Have you ever tried making chicken liver before? This healthy recipe is juicy and the best mouthwatering cuisine.
I was not surprised to learn that many people have not given chicken liver a try before. I, for one, was not a fan until I tried cooking and seasoning the liver this way.
This recipe was far beyond what I was customary to, which certainly tested my not-so-spontaneous lifestyle. Now I am striving to attempt new recipes and to be more ambitious in my life endeavors.
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The Best Chicken Liver Recipe
Sauteed in olive oil and garlic and marinated in liquid aminos, this chicken liver is so flavorful and is a great choice for dinner any day of the week.
To complete your nutritious dinner, try pairing Garlic Parmesan Brussel Sprouts and Roasted Cheesy Bacon Butternut Squash with your chicken liver.
What is Chicken Liver?
Chicken liver is an organ meat, and like beef liver or pork liver it is full of protein, iron, and vitamin B12.
It’s excellent for maintaining a balanced diet, is low in calories, and even can help support a healthy weight with its metabolizing properties.
Unlike chicken breasts and chicken thighs, the strong flavor in the liver can take some getting used to for some people.
I would suggest starting with small portions until you feel comfortable with larger servings.
Why You Will Love This Recipe
If you need extra assistance in the kitchen, this recipe is for you. Learning new unique recipes on your own can be difficult. This recipe provides step-by-step instructions that make it easy for everyone to follow.
This chicken liver recipe requires very few dishes which results in easy cleanup, making it a great choice for when you are wanting to make a fast, but filling dinner.
With only 15 minutes to cook, this healthy chicken liver recipe is time efficient and is perfect for outdoor patio dinners this summer.
How to make chicken liver
Ingredients:
- 1 pound of chicken livers
- 2 garlic cloves, minced
- 1/2 cup of unbleached all-purpose flour
- 1 teaspoon each of sea salt and ground pepper
- 2 tablespoons of olive oil
- 1 yellow onion, sliced
- Fresh ginger
- 1/8 cup of rice vinegar
- 1/8 cup of liquid aminos
How to Cook Chicken Liver
Grab your dutch oven or pot and fill it with 2 inches of water. Add two fresh cloves of minced garlic and bring it to a boil.
Carefully add the chicken liver to the boiling water and cook for five minutes. Be sure to keep the lid off to prevent the water from boiling over.
Remove the boiled chicken liver with a slotted spoon and place it on a plate to cool. Keep your hands far from the boiling water to prevent burns.
Combine the flour, salt and pepper in a small bowl, then roll each liver in the breading once it has cooled enough to touch.
Next, in a large, 12″ cast iron skillet, saute the onions with olive oil until lightly browned, then add liver, rice vinegar and liquid aminos. Grate half an inch of ginger into the skillet and stir occasionally until the liver is cooked through, about 5-10 minutes.
FAQs
How long does cooked chicken liver last? It can last up to 3 days when stored in an airtight container in the fridge.
What happens when you overcook chicken liver? Overcooking it can result in dry, tough, and grainy chunks.
Will chicken liver still have a pink color when cooked? No. It may have a slightly pink center but should not look raw. Use an instant thermometer to verify the internal temperature is at least 165°F before consuming.
What type of pan should I use to cook healthy chicken liver? The best way to cook chicken liver evenly is in cast iron, but stainless steel will also do the trick.
Final Note
This recipe may just broaden your culinary horizon to a whole new cooking adventure. So I hope you give my “How to cook chicken liver the easy way” recipe a whirl.
I do hope you enjoy this recipe! Feel free to leave a comment, and if you try this recipe, be sure to let me know how you enjoy it!
If you are looking for any new recipes to spice up your weekly menu, give one of these below a try!
Chicken Liver
Ingredients
- 1 pound of chicken livers
- 2 garlic cloves minced
- 1/2 cup of unbleached all-purpose flour
- 1 teaspoon each of sea salt and ground pepper
- 2 tablespoons of olive oil
- 1 yellow onion sliced
- Fresh ginger
- 1/8 cup of rice vinegar
- 1/8 cup of liquid aminos
Instructions
- Fill a Dutch oven or pot with 2 inches of water.
- Add the minced garlic and bring it to a boil.
- Carefully add the chicken liver to the boiling water to cook for five minutes.
- Using a slotted spoon, remove the boiled chicken liver to a plate to cool.
- Combine the flour, salt and pepper in a small bowl, then roll each liver in the breading once it has cooled enough to touch.
- In a large, 12" skillet, saute the onion with olive oil until lightly browned, then add liver, rice vinegar and liquid aminos.
- Grate half an inch of ginger into the skillet and stir occasionally until the liver is cooked through, about 5-10 minutes.
