What’s your favorite way to cook chicken
livers? Unfortunately, I don’t seem to like the flavor, but
don’t want to waste such a nutrient-rich part of our homegrown
birds. I’ve tried frying the liver with onions, making pate,
and even constructing these bacon-wrapped meatballs out of chicken
hearts, livers, and breasts. All tasted too much like liver
for me.
If you were going to
foist off chicken liver on an unsuspecting spouse or child, how
would you hide the flavor and still get the nutritious morsel in
their mouths? You get a bonus if you can include chicken
hearts in the same recipe.
Chicken liver recipes
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About The Author
Anna & Mark
Anna Hess and Mark Hamilton are a pair of back-to-the-landers who have been homesteading for over a decade.
I usually put the whole bird in the slow cooker for 8 hours, leaving me with juicy meat and a slow cooker full of stock/broth. Since I usually put the liver and the heart in with the bird, they’re fully cooked at the end of it. I make a pot of rice with the stock instead of water, and add the organs (chopped up), with more meat and chopped carrots and peas. It’s absolutely my favorite part of cooking a whole bird (that, and the chicken and mayo sandwhiches for lunch for the week after). This probably won’t work for you though, my husband doesn’t like the organ meat, and he pronounced this as tasting “like literal dirt,” (LOL!) but my sisters also don’t like livers and hearts, and they never seemed to notice when my mom made it when we were little.
Emily — I’m afraid those wouldn’t hide the flavor enough for me. Last year, I cooked up the livers along with the carcasses to make stock that became the base of vegetable soup…and that tiny bit of liver spread through gallons of soup was still too livery for me. :-/ I could choke it down, but just barely.
My next try is going to be soaking the liver in milk or vinegar, as a friend of mine suggested.