Chicken liver recipes that taste like liver
February 27, 2020 2:21 PM Subscribe
I really enjoy eating liver, and trying new things when I cook. But every time I look for recipes and inspiration for liver, all I can find are things for people who don't like it but want to force themselves to eat it anyway. This is not what I want. Do you like liver? How do you like to cook it? Have you had it in an interesting way that you can describe to me?
I mostly cook chicken and beef livers, because that's what I can easily get - more often it's chicken liver. Normally I cook them similarly, just your standard sauteed onions and lightly floured livers. When I do beef sometimes I cook a slice of bacon first if I have it, and sometimes I'll deglaze the pan with cognac or wine depending on what I've got. For special occasions I make chopped liver, the kind grandma made with lots of egg and shmaltz.
I've tried mixing it up with different seasonings but I can't seem to find something that works off the cuff that doesn't clash with the flavor or completely mask it - which is exactly what I don't want. I'm not interested in fancy preparations because this is for me to eat by myself like the slightly anemic animal that I am. I've made pate a few times and I always just want it to be chopped liver.
I'd love different cooking techniques or flavor combinations to try. Should I marinate it in something? I'd also like some ideas that incorporate vegetables or lend themselves to lots of veggie garnishes.
I am pretty comfortable with a lot of Japanese and Korean home cooking as well as a lot of white people american cookery and some mediterranean flavor profiles alongside a smattering of texmex. I am cooking for just myself, have fantastic ingredient availability and a pretty good kitchen.
I mostly cook chicken and beef livers, because that's what I can easily get - more often it's chicken liver. Normally I cook them similarly, just your standard sauteed onions and lightly floured livers. When I do beef sometimes I cook a slice of bacon first if I have it, and sometimes I'll deglaze the pan with cognac or wine depending on what I've got. For special occasions I make chopped liver, the kind grandma made with lots of egg and shmaltz.
I've tried mixing it up with different seasonings but I can't seem to find something that works off the cuff that doesn't clash with the flavor or completely mask it - which is exactly what I don't want. I'm not interested in fancy preparations because this is for me to eat by myself like the slightly anemic animal that I am. I've made pate a few times and I always just want it to be chopped liver.
I'd love different cooking techniques or flavor combinations to try. Should I marinate it in something? I'd also like some ideas that incorporate vegetables or lend themselves to lots of veggie garnishes.
I am pretty comfortable with a lot of Japanese and Korean home cooking as well as a lot of white people american cookery and some mediterranean flavor profiles alongside a smattering of texmex. I am cooking for just myself, have fantastic ingredient availability and a pretty good kitchen.
Chicken livers are good with mustard and cream or creme fraiche. I use the mustard that comes with the seeds in it.
Deglazing the pan with sherry or lemon juice works for this.
posted by quacks like a duck at 2:37 PM on February 27, 2020
Deglazing the pan with sherry or lemon juice works for this.
posted by quacks like a duck at 2:37 PM on February 27, 2020
I think this was from the NY Times decades ago and I'm not sure I remember it all but use what you like: saute floured livers quickly in butter, put in a dish, add a good handful of chopped parsley then deglaze the pan with some red wine vinegar and pour on the livers to wilt the parsley.
posted by Botanizer at 2:38 PM on February 27, 2020
posted by Botanizer at 2:38 PM on February 27, 2020
You want to add something sweet to balance the flavor. Chicken livers are pretty popular in this household. Saute them in a pan, go for caramelization. We add a sweet sherry like Pedro Ximenez. After that, just serve them on toast - the toast soaks up the sauce too.
Also Chicken Liver Risotto is amazing. The rice absorbs the flavor nicely.
posted by vacapinta at 2:48 PM on February 27, 2020 [1 favorite]
Also Chicken Liver Risotto is amazing. The rice absorbs the flavor nicely.
posted by vacapinta at 2:48 PM on February 27, 2020 [1 favorite]
I am a liver-loather, but my very German-American family on my father's side had a liver dumpling recipe that they all loved. I don't know if this is the original original one, or one they dug up later after whoever held the recipe passed away, and I cannot vouch for it personally, but here it is, with some commentary beforehand:
About this recipe, it's the one I use and have for a number of years. I don't really know how much milk it ends up being, but it's more than 2T, probably more like 1/4 cup. It should be about the same consistency as cake batter, and I just wing it. Some other recipes say to add 1/4 pound of pork sausage, but I've never done that. It doesn't add much to the flavor, unless it would be super spicy.
Enjoy! Scraping the dumplings is a PITA. I have a spatzle maker that makes it a lot easier. I use a blender to grind the liver, and mix the other stuff in there also.Use a long knife to scrape off a cutting board, it seems easier than a short knife to me.
Liver Knaefly German Style by Gilberta Gegg
1 lb. liver
½ tsp. dried basil
1 medium onion
salt & pepper to taste
1 tbsp. parsley, finely chopped
about 2 tsp. salt & pepper
3 c. flour
1 tsp. pepper
3 eggs
milk (about 2 tbsp.)
