21 Best Chicken Liver Recipes You Can Cook Perfectly

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Peri Peri Chicken Livers

Peri Peri Chicken Livers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Spicy peri peri chicken livers cooked with onions, garlic, and lots of spices. A quick, budget, delicious meal!

Ingredients

• 1 lb chicken livers (Note 1)
• 1 onion (about 120 g/ 4 oz)
• 3 garlic cloves
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon sweet paprika
• ½ teaspoon smoked paprika
• ½ teaspoon red chili flakes (more or less to taste)
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 1 bay leaf
• ¼ teaspoon fine sea salt (more to adjust the taste)
• 120 ml white wine (½ cup)
• 1 tablespoon tomato paste

Instructions

1. Prepare livers: Pat them dry with kitchen paper. Halve them. If some of them are very large, cut them into three pieces. Set them aside.
2. Chop the onion and the garlic finely.
3. Cook onions: Heat the butter in a large pan. Cook the onions, garlic, and a pinch of salt until soft, about 7 minutes, stirring often. Add the oil and all the spices. Stir for 1 minute.
4. Add the livers, cook for 1 minute. Then, flip and cook for another minute. Shove them on one side of the pan. Next, add the tomato paste and the white wine on the empty side of the pan and stir to dissolve the paste.
5. Mix everything. Cover and cook on low heat for 6-8 minutes until the livers are cooked through but not overcooked. They should be tender and slightly pink but not bloody or red. The internal temperature should be 73°C/ 165°F.
6. Adjust the taste with more salt if necessary.

2. Chicken Liver Patties

Chicken Liver Patties Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT70M · Yield: [’22’, ’22 patties’]

These chicken liver patties are prepared similar to regular meat patties. You can call them liver burgers, pancakes or fritters. The liver patties features ground liver as the main ingredient and have a smooth / tender texture with bold, earthy, rich flavor specific for organ meats.

Ingredients

• 1 lb Chicken livers (organic raw whole chicken livers)
• 1 medium Carrot
• 0.4 lb Celery root (about 1/3 medium celery root)
• 1/2 medium Onion
• 1-2 cloves Garlic
• 1 large Egg
• 1/3 tsp Black pepper
• 1/2 tsp Sea salt
• 1 tsp Mustard (Dijon or brown mustard)
• 1 tsp Lemon juice
• 3/4 tsp baking soda
• 1 slice of bread or starchy flour (2-3 tbsp) – optional (for thicker liver patties)

Instructions Prepare the chicken livers

1. Drain the accumulated liquid. Rinse the chicken livers in cold water a couple of times and trim them of connective tissues.
2. Soak them in a water + vinegar solution (add about 1-2 tbsp of apple cider vinegar to the water) for about 20 minutes. This will help remove the harsh metallic taste and reduce the bitterness.
3. Once soaked, rinse gently under cold water. Pat dry with a paper towel, to absorb as much water as possible.

Mix Ingredients in a food processor

1. Add all ingredients (except baking soda and lemon juice) in a food processor and pulse a few times, until the mixture resembles a pancake batter. But don’t overmix, you still want some finely chopped pieces to remain intact. Overall it might look very liquid but once cooked the mixture will harden and puff up.
2. For a bulkier texture (added volume and to absorb some moisture) I added a large slice of gluten free bread when processing. But it should turn ok without bread as well. Or you could add 2-3 tablespoons of a starchy flour like arrowroot. Some cooked rice would work too.
3. Let the batter rest for 10-15 minutes if you’re adding bread or flour, in order to absorb the moisture.
4. Just before baking, add the baking soda and lemon juice to the mixture and give it a final mix with a spoon.

Cook/fry the chicken liver patties

1. Heat a non-stick pan or griddle over low-medium heat and wipe over with a little ghee or oil to lightly grease the pan. If you’re using a ceramic non-stick pan, then you won’t need any grease at all.
2. Pour 2 tbsp of liver batter, it should spread by itself slowly. The liver patties should cook exactly like pancakes: flip when the bubbles begin to appear on the surface. About 1.5-2 minutes on one side and another minute on the other side.
3. Repeat with remaining batter.

