Tender Slow-Cooked Chicken Livers with Rich Savory Gravy
Nutritional value per serving
Calories280kcal
Carbs6gram
Fat18gram
Protein24gram
Ingredients
- Chicken livers (fresh, trimmed and washed) - choose firm, smooth, and reddish livers with no unpleasant odor500 g
- Onion (medium, finely chopped) - pick fresh onions with dry skin and no soft spots1 piece
- Garlic cloves (minced) - choose firm, plump cloves without green shoots2 pieces
- Butter (unsalted) - look for high-quality dairy butter for best flavor2 tbsp
- All-purpose flour2 tbsp
- Chicken stock (preferably low sodium) - use fresh or good quality store-bought stock300 ml
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Fresh parsley (optional, chopped) - choose vibrant green leaves1 tbsp
This recipe for slow-cooked chicken livers in savory gravy is perfect for home cooks seeking a tender, flavorful dish that's easy to prepare. Chicken livers become silky smooth when cooked slowly, and the homemade gravy complements their rich flavor. This recipe emphasizes food safety by recommending precise internal cooking temperatures and clean handling practices. Total cost for ingredients is approximately $8 USD (7€ / £6 / ₹600), and the dish contains about 280 calories per serving. It is suitable for a protein-rich diet. Preparation time is 10 minutes, and cooking takes 45 minutes, totaling 55 minutes. Difficulty: Easy.
Preparation instructions
Prepare the Chicken Livers
1Trim off any visible fat and sinew from the chicken livers. Rinse them gently under cold running water and pat dry with paper towels. This helps avoid off-flavors and ensures even cooking. (5 minutes)
Sauté Onions and Garlic
2In a large pan or slow cooker insert, melt butter over medium heat. Add finely chopped onions and minced garlic; cook until soft and translucent, about 5-7 minutes. This builds the flavor base for the gravy.
Add Chicken Livers and Brown Lightly
3Add the trimmed chicken livers to the pan. Cook gently for about 5 minutes, turning occasionally, until they are lightly browned on the outside but not fully cooked inside. Avoid overcooking at this stage to keep livers tender.
Make the Gravy Base
4Sprinkle the flour evenly over the livers and onions. Stir well and cook for 1-2 minutes to remove the raw flour taste. This will thicken the gravy nicely.
Add Chicken Stock and Simmer
5Gradually pour in the chicken stock while stirring continuously to avoid lumps. Bring to a gentle simmer. Cover and cook on low heat for 25-30 minutes until the livers are fully cooked and tender, and gravy thickens.
Check Internal Temperature and Season
6Using a food-safe thermometer, ensure chicken livers reach a minimum internal temperature of 75°C (165°F) for safety. Season with salt and freshly ground black pepper to taste.
Serve and Garnish
7Sprinkle chopped fresh parsley over the dish before serving for a fresh touch. Serve with rice, mashed potatoes, or crusty bread to enjoy the rich gravy.
Cooking Tips
1Use a digital food thermometer to accurately check chicken liver internal temperature to ensure food safety.
2Avoid washing chicken livers excessively to prevent cross-contamination; rinse gently and always wash hands after handling.
3For a dairy-free option, substitute butter with olive oil or a plant-based margarine.
4If you prefer a thicker gravy, mix a small amount of flour with water to make a slurry and add to the gravy in the last 5 minutes of cooking.
Equipment Needed
- Slow cooker or heavy-bottomed skillet with lid
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring spoons and cups
- Food thermometer
- Plates or bowls for serving
Shopping List
- [ ] 500g fresh chicken livers (~$4) - Choose livers that are firm and have a fresh, reddish color
- [ ] 1 medium onion (~$0.50) - Pick onions that are firm with papery skin
- [ ] 2 garlic cloves (~$0.20) - Select plump cloves without green shoots
- [ ] Unsalted butter, 2 tbsp (~$0.50) - Use high-quality butter for best flavor
- [ ] All-purpose flour (~$0.10) - Any basic flour will work
- [ ] Chicken stock, 300ml (~$2) - Opt for low sodium, good quality brand or homemade stock
- [ ] Salt and black pepper (to taste) - Pantry staples
- [ ] Fresh parsley (optional) (~$0.70) - Choose bright green leaves
Total estimated cost: $8.00
Tips: Select fresh ingredients as indicated to ensure the best taste and safety. Always check sell-by dates on packaged items like stock.
FAQ
Can I use frozen chicken livers for this recipe?
Yes, you can use frozen chicken livers. Thaw them completely in the refrigerator before cooking to ensure even and safe cooking.
How do I know when chicken livers are fully cooked?
Use a food thermometer to check the internal temperature; it should reach at least 75°C (165°F). Fully cooked livers are tender but not rubbery.
Is it safe to eat chicken livers slightly pink inside?
Chicken livers must reach an internal temperature of 75°C (165°F) to be safe. Slightly pink can be undercooked; always use a thermometer to be sure.
Can I make this recipe without using a slow cooker?
Absolutely! You can cook the chicken livers gently on the stovetop using a heavy skillet over low heat, just stir the gravy occasionally and cook until livers are tender.