Best 8 Moms Liver Haters Chicken Livers Recipes

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Chicken livers are a divisive ingredient: Some people love their rich, meaty flavor, while others find them too strong or bitter. If you're in the latter camp, don't give up on chicken livers just yet. With the right recipe, you can easily transform this humble ingredient into a delicious and satisfying dish that will even win over the most ardent liver hater. In this article, we'll share some of our favorite recipes for cooking chicken livers that are sure to change your mind about this often-overlooked ingredient. From classic Southern fried chicken livers to elegant French pâté, we have something for everyone. So get ready to give chicken livers a second chance – you might just be surprised at how delicious they can be.

Let's cook with our recipes!

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Nancy Fuller

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium yellow onion, chopped
3 sprigs fresh thyme
1 pound chicken livers, cleaned
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 cup brandy
1/2 cup heavy cream
Toasted baguette slices, for serving
Sliced pickled red onions, for garnish

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.
  • Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.
  • Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.
  • In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes.
  • Serve the mousse with toasted baguette slices and garnish with pickled onions.

CHICKEN LIVERS PERI PERI



Chicken Livers Peri Peri image

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

Provided by FAIRDINKUM

Categories     Meat and Poultry Recipes     Chicken

Time 2h30m

Yield 4

Number Of Ingredients 17

1 pound chicken livers, trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2 bay leaves
1 pinch salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ cup chicken stock
1 tablespoon brandy

Steps:

  • Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
  • Remove livers to a bowl, and reserve marinade.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g

CHICKEN LIVER ON TOAST



Chicken Liver on Toast image

Back in 2012, Sam Sifton and Mark Bittman put together a feast for 15. The trick? Get it done in eight hours. Lobster and chopped salad, soubise and root vegetables, and a roasted chicken were all on the menu. And so was this recipe for chicken liver on toast. It may not have been the star of the show that night, but it served a critical purpose: keeping appetites satisfied in the lead-up to the meal. It can be an appetizer, or, paired with a salad, an exemplary light lunch or dinner.

Provided by Mark Bittman And Sam Sifton

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

6 tablespoons unsalted butter
1 medium-size red onion, peeled and finely chopped
1 pound chicken livers, cleaned and trimmed
1 dried chipotle, softened in hot water and finely chopped
1 cup dry red wine
Salt and black pepper to taste

Steps:

  • Melt the butter over medium heat in a large sauté pan. Add the onion and cook, stirring often, until it is soft but not brown, about 10 minutes. Add the chicken livers and chipotle and cook until the livers are lightly browned, an additional 10 minutes or so. Add the wine, and cook until there are only a few tablespoons of liquid remaining, about 15 to 20 minutes.
  • Transfer the liver to a food processor and pulse until the sauce is blended and a little lumpy. Season to taste with salt and pepper.
  • Put the mixture into small ramekins and place, covered, in the refrigerator to cool and set.
  • Spread on grilled or toasted peasant bread.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN LIVER SKEWERS



Chicken Liver Skewers image

Provided by Kay Chun

Categories     Chicken     Appetizer     Dinner     Rosemary     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

3/4 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 cup whole milk
8 (5-inch) sturdy rosemary sprigs
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 small radishes, thinly sliced (about 1/2 cup)
1 tablespoon fresh lemon juice
Accompaniment: lemon wedges

Steps:

  • Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs.
  • Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook livers on skewers, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a platter. Pour off fat from skillet, then stir remaining tablespoon butter, radishes, and lemon juice into skillet. Spoon over livers.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

CHICKEN LIVER APPETIZERS



Chicken Liver Appetizers image

Scrumptious and sooo easy!

Provided by DONNAJJ48

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 20m

Yield 24

Number Of Ingredients 3

12 fresh chicken livers, halved
1 teaspoon garlic salt
12 slices bacon, cut in half

Steps:

  • Preheat oven to Broil/Grill.
  • Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
  • Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.