3. Chicken Liver Stew with Peas and Mushrooms

Simple Chicken Liver Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 Servings’]

I adore cooking with and eating offal; sadly, it is not more popular. This easy chicken liver stew recipe combines them with peas and mushrooms in a wonderful red wine sauce.

Ingredients

• 350 g Chicken Livers (12oz )
• 125 g Small Button Mushrooms (1½ Cups )
• 150 g Frozen Peas (1 Cup )
• 1 Small-Medium Echalion or Banana Shallot (35g)
• 2 Cloves Garlic
• 1 Tsp Tomato Puree ((Concentrate in the US))
• 175 ml Red Wine (⅔ Cup)
• 30 g Butter (2 Tbsp)
• 1 Tsp Cornflower
• ¾ Tsp Salt
• ½ Tsp Black Pepper

Instructions

1. Cut the shallot in half, peel it and then dice it as finely as you can.
2. Peel the garlic and chop it as finely as you can.
3. Clean up your mushrooms, and if they are larger than bite-sized, cut them in half or quarters.
4. Now trim up your chicken livers, removing any sinew and cut them up into 2-2.5cm (¾-1″) pieces.
5. Heat a 30cm or 12″ frying pan over a medium-high heat and add the butter. When it foams, add the shallot and cook for 2 minutes without colouring; stir occasionally.
6. Add in the garlic and saute for another minute.
7. Throw in the mushrooms, season with the salt and pepper, then coók stirring occasionally for 2-3 minutes.
8. Turn the heat up to high, add in the tomato puree and chicken livers, then saute for 2-3 minutes.
9. Pour in the wine and reduce by half; this should take 3 or 4 minutes.
10. Add 1 tablespoon of water to the cornstarch and mix.
11. Reduce the heat to medium. Add the peas to the pan, followed by the cornstarch slurry and cook, stirring for a minute or two.

4. Curried Chicken Liver Pate

Curried Chicken Liver Pâté is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 people’]

A simple and delicious appetizer for your next party! Note that you’ll need to make this a day in advance for it to set up in the refrigerator. Recipe adapted from The Book of Hot & Spicy by Louise Steele (l987).

Ingredients

• 3/4 cup butter (1 1/2 sticks, divided)
• 1 small onion (finely chopped)
• 1 clove garlic (minced)
• 8 ounces chicken livers (trimmed)
• 1 teaspoon curry powder
• 1/2 cup chicken stock
• 2 eggs (hard boiled and cut in half)
• 2 pinches cayenne pepper
• salt and freshly ground black pepper (to taste)

Instructions

1. Melt ½ cup butter in a skillet. Add onion, garlic and chicken livers; cook over medium-low heat for about 5 minutes, stirring. Stir in the curry powder and chicken stock and simmer about 5 minutes, turning the chicken livers a few times.
2. Let mixture cool slightly, then place it and the eggs in a food processor. Add the salt, pepper and cayenne and process until smooth. Pour into desired container and smooth out if necessary. Chill overnight.
3. Melt the remaining ¼ cup butter and slowly pour on top of pate. Garnish as desired (bay leaves, lemon slices, flat leaf parsley).

5. Chicken Livers with Caramelized Onions and Apples

Chicken Liver and Caramelised Onions with Apples in Honey Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H · Total: PT1H45M · Yield: 2

These Chicken livers are accompanied by caramelised onions and apples, and fried to a golden, crispy brown for an old-time Polish treat.

Ingredients

• 1 large (8.8 oz, 250 g) yellow onion
• 1 tbsp butter, unsalted
• ½ cup (250 ml) apple cider (optional, can be replaced with water or chicken stock)
• 11 oz (300 g) chicken liver
• 4 sprigs fresh rosemary
• canola oil, for frying and sprinkling
• 1 garlic clove
• Ground pepper, to taste
• 2 red apples (0.8 lb, 360 g)
• 1 tbsp honey
• 3.5 tbsp (50 ml) balsamic vinegar
• 3 tbsp (40 g) cold butter
• Salt, to taste

