Baked Chicken Livers Recipe In 2022 - RecipesRice

Baked Chicken Livers Recipe In 2022

Last Updated on December 31, 2021 by Nazmin Sarker

Chicken Livers on Toast

Baked chicken livers recipe: Crostini are small pieces of toast with a spicy topping. In Italy, this is a popular antipasto dish.


  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 225 g/8 oz fresh or frozen chicken livers
  • 4 fresh sage leaves, finely chopped or 1 tsp dried, crumbled sage
  • 2 tbsp white wine
  • 2 tbsp lemon juice
  • salt and pepper
  • 4 slices ciabatta or other Italian bread wedges of lemon, to garnish


  • Heat the olive oil in a frying pan (skillet) and cook the garlic for 1 minute.
  • Rinse and roughly chop the chicken livers, using a sharp knife.
  • Add the chicken liver to the frying pan (skillet) together with the white wine and lemon juice.
  • Cook for 3-4 minutes or until the juices from the chicken liver run clear.
  • Stir in the sage and season to taste with salt and pepper.
  • Under a preheated grill (broiler), toast the bread for 2 minutes on both sides or until golden brown.
  • Spoon the hot chicken livers on top of the toasted bread and serve garnished with a wedge of lemon.

Cook’s Tip:

The overcooked liver is dry and tasteless. Cook the chopped liver for only 3-4 minutes -it should be soft and tender.


Another way to make crostini is to slice a crusty loaf or a French loaf into small rounds or squares. Heat the olive oil in a frying pan (skillet) and fry the slices of bread until golden brown and crisp on both sides.

Remove the Crostini from the pan with a perforated spoon and leave it to drain on paper towels. Top with the chicken livers.

Chicken Livers

Chicken Livers Saute

  • Begin 30 mins ahead
  • 6 servings
  • 359 cals per serving
  • Good source of iron, vitamin A, riboflavin, niacin


  • 6 tablespoons butter or margarine
  • 1½ pounds chicken livers
  • 1 small onion, coarsely chopped
  • ¼ cup all-purpose flour
  • 2 cups of water
  • ¼ cup dry or medium sherry
  • 1½ teaspoons salt
  • toast or toasted split
  • English muffins


  • In a 10-inch skillet over medium heat, in butter, cook livers and onion for about 10 minutes, stirring.
  • With a slotted spoon, place cooked livers and onion in a bowl.
  • Into drippings in skillet, add flour; with a spoon, stir together until well blended
  • Stir in water; cook over medium heat, stirring, until thickened.
  • Stir in the liver mixture, sherry, and salt; heat. Serve on toast.

Chicken livers Aloha

  • Begin 30 mins ahead
  • 4 servings
  • 628 cals per serving
  • Good source of iron, vitamin A, thiamine, riboflavin, niacin, vitamin C


  • ¼ cup butter or margarine
  • 1 cup chopped celery
  • ½ cup chopped onion
  • 1 medium green pepper, sliced
  • 1½ pounds chicken livers
  • 1 15½-ounce can pineapple chunks, drained
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1¼ teaspoons salt
  • ¾ cup of water
  • 2 tablespoons cider vinegar
  • 3 cups hot cooked rice


  • In a 12-inch skillet above medium-high heat, in hot butter, cook celery, onion, and green pepper until such time as tender-crisp, about 5 minutes. Add livers; cook 10 minutes, stirring; add pineapple.
  • In a small bowl, mix sugar, cornstarch, and salt. Stir in water and vinegar until smooth. Stir into chicken livers; cook, stirring, until thickened. Serve with rice.

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