Can You Reheat Liver? Quick Answer

I’m pretty picky when it comes to eating and cooking liver. I just like it when its insides are pink – like meat, like eggs, the liver continues to cook after you turn off the stove, so catching the liver at just the right moment is of paramount importance.

There’s nothing (nothing!) that makes me grumpier and more prone to tears in the kitchen than an overcooked liver. Liver, when cooked rare to medium rare, is so sweet and creamy that the leftovers could be eaten cold, like pie. But overcooked liver is so disappointing, so grainy and chewy. (The last time I overcooked liver it was in a very hot wok and I got distracted by a phone call and in no time my liver had turned more gray than pink. It was very annoying. I had to use the, what I was doing, stop and put your head down for a minute.)

For fried liver, timing is everything. The liver pieces are already cut into smaller segments, so keeping the inside pink-pink can be more of a challenge. Now I always play it safe by slicing into the liver as it cooks, just to make sure it’s not overcooked. (Kenji recommended doing the same with steak—that is, if you don’t have a meat thermometer, it’s better to cut into the suction cup than risk a tough and overdone steak. Something about that advice seemed so liberating to me, maybe, because nobody wants to admit that he or she is doing what he or she is secretly doing anyway.)

Spicy fried liver and onions.

Depending on my mood, I make the liver sweet and savory with oyster sauce or hot and salty with fermented chili bean paste. (Oyster sauce is one of my favorite ingredients, by the way. It doesn’t taste particularly like oysters, but it’s packed with a concentrated and salty flavor.) I like both versions about equally; Oyster sauce highlights the liver’s inherent sweetness, while chili bean paste brings out the liver’s iron-like flavors.

Finally, a note on authenticity: I don’t think fried liver is a dish to skimp on oil. More oil means the liver stays tender on the inside, while browning nicely on the outside in no time.

So if I were in China or cooking this dish for my Chinese relatives I would put quite a bit of oil (about a cup) in my wok and stir fry the liver until it was nowhere near cooked through. Then I would remove the excess oil in the wok, add the spices and fry for a while longer to finish cooking the dish. (Incidentally, this technique is called “stepping the oil” in Chinese cooking and is very commonly used for both meat and vegetable dishes.) If you like, you can use the “stemming the oil” method and it will shorten the cooking time.

But fried liver and onions are very good with less oil, fried in the usual way. Only a few tablespoons of oil are mentioned in the recipe.

Personally, I like to think about how much extra iron I’m getting from my diet, which in a just and ideal world would somehow offset the fat.

You should think twice before reheating leftover potatoes.

Bacteria can grow from reheating mashed potatoes. Paul Howritz/Shutterstock

Sad news for spud lovers: reheating leftover potatoes could make you ill.

As the Independent reported, the problem with reheating potatoes is not the actual process of reheating them in the microwave or oven. If cooked potatoes are allowed to cool at room temperature for too long, the bacteria that cause botulism can develop. This becomes even more likely if the potatoes are tightly wrapped in foil.

Reheating doesn’t always get the potato hot enough to kill the bacteria, even if the dish appears to be hot. If you haven’t tucked your potatoes in the fridge right after serving, you’re not risking food poisoning by eating them the next day.

Liver has gone through phases of popularity as a staple in the kitchen and is beginning to return to the common table. While liver has some significant health benefits, there are also some downsides to consider before adding liver to your diet.

Liver has a strong flavor and a unique texture that can polarize. Some people love it while others hate it. The livers of many different animals are eaten around the world, so it’s possible to find beef, chicken, pork, lamb, and goose liver in butcher shops and grocery stores across the country.

Liver is one of the best animal sources of vitamin A. A single serving of beef liver provides more than 100% of your daily vitamin A needs. Adequate intake of vitamin A has been linked to a reduced risk of conditions such as cataracts and breast cancer.

Possible Liver Health Benefits

Liver is a rich source of vitamins and minerals. However, the same thing that makes the liver so strong can also lead to complications for people with certain medical conditions.

Research has identified a number of potential health benefits of eating liver:

Rich source of nutrients

Liver is one of the most nutrient dense foods in the world. It contains significant amounts of folic acid, iron, vitamin B, vitamin A and copper. Consuming a single serving of liver can help you meet your daily recommended intake of all of these vitamins and minerals and reduce the risk of nutrient deficiencies.

Lower risk of anemia

Iron is one of the most common mineral deficiencies in the United States. Iron deficiency can lead to certain types of anemia, leading to fatigue, muscle weakness, and poor concentration. The liver is an excellent source of iron and vitamin B12, which work together to keep your blood cells in good condition. In fact, one of the earliest treatments for pernicious anemia was regular consumption of beef liver. Today, adding a few servings of iron to your weekly diet can help alleviate or prevent anemia.

Can you refrigerate cooked liver?

Cooked beef liver typically lasts 3 to 4 days in the refrigerator and 4 months in the freezer.

Can cooked liver be reheated?

Yes, you can reheat the liver and retain most of its texture as long as you use a medium-low heat setting and provide some extra cooking liquid to ensure it doesn’t dry out. Be sure to cover the plate in case the liver squirts out while reheating.

Is It Safe To Freeze Cooked Liver?

Yes, you can freeze lamb liver. Lamb liver can be frozen for about 2 months. Cooked lamb liver doesn’t freeze as well as raw liver, so whenever possible stick to freezing your liver when it’s raw for the best success rate.

How do I know if my liver is dead?

If signs and symptoms of liver disease do occur, they may include:

Skin and eyes that appear yellow (jaundice) Abdominal pain and swelling. Swelling of the legs and ankles. itchy skin Dark urine color. stool color pale. Chronic Fatigue. nausea or vomiting.

What to do with leftover cooked liver?

Cut the liver into thin slices. Add it and the remaining onions to store-bought or freshly made homemade marinara sauce (Italian tomato sauce). Serve with fettuccini or other pasta and you have pasta with liver and tomato sauce.

How to store cooked beef liver?

BEEF LIVER – COOKED

Refrigerate within two hours of cooking. Refrigerate cooked meats in shallow, airtight containers or wrap tightly in heavy-duty aluminum foil or plastic wrap. Freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly in heavy-duty aluminum foil or freezer wrap.

Can cooked liver and bacon be frozen?

The quick answer is yes, you can freeze the liver for later storage. Lamb and chicken liver will keep in the freezer for up to 2 months. Chicken liver does not keep well in the freezer, as the delicate flesh breaks down easily when thawed, but it can also be stored in the freezer.

Why does the liver turn green after cooking?

The green color is due to the leaching of bile from the gallbladder and into the liver. … It is safe to eat meat or fowl, regardless of the color of the liver in it.

How Much Liver Should You Eat?

The recommended consumption amount for liver is in the range of 100–250 g per week, depending on the age and sex of the person.

Why does the liver smell so bad?

The chemical composition of the liver

The first is a tripeptide made up of the amino acids cysteine, glycine, and glutamate (the salt of glutamic acid) that is partially responsible for the “metallic” taste in liver. The latter are alcohols to which we owe the characteristic odor of this gland.

Is It Okay to Freeze Cooked Liver and Onions?

If you bought liver to enjoy fried with onions, or perhaps to make a delicious winter pie, it’s perfectly fine to buy a decent batch of fresh liver and freeze what you don’t. do not use. Yes, you can freeze the liver. The liver can be frozen for about 3 months.

How can I thaw my liver quickly?

To thaw the liver in cold water, place the liver in a plastic bag and fill a bowl with cold water. Place the plastic bag in this bowl and leave it submerged in cold water for fifteen to twenty minutes or more, unless you feel the liver has thawed completely.

By DAN KAPLAN

I want to share the recipe that turned me from a liver hater into a liver lover!

I think the world is divided into three groups when it comes to liver:

A small minority who love it.

A slightly larger group who tried it and don’t like it.

