Sauteed Chicken Livers
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
212 kcal
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Course
Main Course
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Cuisine
American
Sauteed Chicken Livers
Description
The recipe starts by slicing onions into rings and sautéing them slowly in olive oil until golden brown, which brings out their sweetness and soft texture. Chicken livers are patted dry, trimmed of fat and green parts, then seasoned and cooked in the same skillet. Cooking over medium heat prevents splattering and overcooking, allowing the livers to brown on the edges while maintaining a pink interior for a tender bite as recommended by USDA internal temperature guidelines for poultry organs.
The contrast between sweet caramelized onions and savory, lightly seasoned chicken livers defines the flavor profile. Serving the livers topped with the onions distributes sweetness evenly. This dish works well as a small plate or part of a modest meal.
The note advises caution with heat to avoid popping livers, omits rinsing or flour coating, and suggests enhanced seasoning options like garlic powder or paprika if desired. Leftovers should be refrigerated and consumed promptly, reheated gently, and freezing is not recommended due to texture changes.
Ingredients
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon kosher salt divided; or ½ teaspoon (divided) of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 pound chicken livers fresh
- ¼ teaspoon black pepper
Instructions
- Peel and slice the onion. Separate the slices into rings.
- Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
- Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions and sprinkle them with half the kosher salt. Saute the onions, stirring often, until golden brown, about 10 minutes.
- Remove the onions to a plate and cover them to keep them warm, or place them in the oven on the "keep warm" setting.
- Add the cleaned livers to the same skillet. Sprinkle them with the remaining kosher salt and ¼ teaspoon of black pepper.
- Cook the livers over medium heat until browned but slightly pink in the middle, about 3 minutes per side. (See notes).
- Divide the cooked livers between plates, top them with the onions, and serve.
Notes
- Use medium heat to prevent liver splattering and ensure even cooking.
- There is no need to rinse or flour the livers before cooking to retain flavor and texture.
- Chicken livers should reach an internal temperature of 165°F for safety; slight pinkness inside is acceptable.
- Enhance flavor optionally with garlic powder, paprika, or cumin if preferred.
- Store leftovers in an airtight container and consume within one day; reheat gently covered.
- Freezing leftovers is discouraged as it negatively affects flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 212kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Sodium | 362mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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