Are you intimidated by those little packages of chicken livers in the grocery store? Not sure what to do with them once you get them home? I totally get it! For years, I avoided chicken livers because I had no idea how to prep them properly. But after some experimenting in my kitchen I’ve discovered that chicken livers are not only incredibly nutritious but can be absolutely delicious when prepared correctly.
In this guide, I’ll walk you through everything you need to know about prepping chicken livers, from selection to storage, and share some of my favorite cooking methods that will turn even the most liver-skeptical eater into a fan!
Why You Should Give Chicken Livers a Chance
Before we dive into the prep work, let’s talk about why chicken livers deserve a spot in your meal rotation:
- Nutritional powerhouses: Chicken livers are packed with vitamin A, vitamin B12, folate, riboflavin, iron and selenium. Just a 3 oz portion provides high amounts of these essential nutrients.
- Budget-friendly: They’re one of the cheapest cuts of chicken, giving you tremendous nutritional value for just a few dollars.
- Mild flavor (when cooked right): With proper preparation, chicken livers offer a tender, buttery texture and flavor that’s much milder than other organ meats.
- Freeze beautifully: They retain their nutrients and flavor when frozen for up to 3 months.
As someone who was once hesitant about liver, I can honestly say that properly prepped chicken livers changed my mind completely. They’re now a regular part of my cooking routine!
Selecting Fresh Chicken Livers
The first step to delicious chicken livers starts at the store. Here’s what to look for:
- Choose livers that are firm and plump, not slimy or discolored
- Look for a deep red or brown color (avoid any with greenish tinges)
- Check for clear veins with minimal connective tissue
- They should have a faint metallic smell, not an off-putting odor
If the livers look like they’re breaking down or have a cottage cheese-like appearance, they’re not fresh enough to use.
Step-by-Step Guide to Prepping Chicken Livers
1. Clean the Chicken Livers
When you first open the package, chicken livers might look a bit intimidating, but the cleaning process is actually simple:
- Rinse the livers under cool running water
- Pat them dry thoroughly with paper towels
- Lay them out flat on a cutting board (they often come out of the container balled up)
2. Trim Away Unwanted Parts
This is the most important step for ensuring your chicken livers taste great
- Using kitchen shears or a sharp paring knife, trim away any:
- Connective tissue (white or pink stringy parts)
- Visible veins
- Fat
- Small greenish bile sacs (these will make the liver taste bitter!)
If any bile spills out during trimming, rinse the area thoroughly with cool water.
3. Cut the Livers for Even Cooking
For best results:
- Slice each liver in half lengthwise
- Make perpendicular slices about 1/2-inch thick
- Keep the slices uniform for even cooking
- For grilling or broiling, keep the slices slightly thicker
This uniform sizing ensures that all pieces will cook at the same rate, preventing some from overcooking while others remain undercooked.
4. Optional: Soak the Livers
If you’re new to liver or find the flavor too strong, soaking can help mellow the taste:
- Milk soak: Place trimmed livers in milk or buttermilk for 2-4 hours in the refrigerator
- After soaking, rinse livers and pat them dry before cooking
- Discard the milk after use
This step is completely optional! Many liver enthusiasts prefer the natural flavor and skip this step entirely. I personally recommend trying them both ways to see what you prefer.
Storing Prepped Chicken Livers
If you’re not cooking your chicken livers right away:
- Refrigerator: Place prepped chicken livers in an airtight container and refrigerate for up to 2-3 days
- Freezer: For longer storage, freeze livers for up to 3 months
- Always thaw frozen livers completely in the refrigerator before cooking
- Once cooked, use leftover chicken livers within 3 days
My Favorite Ways to Cook Chicken Livers
Now that you’ve prepped your chicken livers perfectly, let’s cook them! Here are some foolproof methods:
Basic Pan-Fried Chicken Livers with Caramelized Onions
This is my go-to method that turns out perfect every time:
Ingredients:
- 1 lb prepped chicken livers
- 1 large onion, sliced
- 2 tbsp olive oil or butter
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley for garnish
- Optional: ½ tsp garlic powder and ½ tsp chili flakes for extra flavor
Instructions:
- Heat olive oil in a skillet over medium heat
- Add sliced onions and cook, stirring frequently until golden brown (about 10 minutes)
- Transfer onions to a plate and cover to keep warm
- In the same skillet, add the chicken livers and season with salt and pepper
- Cook for 3-5 minutes per side until the internal temperature reaches 165°F
- The key is to cook them until they’re just done – slightly pink in the middle is ideal for tenderness
- Add the caramelized onions back to the pan and mix with the livers
- Garnish with fresh parsley and serve immediately
Other Delicious Cooking Methods
There are so many ways to prepare chicken livers:
- Wrapped in bacon: Cut livers in half, wrap in thin bacon secured with a toothpick, and bake at 350°F
- Crispy coated: Dip in egg, then in almond flour or crushed pork rinds for a keto-friendly crispy coating
- Quick stir-fry: Stir-fry sliced chicken livers with vegetables for just 2-3 minutes
- Air fryer: Air fry at 380°F for 4-6 minutes, flipping halfway through
- Hidden in dishes: For liver-hesitant eaters, try grating frozen liver into hamburger (about 5% liver) to mask the taste while getting the nutrients
Avoiding Common Mistakes
Let me share some common pitfalls to avoid:
- Overcooking: This is the #1 mistake! Overcooked livers become tough, rubbery and unpleasant. They cook VERY quickly.