A large majority who haven’t tried it yet (and are convinced they won’t like it).

Which group are you in?

The reviews on our liver shopping page are a testament to the love many people have for liver.

I used to be in the middle group — but recently I’ve realized that my negative bias stemmed from two things — I haven’t cooked properly and I’ve never had Heartstone Farm grass-fed beef liver.

SHOP HEARTSTONE FARM 100% GRASS-FED BEEF LIVER – Over 40 5-Star Reviews

So now I’m in Group #1 – and I’m here to share how I now cook beef liver and why it made the difference.

Here’s the biggest thing I can share – don’t overcook it. This is what will likely turn you from a hater to a lover. They want a little bit of pink – nothing more, nothing less.

The ingredients for this recipe are bacon, milk, onions and butter – and salt. Don’t skimp on the salt. (By the way, salt isn’t nearly as bad as you might have thought.)

ingredients

SHOP 1 Pound Heartstone Farm Grass-Fed Beef Liver HERE

4 strips of bacon

3 tablespoons pasture butter

1 large onion

4 large cloves of garlic

10 ounces sliced ​​mushrooms

instructions

Unwrap the beef liver and lay flat on a piece of kitchen paper. I like to cook it and serve it sliced.

Soak the liver in a bowl or bowl of milk for 30-60 minutes. This is an important step in removing the bitter taste from the liver.

Generously salt and pepper the liver and leave at room temperature while you prepare the remaining ingredients. Pat the liver dry.

Dice the bacon and sauté in 2 tablespoons of butter in a large pan. When crispy, remove the bacon pieces from the pan and drain on paper towels. Leave the fat and butter in the pan.

Roughly chop the onion. You want your onion pieces to be similar in size to a piece of liver. Saute on a little bacon fat and butter until soft but not translucent.

Add garlic for 30 seconds.

Place the onion and garlic to one side of the pan, away from the heat.

Turn the heat down to medium and add the last tablespoon of butter

When the butter has melted, add half the liver slices. Cook until you start to see the edges cooking. They will change from red to gray. When this border is a few millimeters thick (2-3 minutes or so), flip them over.

Fry for another 2-3 minutes on the second side. Until you know how you like your liver, the best way to check it is by cutting into it. If it’s still red, keep turning it until just cooked through. You only want a hint of pink so it’s cooked but still tender

Place the liver on a platter and cook the remaining liver in the same way.

Toss the bacon pieces and smother the liver with them.

Surcharge!

I like liver about once a month. It’s such a healthy meat and I think you’ll love it – if you cook it right. CLICK HERE TO SHOP HEARTSTONE FARM BEEF LIVER

Liver? OMG! To run! If a piece of liver could be a movie star – which, if you’ve seen Toy Story, isn’t too far-fetched – I think Mr. Liver would look like beat-up young boxer Rocky Balboa, the tall old muscular, gruff-speaking Galoot with a heart of gold. Let’s face facts here: Liver has gotten a bad rap!

There are perhaps only two other table turners, Limburg cheese and lutefisk, that have a worse food reputation than liver. As you’ll soon see, Mr. Liver is usually served fresh and therefore has nothing to do with either of those fermented products – but I digress.

At the risk of being a spoiler, this story has a happy ending. In the end, and after ten hard rounds of brutal punches and punches to the body, Rocky triumphs over the bad guys. Yay! Let’s hear it for Mr. Liver, I mean Rocky, no wait, I mean Mr. Liver. And yes, I really want Mr. Liver to win his way back to your table and into your heart as well.

LIFELONG LIVER EATER

If you didn’t freak out right away and are still reading, I feel qualified to share this story because I consider myself a specialist in getting people who hate liver to eat and even enjoy liver. I admit that I know I cut my work out for myself. So many people have become “haters” that we have witnessed a health and culinary tragedy. Many are so callous and jaded that they don’t even try my liver recipe. This story is for those who are considering hitting Liver an inch or two closer than before.

Luckily I was never one of the haters. I grew up in a farming family where homegrown game and all manner of cuts of meat found their way to our pan and table. My dad and uncles competed to see who would be the first to snatch the delicious odd pieces off the platter. Luckily my parents were both excellent home cooks so we ate very well. My mother lived to be over a hundred and didn’t need prescriptions. She would join me in exhorting, “Eat your liver!”

My theory is that there are at least two main reasons for the liver’s bad reputation. I speak to you now, liver haters. First, 99 percent of the liver cooked in homes, and especially in restaurants, is pathetic, smelly, and poisonous. This is because it is almost always liver from captive animals. This stuff could actually be bad for your health and I wouldn’t blame you for hating it at all. And it just doesn’t taste good.

Second, and just as problematic, I bet your mom cooked everything wrong! You will soon see how the cooking part can be easily healed.

Finally, and as if the first two reasons weren’t enough, why would anyone (except a hater) curse a noble category of nutritionally healing meats as “offal”? What a travesty. I’m saying we’re starting to call offal “delicacies” or maybe just “num-nums.”

All of you who hate liver have plenty of company. Many of you even make choking noises and gestures when someone mentions the word “liver.” I work for one of the largest and finest gourmet 100 percent grass-fed beef producers in the United States: Minnesota’s very own Thousand Hills Cattle Company. At our local processing facility, we document the circumstances that can lead to the demise of the world’s liver lovers. Liver’s bad reputation, stemming largely from popular and misguided myths, has turned off so many of our beef customers that we are currently sending the majority of our incredibly healthy and tasty grass-fed livers to various raw pet food recipes – oh, the lucky dogs and cats! You get our best delicacies.

It is my mission to correct this miscarriage of justice.

RULE NUMBER ONE

You’ve been patient long enough, so here’s the secret: you have to start with a good liver. I’m going to annoy some readers here, but you have to call things like they are. I recommend you don’t eat the entire feedlot liver, which is pretty toxic by any measure. In fact, liver haters will be quick to remind you, “Hey, the liver is just a big bag of poisons, toxins, and heavy metals.” Well, there’s some truth to that — but what if you kept those toxins off the animal in the first place? We call this organic farming.

Contrary to popular belief, the liver of a healthy animal is not a “poison sack”; It is the organ that stores fat-soluble vitamins, minerals, enzymes, and other powerful nutrients. The good guys also far outweigh the bad guys. Have you ever wondered why cod liver oil, or any other marine animal’s liver, is such a valuable medicine?

Polar bear liver is one of the few types of liver that you can’t eat. Why? At certain times of the year, when the polar bear eats moss, the liver contains toxins. The other is moose liver. Moose don’t have a gallbladder, so their bile is stored in the liver, making it very bitter.

Grass-fed veal liver is almost always the best place to start. Try “organic” or “beyond organic” whenever possible. Second, you’ll find that despite what people assume about pigs, pastured pork liver is awesome; it has a very mild taste. These pigs probably eat grain (or acorns), but like chickens, they’re omnivores and can digest good, non-GMO grain in a healthy way. If you can find it, also try healthy lamb and goat liver. These animals are usually killed very young, which means a sweeter, more tender, and delicious eating experience. For small ruminants, opt for 100 percent grass-fed liver whenever possible.

If you buy liver, examine it carefully. It should be smooth as glass and dark in color (a deep purple). It should have sharply defined edges and a distinct firmness – not mushy or crumbly (ick), but not hard like rock either. Avoid livers with yellow spots or spots, and be especially careful with commercial chicken livers, which are almost always yellowish. Don’t eat yellow snow or yellow liver! Birds that are truly free-range and organically raised typically have dark, healthy, and delicious livers.

The so-called “liver smell” that so many liver haters are quick to point out isn’t actually from the liver! This malodor can result from the outgassing of poisons, toxins, and excess body waste products from bulk-fed animals. The livers of animals raised this way tend to become filled with toxins, so most animals are in a state of pre-dying just before harvest, with the livers also slowly becoming necrotic (dying). No wonder people hate the smell. As any chronic alcoholic will discover, when it comes to an abusive lifestyle, the liver — the hardest-working organ in the body (we call it the “James Brown organ” for a reason) — takes the heat.

