My oven-baked chicken livers recipe I make myself. Actually, it is a very common combination of the liver with sour cream in Russia where I from. When you cook any liver to follow the rule about salt, it is very important to make a soft and tasty liver dish. I just make a change in the traditional Russian recipe instead of frying, I bake liver before introducing it to the sauce. It is a healthier way and you never overcook the liver. Because I soak the liver in milk, it comes out very soft, tastes great, and has a very mild liver taste. Traditionally and often in Russia, we serve with buckwheat or potatoes. Baked livers are very good with rice too. In the photo below buckwheat garnished with a flower from butter. The flower from butter is going to melt so fast but looks so nice on side dishes. The recipe for baked chicken livers has all details from preparation liver for cooking to the presentation. Some details, for example, soak liver in milk really makes a difference. If you like liver, you are going to like the recipe!.
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The chicken livers with onion in the photo below were served as starter or appetizer with toasted bread. I just make little fancy but dish the same.
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Don’t apply salt directly to raw liver or liver comes out not soft. It really makes difference!
Chicken livers are an underappreciated delicacy that deserve more attention. When cooked right, they taste like rich meat and have a smooth texture, making them a real treat. But chicken livers are often cooked wrong, giving them a mealy, chalky texture that turns people off. The important thing is to know the right way to bake chicken livers so that they taste their best. These detailed instructions will show you everything you need to know to always bake chicken livers that are soft and juicy.
Why Bake Chicken Livers?
Baking chicken livers has several advantages over other cooking methods:
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It cooks the livers gently and evenly, preventing them from becoming tough and rubbery.
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The high, dry heat helps render excess fat and crisp the exterior while keeping the interior moist
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It brings out the natural sweet, nutty flavors of the livers without the need for much added fat
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The hands-off method allows you to focus on sides rather than constantly monitoring stove-top cooking.
Because of these factors, I believe that baking is the best way to cook chicken livers. When done properly, it consistently produces the best results.
Step 1: Selecting and Preparing the Livers
Success starts with high-quality ingredients. Look for chicken livers that are glossy, deep red, and firm with no soft or discolored spots. Rinse them under cold water and pat completely dry with paper towels. This is a critical step, as excess moisture will steam the livers rather than allowing them to properly bake.
Carefully trim away any fat, membranes, or greenish bile deposits, which can impart bitterness. You can soak the livers in milk or buttermilk for 30 minutes to 1 hour beforehand to help draw out bitterness.
Marinate the livers in olive oil, lemon juice, garlic, and herbs for a few hours in the fridge to make them taste better. Acidic foods like lemon juice can help keep the livers in balance and make them more tender.
Step 2: Season Generously
Since chicken livers don’t have a strong flavor, seasoning them is important to bring out their best. Adding a lot of salt, pepper, and spices like onion powder, cayenne, oregano, thyme, and smoked paprika
You want the seasoning to permeate and form a flavorful crust when baked. I like to season the livers at least 15-30 minutes in advance to allow the flavors to penetrate. A spicy marinade also adds wonderful flavor.
Step 3: Arrange in a Single Layer on a Baking Sheet
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or foil and lightly grease it. Arrange the livers in a single layer, evenly spaced.
Avoid overcrowding, as this will steam the livers and inhibit browning. The high heat and exposed positioning creates a crisp, caramelized exterior.
Step 4: Bake for 15-20 Minutes
Pop the seasoned livers in the preheated 400°F oven. Bake for 15-20 minutes, flipping halfway through, until browned outside but still pink inside.
An internal temperature of 160-165°F is ideal. Resist the urge to overbake, as this dries them out. Err on the side of slightly underdone. The carryover cooking will finish them off perfectly.
Step 5: Allow to Rest Before Serving
Once baked to your desired doneness, remove the livers from the oven and tent them loosely with foil. Allow them to rest for 5-10 minutes before serving.
This important step allows juices to reabsorb back into the meat, ensuring moist, tender livers. Slice or leave whole and serve while still warm along with your favorite sides and dipping sauces.
