• Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • My Story
    • Hire
    • Custom Cakes
    • Handmade Treats
  • The Blog
  • The Scoop
  • Gluten Free
  • Paleo
  • Keto
  • GAPS

Edible Times

  • All Recipes
  • How To
  • Breakfast
  • Dinner
  • Desserts
    • Chocolate
  • Drinks
  • Kids

How to cook chicken livers, and turn them into tasty little nuggets

Dinner· GAPS· Gluten Free· How To· Keto· Kids· Paleo· Recipes

Facebook0Tweet0Pin0Yummly0
7 Oct
Jump to Recipe·Print Recipe

This post about ideas for fun chicken liver recipes originally appeared on the blog at Real Food Family. I hope you enjoy at least thinking about incorporating chicken liver into your diet. Livers are insanely nutritious, and turning them into nuggets is a fun way to make them delicious, too.

Chicken livers recipes.

The downside of mass-produced chicken

In America, we eat a lot of chicken, and even more corn.  But we don’t eat these great foods the way we should.  Conventionally-raised chicken is often loaded with antibiotics, contaminated with bacteria and downright flavorless.  As for corn, don’t get me started. Well, since we’re halfway there…  

The truth about America’s corn

The corn produced in the U.S. is mostly consumed in the form of sugar – high-fructose corn syrup, to be exact. It’s processed with chemicals, and genetically modified.  While the jury is still out on genetically-modified food, many countries in the European Union have preemptively banned the practice based on early research and a plethora of unknowns.

Corn in the USA

The agricultural practices used to produce the literal tons U.S. corn contribute a large carbon footprint, pollute the soil and juries deemed it toxic cancer-causing. For more reading on organic versus conventional farming, the Rodale Institute is a great resource.

Chicken livers are only a small part of the solution

To fix the greater problem we can all start in our own kitchens by adjusting our narrow approach to eating meat. Collectively, we rarely put the whole animal to good use.  Take chicken, for example. Most people only eat the breasts (which truthfully is the least flavorful, driest portion of meat). Maybe on game day the greater masses enjoy the wings, and on occasion cook the thigh.  

Apart from the mechanically-separated rib meat that continues to be a popular nosh for kids, the remainder of the bird is destined for disposal. Enter breaded and baked chicken liver recipes.  When procured from a reliable source and treated with care, these techniques can turn the ever-pungent liver into delightful little bites worthy of a creamy dipping sauce.

The benefits of eating liver

From a nutritional standpoint, animal liver is full of iron, folate, Vitamin A and a nice assortment of B vitamins. All of which are essential nutrients and extremely beneficial to body and brain function, especially for expectant mothers.  

Stack of chicken liver nuggets with dipping sauce.

You might hear that animal livers, and by extension offals (organ meats), are high in cholesterol, and this is true.  However, they contain dietary cholesterol, and contrary to popular belief, it has little effect on our blood cholesterol levels.  If you do have blood cholesterol concerns, one way to moderate high levels is with a high-fiber, healthy fat diet.

Aim for organic, non-GMO corn from the cob

Enter real corn.  By no means does it have the fiber load of say steel-cut oatmeal, but sweet, succulent, ripe on the cob corn can make a decent contribution to your daily fiber intake.  And while true sweet corn is only in season for a few fleeting months in the summer, a great year-round option is to buy organic, frozen kernels. Like in the fall, when hot, steamy cornbread can welcome the autumn breeze and changing colors.

Charred corn with diced tomatoes.

So this post is a challenge to think outside the chicken box, and discover baked chicken liver nuggets and charred corn with shallots, tomatoes and fresh herbs.   Because offals – organ meats – don’t have to taste awful.   And corn should be allowed to just be, well, corn.

Yours in chicken,

Christina Bailey digital signature on Edible Times
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Chicken liver nuggets on plate with dipping sauce.

Chicken Liver Nuggets + Charred Sweet Corn

  • Author: Christina
Print
Pin

Description

Chicken livers??? Yes! Animal livers are nutrient-packed, and a great way to work essential vitamins and minerals into your diet.  Soaking liver in milk tones down the strong flavor, and turning them into “nuggets” is a fun way to get your kids on board. 


Scale

Ingredients

Chicken Livers

  • 1 lb of chicken livers
  • Milk, for soaking livers (raw milk for GAPS diet)
  • All-purpose wheat, gluten-free or fine-ground almond flour
  • 1 egg, beaten with a little water
  • 2 cups of bread crumbs, Panko, gluten-free (finely chopped cashews or almonds for GAPS)
  • hot pepper sauce, such as Frank’s (it’s free of gums)
  • Kosher salt and black pepper

Dijonnaise Sauce

  • ½ cup mayonnaise 
  • 2 tablespoons of Dijon mustard
  • 2 teaspoons fresh chopped herbs, Italian parsley and thyme recommended
  • Kosher salt and black pepper, to taste

Charred Sweet Corn (omit for GAPS)

  • 4 fresh corn cobs or 1 bag of frozen kernels, thawed
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh Italian parsley, chopped
  • 1 teaspoon fresh tarragon, chopped
  • 2 Roma tomatoes, quartered, seeds removed, and small diced
  • Kosher salt and black pepper, to taste

Instructions

For Charred Corn

  1. If using fresh corn, remove husks from cobs and wrap together in foil with a little water. Bake at 400° F until kernels are fork tender. Remove from oven and let cool. Slice kernels off cobs.
  2. Heat a small amount of avocado or coconut oil over high heat in a large sauté pan. Add corn kernels in one layer if possible, and cook until kernels begin to brown (some may begin to pop in the pan, so be careful!).
  3. Lower heat to medium and add shallots, garlic and butter. Cook until shallots are fragrant, then add tomatoes and cook another couple of minutes. Season to taste with salt and pepper. Hold warm covered with foil over low heat until ready to serve.