Instructions

1. Peel the onion and slice it into half rings.
2. In a saucepan, melt one tablespoon of butter over a medium heat.
3. Gradually start adding onions, handful by handful. Let each ‘lot’ cook for a minute or two before adding another.
4. Add a pinch of salt, mix together with a spoon.
5. Reduce the heat to ‘low’ and continue cooking for 15-20 minutes, stirring from time to time. We’re aiming for a ‘blonde’ colour here. If the onions start browning too quickly, reduce the heat even more. If you want to speed up this recipe, you can jump to “Step 2” and marinade the liver as the onions are frying. If you’re frying more onions with intention for storing – that’s the moment when I put some of the onions away into jars for later use.
6. Continue cooking for another 15-20 minutes. When you notice that all the liquid has evaporated from the onions, pour in some apple cider and mix with a spoon (this could be just water, stock or broth instead).
7. Set aside on a plate, we’ll add them to the dish soon. Don’t wash the frying pan.
8. Remove thin membranes surrounding the liver: • If the liver is already sliced, trim the edges • If it’s whole, get your finger underneath the membrane and then pull it away.
9. If the chicken livers are whole, slice them up. Personally, I prefer smaller chunks, roughly 1 inch (2.5 cm) cubes. Place them in a bowl and sprinkle with oil.
10. Roughly chop two sprigs of rosemary, add them in.
11. Peel one garlic clove, slice it thinly and add to the meat.
12. Season the meat with ground pepper (important: we don’t want any salt here, not at this stage). Toss it around with your hands and set aside for 20-30 minutes, let the meat soak in all the flavours.
13. (You can use the same frying pan we’ve used for caramelizing onions).
14. Heat up a tablespoon of canola oil (or even better – clarified butter).
15. Fry the liver for 3 to 5 minutes on each side until golden brown. Ideally, it should still be slightly raw inside. Set aside on a plate to rest.
16. Cut unpeeled apples into quarters, remove the seed nests and cut into thick pieces.
17. Fry apples briefly over a high heat, until they turn golden brown. Add a sprig of rosemary. Once cooked, move them onto a plate and set aside.
18. Using the same frying pan, heat up one tablespoon of honey.
19. Add one sprig of rosemary, 3.5 tablespoons of balsamic vinegar and three tablespoons of butter. Heat up slowly on a low heat, mixing with spatula from time to time. Let the flavours combine.
20. When it thickens a tiny bit, add cooked livers. Braise for 4 to 5 minutes. If the glaze feels not wet enough, add a spoonful or two of apple cider (or apple juice).
21. When you’re nearly done with braising, add half a portion of caramelised onions. Mix together with a spatula.
22. Plate glazed chicken livers. On the side, serve the apples and the other half of caramelised onions. Pour the remaining glaze over the whole dish and season generously with salt.

6. Keto Chicken Liver Pate

Easy Chicken Liver Pate Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT265M · Yield: [‘6’]

This easy chicken liver pate recipe with no alcohol is ultra smooth and creamy. Every bite is packed with flavor and great nutrition! Choose this fun make-ahead appetizer when you really want to wow your guests.

Ingredients

• ½ pound chicken livers
• ½ cup butter (or duck fat for dairy free)
• 1 medium shallot (minced)
• 2 cloves garlic (minced)
• 1 tablespoon parsley (minced)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Trim the chicken livers and remove any sinew. Kitchen scissors work well for this.
2. Melt a tablespoon of butter in a skillet over medium heat. Add garlic and shallots. Cook for 1-2 minutes until fragrant.
3. Add chicken liver to the pan. Pan-fry the first side until golden brown, flip them over for the second side, about 5-7 minutes total. Add parsley in the last minute of cooking.
4. Remove from heat and cool enough to add to a food processor. Add remaining butter and season with salt. Puree until smooth.
5. Pour into ramekin dishes or a container and chill for 4 hours or overnight to set.

7. Grilled Chicken Liver with Garlic and Lemon Juice

Grilled Chicken Liver With Garlic And Lemon Juice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

There are so many ways to cook chicken liver; learn how to make the best grilled chicken liver recipe with garlic, onion and lemon juice. Simple, easy and delicious!

