Chicken Livers that Won’t Make You Gag. Promise!

Someone who can photograph chicken livers and make them look appetizing…good for them. That ain’t me, but I can tell you how to prepare them so that they are palatable even if liver isn’t your thing. Controversy abounds about the wisdom of eating organ meat so why try liver in the first place? Well, if you are anemic like me, chicken livers can be your best friend. There’s nothing like a plate of chicken livers and a glass of Emergen-C or AirBorne to perk up those of us with an iron deficiency. Since liver is the most readily available and inexpensive source of iron that your body will easily absorb (heme iron) it’s worth a shot if you find your red cell count low. If eating liver makes you nervous, but you’d still like to experience the boost in iron and energy, choose organic, free-range chicken livers and limit consumption to once a week or so.

They taste better than they look

4-5 chicken livers
2T lemon juice
1tsp olive oil
1tsp garlic, minced

Thoroughly rinse livers and pat dry with a paper towel. Place in non-stick skillet and heat over medium heat. “Dry frying” is key to getting that liver taste out! Cook until slightly brown on one side then flip. When both sides are slightly browned, I use a paper towel to soak up any juices (shown below) in the pan, keeping the livers somewhat dry still.

After most of the “liver juice” (gross, I know) has been removed add olive oil, lemon juice, and garlic. Cover and cook just a few minutes. You don’t want the livers bloody, but they still need to be rare. Few things are less palatable than overcooked liver.

Test for doneness before eating by cutting a liver in half. There should be no blood and the liver texture should resemble that of pate or canned pet food. (again, I’m aware that this is gross!)

This won’t be a dish I serve to guests or ever rank on my top 10 favorite foods, but prepared this way I can enjoy the livers enough to eat them on a regular basis. Here’s a couple more tips if you still don’t enjoy the recipe.

1. Add more lemon juice and garlic. You’d be amaze at how much it masks the liver taste.

2. If all else fails, try soaking the livers in lemon juice for a couple of hours after you’ve rinsed them but before you cook them

Having tried both natural and pharmaceutical anemia remedies and getting nothing but constipation and a lighter wallet, I’m happy to have found something effective for those days when I don’t even have enough energy to get out of bed. I hope it helps you too!

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  1. Sorry, honey, you lost me at the title and I could barely stomach the pictures 😛 Good for you coming up with such a great way of keeping yourself healthy.

  2. Yea, I threw up a little….blech. Sorry, there’s no way to make chicken livers look or sound good an if eating them is the only way to good health then I’m in big trouble ’cause there is no way those are passing these lips!

  3. Now I will admit that I am one to shy away from unusal things that I have never tried including Chicken Livers but actually these don’t look all that bad. One of my New Years Resolutions was to try new foods so I think I might give this one a try. You can’t knock it until you’ve tried it.

  4. Yum. I’ve found one or two liver recipes that make it tolerable. I’ll have to try this one.

  5. Never tried chicken livers cooked like this, but it will be worth a try. I usually dip my chicken livers in flour and fry them. I love love love fried chicken livers.

  6. I love that your posts are both humorous and informative! Thanks for sharing this recipe. I’m not a huge fan of liver, but I’m not freaked out by it either.

  7. LOL. I will never touch chicken livers, but I know so many people who have an appetite for them.

  8. I, as a fifteen year old girl, hate chicken livers. My parents… adore them, much to my disgust. I shall be convincing them to try this reciepe!

  9. Hi Jenn!
    I just made chicken livers for my husband tonight. While I was looking up the benefits of eating chicken livers, I saw your post.
    Jenn, I make mine a little different than yours. I saute chopped onions with some cut up garlic in olive oil and then I throw in the chicken livers. Then I add some salt, pepper and garlic powder. I also add a little bit of lemon juice. It is very delicious and looks appetizing! (:

  10. Melissa says:

    Yep, these actually ARE palatable! Thanks for the recipe! Usually I can barely stomach livers, but these were tasty. The key, as you say, is definitely to not overcook them.

  11. I have just been diagnosed with severe iron deficiency, after over a year of stupidly wondering about the increasing symptoms. I’ve been enjoying chicken livers browned in a pot with canned pumpkin, a plop of salsa, and some water to make a soupy/sauce. Cumin, black pepper, and some onions make it even better.

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