcook them, they should still have a bit of pink color in the middle. If you cook them until they are well-done, the end result will be a dry and grainy texture. If the livers are properly cooked, they will be tender and juicy with a savory mild flavor.
Chicken Liver Pâté
To make the Chicken Liver Pâté take the same ingredients in this recipe and follow the recipe instructions. When you are done baking, just use a potato masher to break up the onions and livers into a paste.
Since there is butter in this recipe, when the dish cools, it will firm up. Therefore, when you serve this cold on crackers, they will stay nice and crisp until you enjoy this or one of your guests does.
If you put this Pâté on crackers while warm, make sure to eat them right away. Otherwise, the crackers will get soft from the liquid soaking into them.
Since this is not an attractive dish on its own, Place on a pretty serving platter. I like to add a bit of dried parsley, fresh parsley, or thinly sliced green onion sprinkled on top as it helps enhance the look a bit. I like biting into the onion every now and then too.
Sauteed Chicken Livers Recipe
The same ingredients used in this chicken liver and onion recipe can be used to make a fried chicken livers recipe. When I worked at a local restaurant after I was first married, they had chicken livers and toast on the menu.
We would use a sauté pan to fry the onions in olive oil until they were starting to caramelize. Use medium-high heat. Then add the cleaned chicken livers in a single layer with salt and pepper. Fry until the edges were slightly crispy and the livers were just done.
If you dry the livers with a paper towels first, the edges will get crispy. However, if you over crowd the pan, they will not caramelize; therefore, use a large skillet so you have enough room.
The entire dish took less than 15 minutes to make and it is a delicious dinner recipe.
How Long Can You Store Chicken Liver Pâté?
This Pâté appetizer will last one to two weeks in the refrigerator if stored in an airtight container.
Freezing Chicken Livers and Onions
When I make this a few times a year, I make enough for the family to enjoy for a few days and enough to freeze in a few smaller portions. That way in a month or so, we can enjoy this scrumptious pate again.
It will last in the freezer for up to 4 months. Place in a plastic freezer bag or another airtight freezer container.
When you are ready to serve, just that in the refrigerator and spread on crackers. If you like yours warm, it will reheat in the microwave just fine on a few minutes or reheated in a skillet until warmed through.
Note: if you will not be using your uncooked chicken livers within a few days, then they should be in an airtight container or plastic freezer bag and place in the freezer. They should be used within two months for best results in this recipe. Make sure to defrost in the refrigerator.
Should you rinse chicken livers before cooking?
Some recipes say you should, but I actually don’t. As mentioned above, these livers have a truly mild taste, so I don’t feel that they require any special preparation except for trimming visible fat and sinew and any green areas. However, rinsing them will help reduce any metallic taste.
Recipe Variations
If you prefer a bit of spice, a smoky paprika, chili powder, or cumin can be added to give this a little kick. However, keep in mind that a little goes a long way.
You can always garnish your appetizer by topping it off with fried onions or mushrooms.
What to Serve with Chicken Livers?
If you are serving the livers for a dinner recipe, then here are a few side dish recipes.
This easy roasted potatoes and green beans recipe is the perfect side dish to any meal.
These corn fritters use fresh, whole kernels, and a simple batter. These corn fritters are the perfect side dish for any meal.
If you prefer to serve as an appetizer, serve with these delicious and easy snacks.
These simple deviled eggs are a favorite appetizer for any party or Holiday celebration.
With a crescent roll crust, this Cold Crescent Veggie Pizza Appetizer is sure to be the crowd favorite.
This is a perfect appetizer spread to add to a charcuterie board. Easy entertaining throughout the year.
Should you soak chicken livers before cooking?
Soaking chicken livers before cooking is not a strict requirement, but it can be a good choice for a few reasons:
Blood removal. Soaking chicken livers in cold water for about 30 minutes to an hour can help remove excess blood, which can have a strong and slightly bitter taste. This step can improve the flavor of your dish.
Mild flavor. Soaking the livers can also help mellow out their flavor, making them less intense and more palatable, especially for those who may not be accustomed to the taste of organ meats.