Ingredients

• 500 g Chicken liver
• 1/4 cup Fresh lemon juice
• 1 clove Minced garlic
• 3 tbsp Melted butter
• 1 Onion
• 1/4 tsp Salt
• 1/4 tsp Ground black pepper
• 1/8 tsp Red pepper flakes
• 3 tbsp Chopped fresh parsley

Instructions

1. Firstly, wash the chicken liver thoroughly then drain.
2. In a small bowl add the chicken liver, onion, garlic, melted butter and the lemon juice.
3. Use a spoon to combine everything carefully because the chicken liver is so soft and tender.
4. After that, add the spices and the parsley.
5. Then, give it another stir.
6. Leave it to marinate for about 10 minutes.
7. Put your grill or skillet on medium heat and let it heat before adding the chicken liver.
8. Then, grill the chicken liver for about 10 minutes on each side.
9. Garnish with some chopped parsley.
10. Serve hot.

8. Chicken Liver Muffins

Chicken Liver Muffins For Babies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT45M · Yield: [’22’, ’22 mini muffins’]

These chicken liver muffin recipe is a great way to incorporate chicken liver / organ meat into baby’s diet. The mini muffins are soft and tender providing natural supplementation of Iron, Vitamin A and B12 for small babies, toddlers and older kids. These liver muffins are perfect as finger food when doing baby led weaning or served as a side with a meal.

Ingredients

• 1 lb chicken livers (organic raw whole chicken livers)
• 1 medium carrot
• 1/2 medium celery root (5 inches in diameter (about 0.4 lb)
• 1/2 medium onion
• 1 clove garlic
• 1 large egg
• 1/4 tsp black pepper
• 1/3 tsp sea salt (for infants you can use just a touch of pink Himalayan salt.)
• 1/2 tsp mustard powder (or a creamy type of mustard)
• 1 tsp lemon juice
• 1/2 tsp baking soda

Instructions Prepare The Chicken Livers

1. Rinse the chicken livers in cold water a couple of times and trim them of connective tissues if necessary.
2. Then soak the livers in a water + vinegar solution (add about 1-2 tbsp of apple cider vinegar to the water) for about 20 minutes. This will help remove the harsh metallic taste and reduce the bitterness.
3. Once soaked, rinse gently under cold water. Then pat dry with a paper towel.

Mix The Ingredients

1. Add all ingredients (except baking soda and lemon juice) in a food processor and pulse a few times, until the mixture resembles a muffin batter.
2. Don’t overmix, you still want some finely chopped pieces to remain intact. Overall it might look very liquid but it’s ok, once baked the mixture will harden.If you want a bulkier texture (added volume) you can add a slice of bread when processing.
3. Just before baking, you can add the baking soda and lemon juice to the mixture and give it a final mix with a spoon.

Bake The Liver Muffins

1. Pre-heat the oven at 350F.
2. Transfer to a mini muffin pan and bake at 350F for 15 minutes.
3. Once cooked, let them cool before removing from pan. They will have a soft spongy structure inside.

9. Instant Pot Chicken Livers

Instant Pot Chicken Livers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT18M · Total: PT22M · Yield: [‘4’]

These chicken livers are simply flavored with chicken stock and peppercorns.

Ingredients

• 1 tbsp oil
• 1.5 lb chicken livers (cleaned)
• 2 cups chicken stock
• 10 peppercorns

Instructions

1. Press “saute” and heat oil in the Instant Pot.
2. Add chicken livers and cook for 3 minutes.
3. Add chicken stock and peppercorns.
4. Close the lid and cook on high pressure for 5 minutes.
5. When cooking time ends, wait 10 minutes for a natural pressure release.
6. Once done, open the lid and serve :]

10. Chicken Liver Pate with Capers

Chicken Liver Paté with Capers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This flavorful chicken liver paté is chopped coarsely and showcases bright Mediterranean flavors of capers, fresh herbs and a good amount of lemon zest.

Ingredients

• 1 pound chicken livers
• Salt and pepper
• 1/2 cup olive oil (divided + more for garnishing)
• 2 shallots (finely chopped and divided)
• 1 garlic clove (finely chopped)
• 2 tablespoons sherry or red wine
• 2 tablespoons capers
• Small bunch of parsley leaves + for more garnish
• Zest of 1 lemon + more for garnish
• Juice of 1/2 lemon
• Sea salt (for finishing)
• Toasted crostini (for serving)

