Chicken liver is one of those ingredients that people tend to have very strong feelings about. I grew up eating it prepared this way—drowned in lemon and garlic—which I think is the secret to converting skeptics. The acid from the lemon juice cuts right through the rich, metallic “iron” taste that puts many people off organ meat, while the mushrooms add a nice textual contrast.
I’ll admit, the prep work is the least fun part. Cleaning the livers takes a bit of patience; you really have to trim off the white connective tissues and any accidental green bile spots, or the final dish will be bitter and tough. But once that is done, this comes together in one pot very quickly. It’s incredibly savory, inexpensive, and makes for a great warm appetizer or a light dinner with some crusty bread to sop up the juices.
Ingredients
- 2.2 lbs (1 kg) chicken livers
- 3 tbsp butter (salted or unsalted works)
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- ½ cup fresh mushrooms, sliced
- Pinch of ground ginger
- 2 chicken bouillon cubes (crumbled)
- ½ tsp spice mix (equal parts ground coriander, cumin, and red pepper flakes)
- ½ cup fresh lemon juice
- ¼ cup fresh cilantro, chopped
- Salt (taste before adding, as bouillon is salty)
Instructions
- Prep the Liver: Rinse the livers in cold water. Use a sharp paring knife to trim away sinew and fat. Cut larger lobes in half so everything is roughly the same size. Pat them dry—this prevents them from steaming too much when they hit the pan.
- Sauté Aromatics: Melt the butter in a wide pot or deep skillet over medium heat. Add the onions and cook until soft. Stir in the garlic and ginger, cooking just until you smell them (about 1 minute).
- Mushrooms: Toss in the sliced mushrooms and cook for 3 minutes. They don’t need to be fully browned, just softened.
- Cook the Liver: Add the livers to the pot along with the bouillon cubes and spices. Stir gently to ensure the bouillon dissolves and coats the meat.
- Simmer: Cover the pot and reduce the heat to low. Cook for 10 to 15 minutes. Keep an eye on it—overcooked liver becomes chalky and dry. You want them just firm to the touch.
- Finish: Uncover the pot. Pour in the lemon juice and sprinkle with cilantro. Give it a good stir to combine the sauce with the pan juices. Cook for 1 more minute and remove from heat.
Why You’ll Love This Recipe
- Nutrient Dense: It’s an efficient way to get a lot of vitamins and minerals without supplements.
- Budget Friendly: Chicken livers are often one of the most affordable protein sources at the butcher counter.
- Flavor Balance: The sourness of the lemon balances the richness of the butter and organ meat perfectly.
Chef’s Tips for Perfection
- Don’t Overcook: This is the golden rule of liver. It should be tender. If you slice into one and it’s slightly pink in the very center, that is better than it being grey and granular all the way through.
- Salt Management: Since this recipe uses two bouillon cubes, be very careful with adding extra salt. Taste the sauce at the very end before salting.
- The “Pop”: Be careful when adding livers to hot fat; they have a tendency to pop and splatter due to their high moisture content.
Storage and Reheating
Liver is best eaten fresh. If you must store it, keep it in an airtight container in the fridge for up to 2 days. Reheating is tricky because it often overcooks the meat; I recommend warming it gently in a pan with a splash of water rather than using the microwave, which will make the texture rubbery.
Nutritional Notes
Chicken liver is widely praised for its high Vitamin B12 and iron content, making it a great option for boosting energy. However, it is also high in cholesterol, so it is typically enjoyed in moderation.
Chicken Liver: Health Boost & Tasty
