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Feb 26, 2012 05:40 AM

Two chicken livers

I'm going to butcher a couple of hens this morning, normally throw the organs away because we don't really like them.

I have had pate with livers at a restaurant that we did like.

On the one hand, two livers aren't much, on the other hand, it seems like enough to make a "taste" for two people.


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  1. Yep, I've done it with just a couple of livers. Do you have a recipe? Depending on what you like, there are lots out there, from complicated to super easy.

    4 Replies
    1. re: wyogal

      I need a recipe that will make them taste like something other than chicken livers. : )

      1. re: kengk

        hahahaha! some seasonings include garlic, white pepper, allspice, dry mustard, a bit of sherry. An easy way would be to lightly saute the livers in plenty of butter. Then puree with sherry, pinches of the other stuff, some heavy cream. You could also mash it with a fork (for a rough texture, although it's the texture of livers I don't like). If you want it super smooth, it through a sieve.
        Or just livers, onion, garlic, nutmeg, cognac, butter.

        1. re: kengk

          Place chicken livers on a hook,
          Attach hook to +20lb line, let it marinate in a river or lake,
          Retrieve, gut/skin/clean, that chicken liver will taste just like catfish.

          1. re: terasec

            I like that :-) provided the river/lake has some catfish, right?

      2. Maybe bruschetta, chopped and seasoned sauteed livers spread on toasted bread? That's easy with just two livers. I use garlic and some sage, cook them fairly briefly, and put them on slices of French or Italian bread I've brushed with olive oil and put under the broiler briefly, but I'm sure you can find more definitive recipes, and it'd be easy to cut back on the seasonings.

        1. You could make Dirty Rice, two livers should be just enough to taste the richness without overwhelming you. I also use two chicken livers in my cannelloni.

          If you liked the pate, then maybe you would like a tiny batch of chopped chicken liver. I make it with hard boiled eggs so it's not too overwhelming. A little sherry too, it's almost like pate.

          1. a diced shallot sauteed in butter with the livers and then deglazing with a little port is what I like to do with the liver after cleaning a chicken. The cook's treat!

            4 Replies
            1. re: scubadoo97

              try adding chopped hardboiled egg, onion, parsley/dill

              1. re: jpr54_1

                Boiled eggs are my kryptonite. I'm not a picky eater but oddly enough, for somebody that raises chickens, a strata is about the "eggiest" thing I can eat.

                These hens are a year old. I wonder if the livers are still good? Most livers from the grocery store are going to be from 8-10 week old chickens.

                1. re: kengk

                  Hopefully, as long as they weren't drinking too much alcohol!

                  1. re: kengk

                    The livers will be fine in terms of edibility. But if the eggs are chopped up, they're not a problem in terms of mouth-texture, and that's how they are in chopped liver. I think the idea below in terms of putting them in a pasta sauce with other meat is the way to go if you don't like liver and don't like eggs.

                    Or give them to the dog. He/she needs the iron in them.

              2. Chop fine and add to a bolognese sauce, using about 1 ib of ground beef. The chicken livers will add great flavor without you having to 'taste' them.