I recently made THE best chicken livers recipe. I finally discovered some of the secrets to making liver taste less like liver ;). After discovering this method, I am no longer afraid to eat liver straight up!
Fear of Liver
If you are anything like me, you either grew up hating liver or perhaps you were barely even exposed to it. For me, it was both. I remember the first time I was exposed to it, my grandfather was eating liver and onions.
I think part of the problem was that my mind was already poisoned to the idea of even eating liver. My parents would tell me stories of them having to eat liver growing up and being disgusted by it. So when my grandfather offered me a piece to try, I winced, took a bite and hated the taste. Another factor that made me dislike it was the unfamiliar, gamey taste. After experimenting for years, I have finally found the secret to making the best chicken livers recipe.
The Best Chicken Livers Recipe
My recipe will show you how to make liver more palatable and enjoyable. Come into it with an open mind. The steps I am outlining will help you to prepare chicken livers or any type of liver correctly every time. I also have another great tasting liver recipe – fried chicken livers. It is a traditional southern meal and it tastes great! Another great way to incorporate organ meats is to add ground heart in with your ground beef, like in my heart tacos. Let me know in the comments your favorite way of eating liver.
- 1 lb pasture raised chicken livers
- 2 large strips of pasture raised bacon, chopped
- 1 large shallot, thinly sliced
- Sweet vermouth
- 1-2 tbsp pasture raised butter
- Sea salt and freshly ground black pepper to taste
- Raw grass fed milk or fresh lemon juice (dairy free option)
- The first thing you want to do is soak the chicken livers in milk or lemon juice for a few hours or overnight. This will help to get rid of some of the strong “liver” taste.
- After soaking the livers, drain the liquid and pat dry with a towel.
- The next step is very important. I used to skip this step and wonder why my liver was so chewy. I had to spit out so many pieces because I couldn’t chew everything. Finally, I figured out that I needed to cut off the connective tissues. They are the stringy-like pieces on the raw livers. Follow along the string until you see where it begins. Take a knife and cut away every stringy piece you see.
- Heat a skillet to medium. While it is heating up, add the chopped bacon to the skillet. The fat will begin to render.
- Add the butter and the sliced shallot. Stir frequently.
- Once the shallots have become translucent, add the chicken livers. While they are cooking, season generously with sea salt and pepper.
- About a minute after adding the livers, pour some sweet vermouth over them. I never measure the amount, but I would say around ¼ cup, possibly more. This will give the dish a wonderful flavor and steam the livers. Sauté the livers until they are browned on all sides, about 5-7 minutes.
- Serve over rice, with a side of potatoes or root vegetables, or on top of buttered and salted sourdough bread.