Nutrition Facts : Calories 82.8 calories, Carbohydrate 0.1 g, Cholesterol 64.7 mg, Fat 7.1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 203.5 mg

LIVER HATER'S CHICKEN LIVERS



Liver Hater's Chicken Livers image

Some folks love chicken livers and will probably love this recipe. Other folks cannot stand them, but if they give this recipe a chance they may find that liver is not too bad.

Provided by Lorraine of AZ

Categories     Poultry

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 lb chicken liver, cut in 1 to 1-1/2 inch pieces, membranes removed
1 cup sweet sherry, divided
1 small bunch green onion
1 small bunch fresh parsley
1 cup cracker meal
salt and pepper

Steps:

  • Put the livers in a glass bowl. Add 1/2 cup of the sherry and salt and pepper to taste. Soak 30 minutes.
  • Chop onions and parsley and reserve.
  • Roll drained chicken livers in cracker meal.
  • Add 1/2-inch oil to a hot skillet and fry the livers, turning a lot. Remove and pour off grease but not drippings.
  • Add onions and parsley to the skillet and fry 1 minute. Return livers and add remaining sherry. Simmer to reduce, 15 minutes.

Nutrition Facts : Calories 267, Fat 7.7, SaturatedFat 2.5, Cholesterol 521.6, Sodium 163.6, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 26.1

MOM'S CHICKEN LIVERS



Mom's Chicken Livers image

Make and share this Mom's Chicken Livers recipe from Food.com.

Provided by StaciJane

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb chicken liver
1 lb bacon, chopped
2 cups mushrooms, sliced
1 large onion, diced
2 -3 garlic cloves, minced
1 (10 1/2 ounce) can chicken stock
1/2 cup marsala wine
1/2 cup balsamic vinegar
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Slice the mushrooms and onion and chop the bacon.
  • Heat the oil and butter in a skillet.
  • Add the bacon, onion and garlic and cook until onion is tender.
  • Add the mushrooms and cook until browned.
  • While the bacon, onion and mushrooms are cooking clean the chicken livers and chop into small pieces.
  • Add the chicken livers.
  • After the chicken livers have had time to cook and get brown add the wine, balsamic vinegar and stock.
  • Simmer, uncovered until the livers are done.
  • Serve alone or with with egg noodles.

Nutrition Facts : Calories 626.1, Fat 46.8, SaturatedFat 15.8, Cholesterol 324.7, Sodium 789.5, Carbohydrate 8.6, Fiber 0.6, Sugar 3, Protein 24

FIVE-SPICE CHICKEN LIVERS



Five-Spice Chicken Livers image

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 1h

Yield 6 servings as a first course, 3 to 4 as a main dish

Number Of Ingredients 13

1/4 cup all-purpose flour
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 pound chicken livers, trimmed and patted dry
2 tablespoons extra virgin olive oil
1 1/2 ounces pancetta, diced
2/3 cup chopped onion
2 large cloves garlic, minced
1/2 cup dry red wine
1 pound plum tomatoes, peeled, seeded and chopped
1 tablespoon minced flat-leaf parsley leaves
6 sage leaves, slivered
Soft polenta, for serving

Steps:

  • Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.
  • Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.
  • Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.
  • Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Choose the right liver: Look for chicken livers that are plump, smooth, and free of any blemishes or discoloration.
  • Soak the liver in milk: Soaking the liver in milk helps to remove any bitterness and impurities.
  • Dredge the liver in flour: Dredging the liver in flour helps to create a crispy coating.
  • Cook the liver over medium-high heat: Cooking the liver over medium-high heat helps to prevent it from overcooking and becoming tough.
  • Do not overcook the liver: Overcooked liver is tough and chewy. Cook the liver just until it is cooked through, about 2-3 minutes per side.
  • Season the liver to taste: Season the liver with salt, pepper, and any other desired spices or herbs.
  • Serve the liver immediately: Liver is best served immediately after it is cooked.

Conclusion:

Chicken livers are a delicious and nutritious dish that can be enjoyed by people of all ages. By following these tips, you can easily prepare chicken livers that are tender, juicy, and flavorful. So next time you're looking for a quick and easy meal, give chicken livers a try. You might just be surprised at how much you enjoy them!

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