Cooking With Chicken Livers

Chicken liver can be used to make all kinds of appetizers and soup recipes. The livers can also be used to make a tasty lunch or snack. Popular chicken liver recipes include chicken pate, chicken mousse, chicken wraps,all made from the livers of the chicken and also fried chicken liver with onions.

Liver is often coated in breadcrumbs or flour to give it a nice texture and some bite. Chicken liver soup is especially tasty and garlic, onions and a little white wine really bring out the flavor of the livers when you make a soup with them.

You can serve the livers whole or chopped and you can combine them with all kinds of other flavors to make tasty liver dishes. Liver is nutritious and especially high in iron. If you want to increase your iron consumption, there are plenty of liver recipes you can make. Drink some orange juice with the liver recipe to increase your body's absorption of the iron.

How to Cook Chicken Liver

The livers need to be cooked thoroughly, like chicken, to make sure any organisms or bacteria are destroyed. You should saute the livers in small batches and give them at least five minutes or cook them until an internal temperature of 160 degrees F has been maintained for a couple of minutes. You can check the bigger pieces with a food thermometer just to make sure. The livers of the chicken need to be cooked until they are no longer bloody in the middle.

Recipe for Cantonese Chicken Liver Appetizers

What you will need:

• 1 lb chicken liver


• 1/4 teaspoon five spice powder


• 2 tablespoons light soy sauce


• 1/2 teaspoon sesame oil


• 6 tablespoons peanut oil


• 1/4 teaspoon white sugar


• 1 tablespoon cream sherry or brandy


• 2 cups green salad leaves


• 1 lemon, in wedges


• 1/2 cup cornstarch


• 1 beaten egg


• Salt and black pepper

How to make it:

Take the gristle and fat off the livers and rinse them under water. Bring a pot of water to a boil, and then add the chicken livers. Take the water off the heat and let it stand for a couple of minutes. Drain the livers and pat them dry.

Combine the sherry or brandy with the soy sauce, sugar, sesame oil, five spice powder, salt, pepper, and two tablespoons of the peanut oil in a bowl and marinate the livers in this mixture for half an hour. Drain and discard the marinade. Add the egg to the livers. Spread the cornstarch over a plate. Add the remaining peanut oil to a wok.

Dip a chicken liver in the cornstarch, and then add it to the pan. Repeat with the remaining chicken livers. You might have to cook them in batches. After two minutes, turn the livers over and cook the other side.

Drain them on paper towels. Arrange the salad leaves on a serving plate, then add the livers and serve with the lemon wedges and some toothpicks so people can pick them up.