1 tbsp. fat
Grind liver and mix with onion and parsley. Mix flour, eggs, basil, salt, pepper and enough milk to make stiff dough. Place some of the mixture onto a flat platter. Use a knife, dipped in hot water, to cut and drop tiny pieces of the batter into boiling salted water to which the 1 tbsp. fat has been added to keep dumplings from sticking together. When dumplings rise to the surface of water they are ready to be skimmed off and drained. Fry slightly in a little sausage drippings, or serve with a light gravy. The dough freezes well for a short time. Some people prefer about ½ tsp. allspice instead of the basil.
posted by PussKillian at 2:57 PM on February 27, 2020 [1 favorite]
About this recipe, it's the one I use and have for a number of years. I don't really know how much milk it ends up being, but it's more than 2T, probably more like 1/4 cup. It should be about the same consistency as cake batter, and I just wing it. Some other recipes say to add 1/4 pound of pork sausage, but I've never done that. It doesn't add much to the flavor, unless it would be super spicy.
Enjoy! Scraping the dumplings is a PITA. I have a spatzle maker that makes it a lot easier. I use a blender to grind the liver, and mix the other stuff in there also.Use a long knife to scrape off a cutting board, it seems easier than a short knife to me.
Liver Knaefly German Style by Gilberta Gegg
1 lb. liver
½ tsp. dried basil
1 medium onion
salt & pepper to taste
1 tbsp. parsley, finely chopped
about 2 tsp. salt & pepper
3 c. flour
1 tsp. pepper
3 eggs
milk (about 2 tbsp.)
1 tbsp. fat
Grind liver and mix with onion and parsley. Mix flour, eggs, basil, salt, pepper and enough milk to make stiff dough. Place some of the mixture onto a flat platter. Use a knife, dipped in hot water, to cut and drop tiny pieces of the batter into boiling salted water to which the 1 tbsp. fat has been added to keep dumplings from sticking together. When dumplings rise to the surface of water they are ready to be skimmed off and drained. Fry slightly in a little sausage drippings, or serve with a light gravy. The dough freezes well for a short time. Some people prefer about ½ tsp. allspice instead of the basil.
posted by PussKillian at 2:57 PM on February 27, 2020 [1 favorite]
*it's not like a mango, it's mango-lime
posted by phunniemee at 3:11 PM on February 27, 2020
posted by phunniemee at 3:11 PM on February 27, 2020
I adore chicken livers and my recipe is: sauté garlic in olive oil, then sliced shallots, and livers. And salt and pepper. Amazing, tastes 100% like liver, and I keep eating until I get a stomach ache.
posted by namemeansgazelle at 3:34 PM on February 27, 2020
posted by namemeansgazelle at 3:34 PM on February 27, 2020
We had a very gamey and delicious Bolognese at a restaurant/home in Providence. The chef said the secret was chicken liver. I’ve tried putting a lot, and it didn’t taste as gamey, so I’m thinking he used a lot lot.
posted by ftm at 4:06 PM on February 27, 2020
posted by ftm at 4:06 PM on February 27, 2020
Have you ever tried Chicken Liver with Pomegranate (Sawda Djej)? You should, you should.
posted by HandfulOfDust at 4:14 PM on February 27, 2020 [1 favorite]
posted by HandfulOfDust at 4:14 PM on February 27, 2020 [1 favorite]
Chicken liver mousse? Such a cliche, I'm embarrassed to suggest it. The link is more complicated than the way I've made them for 40+ years but it's really good. If you're up for deep frying, buttermilk, floured, fried chicken livers--if not over cooked--are my idea of culinary heaven.
posted by tmdonahue at 4:29 PM on February 27, 2020
posted by tmdonahue at 4:29 PM on February 27, 2020
I basically do a combination of a couple things mentioned above: shallots, garlic, mustard seed, sherry, and liver. Maybe a couple rye berries or capers if I have them. If I'm not feeling too lazy I'll caramelize some onions first.
posted by aspersioncast at 4:30 PM on February 27, 2020
posted by aspersioncast at 4:30 PM on February 27, 2020
I like chicken liver marinated in oil and salt and pepper and fresh herbs and threaded on skewers with little onions that go on a nice hot charcoal grill. They serve this as street food in Peru and wow its really good.
posted by ananci at 5:18 PM on February 27, 2020 [1 favorite]
posted by ananci at 5:18 PM on February 27, 2020 [1 favorite]
My Greek household prepared chicken liver by sauteeing them in butter and garlic (granulated but fresh would be good too) salt and pepper. When nearly done, we add lemon juice and oregano. Yum.
posted by parkerposey at 6:53 PM on February 27, 2020
posted by parkerposey at 6:53 PM on February 27, 2020
I like to get a pan ripping hot, drop in a bunch of butter, drop in a bunch of chicken livers lightly dusted with flour, flip-sauté until not quite done, deglaze with balsamic vinegar (or better yet, reduced balsamic vinegar) and let the livers finish coming up to just pink, turn it out onto a platter and eat immediately with toast points.
posted by slkinsey at 8:04 AM on February 28, 2020
posted by slkinsey at 8:04 AM on February 28, 2020
I too love liver, and my family only likes liver that is hidden in stuff. Something I eat when I can is Fegato alla Veneziana, Venezian style liver.
