Chicken liver with onion

Chicken liver with onion

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Peel the onion and cut it into small pieces. We also cut the tomato and the pepper into small pieces and heat them together with the onion in a little oil.

We clean the livers well then we cut them into smaller slices and then we add them over the onion and the hardened vegetables. Season with pepper and add the wine.

Let it simmer until the wine evaporates, about 20 minutes.

Add the chopped green parsley and salt at the end.

We serve the liver with mashed potatoes, rice or polenta ....

Great appetite!

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In our family is often cooked liver, whether it is pork or beef liver, or it is chicken liver. Chicken liver is very popular and is especially a favorite of our children. Apart from the goose liver (also called foie gras) that is much more expensive, chicken liver is found at all butchers and hypermarkets and is very cheap.

I bought 1 kg of the livers that I first washed thoroughly, squeezed it well and I cut it into smaller pieces (bigger livers cut into 2-3 pieces). Do not cut them very small because they will shrink at frying.

I also need 2-3 medium-sized onions, which I peeled and sliced ​​julienne, not very thin.

Chicken Liver and Onions

A wise friend (Diane Sanfilippo) of ours once said, & # 8220Goji berries aren & # 8217t a super-food, LIVER is a super-food! & # 8221 Liver truly is a super-food, and one everyone should make an effort to include in their diets. Chock full of vitamins, this is one food item that I was on a serious mission to enjoy (especially since it is a good food for the thyroid!) A few weeks back, we were at Bill & # 8217s dentist appointment and we were talking to the hygienist about her grandson who had some food allergies. When she asked what to feed a baby instead of enriched juice (which are all synthetic vitamins that you don & # 8217t absorb anyway- YUCK), I replied with & # 8220feed him liver. & # 8221 She was extremely kind, nodded, and asked how we knew so much about food and health, but I could tell she was holding back a & # 8220who is this crazy kid telling me to feed my grandson liver?& # 8221 But in reality, it is so true!

I have tried to like liver in the past and I just couldn't do it, the idea of ​​actually eating an organ doesn't bother me in the least, it is the after taste of liver that I have a hard time with. Bill and I attempted to make chicken liver pâté, and it was so incredibly awful to us that I almost cried over all of the pastured US Wellness Meats chicken livers that we wasted. Bill had the brilliant idea to try eating it with bacon, and even that didn't save it! I tried liver again when Diane was visiting with us. She had brought some of her pâté with her, and I decided to give her a shot since I knew she was a pâté-making pro. Another no-go. I just couldn't take the after taste.

Since I couldn & # 8217t seem to acquire a taste for liver, I decided to hide it in ground meat. At least that way I could benefit from all the nutrients without having to deal with the flavor. Every time we made lettuce wrap burgers or meat balls, I would try to remember to hide ground chicken livers in the mixture. Lucky for us we feed our cats a raw diet and we always have chicken livers in the house. I was satisfied with the amount of liver I was getting in the ground meat, but to be frank, I was still extremely disappointed with myself that I couldn & # 8217t find a way to enjoy liver on its own.

My last attempt was guided by my Grandy Kyp. She had a delicious recipe for chopped liver that she used to make with her Bubbie, and she told me that I would love it (fingers crossed)! This past weekend Grandy Kyp came over to teach me how to make chopped liver. I wont go into too much detail on that recipe because we will be posting it soon, but I actually enjoyed it! I had a decent helping of the chopped liver and really loved every bite! When we were in the process of cooking the liver I decided to taste a bite of pan fried liver that had been cooking in schmaltz (chicken fat). I found that I enjoyed the liver more before it was pureed, and after hearing from Bill & # 8217s mom how delicious liver and onions are, I decided to be brave and cook up a batch for myself for lunch.

Since we were out of schmaltz I used duck fat to saute the onions, and cook the livers. I simply added salt and pepper to season the dish and it turned out amazing! It still had a very slight liver after taste, but it was so subtle that I didn't mind it one bit. The only problem with the dish was that I should have made more. I let my sister take a bite and she almost took it away from me! Liver success! Bill even enjoyed it as well, although he still had some problems with the after taste. At least we are making progress!

A note on livers: when consuming organ meats it is extremely important to make sure that the organs you are eating came from a healthy animal. If you can't get your hands on organs from a pastured animal, the next best thing is to purchase organic organs. The darker in color the livers are, the healthier the animal was!