All beef cattle and most dairy and domestic pigs and birds suffer from a chronic condition known as hepatic lipidosis (fatty liver syndrome) due to excess grain in their diet. Yes, I know, I just described the foie gras, which almost deserves its own chapter. (Let’s just say that I’m not here to recommend the typical foie gras either; however, with a little searching it’s possible these days to find “healthy” and even humane foie gras.)

Confined animals are also typically more exposed to manure and bad air. You don’t want to eat their liver. If the animals are taking antibiotics, dewormers, insecticides, hormone implants, or other drugs, guess where those drugs are concentrated? On the other hand, liver and other offal meats from deer or elk are usually extremely tasty and nutritious, especially when properly harvested and prepared in the field. Don’t ever waste it. Even liver from trophy-sized animals (older) is usually delicious.

COOKING LIVER

Overcooking destroys nutrients in all foods. The less you cook liver, the better the nutrition and taste. There are only four common shortenings that stand up to the heat of deep-frying: lard, tallow, coconut, and palm. These are good fats, despite what the politically correct doctors are trying to tell us. (On the other hand, you shouldn’t overheat butter, as it’s quite fragile when hot. For example, butter is fine for lightly cooking eggs over low heat, but no more.)

Don’t cook liver in one of the all-too-common so-called “vegetable” oils like canola, soy, or corn oil (they’re not actually derived from vegetables!), which break down quickly when heated. Unfortunately, these still popular vegetable oils are all GMO products and are bursting with anti-inflammatory omega-6 fatty acids. Heart attacks and even strokes were virtually unheard of before Crisco and margarine entered the American diet. Crisco is a portmanteau that stands for “Crystallized (Hydrated) Cottonseed Oil,” a waste product that clever marketers have turned into “pure white” death in a can. In fact, all solid oils except pure virgin coconut and refined palm oil are hydrogenated — terrible killers hidden in processed foods.

In short, saturated fats are the only way, and we need them in our diets. I especially recommend lard or bacon fat for frying liver. Be careful, however, unless you know where the lard came from — lard from grocery stores is usually hardened and has therefore been processed into junk food. Instead, try buying lard directly from the farmer who raised the pigs, or buy the fat and process it yourself. It’s not difficult (see “Rendering Animal Fat Made Easy” by Andrew J. Gardner in the Winter 2019 issue of Wise Traditions). Farmers’ markets are also a great source of good quality lard and tallow.

ROAST AND MORE

This article only scratches the surface of the topic of cooking liver (and other organ meats). The main goal is to overcome previous phobias and teach new tastes – and frying liver is an easy first step (see recipe below). However, the real fun begins once you break the ice and start savoring the true taste of liver. I make several dishes with liver pâté, which could be a go-to meal for liver novices. I highly recommend them—especially my four-root liver pâté, including fresh horseradish, ginger, turmeric, and beet roots (see page 60). Aside from pate, I’ve made many great old-world sausages from liver and other organ meats, and they’re equally amazing. When making a patty or sausage, remember that the same tips apply to choosing healthy livers from healthy animals. After that, a big part of the fun is finding those special recipes that tickle your taste buds.

Raw liver can also be used medicinally. In fact, one of the best ways to get healthy when recovering from a serious chronic illness or autoimmune issue, or when detoxing, is to add raw liver to a mixed drink. The most common method is to incorporate it into a yogurt smoothie drink. Using excellent quality liver, it is virtually impossible to find even a few ounces of liver in any mixed drink. The health benefits are staggering.

Several recent trends have turned the tide on liver, not the least of which is the Wise Traditions food movement. Cavemen knew organ meat and enjoyed it. We’re not asking anyone to eat raw woolly mammoth liver (good luck if you can find that at Whole Foods), but we do encourage people to discover the modern versions and eat them in similar proportions and amounts. Most people who find a convenient version of the Wise Traditions diet discover that it is a great way to shed excess flab and restore good health, immunity, and fertility.

Recently, Thousand Hills has noticed that some very interesting advances are being made in overcoming liver aversion. Thousand Hills now sells a significant amount of liverwurst in health food stores, co-ops, and high-end grocery stores across the country.

A SUPER FOOD

Liver is one of the most important “superfoods” in the world. We must eat this powerful food. We would be hard pressed to find anything healthier to put into our bodies. Again, we want it to come from drug-free, free-ranging, non-toxic animals. Plus, because it’s highly concentrated, we don’t need it every day – just one good meal a week is perfect. Homemade is best; I don’t trust the average restaurant.

Children need to eat even more liver than adults. Start very young with the liver. In fact, livers from pastured, non-toxic animals, along with pastured egg yolks, should be one of babies’ first weaning foods (see the Child Health section of the Weston A. Price Foundation website). When I’ve roasted liver for young diners, I’ve actually had kids reaching over the stove to gulp it hot from the pan, dripping with fat! Sometimes their body’s nutritional deficiencies are so profound that they eat a pound or more without other supplements. I also crave it quite often and have been known to eat it that way too.

Meta-studies from health institutes tell us that the US is on track to become a sick, diabetic, obese, and cancer-ridden nation. Many people are looking for answers and solutions. One of the best places to look is in the pre-modern world. We know from archeology that humans were once larger than most populations of “modern” history; They also had larger brains and were probably more intelligent. The nutrients in liver and other offal play an important role in building strong brains and strong bodies.

We know that excessive grain consumption – especially when it comes to nutrient-poor GMO grains – and domesticated farming have harmed our health in many ways. dr Weston A. Price, a truth-seeking holistic dentist from the 1930’s, traveled the world to find all the basic guidelines for real nutrition. One of his most amazing discoveries was how ancient and indigenous cultures enjoyed organ meats, including the liver, brain, bone marrow, and thymus glands. Additionally, traditional societies preserved these nutrient-dense specialty foods for those most in need – growing children, pregnant and lactating women, and the elderly. You can read about these results in his major work, Nutrition and Physical Degeneration, where you will find many more reasons to cook and eat offal. For more information on the physiological needs of offal and discussion of which to eat, there are many other excellent books and several great websites such as eatwild.com, mercola.com and especially westonaprice.org.

Regular consumption of healthy liver has healing effects on every cell in the body, but is especially good for restoring, rebuilding, and healing our own liver. Over a third of all Americans take statins, a seriously liver-toxic drug. Most Americans have livers that are so damaged and devitalized that they cannot destroy allergy particles, detoxify environmental toxins, carcinogens or oxidative particles, and properly digest their food. We’ve all been sold an ugly bill over liver. It’s time to take back our American cuisine. Maybe we can make a difference, liver lovers at a time!

SIDEBAR

FRIED LIVER AND ONIONS

1. Slice the liver into very thin strips – 1/3 to 1/2 inch thick and only a few inches long. Be sure to devein it if there are some big ones (this step is for neophyte eaters only). Note: If you’re trying to make converts, slicing the liver into fine strips is the most important part of my story.

2. An optional step, especially if you don’t know the actual origin of your liver (not good, but sometimes necessary), is to soak your liver in fresh milk for about twenty minutes. This is to help detoxify it and make it taste better. Light and simple.

3. Roll the wet strips in unbleached flour until coated. Be sure to add some salt, pepper, and cayenne pepper to the flour. As an optional step, you can roll the strips first in beaten raw egg and then in flour; This creates an extra crispy, crunchy KFC crust. (I don’t make this myself, but it’s delicious.) The secret of chefs everywhere is that everything tastes great when it’s breaded and then fried in lard!

