Chicken Livers that Won’t Make You Gag. Promise!

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Someone who can photograph chicken livers and make them look appetizing…good for them. That ain’t me, but I can tell you how to prepare them so that they are palatable even if liver isn’t your thing. Controversy abounds about the wisdom of eating organ meat so why try liver in the first place? Well, if you are anemic like me, chicken livers can be your best friend. There’s nothing like a plate of chicken livers and a glass of Emergen-C or AirBorne to perk up those of us with an iron deficiency. Since liver is the most readily available and inexpensive source of iron that your body will easily absorb (heme iron) it’s worth a shot if you find your red cell count low. If eating liver makes you nervous, but you’d still like to experience the boost in iron and energy, choose organic, free-range chicken livers and limit consumption to once a week or so.

They taste better than they look

4-5 chicken livers
2T lemon juice
1tsp olive oil
1tsp garlic, minced

Thoroughly rinse livers and pat dry with a paper towel. Place in non-stick skillet and heat over medium heat. “Dry frying” is key to getting that liver taste out! Cook until slightly brown on one side then flip. When both sides are slightly browned, I use a paper towel to soak up any juices (shown below) in the pan, keeping the livers somewhat dry still.

After most of the “liver juice” (gross, I know) has been removed add olive oil, lemon juice, and garlic. Cover and cook just a few minutes. You don’t want the livers bloody, but they still need to be rare. Few things are less palatable than overcooked liver.

Test for doneness before eating by cutting a liver in half. There should be no blood and the liver texture should resemble that of pate or canned pet food. (again, I’m aware that this is gross!)

This won’t be a dish I serve to guests or ever rank on my top 10 favorite foods, but prepared this way I can enjoy the livers enough to eat them on a regular basis. Here’s a couple more tips if you still don’t enjoy the recipe.

1. Add more lemon juice and garlic. You’d be amaze at how much it masks the liver taste.

2. If all else fails, try soaking the livers in lemon juice for a couple of hours after you’ve rinsed them but before you cook them

Having tried both natural and¬†pharmaceutical¬†anemia remedies and getting nothing but constipation and a lighter wallet, I’m happy to have found something effective for those days when I don’t even have enough energy to get out of bed. I hope it helps you too!