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Chicken liver - how to use

I find myself pet free for the first time in many years. And I bought a chicken. And the chicken came with liver and heart and giblets.

I do not care for the taste of chicken liver or heart. Any ideas on how to use them? It seems wrong to just pitch them out.

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  1. I use the giblets roasting the chicken. I place them on the bottom of the pan along with my vegetables. They are terrific for flavoring the stock/gravy.

    1. I have a recipe for a roast chicken stuffed with its own liver and sweetcorn. I haven't been able to try it yet because I can't find chicken liver here but let me know if you want the gist.

      1. Kind of difficult to recommend anything if you already claim not to like them - lol! In addition, the "giblets" from just one chicken really aren't going to provide you with much to work with except perhaps as an addition to a small amount of gravy.

        Terrific chicken livers for me means about a pound of them sauteed in an obscene amount of butter, & then liberally sprinkled with fresh lemon juice, salt, black pepper, & caraway seeds to taste. Serve with frilly toothpicks as an appetizer, or over rice for a meal.

        Any meal at my grandmother's wouldn't be complete without a bowl of these served first.

        3 Replies
        1. re: Breezychow

          Thanks for the suggestions. It was so easy when I could just give them to the cat.
          I'm not much of a gravy gal either. Do they freeze well? It might be worth it if I could just freeze up a bunch and give them to someone who would appreciate their livery nature.

          1. re: 512window

            Cut the livers in half and sprinkle with soy sauce and ginger. Put a water chestnut slice on top of a liver and wrap in a piece of bacon. Broil or bake until done and serve with a sweet-hot mustard. Even liver-haters love this one (a riff on rumaki).

          2. re: Breezychow

            I love this, except I would use bacon grease instead of butter and serve over toast;-) Go Grandmother!

          3. Make chicken pate, and just make sure to use extra helpings of pancetta, brandy (or cognac), capers, EVOO, garlic and salt to mute the taste of the liver.

            1. Make a ragu Bolognese de fegate: just mince the special items finely and saute briefly, then add to the sauce.

              1 Reply
              1. re: mamachef

                Second that. We love chopped liver (I use only the liver) in bolognese. Adds such a richness of flavor.

              2. hearts and gizzard can be used in making stock so you don't have to eat them. Too bad you don't care for liver. I always consider this the cook's treat when cleaning a chicken. A sliced shallot lightly frying in a pan, in goes the liver. Pull out while still pink inside. finish by making a quick pan sauce with port wine and eat straight away. A little tapa for the cook

                1. Chicken liver is great for enriching the sauce in any braised chicken recipe, and does not stand out with a liver flavor at all. They do freeze beautifully.

                  1 Reply
                  1. re: magiesmom

                    I second this. Chop it up and saute it into a braising sauce or a bolognese. You get the rich flavor without the pasty stick-to-your-teeth texture.

                  2. A few times a year I sing the chicken liver blues, gotta have em. I fry a few strips of bacon, and then sautee the livers (ridiculously cheap for a tasty food), in the bacon fat, and make a mini- roux, red eye gravy with a quick maneuver, eat everything on Pepperidge Farm toast.
                    Damn, I'm back in Texas and gettin' the blues...