Instructions

1. Plce chicken livers on a few sheets of paper towels to dry (they may stick) and cut off any fat or connective tissue. Season with salt and pepper
2. Heat a medium sized skillet over medium heat and drizzle with 1/4 cup of olive oil. 1 finely chopped shallot and saute until caramelized and soft, about 2-3 minutes. Add garlic and saute for another minute.
3. Add chicken livers and increase heat if needed to give them a good sear. Sear on first side for 1-2 minutes, then turn over and sear on the other side for another 1-2 minutes until just cooked through.
4. Pour in sherry and scrape any bits from the bottom of the skillet and reduce heat to medium.
5. Add capers and stir everything together. The sauce should have thickened but there should still be some moisture.
6. Remove from heat and place liver mixture onto a clean cutting board (I like to use a plastic cutting board for proteins) and pile the other finely chopped shallot, parsley, lemon zest and lemon juice and rest of the olive oil and give everything a really good chop.
7. Taste for seasoning and add more salt if needed. If the mixture is on the drier end, drizzle more olive oil and chop it through the mixture.
8. Spoon mixture on top of toasted crostini and top with parsley, lemon zest and a good drizzle of olive oil. If you have leftover chopped shallot, the added crunch is a nice touch.

11. Adobong Chicken Liver

Chicken Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 600 g chicken liver, trimmed and cleaned
• 1/4 cup soy sauce (60 ml)
• 1/4 cup white vinegar (60 ml)
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water (120 ml)
• 2 tablespoons cooking oil
• 2 bay leaves
• 1 teaspoon whole peppercorns, lightly crushed
• 1 teaspoon sugar (optional, to balance acidity)
• Salt to taste (start with a pinch and adjust)

Instructions

1. 1. Prep the liver by trimming any connective tissue and patting dry.
2. 2. In a bowl, combine soy sauce, vinegar, minced garlic, and sliced onion. Add the liver and marinate for 15 minutes.
3. 3. Heat oil in a skillet over medium heat. Sauté the onion until translucent, then add the garlic for about 30 seconds until fragrant.
4. 4. Add the marinated liver with the marinade, along with bay leaves and crushed peppercorns. Cook for 3–5 minutes, turning once, until the liver starts to brown.
5. 5. Pour in the water, stir, and simmer covered for 5–7 minutes, until the liver is just tender but still juicy. If using sugar, add it now and stir.
6. 6. Taste and adjust seasoning with salt or additional soy sauce if needed. Remove from heat.
7. 7. Serve hot with steamed rice and a simple vegetable side.

12. Southern Fried Chicken Livers

Southern Fried Chicken Livers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT30M · Yield: [‘1’, ‘1 Batch of Fried Livers’]

Crispy Southern pan fried chicken livers are a classic. Top with gravy if desired and serve with your favorite sides.

Ingredients

• 1 c Cooking Oil (or more if needed to make a 1″ base in the bottom of a skillet)
• 2 c All Purpose Flour
• 1.5 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Onion Powder
• 1 tsp Paprika
• 1 Egg (beaten)
• 1/4 c Buttermilk
• 1 tbs Water
• 1 to 1.5 lbs Chicken Livers

Instructions

1. Add the cooking oil to a skillet and heat over medium heat.
2. Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.
3. Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk. Mix to combine and add the water to loosen the wet mixture. Whisk everything together.
4. Add the chicken livers to a colander and rinse. Drain well.
5. Next, take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying. You can do all of the dredging and set aside on a sheet of parchment paper.
6. When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.
7. Cook 3-4 minutes per side, turning occasionally. Chicken livers are done when firm, golden brown and crispy.
8. Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.
9. Allow to rest 10 minutes before serving.
10. Serve with gravy or dipping sauce, if desired.

13. Chicken Liver Pasta with Porcini Mushrooms

Chicken liver pasta with porcini mushrooms; Recipe from Marche (gluten free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Yield: [‘4’]

This rich and nutritious chicken liver pasta with porcini mushrooms is a very nutritious traditional recipe from Central Italy. It’s easy enough for family meals yet special enough for guests! This is a gluten free recipe but you can use any type of pasta.

