How to Cook Chicken Livers

When people learn how to cook chicken livers correctly, many tell me they never realized how good they taste.  The favorite way is to fry them crisply. I use the same chicken seasoning that I use to fry chicken, mix it with flour and fry them in a skillet.  They cook very quickly and the flavor is fantastic.

how to cook chicken liversRaw Chicken Livers

Learning how to cook chicken livers will lead you far beyond simply frying them. Below I am giving you a selection of my favorite recipes. Not only do they taste good, but chicken livers are the cheapest part of the chicken allowing you to prepare a good meal for your family at a reasonable price.

A lot of people will tell you they don’t like to eat chicken livers because of the high amount of cholesterol. Although this is true, we do not want to overlook the healthful supply of iron and zinc which they contribute to our bodies. Chicken livers are also a wonderful source of the B vitamins and others. As you can see, while it might be a good idea to limit how often you eat chicken livers, it is not so wise to eliminate them altogether from your diet.

CHICKEN LIVER PATE RECIPE Learn how to cook chicken livers for a flavorful appetizer

chicken liver pate recipeHow to Cook Chicken Liver Pate Recipe
  • ¼ cup finely chopped green onions
  • 2 Pounds chicken livers (about 4 cups)
  • ¼ Cup melted butter
  • 2/3 Cup brandy
  • ½ Cup whipping cream
  • ¾ Teaspoon salt
  • ¼ Teaspoon ground allspice
  • ¼ Teaspoon black pepper
  • 1/8 Teaspoon ground thyme
  • 1 Cup melted butter
  • Vegetable garnish OPTIONAL

In small saucepan simmer brandy until reduced to 6 tablespoons; set aside.
Sauté green onions and livers in ¼ cup butter until livers are done.
Spoon liver mixture into container of food processor.
Add brandy, whipping cream and seasonings to processor; process until smooth.
Add 1 cup of butter to processor and process until blended well.
Spoon pate mixture into lightly oiled 5 cup mold; chill at least 3 hours.
Unmold and garnish if desired; serve with crackers.


Chicken Livers and GritsChicken Livers and Grits
  • 6 Cups cooked grits
  • 1 ½ Pounds chicken livers
  • 4 Strips bacon
  • Butter/ oil or both
  • 1 Medium sliced onion
  • 1 Chopped green pepper
  • 1 Cup flour
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • ½ Teaspoon thyme
  • 1 Teaspoon garlic powder
  • ½ Teaspoon dried parsley
  • ½ Teaspoon oregano
  • 1 Can (16 ounces) chopped tomatoes
  • ½ Cup wine
  • 1 Cup water

Cut liver into 1 inch pieces; rinse thoroughly with cold water and let set to drain.

Combine and mix flour with salt, pepper, thyme, garlic, oregano and parsley.

Brown bacon in large skillet; remove from skillet and cut into pieces onto plate.

Add onions and green peppers to skillet and sauté until tender; remove to bacon plate.

Add more fat to skillet; dip liver pieces into flour mixture and place in skillet.

Brown liver pieces on both sides; remove to plate with bacon and vegetables.

Add more fat if needed to skillet making about 4 tablespoons.

Stir into fat about 3 tablespoons of remaining seasoned flour until blended.

Add to the skillet the tomatoes, wine and water; stir until blended.

Add to skillet the plate of livers, bacon and vegetables; stir until blended.

Place 1 cup of cooked grits on each dinner plate; spoon liver mixture over top.

Makes 6 servings.

MUSHROOM RICE RECIPE with Chicken Livers

Learn how to cook chicken livers to make a simple meal of rice and mushrooms.

  •     1 Pound chicken livers
  •     1 Pound fresh mushrooms sliced
  •     3 Tablespoons melted butter
  •     1 Cup uncooked long grain rice
  •     3 Tablespoons melted butter
  •     1 Can (10 ½ ounces) undiluted beef broth
  •     1 Can (10 ¾ ounces) undiluted cream of mushroom soup
  •     ¼ Cup dry sherry

Sauté chicken livers and mushrooms in 3 tablespoons melted butter in a large skillet until done.
Remove livers and mushrooms from skillet to plate; reserve pan drippings in a small bowl.
Sauté rice in 3 tablespoons butter until golden brown in skillet.
Add beef broth, mushroom soup, sherry and reserved drippings to rice; stir well.
Cover skillet and simmer about 20 minutes or until liquid is absorbed.
Stir livers and mushrooms into the rice mixture; cook until thoroughly heated.
Serves 4 to 6.