Texture. Soaking the livers can also help them become more tender, although this is not as significant as with tougher cuts of meat. If you prefer a softer texture, you can soak them for a bit longer.
To soak chicken livers, follow these steps:
- Place the chicken livers in a bowl or container.
- Cover them with cold water.
- Optionally, you can add a pinch of salt to the water, which can help with blood removal and flavor.
- Let the livers soak for 30 minutes to an hour. You can change the water once or twice during this time if you notice it becoming cloudy.
- After soaking, drain the livers and pat them dry with paper towels before cooking.
While soaking chicken livers can be beneficial, some recipes may not require this step, especially if you’re cooking them in a sauce or using a cooking method that doesn’t rely on a mild flavor or tender texture. Ultimately, whether or not you soak them depends on your personal preference and the specific recipe you’re following.
Chicken Livers with Onions
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Kitchen Essentials
Ingredients
- 3 Pounds Chicken Livers Cleaned
- 2 Tablespoons Olive Oil
- 2 Medium Onions Coarsely Chopped or Sliced Thin
- 1 Teaspoon Seasoned Salt
- 1 Teaspoon Black Pepper
- 8 Tablespoons Butter 1 Stick
Instructions
- Preheat an oven at 350 degrees Fahrenheit. Clean and prepare the chicken livers, set aside. Dice the onions or thinly slice them, set aside. Add olive oil to a heavy-duty kettle like a Dutch oven.3 Pounds Chicken Livers, 2 Tablespoons Olive Oil
- Alternate layers of the chicken liver pieces with the onions. Sprinkle on the salt and pepper.2 Medium Onions, 1 Teaspoon Seasoned Salt, 1 Teaspoon Black Pepper
- Place the lid on the kettle and place in the oven to bake for 30 minutes. Then stir and add a stick of butter cut into pieces. Cover and bake for another 40 minutes.8 Tablespoons Butter
- If you plan on serving this as a Pâté, mash with a potato masher. Serve on crackers warm or cold.
Your Own Private Notes
Notes
Nutrition
If you Prefer, you can Make These Chicken Livers in a Skillet for an Easy Dinner.
Making chicken livers in a skillet is a relatively simple process. Here’s a basic recipe for pan-fried chicken livers:
Ingredients:
- 1 pound of chicken livers, cleaned and soaked (if desired)
- 2 tablespoons of vegetable oil or butter
- 1 small onion, finely chopped (optional)
- 2 cloves of garlic, minced (optional)
- Salt and pepper to taste
- 1-2 tablespoons of fresh herbs (such as parsley or thyme), chopped (optional)
- 1-2 tablespoons of lemon juice or vinegar (optional)
Instructions:
- Prep the Chicken Livers:
- If you soaked the chicken livers, make sure they are drained and patted dry with paper towels.
- Trim any excess fat or connective tissue from the livers.
- Heat the Skillet:
- Place a skillet or frying pan over medium-high heat.
- Add the vegetable oil or butter and let it melt and heat up.
- Sauté Onions and Garlic (Optional):
- If you’re using onions and garlic, add them to the skillet and sauté until they become soft and translucent.
- Cook the Chicken Livers:
- Add the chicken livers to the skillet in a single layer, making sure they’re not overcrowded.
- Season them with salt and pepper to taste.
- Cook the livers for about 3-4 minutes on each side, or until they are browned and cooked through. The internal temperature of the livers should reach 165°F (74°C).
- You can add optional fresh herbs (such as parsley or thyme) during the last minute of cooking for extra flavor.
- Add Acid (Optional):
- Optionally, you can deglaze the skillet with lemon juice or vinegar during the last minute of cooking to add a tangy flavor to the dish.
- Serve:
- Transfer the cooked chicken livers to a serving plate.
- You can serve them with additional fresh herbs, a squeeze of lemon juice, or your favorite sauce or condiments.
Chicken livers cook relatively quickly, so be attentive to avoid overcooking, as they can become dry and tough if cooked for too long. The exact cooking time may vary depending on the size and thickness of the livers, so use a meat thermometer to ensure they are cooked to a safe internal temperature of 165°F (74°C).
