If you’ve never cooked livers before, this post will show you how to make sautéed chicken livers that taste great.
Why Do You Soak Chicken Livers in Milk? Unraveling a Common Cooking Technique
Chicken livers are a nutritional powerhouse, packed with protein, iron, vitamins A and B, and other essential nutrients. However, their strong, metallic taste can be off-putting to some. Soaking chicken livers in milk before cooking is a technique used by many cooks to mellow out this flavor and improve the texture. But why does this method work so well? Let’s explore the science and benefits behind this traditional trick.
The Purpose of Milk-SoakingThere are two primary reasons for soaking chicken livers in milk
- To Draw Out Impurities and Blood
Raw chicken livers can contain blood and other impurities that contribute to a strong, irony taste. The proteins and enzymes in milk act as a natural cleansing agent, helping to draw out any residual blood or bitterness. This leaves you with a purer, milder tasting liver.
- To Tenderize and Mellow Flavor
Lactic acid in milk breaks down tough proteins and connective tissues in the liver, making it easier to eat. This leaves you with a smooth, silky texture. Milk’s light sweetness also helps smooth out the livers’ harsh metallic edge, making them more enjoyable to eat.
The Science Behind the Soak
There are a few key reasons why milk is so effective at transforming the taste and texture of chicken livers
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Enzymes – Milk contains the enzyme catalase which helps deactivate the liver enzyme cytochrome P450, responsible for its strong, irony flavor.
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Acidity – Lactic acid gently breaks down tough proteins acting as a tenderizer.
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Fat – Milk’s fat content lubricates the liver proteins, leaving a richer mouthfeel.
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B Vitamins – These nutrients help purge and dilute the flavor of blood residue.
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Lactose – A touch of natural sweetness rounds out liver’s sharp metallic quality.
Tips for Soaking
To get the best results from milk-soaking, follow these tips:
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Soak for 30 mins to 2 hours. Too short and you won’t get the full effects. Too long can make livers mushy.
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Use whole milk for higher fat content. Skim is too thin to properly tenderize.
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Chill both milk and livers before soaking for optimal flavor extraction.
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A splash of lemon juice or vinegar helps balance the richness.
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For a tangy twist, use buttermilk instead of regular milk.
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Don’t throw out the milk! Use it for gravies or sauces to get the most out of that liver essence.
Benefits Beyond Flavor
Besides making chicken livers taste less strong, letting them soak in milk has other benefits:
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More tender and delicate texture – perfect for pâtés, mousse, parfaits.
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Livers absorb some vitamins and minerals from the milk.
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Milk proteins provide additional nutrition and amino acids.
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The milk displaces and dilutes blood residue within livers.
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Soaking in acidic milk begins the cooking process, allowing for quicker cooking time.
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Aids in de-veining and removal of membranes or grit.
Potential Drawbacks
While most agree soaking in milk improves chicken livers, there are a couple potential drawbacks:
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May dilute inherent liver flavor too much for some tastes.
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Can make livers overly soft if soaked too long (keep it to 2 hours max).
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Adds lactose and saturated fat for those with dietary concerns.
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Provides less opportunity for caramelization when searing.
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Requires planning ahead – tough to do on the fly for a quick meal.
The Verdict? Worth A Try!
Overall, the benefits of soaking chicken livers in milk far outweigh the drawbacks for most palates. The technique really does help reduce unwanted bitterness and metallic flavor. It also imparts a lush richness and velvety smoothness to the texture.
It’s not necessary to soak the chicken livers, but it’s a good idea, especially if you’ve never cooked them before. Organ meats are easier for people who aren’t used to them to eat because they are soaked quickly. Just make sure not to soak the livers too long, and pat them dry before you sear or sauté them. With this easy trick, you might find a new love for chicken liver, which is often wasted but is full of good nutrients.
Chicken Livers with Onions
Chicken livers are cheap and full of healthy nutrients, so they’re a great food to include in your diet. They taste even better when they’re tasty.
This Sautéed Chicken Livers recipe yields flavorful livers with a mild flavor and good texture. Yes, it’ll become your go-to recipe to enjoy this nutritious ingredient.
Caramelized onions bring down any of the “metallic” taste people sometimes complain about. Although, chicken livers are much milder in flavor than beef or calf liver and I personally don’t find them to have that aftertaste.
Onions and classic seasonings are everything you need to turn chicken livers into a delicious meal. You’ll find the measurements in the printable recipe card, but first, check out the list:
- Chicken livers: you can use fresh or frozen chicken livers.
