Chicken Livers Recipe – that’s right – fried chicken livers I love them pan fried, crispy and soft in the center.
If you’re a fan of chicken livers then you’ll love my pan-fried chicken livers recipe. If you’re not a fan of chicken livers; you’ll still love this recipe!
Lightly dusted chicken livers, pan-fried till crisp then sautéed in Grand Marnier. The Grand Marnier adds a subtle sweet and floral note that is simply divine and gives this chicken livers recipe an air of decadence and sophistication that belies it’s simplicity.
I first tried experimenting with this chicken livers recipe decades ago when I lived in America (that makes me sound quite old – but I assure you I am not :)).
It was one of those late night, back-of-the-cupboard rummaging moments when I spotted a bottle of Grand Marnier and splashed it into the pan with some dusted chicken livers that were just starting to crisp up.
I’ve been meaning to recreate that moment for ages but never got round to it, until now.
I’m always slightly chuffed when I stumble across such a cheap, humble ingredient (and believe me; you literally can’t get much cheaper than chicken livers) which can be transformed into something so delectable.
Fried chicken livers are hugely under utilised in today’s home kitchens; which is a shame, they are exceptionally cost-effective (I bought 250g of chicken livers for about £1.50 from my butchers) and are really delicious. There are a lot of chicken liver recipes out there but I have to admit I really like my one 🙂
Modesty is so overrated…
So, how do you cook chicken livers? There are lots of chicken livers recipes out there – many that seem to pulverise the poor things into oblivion before being turned into a grey pate. Such a shame as when chicken livers are dusted and pan-fried until crisp and golden on the outside and still slightly pink and creamy in the centre they turn into the most wonderful chicken related morsels possible.
The secret to this chicken livers recipe is really the Grand Marnier.
A quick splash of Grand Marnier to flambé the chicken livers in turns the humble into the sophisticated; the good into the great.. It’s a gastronomic marriage made in Heaven.
Now let me show you the way to Heaven 🙂 Is that line a bit corny? Probably…
Chicken Livers Recipe
250g fresh chicken liver (sinew and fat removed)
3 tbsp olive oil
50g plain flour
1 clove garlic sliced
100ml Grand Marnier (Cointreau will also work)
Splash of water (optional)
Fresh Parsley for garnish and a squeeze of lemon.
Serve on toasted soda bread or ciabatta
- Place the clean chicken livers in a bowl and cover with the milk. You can leave them in the milk for half an hour which supposedly helps remove some of the impurities in the liver – but I’m not so sure. But the milk is handy to rinse them off a little, as such I leave the livers in the milk while I get the rest of the ingredients ready.
- Put the flour in a bowl and dust the livers.
- Fry the chicken livers in the olive oil on a high/medium heat for two minutes. Don’t muck about with them, just place them in the pan and leave them for two minutes.
- After two minutes turn the chicken livers over, add the garlic and turn the heat down and cook for another minute.
- Now add the Grand Marnier and tilt the pan towards the flame (or light with a lighter) and flambé – standback it will be a big flame! But stay calm and let it burn out in a few seconds (and it looks cool).
- Turn off the heat and add the butter and squeeze of lemon. Keep shaking the pan to help the butter emulsify with the Grand Mariner, add a splash of water if too thick.
- Toast your bread, and serve the chicken livers on top, pour over the sauce, scatter the parsley and season generously.
Goes well with a nice dry white wine…of course….
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