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. Healthy 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!
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.
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 healthier. 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 healthy 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.
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.
Chicken Livers with Onions
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- 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
- 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 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. Serve on crackers warm or cold.