- Not trimming properly: Those green bile sacs will make your liver taste bitter – be thorough in your trimming.
- Cooking cold livers: Let them come to room temperature for about 20 minutes before cooking for more even results.
- Eating too frequently: Despite their nutritional benefits, limit chicken liver consumption to once a week (about 3oz serving) to avoid vitamin A overload.
Delicious Pairings for Chicken Livers
Chicken livers pair beautifully with:
- Sautéed mushrooms in a cream sauce
- Pasta with olive oil and Parmesan
- Fresh salads for a protein boost
- Risotto for added richness
- Hummus and roasted veggies in wraps
- Toasted baguette slices with onion jam
FAQ About Prepping Chicken Livers
Q: Why do you soak chicken livers in milk?
A: Soaking in milk helps mellow the flavor and reduces any metallic taste. It’s optional but helpful for those new to eating liver.
Q: Do chicken livers need to be cooked all the way through?
A: While some recipes suggest leaving them slightly pink in the middle for tenderness, the USDA recommends cooking chicken livers to an internal temperature of 165°F for food safety. Use your judgment based on the source and freshness of your livers.
Q: How do you know when chicken livers are done?
A: They’re done when they reach an internal temperature of 165°F. The center should still look slightly pink, not fully browned through. Use a meat thermometer for best results.
Q: Are chicken livers and chicken hearts the same thing?
A: No, they’re different organs. Sometimes they come packaged together, but they are separate organs with different textures and cooking times.
Final Thoughts
Chicken livers might seem intimidating at first, but with these simple prepping steps, you’ll be able to create tender, flavorful dishes that are packed with nutrition. The key is proper trimming, quick cooking, and not being afraid to experiment with different seasonings and cooking methods.
If you’re new to chicken livers, I recommend starting with the basic pan-fried recipe above – it’s foolproof and will give you a good baseline for how delicious properly prepped chicken livers can be.
Remember, chicken livers deserve more time in the spotlight for their impressive nutritional profile, budget-friendly price, and versatility. With these easy prepping steps and quick cooking methods, you can enjoy perfectly prepared chicken livers that are full of flavor and nutrition.
Have you tried cooking chicken livers before? What’s your favorite way to prepare them? I’d love to hear your experiences in the comments below!
Removing Connective Tissue
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1 Lay out the livers. Lay out all of the livers you’re trimming so that they are flat. This might require that you unfold the livers, as they often come out of the container balled up.[8] - 2 Look for connective tissue. Livers have connective tissue running through them, similar to what you might find on a chicken breast. This tissue is usually white or pink and is stringy.[9]
- You should also look for any greenish parts on the liver, as these will cause the liver to taste bitter.[10]
- 3 Trim the meat away from the connective tissue. Using a sharp knife or scissors, trim the meat away from the connective tissue. This might take more than one or two passes with the knife, since each liver can have multiple areas with connective tissue.[11]
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Buying, Storing, and Cooking Chicken Livers
- 1 Collect chicken livers from whole chickens. If you are in the habit of buying whole chickens, youll actually be purchasing livers at the same time. Some chickens have multiple hearts and multiple livers, so you might get more than one per chicken.[12]
- Dont use livers in giblet gravy – it can give the gravy a bitter taste.
- 2 Buy the livers from a butcher. You can buy whole livers from the butcher or the meat department of your local grocery store. These livers tend to be of a better quality than what youd get in a whole chicken, since the processing of whole chickens means the livers might be mangled.[13]
- Livers from the grocery store or butcher may come in a jar, or they might be fresh. Ask your butcher how they package them.
- 3 Clean and freeze the chicken livers. Before you store the chicken livers, you should clean them so that theyre ready to be used when you want them. Once youve cleaned them, lay them flat in a freezer storage bag and lay the bag flat in your freezer.[14]
- Use the livers within three to four months of freezing them.
- 4 Make chopped liver. The most popular way to prepare chicken livers is by making chopped liver. Melt 5 tablespoons (2.5 ounces) of fat (either chicken fat or butter) in a pan, then sauté 2 cups (16 ounces) of sliced onions in the fat. Remove the onions, but pour the fat back in the pan, and sauté 1 pound of chicken livers until theyre brown on the outside and no longer pink on the inside. Mix the livers, onions, and 3 hard-boiled eggs together and chop them finely. Season with salt and pepper and either serve within two hours or store in an airtight container in the refrigerator.[15]
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