Savory Slow-Cooked Garlic Chicken Livers
Nutritional value per serving
Calories210kcal
Carbs2gram
Fat13gram
Protein22gram
Ingredients
- Chicken livers (fresh, trimmed) - choose firm, shiny, and deep reddish to purple livers with no unpleasant odor500 g
- Garlic cloves (fresh, peeled) - select firm and plump cloves without green sprouts4 cloves
- Olive oil (extra virgin) - opt for a good quality oil with a fruity aroma2 tbsp
- Onion (medium-sized, finely chopped) - pick a fresh, firm onion with no soft spots1 piece
- Fresh thyme leaves (optional) - for a fragrant herbal note1 tsp
- Salt - to tasteto taste n/a
- Black pepper (freshly ground) - to tasteto taste n/a
- Water or low-sodium chicken broth - to add moisture for slow cooking100 ml
This recipe guides you through slowly cooking tender chicken livers flavored with aromatic garlic, resulting in a rich and savory dish. Ideal for home cooks seeking a foolproof method, this slow-cook approach keeps the livers moist and tender, enhancing their natural flavor while incorporating the deep aroma of garlic. Total ingredient cost is approximately $5 USD (€4.50, £3.90, ₹410). Each serving provides about 210 kcal, making it a light yet protein-rich dish suitable for gluten-free and low-carb diets. The recipe is easy to follow, with a total preparation and cooking time of about 1 hour. Food safety is highlighted with recommended internal temperatures and handling tips to ensure a safe and delicious meal.
Preparation instructions
Prepare Chicken Livers Safely
1Rinse chicken livers under cold running water and pat them dry with paper towels. Trim away any visible connective tissue or fat. Always wash your hands and sanitize any surfaces or utensils to avoid cross-contamination. This step ensures a clean base and reduces the risk of foodborne illness. (Take about 5 minutes)
Sauté Aromatics
2Heat olive oil in a slow cooker-safe pan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic cloves and cook for another minute until fragrant. This step develops flavor before slow cooking.
Add Chicken Livers and Herbs
3Place the prepared chicken livers into the pan with onions and garlic. Sprinkle fresh thyme leaves if using. Season with salt and freshly ground black pepper to taste. Stir gently to coat livers with the aromatics.
Slow Cook the Chicken Livers
4Transfer the mixture to your slow cooker if you used a separate pan. Pour 100 ml of water or low-sodium chicken broth to maintain moisture. Cover and cook on low for 45 minutes. Slow cooking tenderizes the livers and blends flavors delicately.
Check Doneness and Food Safety
5Use a food thermometer to check the internal temperature of the chicken livers; they should reach at least 74°C (165°F) for safe consumption according to food safety guidelines. Livers should be fully cooked, tender but not dry. If undercooked, continue cooking in 5-minute increments until the target temperature is reached.
Serve and Enjoy
6Once cooked, gently stir the livers and transfer them to a serving dish. Serve immediately with bread, salad, or as preferred. Remember to refrigerate leftovers promptly (within 2 hours) in a sealed container and consume within 2 days.
Cooking Tips
-Avoid overcooking chicken livers; they can become dry and grainy. Use a probe thermometer for accuracy.
-If you don't have a slow cooker, you can slow-cook in a low-temperature oven (about 120°C/250°F) in a covered, oven-safe dish.
-For extra flavor, add a splash of white wine or lemon juice when adding broth.
-Always handle raw chicken livers with clean hands and utensils, keeping them separate from other foods to prevent cross-contamination.
-If fresh thyme is unavailable, dried thyme or rosemary can be substituted.
Equipment Needed
- Slow cooker
- Frying pan (slow cooker safe if possible)
- Cutting board
- Knife
- Food thermometer
- Stirring spoon
- Measuring spoons and cups
Grocery Shopping List
- [ ] Chicken livers (~500g): Approx. $4. Choose fresh, firm ones with no off smell.
- [ ] Garlic cloves (4): Approx. $0.30. Select plump, firm cloves.
- [ ] Olive oil (extra virgin, small bottle): Approx. $4 (only 2 tbsp needed).
- [ ] Onion (1 medium): Approx. $0.50. Pick firm, fresh onions.
- [ ] Fresh thyme (small bunch): Approx. $1.50 (optional). If unavailable, dried thyme is a substitute.
- [ ] Salt and black pepper (pantry staples).
- [ ] Chicken broth (low-sodium, 100ml) or water (pantry staples).
Total estimated cost: $5 (only considering portions used, excluding pantry staples)
FAQ
How do I know when chicken livers are fully cooked and safe to eat?
Use a food thermometer to check that the internal temperature has reached at least 74°C (165°F). The livers should be firm but tender with no pink or raw appearance inside.
Can I substitute chicken livers with another type of liver?
Yes, you can substitute with beef or pork liver, but cooking times and flavors will vary. Adjust recipes accordingly and check internal temperatures for safety.
Can I cook chicken livers without a slow cooker?
Absolutely! You can slow-cook chicken livers in a low oven-safe dish covered with foil at around 120°C (250°F) for approximately 45 minutes, checking doneness similarly.
Can I prepare chicken livers in advance and reheat?
Yes, cook them fully, then refrigerate in an airtight container within 2 hours of cooking. Reheat gently before serving. Consume within 2 days for best quality and safety.
Is it safe to eat chicken livers pink inside?
No. Consuming chicken livers that aren't cooked to an internal temperature of 74°C (165°F) risks foodborne illness. Always ensure they are fully cooked.