4. In a pan, caramelize some onions with some bacon or lard (cook until translucent). Set onions aside.

5. Quickly fry the floured liver strips in a cast iron skillet with about 1/3 to 1/2 inch very hot lard or bacon fat. If the fat isn’t sizzling vigorously when you insert the strips, it’s not hot enough! For liver haters, cook until almost done; for the rest of us, rare or medium-rare is ideal. As another option, I like to add fresh crushed garlic (or chopped garlic from a jar) to the lard before frying the liver. This is good for your liver and digestion; moreover, it adds an amazing taste.

6. Scatter the fried onions straight out of the pan over the liver and serve hot. Consider serving with a dollop of fresh horseradish (yum!). A good accompaniment to the liver is a serving of sweet potatoes or yams soaked in butter.

PORK LIVER PIE WITH FOUR HEALING ROOTS

Ingredients:

1 1/2 pounds pork liver

2 medium onions, sliced

2 tablespoons garlic, chopped

3 inches ginger, sliced

2 tablespoons fresh horseradish

1 teaspoon fresh turmeric root

5 small turnips

1 cup lard

1 teaspoon cayenne pepper powder

2 tablespoons ground coriander

1 cup of butter

2 limes, juiced

1 tablespoon sea salt

1 tablespoon ground black pepper

Instructions:

1. Set aside the butter and lime juice for the final step.

2. Heat lard and add all the root vegetables.

3. Add onions and garlic, caramelize. (If ingredients start to stick or burn, add some water to deglaze; this creates a sweet, rich flavor.)

4. Add the liver and sauté until cooked.

5. Add the spices and cook a few minutes longer.

6. Set the cooked mixture aside and allow to cool to around room temperature.

7. In a food processor, puree the cooked mixture with the butter and lime juice.

8. Pour into a mold and refrigerate.

9. Variations: Add cumin, fenugreek, and sumac, or go a different direction and add oregano, basil, and tarragon.

This article appeared in Summer 2020 in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation

If you crossed out cooking chicken livers in the microwave because you once exploded a few or the dishes were too “liveried”.

Tasting, here are two recipes to get you back on track.

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Chicken livers will splatter and even crack if you just put them in the microwave on high power. Because the liver is high in fat and contains air pockets under a thin membrane, when pressure builds up, the membrane ruptures.

However, the livers won’t splatter or burst if you: (1) cover them with wax paper and (2) use medium (50 percent) power.

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The wax paper retains enough heat and moisture for even cooking, but not as much as tight plastic wrap, which would overcook the liver. On medium power, cook them slowly enough to avoid bursting.

Vegetables are more forgiving. In the two recipes below, some vegetables (onion and garlic or onion and mushroom) are cooked before adding the liver. Wrapping the veggies in plastic helps soften and pull out the juices, and they easily endure the faster, high (100 percent) power.

However, with the small amount of onion and garlic in the pie recipe, the covering technique is not that critical. Instead of the usual plastic wrap for veggies, you can start and stick with wax paper for the complete pie recipe. It is easier.

The Mushroom Liver recipe will give you better results if you get both wrappers out. First use plastic to soften the mushrooms and draw juice out of them, then switch to wax paper for the livers.

For a milder flavor, do not overcook the chicken livers. Leave the spread in the pie in the fridge overnight to allow the cognac to fully develop and don’t skimp on the fresh parsley. With the mushroom dish, note that the liver is cooked separately and then added to the cooked mushrooms. This eliminates some of the stronger liver flavor of the mushrooms.

CHICKEN LIVER PIE

Preparation time: 15 minutes

Cooking time microwave: 6 to 9 minutes

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Cooling time: 3 hours

Yield: 6 to 8 servings

Serve this soft pie from a pot or small bowl as an appetizer on crusty bread or toasted bagels.

1 pound chicken liver

1/4 cup chopped onion

1 garlic clove, chopped

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1/4 cup butter or margarine

2 tablespoons of cognac

3 sprigs of parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1. Rinse chicken liver under cold water. Halve, pat dry and set aside.

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2. Place onions, garlic, and 2 tablespoons butter on a microwave-safe dinner plate or pie plate. Cover with wax paper or plastic wrap. Microwave on high (100 percent power) until tender, 2 to 3 minutes. Stir in cognac and liver. Arrange the livers around the edge of the plate. Cover with wax paper. Microwave on medium (50 percent power) until liver centers are no longer pink, 4 to 6 minutes, rearranging once.

3. Put the parsley in the food processor and process finely. Add liver mixture, salt and pepper. Process until smooth. Chop up the remaining butter and put it in the processor. Process briefly until blended. Pour the mixture into a saucepan or small bowl. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. For best flavor, allow the chilled pie to sit on the counter 20 minutes before serving.

CHICKEN LIVER WITH MUSHROOMS

Preparation time: 15 minutes

Cooking time microwave: 11 to 16 minutes

Yield: 4 servings

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This dish works well with just 2 tablespoons of butter and 2 tablespoons of heavy cream. However, for a juicier dish, double each of these ingredients.

1 pound chicken liver

1/4 cup finely chopped onion

1/2 pound button mushrooms, quartered

2 tablespoons each: butter, chopped walnuts, whipped cream

1/2 teaspoon each: dried sage, salt

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1/4 teaspoon freshly ground black pepper

2 teaspoons lemon juice

2 spring onions, chopped

1. Rinse chicken liver under cold water. Halve, pat dry and set aside.

2. In a 2 1/2 quart round casserole dish, combine the onions, mushrooms and 1 tablespoon butter. Cover with lid or plastic wrap, ventilated. Microwave on high (100 percent power) until tender, 5 to 7 minutes, stirring once. Stir in nuts.

3. Place remaining butter on a microwave-safe plate or pie plate. Microwave on high (100 percent power) 1 minute to melt. Stir in the liver and arrange on the edge of the plate. Cover with wax paper. Microwave on medium (50 percent power) until centers are no longer pink, 4 to 6 minutes.

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4. Add livers to mushrooms. Stir in the cream, sage, salt and pepper. Microwave on medium (50 percent power) until warm but not boiling, 1 to 2 minutes. Stir in lemon juice and garnish with spring onions.

Maybe you had a different childhood than I did growing up, but sometimes my mom would bring out liver and onions for dinner. Liver looked a bit like steak but definitely didn’t taste like it. But Mom always said, “Eat it, it’s good for you,” so I did. I didn’t know what Mama told me at the time was the truth.

Notwithstanding its declining popularity, liver is possibly one of the most nutrient dense foods on earth.

People often look to fruits and vegetables for vitamins and minerals, but the liver far outstrips them all in terms of nutritional content.

A small amount of liver provides well over 100% of the RDI for many essential nutrients. It is also rich in high-quality protein and low in calories.

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Here are the nutrients found in a 100 gram serving of beef liver:

Vitamin B12: 3,460% of the RDI. Vitamin B12 helps form red blood cells and DNA. It is also involved in healthy brain function.

3,460% of the FEI. Vitamin B12 helps form red blood cells and DNA. It is also involved in healthy brain function. Vitamin A: 860-1,100% of the RDI. Vitamin A is important for normal vision, immune function and reproduction. It also helps organs like the heart and kidneys to function properly.

860-1100% of FEI. Vitamin A is important for normal vision, immune function and reproduction. It also helps organs like the heart and kidneys to function properly. Riboflavin (B2): 210-260% of the RDI. Riboflavin is important for cell development and function. It also helps convert food into energy.

210-260% of FEI. Riboflavin is important for cell development and function. It also helps convert food into energy. Folic acid (B9): 65% of the RDI. Folate is an essential nutrient that plays a role in cell growth and the formation of DNA.

65% of the FEI. Folate is an essential nutrient that plays a role in cell growth and the formation of DNA. Iron: 80% of the RDI, or 35% for women of menstruating age. Iron is another essential nutrient that helps carry oxygen throughout the body. The iron in the liver is heme iron, which is the most easily absorbed by the body.