Chicken liver with onion - Recipes

by Jennifer Sartell
Photos by author

For some reason, liver is one of those foods that gets a bad rap. But I promise you, when cooked right, liver can be delicate and delicious. To dispel a few myths, chicken livers don't taste like iron, they & # 8217re not strong or tough, they & # 8217re not bloody, and they & # 8217re not chewy or stringy when prepared well.

Liver also has some health benefits. It & # 8217s high in Vitamin A, Folate, B-12 and a great source of iron. It is however, also high in cholesterol, so for people watching their levels, it should be eaten in moderation. Some of you are saying to yourself, & # 8220Yeah, right, crazy lady. You won & # 8217t have to worry about my cholesterol levels rising due to overconsumption of chicken livers. & # 8221 But I promise, give this recipe a try and you & # 8217ll love them.

It could be said that the key to delicious chicken livers isn & # 8217t in the livers at all, but in the onions. There must be an equally distributed bite of onion-to-liver ratio. This is a scientific fact, I & # 8217m sure of it. And the onions must be caramelized, this is also a law of nature.

So at this point you might be asking, & # 8220Where does one find said chicken livers? & # 8221

If you & # 8217re lucky enough to raise your own chickens, when butchering, you can collect the livers all at once, and depending on the number of chickens, you might have enough for a meal. This year, we butchered our own chickens. I collected the organ meat from each one, rinsed them and stored them in the freezer until I was ready to fry. When collecting the liver you must mind the dreaded gallbladder. It is a green pocket and if it & # 8217s sliced ​​open, the bile will make the organ meat taste terribly bitter. I usually sacrifice a bit of the liver and leave it attached to the gallbladder to make sure I have plenty of room between the slice and the pocket.

If you don & # 8217t raise your chickens for meat, you can collect them from whole chickens that you buy at the store. When you get the whole chicken home, inside the cavity is a pouch (usually) that contains the organ meat, and sometimes the neck. You can designate a container in the freezer to collect livers each time you get a chicken.

And finally, if you want to jump the gun, you can simply buy a container of frozen chicken livers. They & # 8217re usually with the whole chickens in a plastic tub in the meat department. Thaw according to the packaging instruction, trim any fibrous or stringy material, give them a good rinse and pat dry with paper towel.

To make delicious chicken livers you will need the following:

  • 1 large sweet onion, like a Vidalia
  • Butter (the real stuff)
  • Olive oil
  • 1 farm fresh egg
  • 1/2 cup milk
  • Chicken livers, rinsed and dry
  • 1 teaspoon salt (or seasoning salt)
  • 1 teaspoon fresh cracked pepper
  • 1-2 cups of flour
  • Frying oil (canola works well, and it's a little healthier)

Start by slicing the onion very thin.

In a pan melt the butter (a couple of pats will do ya), and add some olive oil. The butter is for browning, the oil is so the butter doesn't burn.

Add the onions all at once and cook for about 20 minutes on medium heat. They will sweat, then turn translucent, then start to caramelize. You can stir them around and add more butter if they start to brown and crisp. You want them juicy, and sticky in their own natural sugars.

When the onions are done, remove them from the pan and set aside.

While the onions are caramelizing, beat the egg and milk in a bowl. Soak the livers in the egg and milk mixture (the milk will help tenderize the liver a bit).

In another bowl, add the salt and pepper or seasoning salt to the flour.

In the same pan (which is now all seasoned with onion-y goodness), add your frying oil. You want about a half inch. Heat on medium. To test when your oil is ready for frying, it will ripple a bit across the pan. Add a pinch of flour and if it sizzles, you're ready. Dredge the soaking livers in the flour mixture. Cover them completely, so there & # 8217s no red peaking through. If the flour gets clumpy, that & # 8217s fine those clumps will turn into crispy, flaky, fried bits.

Fry on each side about 4 minutes. Be careful of oil spatter when you flip.

Chicken Livers with Caramelized Onions and Madeira

In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.

In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.

Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.

My Homemade Food Recipes & Tips

Dusting chicken liver with flour and frying it with onions is perhaps easiest way to cook it.

Step of soaking liver in milk can be skipped it is optional, but it helps to reduce bitter taste liver may have.