Rumaki RecipeRumaki Recipe

Learn how to cook chicken livers Polyensian style.

  • ½ Pound chicken livers
  • ¼ Cup soy sauce
  • 1 ½ Tablespoon dry white wine
  • 1/8 Teaspoon ground ginger
  • 2 Cloves minced garlic
  • 1 Can (6 ounces) drained water chestnuts
  • 12 Slices bacon cut into thirds

Cut chicken livers into 1 inch pieces.
Combine soy sauce, wine, ginger and garlic in an 8 inch square baking dish; stir well.
Place chicken livers in soy sauce mixture; cover and marinate in refrigerator for 2 to 3 hours.
Cut water chestnuts in half.
Place a water chestnut half and piece of chicken liver on each piece of bacon.
Roll up bacon and secure with a wooden pick.
Arrange on baking sheet and broil 4 inches from heat 3 minutes on each side until bacon is done.
Makes 26 to 30.

NOTE: Below you can learn how to cook chicken livers in the microwave using the Rumaki recipe.


Follow above directions until ROLLING AND SECURING WITH PICKS.
Arrange the rolls on paper towel lined microwave platters; about 1 dozen on each.
Cover the appetizers and refrigerate up to 2 hours.
When ready to microwave, cover platters with paper towel.
Microwave each platter on HIGH for 4 ½ to 7 minutes or until bacon is crisp and liver is done giving each platter one half turn.

Bacon and Chicken LiverBacon and Chicken Liver
Bacon, Chicken Liver and Water ChestnutBacon, Chicken Liver and Water Chestnut
Rumaki WrappedRumaki Wrapped
Rumaki Ready for BroilerRumaki Ready for Broiler


This recipe will teach you how to cook chicken livers making a delicious omelet.

Basic Omelet for ONE

  • 3 Eggs
  • ¼ Teaspoon salt
  • 1 Tablespoon cold water
  • 1 Tablespoon butter

Wish eggs, water and salt together in a medium bowl only until well blended.
Slowly heat butter in a 9 inch skillet or omelet pan; turn egg mixture into pan over medium heat.
As omelet sets run spatula around edges to loosen; tilt pan to let uncooked portion to run underneath.
Continue tilting and cooking until omelet is almost dry on top and golden on the bottom.
Add filling, fold in thirds and remove to plate.

Filling: Enough for FOUR Omelets

  • 8 Slices bacon
  • 6 Ounces chicken livers
  • 1 Cup finely chopped onion
  • 1/8 Teaspoon salt
  • Dash black pepper
  • 1 Tablespoon chopped fresh parsley

To make filling sauté bacon in skillet over low heat until crisp; drain on paper towel.
Crumble bacon and measure 1/3 cup.
In same skillet over low heat sauté chicken livers until done; remove from pan and chop finely.
Add onion to skillet and sauté until tender; drain fat from skillet.
Add bacon, chicken livers, salt and pepper; reheat gently, then cover and keep warm.
PREPARE 4 basic omelets of recipe above; place ¼ cup of filling in center of omelet.
Fold omelet in thirds and remove to serving plates; garnish with chopped parsley.


  • ½ Cup butter
  • 2 Tablespoons finely chopped onion
  • 2 Tablespoons finely chopped parsley
  • 2 Pounds chicken livers
  • 1 Teaspoon dried tarragon leaves
  • 1 Teaspoon salt
  • Dash black pepper
  • 2 Tablespoons white wine

Heat butter in a large skillet; sauté onion and parsley 5 minutes.
Add chicken livers; cook stirring occasionally about 8 minutes.
(Livers should be brown on all sides and cooked through but not overcooked)
Remove to heated platter.
Stir remaining ingredients into drippings of the skillet; bring to a boil.
Pour over livers; serves 6.


This is how to cook chicken livers fried to perfection.

  • ½ Cup flour
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Pound chicken livers, cut in half
  • Vegetable oil
  • Sweet and sour plum sauce

Dredge livers in flour mixture.
Fry livers in deep hot oil (350F degrees) for 3 minutes or until golden brown.
Drain livers on paper towels; serve immediately with plum sauce (below).

Sweet and Sour plum Sauce

  • ¾ Cup red plum jam
  • 2 Teaspoons vinegar
  • 1/8 Teaspoon hot sauce

Combine all ingredients in saucepan; cook until thoroughly heated.
Serve hot or cold; store in refrigerator.