80% of the RDI or 35% for women of menstruating age. Iron is another essential nutrient that helps carry oxygen throughout the body. The iron in the liver is heme iron, which is the most easily absorbed by the body. Copper: 1,620% of the RDI. Copper acts as a key to activate a number of enzymes which then help regulate energy production, iron metabolism and brain function.

1,620% of the FEI. Copper acts as a key to activate a number of enzymes which then help regulate energy production, iron metabolism and brain function. Choline: The liver provides all of the Adequate Intake (AI) for females and nearly all for males (AI is used because there is insufficient evidence to establish an RDI). Choline is important for brain development and liver function

How Much Should You Eat?

The USDA identifies a serving of liver and onions as a slice of liver with a slice of onion. This corresponds to about 100 g of feed per portion. One such serving contains 156 calories. Of those calories, 28 come from carbohydrates, 93 from protein, and 35 from fat.

Here are the three main reasons liver is good for you:

Absolutely! It’s also a good idea to lightly rinse the liver before patting dry and placing in whole milk (to cover). Let them soak in the fridge for about an hour before dusting with flour and frying. …You can soak the liver in lemon juice and water for several hours, or you can soak it in milk.

How do you clean beef liver?

Rinse the liver slices gently under cold running water and place in a medium-sized bowl. Pour in enough milk to cover. Leave while you cook the onions. (I like to soak up an hour or two – whatever you have time for.)

How is the liver cleaned and cooked?

To avoid a bitter taste and ensure they cook properly, it’s important to clean them well before cooking. Soak the livers in cold water, then remove any connective tissue to leave clean, ready-to-cook livers.

Why soak the liver in milk before cooking?

Why soak the liver in milk before cooking? The secret of good liver and onions is to soak them in milk before cooking. …some think liver tastes bitter or wild. If you soak it in milk for 1-2 hours before cooking, it takes away much of the bitter taste.

How Long Should Beef Liver Be Cooked?

How Long Should I Cook Liver and Onions for Best Flavor? As tempting as it is to overcook liver slices, it’s best to only cook them for about 3 to 4 minutes on each side. This should be enough to brown them, but don’t overcook the liver, which will make it rubbery.

Which liver is better to eat?

Beef liver is perhaps the most nutritious and healthful meat you can eat – and when cooked right, it’s delicious! Gram for gram, beef liver is probably the most nutritious food on earth. This nutrient-dense organ meat contains significant amounts of vitamin B12, copper, and many other essential nutrients.

How do you know when the liver is done?

Use a food thermometer to check the internal temperature of the largest liver in the batch. The liver should be cooked until the core is no longer bloody. Color is not a reliable indicator of efficient cooking.

What Are the Benefits of Eating Beef Liver?

Rich source of nutrients

It contains significant amounts of folic acid, iron, vitamin B, vitamin A and copper. Consuming just one serving of liver can help you meet the daily recommended amount of all of these vitamins and minerals and reduce the risk of nutrient deficiencies.

Do you rinse the liver after soaking in milk?

Rinse the liver with water. Put in a bowl and pour the milk over the liver. Leave for 1-2 hours so that the liver does not become bitter.

How to fix overcooked beef liver?

How to fix overcooked beef liver? Salt and lightly brown the livers so they preferably don’t form too hard a crust in the poultry fat, but butter will do as well. Shred them and use the fat to moisten and bind. Adjust the seasoning.

How not to overcook beef liver?

Immediately before placing in the pot, the liver must be lightly dusted with flour, since unfloured liver loses too much moisture during cooking. It is particularly important that the liver – especially if it is sliced ​​thin – is only cooked briefly and in a hot pan, preferably with clarified butter.

How do you tenderize beef liver?

In a medium bowl, place the beef liver, followed by the buttermilk – adding enough to coat the liver. Leave in the fridge for about 2 hours or more. This helps tenderize the liver and also eliminates wild flavor and bitterness.

How do I make my liver healthy?

One of his top tips is to soak the liver in something acidic like lemon juice. After soaking, pat the liver dry with a clean paper towel and cook as desired. Soaking the liver in an acid can help reduce some of the metallic or “iron” flavor common to beef and lamb liver.

Can you freeze liver? (How long does beef liver keep in the fridge or freezer)

You may have a little too much liver to cook and eat, and you need a way to store your leftovers without worrying about the liver going bad.

Maybe you’re the only person in your house who eats liver, and you often have to throw out what you can’t eat by yourself.

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But no fear! We have the answers to all your questions about storing any type of liver for a few weeks or more.

Liver is one of the most nutritious foods on earth, but like any meat, if not stored properly, it can spoil in a very short time.

As you may already know, fresh meat only lasts a few days in the fridge. Liver is no exception, so you can’t count on storing liver in a container and tossing it in the fridge.

That’s where the freezer comes in. So let’s answer the big question;

Can liver be frozen?

It is important to note that the following information applies to all types of liver meat, be it chicken liver, beef liver, pork liver and so on and so forth.

You can actually freeze any type of liver without worrying about the taste or nutritional value of the meat. In fact, liver can often be bought frozen.

Once cooked, you are unlikely to be able to tell the difference between freshly cooked and frozen liver.

As you probably know, liver is a delicate meat that should only be cooked once.

Reheated liver has a much worse taste and texture. For this reason, liver should only ever be cooked raw once. Excess meat should be frozen while fresh.

Importantly, certain cooked liver dishes can be frozen without spoiling the flavor too much.

Foie gras, for example, freezes well and can be kept in the freezer for a while.

On the other hand, sautéed chicken livers should not be cooked twice, before and after freezing. This leads to a bitter taste and an unpleasant, rubbery texture.

How do I freeze liver?

Preparing liver for storage in the freezer is relatively quick and easy.

All you need is some containers or freezer bags, paper towels, and some free space in your freezer.

Let’s go through the process step by step.

Drain all excess fluid from the liver

The best and easiest way to get the moisture out of the liver is to place the liver on some paper towels for a few minutes.

This allows the paper towels to absorb excess moisture from the liver, making it easier to freeze.

You certainly don’t want to find a frosty block of ice with the liver somewhere deep inside when it comes time to cook it!

Divide the liver into portions

If you have enough liver for multiple meals, consider dividing it into individual servings before freezing. This makes it easy to thaw the right amount of liver for each meal before preparing it.

Pack the liver

Freezer bags or airtight containers are ideal for storing liver for the freezer. You can even use the containers the liver comes in as long as it’s unopened.

If space is limited in your freezer, bags may be a more appropriate option than airtight containers. With freezer bags, you should squeeze out any air remaining in the bag before sealing it.

Now all that’s left to do is toss the liver in the freezer.

How do I thaw my frozen liver?

Thawing liver is also a simple and straightforward process.

All you have to do is pop your frozen liver in the freezer bag or container in the fridge. Then just leave it overnight so that it slowly thaws.

If you want to thaw your frozen liver faster, you can speed up the process by submerging the freezer bag in a large bowl of lukewarm water.

Using this method, the liver should be completely thawed in about 3 to 6 hours.

How long can I keep beef liver in the freezer?

Provided the liver has been properly stored in the freezer, it will retain its good quality for about 3 to 4 months.

After this time, it is still safe to eat after thawing. As long as beef liver is frozen at a constant temperature of 0°F (-17.78°C), it can be stored in the freezer indefinitely.

If you thaw the beef liver in the fridge, it’s safe to keep in the fridge for an additional 1 or 2 days before cooking. The same applies to other liver types.

If the liver was thawed in lukewarm water, it must be boiled immediately after thawing.

For best results, store the liver in the unopened packaging it came in. It can also be frozen and thawed in this packaging.

Once cooked, beef liver can be stored in the refrigerator for up to 4 days. It is not recommended to reheat the liver.

How long can I keep raw liver in the fridge?

