A plate of golden crispy slow cooked chicken livers garnished with herbs

Crispy Slow Cooked Chicken Livers - A Deliciously Tender Treat

Crispy Slow Cooked Chicken Livers - A Deliciously Tender Treat
easystar
30 mintime

Nutritional value per serving

Calories400kcal

Carbs6gram

Fat30gram

Protein28gram

Ingredients

Quantity
  • Chicken livers (fresh, cleaned and trimmed)400 g
  • Olive oil or butter (for cooking)2 tbsp
  • Garlic cloves (minced)2 piece
  • Onion (finely chopped)1 medium
  • Salt1 tsp
  • Freshly ground black pepper0.5 tsp
  • Fresh parsley (chopped, for garnish)1 tbsp
  • Smoked paprika (optional, for extra flavor)0.5 tsp

This recipe shows you how to slow cook chicken livers so they become tender and juicy, then crisp them up in a pan to get a delightful crunchy outside. Chicken livers are a nutrient-rich organ meat that can be delicious when cooked right. The slow cooking makes them melt-in-your-mouth tender, while the final crisping adds great texture contrast. The total ingredient cost is approximately $6 (about €5.5, £4.8, INR 495). The whole dish contains around 400 kcal. This dish is high in protein, suitable for keto and low-carb diets. The recipe is easy to medium in complexity and takes about 1 hour total including cooking and prep.

Preparation instructions

Slow cook the onions and garlic

1Heat 1 tablespoon of olive oil or butter in a heavy-bottom pan over low heat. Add the finely chopped onion and minced garlic. Cook slowly, stirring occasionally, until the onions are soft and translucent, about 15 minutes. This builds a sweet, rich base for the chicken livers.

Add chicken livers to slow cook

2Add the cleaned chicken livers to the pan with onions and garlic. Cover the pan with a lid and cook on very low heat, stirring occasionally, for about 25 minutes. This slow cooking tenderizes the livers gently. Make sure the livers reach an internal temperature of at least 74°C (165°F) to be safe to eat. Use a food-grade instant-read thermometer to check.

Season and check doneness

3After 25 minutes, check the internal temperature of several livers. They should be at minimum 74°C (165°F). Season with salt, black pepper, and smoked paprika if using. Stir gently to combine.

Crisp the chicken livers

4Heat the remaining 1 tablespoon of olive oil or butter in a separate frying pan over medium-high heat. Transfer the slow-cooked livers to the hot pan and fry for 2-3 minutes per side until they get a nice golden, crispy crust. Do not overcrowd the pan; crisp in batches if needed. This final step gives the livers a wonderful texture contrast.

Serve and garnish

5Transfer the crispy chicken livers to a serving plate. Sprinkle fresh chopped parsley on top for color and freshness. Serve immediately for best texture. Enjoy responsibly while hot.

Cooking Tips

1Make sure to clean and trim chicken livers well before cooking, removing any connective tissue or greenish parts.

2Use a food thermometer to ensure the livers reach a safe internal temperature of 74°C (165°F) to prevent foodborne illness.

3Avoid cross-contamination by using separate cutting boards and utensils for raw livers, and wash hands thoroughly after handling.

4For extra flavor, try marinating the livers briefly in a mix of olive oil, lemon juice, and herbs before cooking.

Equipment Needed

  • Heavy-bottom pan with lid
  • Frying pan
  • Instant-read food thermometer
  • Cutting board
  • Knife
  • Spoon or spatula for stirring
  • Serving plate

Shopping List

  • [ ] 400g fresh chicken livers (~$4). Choose plump, moist livers with a deep reddish color; avoid any that look dry or discolored.
  • [ ] Olive oil or butter (~$0.50). Use extra virgin olive oil for better flavor or unsalted butter.
  • [ ] 1 medium onion (~$0.30). Use yellow or white onions, firm and free from blemishes.
  • [ ] 2 garlic cloves (~$0.10). Fresh garlic cloves, firm and without sprouting.
  • [ ] Fresh parsley (~$0.60). Bright green leaves, avoid wilted or yellowing.
  • [ ] Salt and black pepper (~$0.50). From your pantry or purchase small quantities.
  • [ ] Smoked paprika (optional) (~$0.50).

Total estimated cost: $6.00

FAQ

Is it safe to eat chicken livers?

Yes, chicken livers are safe to eat when cooked to an internal temperature of at least 74°C (165°F). Using a food thermometer ensures safety and prevents undercooking.

Why slow cook chicken livers?

Slow cooking gently breaks down the tough texture in chicken livers, making them tender and creamy without drying out.

How do I know when chicken livers are fully cooked?

Chicken livers are fully cooked when their internal temperature reaches 74°C (165°F) and the flesh is firm but still moist inside.

Can I use frozen chicken livers for this recipe?

Yes, but thaw the livers fully in the refrigerator before cooking, and cook promptly.

What can I serve with crispy chicken livers?

They go well with fresh salads, crusty bread, or mashed potatoes for a hearty meal.