Ingredients

• 360 g maltagliati or short mafalda pasta (12oz) (I used gluten free pasta)
• 300 g chicken livers (10.5oz) (soaked in milk and then chopped)
• 2 carrots (washed and finely chopped)
• 2 celery stalks (washed and finely chopped)
• 1 onion (peeled and finely chopped)
• 60 g dried porcini mushrooms (2oz) (soaked and then chopped)
• 60 g fresh or frozen porcini mushrooms (cut into pieces or 100g (3.5oz) fresh cremini mushrooms)
• 300 g cherry tomatoes (10.5oz) (halved or peeled canned or fresh sauce tomatoes)
• 1-2 garlic cloves (peeled and chopped)
• 1 handful fresh parsley (washed and chopped)
• 1-2 bay leaves
• 4-5 tbsp extra virgin olive oil.
• salt (for pasta and to taste)
• 1/2 glass white wine
• milk to soak liver (optional)

Instructions Prepare the ingredients

1. Soak the chicken livers in milk for 1-3 hours (optional but recommended) Soak the dried porcini in warm water for at least 30 minutes. Drain the livers and porcini mushrooms keeping the liquid from the mushrooms.
2. Peel and finely chop the onion and garlic. Wash and finely chop the celery and carrots. Chop the chicken liver into small pieces. Cut the frozen or fresh mushrooms into small pieces. Wash and chop the parsley. Peel the fresh tomatoes if using sauce tomatoes with thick skins like San Marzano. If using cherry tomatoes just wash and halve them.

Make the chicken liver and porcini ragu

1. Sauté the mushrooms in olive oil with garlic and parsley until cooked.
2. In a separate larger pan, sauté some of the onion with the bay leaves until onion starts to soften. Then add the chicken livers and brown on all sides quickly. Add white wine and cook until alcohol evaporates ( 1-2 minutes). Remove the liver and juices from the pan and set aside.
3. Pour a little more olive oil into the pan and sauté the rest of the onions, the carrots and celery until they start to soften. Then add back the liver and juices. Mix together well. Add the cooked mushrooms and mix again. Then add the tomatoes. Add salt to taste. Cook the sauce over a low heat for about 45 minutes. If it seems dry you can add some of the porcini water, some tomato passata or stock.

Finish and serve

1. While the ragu is simmering, put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When ready, drain the pasta and add it to the sauce. Mix everything together gently. Serve immediately with more chopped parsley.

14. Chicken Liver Parfait

Chicken Liver Pate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT260M · Yield: [‘6’, ‘6 portions’]

Chicken Liver Pate recipe made with brandy, butter, and cream, blended until silky smooth. An elegant French starter you can make up to 3 days ahead.

Ingredients

• 18 oz chicken liver ((500 grams))
• 6 tbsp unsalted butter ((at room temperature))
• 1 shallot ((medium size, chopped))
• 1 clove garlic ((finely chopped))
• 2 sprigs thyme ((only the leaves))
• 2 tbsp capers
• ¼ cup brandy
• ¼ cup heavy cream (double cream)
• 1 TSP salt
• ½ TSP freshly ground black pepper

Instructions

1. Trim the fat and the stringy sinews of the chicken livers and pat dry.
2. Put 2 tbsps of the butter in a large frying pan over medium heat.
3. Add shallots and cook for a few minutes until soft and brown.
4. Add chicken livers and cook for a few minutes until they brown the outside but are still pink inside.
5. Add the garlic, thyme, capers, and seasoning, and cook for another minute.
6. Add the brandy carefully as it can flame up, especially when using a gas cooker.
7. Cook the brandy until it has a syrup consistency and remove the pan from the heat, let it cool down for 10 minutes.
8. Put them in a food processor when cooled down and blitz for a few seconds to combine.
9. Add the remaining soft butter and heavy cream, and blitz for a few minutes until smooth.
10. Spoon the pâté mixture in ramekins or in a terrine dish lined up with cling film.
11. Let the pâté set in the fridge for a few hours, ideally overnight.

15. Chicken Liver Stew

Chicken Liver Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘3’]

Try this easy and tasty chicken liver stew. Tender chicken livers, onions and mild spices stewed in chicken broth make the perfect comfort meal for lunch or dinner.