When we cook goose or duck the liver comes with the bird in a little plastic bag (they don't do that with chickens anymore here, but maybe where you live?) I take that as the cook's bonus: roast it fast and at high heat in butter or schmalz, then add cider or calva and let it cook till the alcohol smell is gone (not long). Flambeeing is optional with the calva. Then slice and eat it on little toast triangles. Rye toast is the best. After years of doing this, my family has become more and more curious, so I have begun to buy extra birds' liver to make it for all who want it. More and more each year.
Tuscan crostinis with chicken liver are delicious too.
We have a butcher that will sell us anything in for one person portions. It's worth traveling a bit for such a tradesman, if you can find it. Maybe in Chinatown? Mine is Morroccan , for what it's worth.
My grandmother's liver paté had something like 80% liver to 20% everything else. It was amazing, but the recipe is lost. It was her claim to fame, in her mind, and she thought she would live forever. Sometimes I work on a recreation. I'm thinking it is a gehacktes leber recipe turned into a paté by magic, so it worked better as a snack or lunch meat and could keep for a week or so in the fridge. I know there were anchovies in there, and onions and port and gellied beef or veal stock, but I still haven't found the exact right form.
posted by mumimor at 10:31 AM on February 28, 2020
When we cook goose or duck the liver comes with the bird in a little plastic bag (they don't do that with chickens anymore here, but maybe where you live?) I take that as the cook's bonus: roast it fast and at high heat in butter or schmalz, then add cider or calva and let it cook till the alcohol smell is gone (not long). Flambeeing is optional with the calva. Then slice and eat it on little toast triangles. Rye toast is the best. After years of doing this, my family has become more and more curious, so I have begun to buy extra birds' liver to make it for all who want it. More and more each year.
Tuscan crostinis with chicken liver are delicious too.
We have a butcher that will sell us anything in for one person portions. It's worth traveling a bit for such a tradesman, if you can find it. Maybe in Chinatown? Mine is Morroccan , for what it's worth.
My grandmother's liver paté had something like 80% liver to 20% everything else. It was amazing, but the recipe is lost. It was her claim to fame, in her mind, and she thought she would live forever. Sometimes I work on a recreation. I'm thinking it is a gehacktes leber recipe turned into a paté by magic, so it worked better as a snack or lunch meat and could keep for a week or so in the fridge. I know there were anchovies in there, and onions and port and gellied beef or veal stock, but I still haven't found the exact right form.
posted by mumimor at 10:31 AM on February 28, 2020
If you're already familiar with Japanese home cooking techniques you might already know of this dish (so apologies if this is one of the preparations you found to be too much), but as someone who loves liver and onions, I'm also a big fan of reba nira (also nira reba or reba nira itame). But that could also be because as much as I love liver, I also love munching on big mouthfuls of garlic chives and sprouts.
There are different recipes, like Cooking with Dog, but I've previously used the runnyrunny999 recipe before (which doesn't seem to exist online anymore?). You can probably just look at some recipes and get the gist of it and tweak/calibrate it to your liking since it's a basic stir fry type dish.
Another simple preparation is Arnavut ciğeri. I had it as an appetizer at a Turkish restaurant before and liked it, and it seems like another "throw things in a pan and make it" type dish. The difficulty level might just be getting sumac depending on where you live.
posted by kkokkodalk at 10:51 AM on February 28, 2020
There are different recipes, like Cooking with Dog, but I've previously used the runnyrunny999 recipe before (which doesn't seem to exist online anymore?). You can probably just look at some recipes and get the gist of it and tweak/calibrate it to your liking since it's a basic stir fry type dish.
Another simple preparation is Arnavut ciğeri. I had it as an appetizer at a Turkish restaurant before and liked it, and it seems like another "throw things in a pan and make it" type dish. The difficulty level might just be getting sumac depending on where you live.
posted by kkokkodalk at 10:51 AM on February 28, 2020
My father taught me to prepare beef liver by applying aggressive amounts of salt, pepper, paprika, and then olive oil to either side and then baking the liver on a cookie sheet for something like 20 minutes (exactly how long and at what temperature are hazy to me now unfortunately). Perhaps chicken liver could be done the same way?
posted by koucha at 11:48 AM on February 28, 2020
posted by koucha at 11:48 AM on February 28, 2020
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posted by phunniemee at 2:36 PM on February 27, 2020 [1 favorite]