The best side dish for this one, to my opinion, is plain boiled potato or potato puree.


  • 1lb of chicken livers
  • 1 big onion
  • 1.5 cups of milk
  • 2 tablespoons of all purpose flour
  • Salt to taste
  • Oil for frying

How to prepare, step-by-step:

  1. Prepare ingredients: Fried Chicken Liver with Onions Recipe: Step 1
  2. Clean and rinse livers, cut big ones in half, put livers in a bowl: Fried Chicken Liver with Onions Recipe: Step 2
  3. Pour over with milk enough to cover all livers and set bowl aside: Fried Chicken Liver with Onions Recipe: Step 3
  4. Warm a frying pan with a bit of oil, peel onion, slice it in half circles and fry until browned in color (12-15 mins over moderate low heat), stir from time to time: Fried Chicken Liver with Onions Recipe: Step 4
  5. Once onions are ready remove onions from the pan, keep pan on the heat, add a bit more oil if needed. Dust each piece of chicken liver with flour from all sides: Fried Chicken Liver with Onions Recipe: Step 5
  6. And move to the frying pan: Fried Chicken Liver with Onions Recipe: Step 6
  7. Working one by one repeat for whole batch of livers you have: Fried Chicken Liver with Onions Recipe: Step 7
  8. Once liver pieces are browned from one side, flip them to another, and fry until cooked through: Fried Chicken Liver with Onions Recipe: Step 8
  9. Salt to taste: Fried Chicken Liver with Onions Recipe: Step 9
  10. Move onions cooked earlier back to the pan, mix if needed: Fried Chicken Liver with Onions Recipe: Step 10
  11. And serve, I prefer boiled potato or potato puree as a side dish for fried liver: Fried Chicken Liver with Onions Recipe

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[& # 8230] Boost my intake of red meat and seafood. Thankfully, I love all the iron-rich foods out there, especially the ones that would gross out most Americans. My favorite of all is oysters, followed by clams and mussels, but I also love liver and black pudding. Don’t be so quick to judge - did you know that liver is more nutrient dense than any vegetable out there? I picked up a package of chicken livers at the grocery store yesterday and I couldn’t believe the nutritional stats. For a little over $ 1 a pound, you get 19 grams of protein & hellip Read more & raquo

The Best Chicken Liver Recipe

Growing up, enjoying a chicken liver recipe was very normal. Imagine my surprise when I learned that many people in the U.S. do not eat liver! I am convinced that if I could convince everyone to sample this chicken liver recipe, I would change everyone & # 8217s mind.

There are so many ways to enjoy liver, but this has to be my favorite one. Both the texture and the flavor is on point in this chicken liver recipe — you will hardly know what you are eating! In fact, this recipe has served as a & # 8220gateway & # 8221 to organ meat for many friends and neighbors who have tried it out.


Prepare all ingredients before starting to cook. Clean livers by separating into lobes, then trim off all fat and connective tissue. Rinse, then pat dry. In a cereal size bowl, stir flour with five spice powder and salt. Cut pepper into inches (2.5 cm) size pieces. Slice onion in half, then place cut side down on a cutting board and slice about ¼ inch (0.5 cm) thick. Separate onion pieces.

Prepare sauce by stirring hoisin sauce with sherry, soy and hot garlic chili sauce.

Heat the oil and butter together in a large wide frying pan over medium heat. Add a few livers to the flour mixture and turn to evenly coat. Place in the hot pan. Repeat until all are added. Cook about one minute, then turn and continue cooking about 2 more minutes. Remove to a plate.

Add pepper and sliced ​​onion to the pan along with water. Turn heat to medium high and stir often until water is evaporated, about 5 minutes.

Return livers to the pan. Pour in the sauce. Reduce the heat to medium. Stir gently and often until as thick as you like, about 2 minutes. Spoon over rice or a bed of spinach and scatter with green onions.

Recipe Summary

  • 3 tablespoons olive oil
  • 1 pound chicken livers, rinsed and trimmed
  • 2 cups chopped onion
  • 4 ounces sliced ​​fresh mushrooms
  • 1 tablespoon paprika
  • ⅓ cup dry sherry
  • 1 ½ cups sour cream
  • salt and pepper to taste
  • 1 (12 ounce) package medium egg noodles

Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.

While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.

Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.