Ingredients

• 1 pound chicken livers (cleaned and trimmed)
• 1 large onion (sliced into half or quarter rings)
• 1 Tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon dry marjoram
• ½ teaspoon paprika powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dry thyme
• ¼ teaspoon black pepper (or more by taste)
• 1 cup low sodium chicken broth (or water)
• 1 Tablespoon apple cider vinegar
• 3 tablespoons chopped fresh parsley (optional)

Instructions

1. Heat the oil in a frying pan over medium heat. Add sliced onions and cook for about 10 minutes stirring them often until they become translucent and begin to caramelize.
2. Add cleaned and trimmed chicken livers, spice mix and salt. Stir everything carefully. Fry for another 4 minutes flipping the livers halfway until both sides are browned.
3. Add the broth and apple cider vinegar, cover the frying pan with the lid and bring it to boil. Turn heat on low and let it simmer for about 10 minutes, or until the livers reach 165°F. Top with freshly chopped parsley or other herbs, if desired. Enjoy your meal!

16. French Chicken Liver Pate

Chicken Liver Pate (Creamy, Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This simple chicken liver pate recipe is silky smooth and creamy, thanks to a secret ingredient. It’s surprisingly easy to make!

Ingredients

• 8 oz Chicken livers ((or duck or goose livers))
• 6 tbsp Unsalted butter ((unsalted, softened))
• 2 cloves Garlic ((minced))
• 1 medium Shallot ((minced))
• 1 tbsp Fresh thyme
• 1/2 tsp Sea salt ((or more to taste))
• 1/2 tsp Black pepper ((or more to taste))
• 1/2 cup Water
• 2 tbsp Heavy cream

Instructions

1. Trim the white connective tissue from the chicken livers.
2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for 1 minute, until fragrant.
3. Add the chicken livers, thyme, sea salt, black pepper, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
4. Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.
5. Transfer the liver mixture to a blender or food processor. Puree, gradually adding the cream and remaining butter, until smooth. (Feel free to add additional cream to make it creamier.) Blend in additional sea salt and black pepper to taste.
6. Transfer the pate to ramekins. Cover tightly with plastic wrap, with the plastic touching the top of the pate (try to avoid having air in direct contact with the top). Secure the plastic wrap around the ramekins with rubber bands to keep air out. Refrigerate for 4-6 hours, or overnight, until firm.

17. Air Fryer Chicken Livers

Air Fryer Chicken Livers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’, ‘4 servings’]

In just minutes, make tender chicken livers that are perfectly browned. Serve these air fryer chicken livers with homestyle sides for a filling, nutritious dinner.

Ingredients

• 1 lb chicken livers
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp garlic powder

Instructions

1. Sprinkle salt, pepper, and garlic powder evenly on the chicken livers.
2. Add seasoned chicken livers to basket and place into air fryer, in one even layer.
3. Cook at 400 degrees for 12 minutes, flipping chicken livers halfway through cooking time.
4. Once chicken livers are completely done, use spatula to remove from basket and serve.

18. Soup Maker Chicken Liver Pate

Soup Maker Chicken Liver Pate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘8’]

Soup Maker Chicken Liver Pate. The easiest way ever to make a homemade chicken liver pate. Dump chicken pate ingredients into the soup maker and sit down and relax while it makes delicious homemade chicken liver pate.

Ingredients

• Ninja Foodi Soup Maker
• 1.4 kg Pack Chicken Livers
• 60 g Butter
• 4 Tbsp Red Wine
• 350 ml Single Cream
• 1 Tsp Garlic Puree
• 1 Tbsp Tomato Puree
• Salt & Pepper
• 468 ml Milk (for soaking)

Instructions

1. Soak chicken livers in the milk. Remove sinew bits and dry the chicken livers on a tea towel or kitchen towel until they are completely dry.
2. Add all ingredients to the soup maker and set it to the sauce setting. If you don’t have a sauce setting, then set it to make smooth soup for 30 minutes.
3. When it beeps you will have perfectly blended homemade chicken liver pate. It will be like a thick sauce and load it into the fridge for an hour for it to firm up.
4. Serve with warm homemade bread.

19. Chicken Liver Dumplings

Chicken Liver Dumplings for Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT50M · Yield: [‘4’, ‘4 people’]

One of the most famous Czech soups is liver dumpling soup. I’ll show you a simple recipe for making homemade chicken liver dumplings from scratch. They are absolutely delicious!