Raw liver of any kind, beef or chicken, should be stored in the refrigerator for a maximum of two days.

The same goes for raw liver after thawing. However, it must be properly stored in its packaging or in an airtight container below 40°F (4.44°C).

How can I tell if my raw liver has gone bad?

The best and easiest way to tell if raw liver has gone bad is to look closely at it and smell it.

If it smells sour, it’s gone bad. If the liver has dulled in color or has a slimy texture, it has gone bad and should be discarded.

Conclusion

Liver is such a healthy food and a great addition to anyone’s diet. It is rich in vitamins, minerals and protein.

It is important that it is stored correctly and in the right conditions so that it does not go bad.

We hope this article has clarified your questions about liver storage.

What is the problem?

Microbial contamination is limited to the outer surfaces of whole red meat cuts such as steaks or chops. However, livers can be contaminated with Campylobacter both inside the tissue and on the outer surfaces.

Concentrations of Campylobacter organisms on poultry meat are higher than other meats, but outbreaks have been traced to lamb liver, often referred to as roast lamb. Proper controls are needed to ensure cooked livers are safe for consumption to reduce the risk of infection without compromising the quality of the product.

What can go wrong?

Outbreaks of campylobacteriosis have occurred as a result of restaurants serving undercooked livers. Products included:

sliced ​​or whole lamb liver

chicken liver

Chicken liver mousse or pie.

Examples of control failures were:

Undercooking the liver, allowing bacteria to survive (see Figure 1). Livers are believed to become dry and inedible if overcooked.

Poor separation, allowing cross-contamination from raw liver to cooked product.

Poor hygiene that allows bacteria to recontaminate the cooked product from hands, knives and unclean surfaces.

How can I tell if the product is contaminated?

New Zealand studies have shown that livers are often naturally contaminated by Campylobacter on external surfaces and internal tissues. This contamination will not affect the appearance or smell of the liver.

What can I do to protect the consumer?

Fry the liver in small batches to allow for effective cooking.

Sauté liver for at least 5 minutes or until reaching an internal temperature of >70°C and holding for 2-3 minutes.

Use a food thermometer to check the internal temperature of the largest liver in the batch.

Livers should be cooked until the core is no longer bloody. Color is not a reliable indicator of effective cooking. Studies have shown that liver tissue can remain pink after it has reached a safe temperature (see Figure 2).

Make sure that juice from uncooked livers does not get on other foods.

Scrub cutting boards, knives, and other utensils that have come into contact with raw liver with hot water and dish soap and allow to dry.

For the preparation of poultry, it is preferable to use a separate board and dishes.

Prepare the pie using a 2-step cooking process: Fry the liver in a pan. Finish cooking in a water bath with sufficient time and temperature to reach an internal temperature to kill Campylobacter.

Figure 1: Chicken liver cooked at 60 °C, still bloody in the middle.

If you crossed out cooking chicken livers in the microwave because you once exploded a few or the dishes were too “liveried”.

Tasting, here are two recipes to get you back on track.

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Chicken livers will splatter and even crack if you just put them in the microwave on high power. Because the liver is high in fat and contains air pockets under a thin membrane, when pressure builds up, the membrane ruptures.

However, the livers won’t splatter or burst if you: (1) cover them with wax paper and (2) use medium (50 percent) power.

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The wax paper retains enough heat and moisture for even cooking, but not as much as tight plastic wrap, which would overcook the liver. On medium power, cook them slowly enough to avoid bursting.

Vegetables are more forgiving. In the two recipes below, some vegetables (onion and garlic or onion and mushroom) are cooked before adding the liver. Wrapping the veggies in plastic helps soften and pull out the juices, and they easily endure the faster, high (100 percent) power.

However, with the small amount of onion and garlic in the pie recipe, the covering technique is not that critical. Instead of the usual plastic wrap for veggies, you can start and stick with wax paper for the complete pie recipe. It is easier.

The Mushroom Liver recipe will give you better results if you get both wrappers out. First use plastic to soften the mushrooms and draw juice out of them, then switch to wax paper for the livers.

For a milder flavor, do not overcook the chicken livers. Leave the spread in the pie in the fridge overnight to allow the cognac to fully develop and don’t skimp on the fresh parsley. With the mushroom dish, note that the liver is cooked separately and then added to the cooked mushrooms. This eliminates some of the stronger liver flavor of the mushrooms.

CHICKEN LIVER PIE

Preparation time: 15 minutes

Cooking time microwave: 6 to 9 minutes

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Cooling time: 3 hours

Yield: 6 to 8 servings

Serve this soft pie from a pot or small bowl as an appetizer on crusty bread or toasted bagels.

1 pound chicken liver

1/4 cup chopped onion

1 garlic clove, chopped

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1/4 cup butter or margarine

2 tablespoons of cognac

3 sprigs of parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1. Rinse chicken liver under cold water. Halve, pat dry and set aside.

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2. Place onions, garlic, and 2 tablespoons butter on a microwave-safe dinner plate or pie plate. Cover with wax paper or plastic wrap. Microwave on high (100 percent power) until tender, 2 to 3 minutes. Stir in cognac and liver. Arrange the livers around the edge of the plate. Cover with wax paper. Microwave on medium (50 percent power) until liver centers are no longer pink, 4 to 6 minutes, rearranging once.

3. Put the parsley in the food processor and process finely. Add liver mixture, salt and pepper. Process until smooth. Chop up the remaining butter and put it in the processor. Process briefly until blended. Pour the mixture into a saucepan or small bowl. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. For best flavor, allow the chilled pie to sit on the counter 20 minutes before serving.

CHICKEN LIVER WITH MUSHROOMS

Preparation time: 15 minutes

Cooking time microwave: 11 to 16 minutes

Yield: 4 servings

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This dish works well with just 2 tablespoons of butter and 2 tablespoons of heavy cream. However, for a juicier dish, double each of these ingredients.

1 pound chicken liver

1/4 cup finely chopped onion

1/2 pound button mushrooms, quartered

2 tablespoons each: butter, chopped walnuts, whipped cream

1/2 teaspoon each: dried sage, salt

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1/4 teaspoon freshly ground black pepper

2 teaspoons lemon juice

2 spring onions, chopped

1. Rinse chicken liver under cold water. Halve, pat dry and set aside.

2. In a 2 1/2 quart round casserole dish, combine the onions, mushrooms and 1 tablespoon butter. Cover with lid or plastic wrap, ventilated. Microwave on high (100 percent power) until tender, 5 to 7 minutes, stirring once. Stir in nuts.

3. Place remaining butter on a microwave-safe plate or pie plate. Microwave on high (100 percent power) 1 minute to melt. Stir in the liver and arrange on the edge of the plate. Cover with wax paper. Microwave on medium (50 percent power) until centers are no longer pink, 4 to 6 minutes.

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4. Add livers to mushrooms. Stir in the cream, sage, salt and pepper. Microwave on medium (50 percent power) until warm but not boiling, 1 to 2 minutes. Stir in lemon juice and garnish with spring onions.

Learn all the tips and tricks for preparing crispy, tender fried chicken livers, which side dishes you can serve with them and ideas for dipping sauces!

Disclosure: Some of the links below are affiliate links. H. at no additional cost to you, I will earn a commission if you click through and make a purchase.

I grew up with liver. Beef liver, chicken liver, my mother put everything on the dining table. It wasn’t as common when my sisters were younger as I was the only child in the family who loved it. But as they got older and weren’t home for dinner as often, fried liver turned up a lot more often.

Fried liver and onions were the most common dish she served and I was amazed every time she made it. It’s weird that a kid loves liver – many adults aren’t even fans – but I couldn’t get enough. Between that and the oyster stew, my mom and I really bonded over our love of good food. This all happened in Wisconsin, but luckily for me, my mom spent a lot of time in the southern states growing up where she probably learned this chicken liver recipe.