- Olive oil: for cooking these down and adding flavor .
- Onion: sliced thinly and evenly, essential for the recipe.
- Salt: for seasoning the livers.
- Black pepper: for seasoning.
- Garlic powder: minced garlic works as well.
- Paprika: Spanish, sweet, or smoked paprika works.
How to make Sautéed Chicken Livers & Onions
Once you see how simple these sautéed chicken livers are to make, you’ll love having this easy recipe in your back pocket. It’s all about cooking ingredients in a pan. That’s all! Here are the steps:
- Cut the chicken livers into smaller pieces and remove any fat that you can see. This will help the livers cook more evenly. Pat them dry to absorb excess moisture. Wash your hands well after handling the livers.
- Cook the onions. Cook the onions until they turn a nice golden brown color. Once ready, remove them from the pan.
- To cook the livers, put them and the spices in the same pan. On the first side, cook the livers until the outside is nicely browned. After that, you turn them over and cook the other side until it’s done. Liver that is cooked too long feels dry and grainy, which we don’t want.
- Toss the onions back into the pan to heat them through after they’re done cooking.
Want to see how easy sautéed chicken livers are to make? Check out this video!
Prepping sautéed chicken livers to taste great is not a difficult task. If you’re weary of the taste, here are some tips to make them taste better.
Make them all the same size. Since chicken livers are not all the same size, trimming the fat and cutting them up into similar-sized pieces will ensure they all cook evenly and you have a terrific meal on your plate.
In order to make them taste better, many people say to soak the chicken livers in milk for about an hour, but this isn’t necessary and is usually done with beef or calf livers. Chicken livers have a milder taste, and it’s not necessary.
Toss if they smell Chicken livers shouldn’t smell, so if you’ve had them in the fridge for a while and they have a musky/rancid smell, throw them out.
Thaw if frozen Never cook frozen chicken livers on the pan. You’ll have a watery run-off, and you won’t achieve a crisp outer texture that’s pretty important. Thaw them first, pat dry them with a paper towel to absorb any excess moisture, and then prep as noted.
If you want to try something new, you can bake the livers with onions instead. This method takes a bit more time, but it just as delicious!.
Good Reasons Why Do You Soak Liver In Milk Before Cooking (2021)
FAQ
Do you rinse the liver before soaking in milk?
Yes, you should rinse liver under cold water before soaking it in milk.
Does chicken liver need to be soaked in milk?
A lot of people say to soak the chicken livers in milk for about an hour, but it’s not necessary. This is how it’s always been done (Apr 14, 2025).
Do you rinse chicken after soaking in milk?
Why does milk make the liver taste better?
Milk also helps remove any blood left in the liver, making it taste less metallic.Mar 30, 2024
Why is liver soaked in milk?
Liver soaking is a cooking technique that involves immersing liver in milk or buttermilk before cooking it. For many, this first step has been confusing, leaving them to wonder, “What’s the deal with milk and how it changes the taste and texture of liver?”
Should you soak chicken liver before cooking?
Overall, preliminarily soaking the liver achieves better taste and texture. The technique makes normally intense liver and onions or standalone cooked liver more friendly for the family dinner table. Soaking chicken livers in milk before cooking can help make them more tender and enhance the taste of the liver.
Do you soak liver in milk before cooking?
Soaking the liver in milk for up to three hours before cooking helps reduce the bitter taste and weird odor that the liver may sometimes have. Some people say that the liver has a bitter taste, and this is why they soak the liver in milk. I didn’t notice that too much, but I cook liver with a lot of onion, which may cover the bitterness.
Why does liver need to be soaked before cooking?
Many types of meat taste better when cooked slowly for a long time. But liver doesn’t taste better that way. This is one of the reasons why liver needs to be soaked before cooking, and the longer you soak it, the more tender it will be and the better it’ll taste. In a way, soaking the liver is a lot like slow-cooking it. 3.
Does soaking liver in milk affect its nutritional value?
Liver is already rich in nutrients, such as iron, vitamins A and B12, and various minerals. Soaking it in milk does not significantly affect its nutritional value. However, the quantity of milk consumed during soaking should be considered if you have dietary restrictions such as lactose intolerance. 6.
Does soaking liver in milk make it taste better?
Soaking organ meats like liver in milk doesn’t just tenderize it, but can also improve flavor. Here’s how: The milk helps remove impurities from the liver, pulling out blood, grit, and bitter flavors. Letting sliced liver soak in milk for even 30 minutes draws out undesirable flavors. Overnight is ideal.