Ingredients

• 7 ounces chicken livers
• 3 cloves garlic (chopped and finely minced)
• 1 medium egg
• 1/2 cup breadcrumbs (plus for dusting the work surface)
• 1 Tablespoon unsalted butter (softened at room temperature)
• 1/2 Tablespoon dried marjoram
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper (ground)

Instructions

1. Remove any visible white veins from 7 ounces chicken livers. Place the livers in a food processor and blend for a few seconds.
2. Add 3 cloves garlic, 1 medium egg, 1/2 Tablespoon dried marjoram, 1 Tablespoon unsalted butter, 1/2 teaspoon salt, and 1/8 teaspoon black pepper to the food processor. Pulse a few times until well combined.
3. Transfer the mixture to a bowl and add 1/2 cup breadcrumbs. Stir until well incorporated.
4. Let the mixture sit for 30 minutes. Don’t worry if it seems runny at first; it will thicken over time.

Shaping liver dumplings (2 methods):

1. For beautifully round dumplings: Dump the mixture onto a work surface dusted with breadcrumbs. Quickly use your hands to form it into a cylinder. Dip your hands in water, scoop out an equal amount of the mixture, and roll it into a ball about 1 ½ inch (4 cm) in diameter between your palms. Drop the dumpling into simmering broth. Continue shaping the remaining dumplings in the same way.
2. If you want to make dumplings quickly: Using two spoons dipped in water, scoop up the mixture and shape it as round as possible. Drop the dumpling into the simmering broth.
3. Cook the dumplings in the simmering broth for about 5 minutes. During this time, the dumplings will rise to the surface.

20. Chicken Livers with Onions

Chicken Livers with Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) chicken livers, trimmed and patted dry
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine or chicken broth (optional)
• 1 tablespoon all-purpose flour (optional, for light dredge)
• 1/2 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1. Prepare the ingredients: rinse and trim the livers, pat dry; slice the onions and mince the garlic; measure wine or broth and seasonings.
2. 2. If using flour dredge, mix flour with paprika and a pinch of salt in a shallow dish; lightly coat each liver piece with the seasoned flour and shake off excess.
3. 3. In a large skillet, heat the olive oil and butter over medium heat; add the onions and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Transfer onions to a plate and keep warm.
4. 4. Increase heat to medium-high. In the same skillet, add the liver pieces in a single layer and sear 1–2 minutes per side until browned on the outside but still pink inside; add the garlic in the last 30 seconds of cooking.
5. 5. Deglaze the pan with the wine or broth, scraping up any browned bits; simmer until the liquid reduces slightly, 1–2 minutes.
6. 6. Return the onions to the pan; sprinkle with paprika and thyme, and cook 2–3 minutes more until livers are cooked through. Season to taste with salt and pepper, then garnish with parsley and serve.

21. Chicken Liver Curry

Chicken liver curry (easy and healthy dish) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

This delicious and nutritious chicken liver curry is ready in under 30 minutes. Organic chicken livers are browned with onions, diced tomatoes and then, slowly simmered in a creamy sauce with warm Indian spices.

Ingredients

• 1 pound organic chicken livers
• 1 Tablespoon olive oil
• 1 medium yellow onion
• 1 garlic clove
• 1 14.5 oz can diced tomatoes (drained)
• 1 Tablespoon curry powder or to taste (store-bought or home made)
• ½ teaspoon garam masala (optional)
• 1 cup low sodium chicken broth (or water)
• ½ teaspoon salt
• ⅓ cup heavy whipping cream (or coconut cream)
• 2 Tablespoons chopped fresh cilantro (optional, for garnish)

Instructions

1. Soak chicken livers in cold water for about 15 minutes.
2. While the livers are soaking, dice the onion, garlic and cilantro.
3. Now, drain and pat dry the livers and trim any fat or connecting tissue.
4. Heat olive oil in a skillet over medium heat. Add onions and saute until softened for about 4-5 minutes stirring occasionally. Add drained tomatoes, curry powder, garam masala and garlic. Cook for another 2-3 minutes on medium heat or until the tomato juice evaporated and the spices become fragrant.
5. Add chicken livers and brown them on each side for about 2 minutes.
6. Pour chicken broth, add salt. Cover the pan, bring to boil and simmer on low for about 10-15 minutes or until the livers are fully cooked. The internal temperature must reach 165°F.
7. Add heavy cream and stir until combined. Turn off the heat. Garnish the dish with some fresh chopped cilantro. Serve over steamed rice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.