I still remember the first time she made this recipe. It was liver, but even better, and I knew right away that I would love fried chicken livers as much as she did. This is a woman who knows how to cook chicken livers and the result is always tender and fried to perfection. These are the BEST southern fried chicken livers and you just can’t get better than this!

Although I live in Virginia, there aren’t many places in my area where I can get good fried chicken livers. Cracker Barrel has it, but since we only stop there on the way, it’s not really an option for us. I was told that KFC used to have them but that they stopped carrying them a while ago.

Luckily there’s a place near me, Johnny Ray’s Sultry Soul Food, that makes them and they’re pretty good! I usually make my own, but try Johnny Ray’s if you’re in the area and love chicken livers.

Do Fried Chicken Livers Have Carbs?

Chicken livers contain no carbs, so they’re a good choice for anyone watching the amount of carbs they’re eating. It gets tricky when the breading for fried chicken livers is added. Almost all traditional breading used for frying is high in carbohydrates. So use an alternative if you want to keep the carb count low.

The breading I use for Keto Fried Chicken is Whey Protein Isolate, which works amazingly well as a low-carb breading. Substitute the flour and omit the breadcrumbs in this recipe, and you can still enjoy fried chicken livers on a low-carb or ketogenic diet.

Can fried chicken livers be frozen?

Before cooking, chicken livers can be frozen for up to two months. Thaw them in the fridge overnight or first thing in the morning if you’re making them later in the day. Technically, you can freeze fried chicken livers after cooking, but the texture changes after freezing, and for that reason I don’t recommend it. They keep in the fridge for a couple of days, which I recommend.

Can fried chicken livers be reheated?

Honestly, I like them cold out of the fridge. If you want to try reheating them, place them on an ovenproof rack over a sheet pan and reheat at 350°F for about 8-10 minutes. Take them out as soon as they are hot or they may become hard.

ingredients you need

1 pound chicken liver

1 1/2 cup buttermilk (regular milk can also be used)

1 cup flour (more if not using breadcrumbs)

1 cup panko breadcrumbs (optional)

Avocado, canola or peanut oil

Coarse salt

freshly ground black pepper

How to make fried chicken livers

The procedure is fairly simple: soak the chicken livers in buttermilk and dredge in flour. Place them back in the buttermilk, then back in the flour OR coat them in panko breadcrumbs the second time. Let sit for about 10 minutes to allow the breading to “stick,” then fry until golden and just cooked through. Place them on a wire rack, season with salt and pepper, then enjoy alone or with your favorite dipping sauce.

How to make chicken livers from the air fryer

The process of making chicken livers in an air fryer is the same as frying, at least as far as soaking in buttermilk, breading, and then letting it rest before “frying.” After that, you need to spray them with cooking spray. Cook them at 390F for 10 minutes or until golden, crispy and fully cooked through. Be sure to flip them halfway through baking so they get crispy on all sides.

Tips for preparing fried chicken livers

Use a splatter guard when cooking chicken livers. Anytime I fry anything in a pan, even bacon, I use one to minimize the oil splattering on my stovetop and countertop.

Prick each chicken liver with a fork before breading. My mom swears this helps keep the popping at bay when you fry them. I have never done it any differently, since mom knows how to cook chicken livers, and who am I to deviate from her procedure?

Rinse your chicken livers in a colander, drain the excess water, then gently pat dry on paper towels.

After rinsing and gently drying them, soak them in a little buttermilk for at least 30 minutes. This will help reduce liver “bite” and improve flavor.

Fry the same sized chicken livers at the same time. I usually make two batches: one with the smaller livers and one with the larger ones. You can also cut larger ones in half which helps and then you have more to serve!

After breading your chicken livers, let them rest for about 10 minutes. This will help the breading stay in place while frying.

Don’t overfill your pan! As with all roasts, they won’t crisp up if you put too many in the pan at once. It’s not worth the little time you save to end up with fried livers that aren’t perfectly golden and crispy.

Be careful not to overcook them as they can become tough if overcooked. Pull them straight out when the breading is golden brown on both sides, which takes about 3-4 minutes per side. (Note: The USDA recommends that “poultry liver and other offal should reach a minimum safe internal temperature of 73.9 °C (165 °F) as measured with a food thermometer”).

Use a grid to drain excess oil after frying.

Season them immediately after they come out of the hot oil. I keep salt and pepper next to the wire cooling rack so I don’t forget this step. It makes the difference between just okay and amazingly fried chicken livers.

Try adding a teaspoon of garlic powder to the flour before breading. I actually prefer them without, but it’s a nice addition when I’m in the mood.

What can you serve with chicken livers?

You can serve these either as a starter or as a main course. Here are some great side dishes for fried chicken livers:

dipping sauces

I like my fried chicken livers dipped in mustard. yes i am weird But it’s good… try it! If mustard isn’t your thing, here are some other fried chicken liver dipping sauce suggestions:

ranch dressing

barbecue sauce

White sauce

Lemon Garlic Aioli: 1/3 cup mayonnaise, 1 clove minced garlic, 1/2 tsp lemon zest, 2 tsp fresh lemon juice, large pinch of salt, and freshly ground black pepper

Chipotle Sauce: 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1 tablespoon adobo sauce (from a can of chipotle peppers), 1/2 teaspoon minced garlic, small pinch of coarse salt

Barbecue Ranch Sauce – 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup barbecue sauce, 1 Tbsp ranch dip mix

Did you make those fried chicken livers? If you share on social media, tag me @thewickednoodle on all social channels. I would love to see your creation!

Skip to Contents Roasted Chicken Livers Yield: 4-6 servings Prep Time: 10 minutes Cook Time: 20 minutes Extra Time: 1 hour Total Time: 1 hour 30 minutes Crispy yet tender Roasted Chicken Livers. You either love them or you don’t, but don’t count them out until you’ve tried this recipe. Print Ingredients 1 pound chicken livers, trimmed and the large ones cut in half (try to make them about the same size if possible)

1 1/2 cups buttermilk, divided

1 cup flour (more if not using breadcrumbs)

1 cup panko breadcrumbs (optional)

Cooking oil (avocado, canola, or peanut oil)

Coarse salt

freshly ground black pepper Instructions Place the chicken livers in a colander and rinse with water. Drain for a few minutes, then gently pat dry with paper towels. Pour 1 cup buttermilk into a medium bowl. Add the chicken livers, gently tossing with your hands to coat. Place them in the fridge for 30 minutes and (preferably) up to an hour. Pour the remaining buttermilk, flour, and panko breadcrumbs into three separate bowls or shallow plates. Gently prick each chicken liver with a fork. Dip a chicken liver in the buttermilk, then dust with flour. Dip it in the buttermilk a second time, then roll in the breadcrumbs (or in the flour a second time if you’re not using breadcrumbs), making sure to coat completely. Place each breaded chicken liver on a wire rack to dry. Let them rest for another 10 minutes after all the chicken livers are breaded. Pour enough oil into a cast iron skillet to come up about 1 inch on the sides. Heat the oil over medium-high heat until it reaches a temperature of 350F. Gently drop the breaded chicken livers into the hot oil, just enough so that they aren’t overcrowded. Fry them for about 3 minutes or until nicely browned on the bottom, then flip them over and fry the other side for another 3-4 minutes. (Chicken livers should be cooked to an internal temperature of 165F). Using a slotted spoon, transfer them to a wire grid to allow excess oil to drain (place paper towels under the grid to make cleaning easier). Immediately sprinkle them with coarse salt and freshly ground black pepper. Repeat the process with the remaining breaded chicken livers. Serve immediately with your favorite dip. Nutrition Facts: Yield: 6 Serving Size: 1

Amount Per Serving: Calories: 372 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 428mg Sodium: 405mg Carbohydrates: 36g Fiber: 4g Sugars: 4g Protein: 26g These Data provided and calculated by Nutritionix.