Cooking Tips for Baked Chicken Livers
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For safety, always cook chicken livers to an internal temperature of at least 160°F.
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Watch the livers closely towards the end of baking to prevent overcooking. You can always bake a bit longer if needed.
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Letting them rest after baking allows for a more tender, juicy texture.
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Cooking at a high temperature promotes browning and prevents a mushy texture.
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A marinade adds lots of flavor. Lemon, garlic, herbs, and spice mixes all work well.
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The livers release fat and juices during cooking, so line your baking sheet to simplify cleanup.
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Add vegetables like onions, mushrooms, or bell peppers to roast alongside for a one-pan meal.
Serving Suggestions
Baked chicken livers work well in a variety of dishes:
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As an appetizer, served warm or at room temperature, with crusty bread, crackers, or pickles.
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Chopped and tossed into a fresh salad for added protein.
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Over pasta or creamy mashed potatoes as an elevated dinner entree.
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Pureed into a rich, smooth chicken liver pâté.
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Used as the basis for chicken liver mousse.
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Mixed with caramelized onions and mushrooms for liver and onions.
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Wrapped in bacon before baking for a twist on classic rumaki.
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Sandwiched between slices of crusty bread for an open-faced chicken liver melt.
The possibilities are endless! Baked chicken livers pair well with sweet, creamy, or acidic elements to balance their richness.
FAQs About Baking Chicken Livers
How do I prevent chicken livers from being bitter?
Soaking them in milk or buttermilk helps remove bitterness. Trim away any greenish spots and rinse well. Avoid overcooking, which makes them bitter.
What temperature should chicken livers be baked to?
Bake until they reach an internal temperature of 160-165°F. This prevents them from being underdone while still maintaining juiciness.
How long do baked chicken livers last refrigerated?
Properly stored in an airtight container, baked chicken livers will keep for 3-4 days refrigerated. Reheat gently before serving.
Can I freeze baked chicken livers?
Yes, they freeze well for 2-3 months. Let cool completely before freezing in an airtight bag or container. Thaw in the refrigerator before reheating to serve.
What are the best seasonings for baked chicken livers?
Salt, pepper, garlic, paprika, oregano, thyme, cayenne, onion, and lemon work very well. Feel free to get creative with spices and herb mixes.
Video Baked Chicken Livers Recipe
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How to Prepare Chicken Livers For Cooking:
For a tasty dish, it’s important to cook chicken livers the right way. The milk soaks up the strong liver taste, and the liver will have a nice mild liver taste. This technique with milk good to use when cooking wild game or some fish also.
- Wash liver in cold water and dry on paper towel. Cut off sinew, fat and especially bile. I marked N1 (bile) and N2 (green spots from bile) on the picture. Care must be taken to remove the bile so that it doesn’t break. If you don’t take out the bile, the food will taste bitter and be impossible to eat.
2. Cut the liver in bite even pieces and place in very cold milk. Leave for 30 minutes in the refrigerator. Dry in a paper towel and our liver ready to cook.
- Preheat oven to 400ºF or 200ºC 1. Grease the pan with little butter and vegetable oil. Add black pepper and all spice to the liver. Bake 20 minutes. Don’t add salt to liver yet! .
2. Cut onion into rings. Coat onion with flour.
Tip. Don’t throw away the hard end of the onion, just place in zip lock bag and keep in the refrigerator. Great use to make stock or broth!.
3. Grease skillet with little butter and vegetable oil. Saute onion. When onion will be done, add black pepper, salt, and all spices.
4. Add sour cream and saute for 15-20 minutes. Taste the sauce, it needs to taste not like raw sour cream.
5. When liver will be cooked, turn off oven. Don’t worry if baked chicken liver has a few small pink spots. Just mix the liver in the pot with salt and spices.
6. Add the sauce to the liver. Taste for salt and spices. Place pot in the oven for 20 minutes (oven still warm from the cooking liver). We don’t really cook the dish, we just let liver and sauce exchange flavors.
Let dish rest for 5-10 minutes before serving.
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