If you bought liver to enjoy fried with onions, or perhaps to make a delicious winter pie, it’s totally fine to buy a decent batch of fresh liver and freeze what you don’t use.

Whether you bought chicken, lamb, duck, turkey, or beef liver, the same freezing rules apply. So how do you freeze liver? And does it freeze well?

Liver can be frozen for up to 3 months. Fresh liver only keeps in the fridge for a few days after purchase. So unless you plan on using leftover liver the next day, you should wrap it up and freeze it immediately to preserve its freshness. Can you refreeze liver? Yes, does the liver freeze well? Yes

How to freeze liver

Freezing liver is fairly easy and doesn’t require much prep. This section is about freezing fresh liver. We will mention freezing cooked liver a little later.

The following steps will guide you through the freezing process and ensure your liver is perfectly preserved whenever you need to use it in the future:

drain liquids

Most fresh liver packs contain excess liquid, and the liver itself is quite wet. This extra liquid can cause a bit of a problem when freezing, so you’ll need to remove it. Just take the livers out of their packaging and place the meat on some sturdy paper towels. Leave on for a few minutes, then press to absorb extra moisture. Separate into portions

If you bought your livers in bulk, you’ll need to portion them before freezing. How you separate your liver is up to you, but the smaller the better. This way you don’t have to defrost more meat than you need. Pack in freezer safe bags

Place your liver portions in freezer-safe bags. Be careful not to get too much liquid in the bag. Squeeze as much air out of the bag as possible, as this will save your liver from freezer burn. Label and freeze

Write the expiration date on the bag before putting it in the freezer. You can store your liver in the freezer for up to three months.

How to freeze cooked liver

People cook liver in different ways. For example, if you’re making a pie, you’ll find that it freezes well. However, if you sear your livers, they don’t freeze excessively well and will dry out.

As a general rule, we recommend freezing only fresh liver so it retains its flavor and texture when thawed. While it’s perfectly safe to freeze cooked liver, once it’s thawed, you can’t be so sure of its quality.

3 tips for freezing liver

Now that you know how to freeze it, we have our 3 top tips we highly recommend when freezing liver for the best results:

Consider portions

Liver is a delicate meat. Cooking it twice can make it tough and stringy, which is a texture nobody wants! That’s why it’s much better to divide your liver into portions and thaw only what you need. Cooking and then putting it back in the freezer causes liver structure deterioration.

Drain completely

If paper towels aren’t enough when removing the excess liquid, consider draining your liver in a colander or colander before blotting with paper towels. It’s really important that you remove the excess liquid before freezing.

Use normally

One of the best things about liver is that while it’s fresh, freezing it doesn’t change the flavor or texture much. That means you can use your thawed liver just like you would use freshly bought liver from the store.

How long can you freeze liver?

You can freeze the liver for about three months.

Some sources might tell you it can be frozen for up to six months or even longer, and while safe to do so, you risk exposing your liver to freezer burn. If you can, try to use your liver during those first few months for the best cooking results.

You can freeze liver for up to 6 months

How do you thaw liver?

You’ll be pleased to know that thawing liver is just as easy as freezing it. Take your liver portion out of the freezer the night before you plan to use it and let it thaw in the fridge.

You should never thaw your liver or other meat at room temperature. This allows harmful bacteria to grow on the meat surface and cause disease.

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If you’re in a hurry, you can dip your liver bag in a bowl of lukewarm water. This should defrost the meat within 3-4 hours depending on the portion size. If you do this, make sure you cook it immediately after defrosting.

Can you refreeze liver?

Liver that has been properly thawed in the refrigerator can be safely refrozen. So if you take out more than you need, you can just put it back in the freezer and use it at a later time.

We wouldn’t recommend refreezing cooked liver as its texture will degrade, as we mentioned earlier.

Does liver freeze well?

Fresh liver freezes very well. In fact, it’s one of the best meats to keep in the freezer because you won’t notice the difference in cooking once it’s thawed.

As we mentioned earlier, we would not recommend freezing cooked liver as it can become tough and stringy the second time you cook it.

Related FAQs

If you still have questions about freezing liver, or liver in general, these may help:

Can you cook liver and then freeze it?

Cooking and then freezing liver is not something we would recommend. It can make the liver tough and fibrous, making it uncomfortable to eat. Instead, try freezing liver uncooked so you can thaw it and then cook it fresh.

Can You Freeze Liver and Onions After Cooking?

As with any form of cooked liver, it doesn’t freeze well, so plan ahead if possible and try to only freeze the liver in its uncooked state.

Mushrooms bring moisture and spicy, earthy notes to a liver dish. Credit: Dmitry Bulkin/iStock/Getty Images

Any cut of beef is better when properly cooked, but few show the difference between expert and unskilled preparation as clearly as liver. Even among offal, beef liver is characterized by its strong and distinctive taste, which remains pleasant with careful handling, but otherwise quickly becomes bitter. An understanding of its qualities and a few basic cooking techniques are key to enjoying this inexpensive and highly nutritious cut.

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why it’s different

Part of the problem is that liver isn’t made of muscle, so it behaves differently than other meats. When you dice a steak and put it in your food processor, it creates a firm paste that can be formed into meatballs and similar dishes. Liver, on the other hand, breaks down into a wet, mushy slurry. This is because it’s made up of individual cells held together by a delicate web of connective tissue, rather than sturdy, threadlike strands of muscle fiber. Overcooking the liver causes its cells to shed their moisture, leaving it dry, leathery, and somewhat grainy on the palate. Its sulfur-based flavor molecules, like those in cabbage, also become stronger and less pleasant with prolonged cooking.

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skill counts

Your liver’s final temperature has a lot to do with its palatability. Liver cooked at 160 degrees Fahrenheit to or beyond cooked through is likely to harden and develop the strong, bitter flavors that repel so many diners. Cooked below a temperature of 140 F, the liver’s high concentration of iron-rich cells gives it an unpleasant metallic taste. Between these limits, the liver remains tender and moist with varying shades of pink. The US Department of Agriculture recommends cooking all offal to 160 F to maximize food safety, so this must be an individual decision for each guest. The USDA also discourages rare steaks and soft-yolked eggs, which are still popular because they are so palatable.

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preparation in advance

You can subdue the strong flavor of the beef liver by soaking it in lightly salted cold water for 30 minutes beforehand, or in milk or buttermilk overnight. Remove the liver from its liquid and pat dry with clean paper towels before proceeding. Beef liver is usually sold sliced ​​due to its size, but the slices often contain bits of vein or tough membranes. Remove them with the tip of a sharp knife. Depending on the preparation method you choose, you can also cut the liver into smaller pieces.

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cooking methods

Pan frying is a classic preparation method that has long been familiar to gourmets. Dredge the soaked liver in flour, shaking off the excess flour, and sear in a medium-hot skillet until the surface is crispy and brown and the interior is done to your desired doneness. Thick slices, about 1/3 to 1/2 inch, work best for this technique. The browned juices and flour in your pan can then be turned into gravy by stirring in water or beef broth. European recipes often call for thin, bite-sized pieces of liver that can be quickly fried with fresh herbs or other spices. Old cookbooks also provide numerous recipes for baked liver, smothered in gravy or gravy to keep it moist and prevent overcooking.

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Liven it up

A number of other ingredients complement the rich flavor of the liver. Onions, either fried or caramelized, accentuate the liver with sweet and savory notes and add moisture. The sweet smokiness of the bacon and earthy mushroom notes are equally effective alone or paired with the onions. European recipes often include wine or other acidic ingredients, including wine vinegar and tomato sauces, or sweet ingredients like figs. Liver is almost always one of the least expensive options in your supermarket meat box, so experimenting freely with different flavors won’t break your grocery budget.