For Chicken Livers

  1. Soak livers in milk and a few dashes of hot sauce for 30 minutes to an hour.
  2. Preheat oven to 375° F. Combine bread crumbs or minced nuts with a few healthy pinches of salt and pepper.
  3. Pat livers dry and season with salt and pepper. Lightly coat each in flour, then dip in egg, then coat in bread crumbs or nuts. Place livers on a rack to set coating prior to baking.
  4. Bake livers on a parchment-lined sheet tray for 10 to 15 minutes, until bread crumbs begin to brown and livers are firm to the touch. When measured with a meat thermometer, the internal temperature of the liver should be 165°F.

For Dijonnaise

  1. Combine all ingredients, and whisk well. 

Notes

Psss…  If you’re not interested in eating baked (or fried or sautéed) chicken livers, chicken thighs cut to “nugget size” can stand in for the livers. But don’t knock it ’till you try it!

Keywords: chicken livers, chicken liver nuggets, chicken liver recipes, how to cook chicken livers

Did you make this recipe?

Tag @edibletimes on Instagram and hashtag it #edibletimes

Related Posts

  • How to make your favorite Chinese take-out dish at home + orange chicken recipe (GF)
  • How to make any flavor homemade ice cream
  • Fluffernutter sandwich: love it with homemade marshmallow fluff (Paleo/GAPS/GF/DF)
  • A taste of Spain: Pollo al chilindron

 

Leave a Comment

Questions? Comments? Join in Below! Cancel reply

Your email address will not be published. Required fields are marked *

Let’s talk food!I am truly inspired when you comment. Your email will not be shared, sold, or added to the newsletter list. To subscribe to the Edible Times newsletter for exclusive content, sign up above.

Christina Bailey

Thanks for coming to Edible Times!

I'm Christina, a classically trained private chef + Chef Mom to two little boys. I'm here to empower you in the kitchen and in health by sharing not just delicious, chef-tested recipes, but the professional formulas and techniques, too. To read about me and my food philosophy, follow this. To get straight to cooking + baking head to the blog. To subscribe for exclusive content,join in below.

Find recipes + techniques

my foodgawker gallery

browse recipes

  • Breakfast
  • Chocolate
  • Desserts
  • Dinner
  • Drinks
  • GAPS
  • Gluten Free
  • How To
  • Keto
  • Kids
  • Macarons
  • Op Ed
  • Paleo
  • Recipes
  • Vegan
My apologies for the silence here, been training t My apologies for the silence here, been training the new kitchen assistant, Miss Maisie Belle.

Her predecessor set the bar high by working her way up to sous chef (third photo)😅, but we feel she’s got promise... if she’d just stop falling asleep on the job! 

@erika_shanley @heath_woodlief 
.
.
#foodblogger #privatechef #boiseblogger #chefmom #dogmomlife #labradorsofinstagram #blacklab #puppygram #puppytraining #love #puppiesofinstagram #dogs #puppylife #puppylove🐶
Coffee Cocktails: For when you want caffeine with Coffee Cocktails: For when you want caffeine with more than milk and sugar.😉

Kahlúa Vortex (2)➡️White Russian➡️Black Russian➡️Authentic Mudslide➡️Frozen Mudslide

All the classics explained @ http://edibletimes.com/classic-kahlua-drinks

My Kahlúa Vortex is a shaken, frothy nightcap of Kahlúa, Irish cream, heavy cream and egg whites.

Mocktail version below for you, inspired by all the lovely wintry weather. 

Frothy Coffee Mocktail Recipe

•2 ounces/double shot strong coffee/decaf/espresso 
•2 ounces/double shot heavy cream (or half and half)
•1 egg white (can use pasteurized)
•1 teaspoons vanilla extract
•garnish ideas: grated nutmeg, chocolate shavings, chocolate espresso beans and/or whipped cream

1. Rim glass by dipping in simple syrup, then powdered sugar, chocolate shavings or cocoa powder.
2. Add all ingredients to cocktail shaker (or blender), and shake until it frosts over, then a bit more.
3. Pour into glass, garnish and CHEERS!
On Fat Tuesday, we PANCAKE. 🎭🎉 Today my blo On Fat Tuesday, we PANCAKE. 
🎭🎉
Today my blog subscribers received the formula for no-recipe-perfect-pancakes-every-time. 
🥞
Here’s a link for another way to pancake I love, inspired by my time in Chicago scarfing brunch @thebongoroom. 

edibletimes.com/caramelized-apple-pancakes-recipe/ 
😊
Hope no matter what your day has been like, a good time or ten can roll your way by the end of it.
Happy Valentine’s Day! 🥰 Or not, if that’s Happy Valentine’s Day! 
🥰
Or not, if that’s your preference. 
😉
We enjoyed the last few of these Valentine’s red velvet macarons as our treat today. 

My subscribers got the heart-shaped template last week, but if you want it, DM me and I’m happy send you the private link. 😍
My lovely Aunt Michel who lives in NOLA, sent us t My lovely Aunt Michel who lives in NOLA, sent us this celiac-safe, vegan king cake from @whitehousecoffee_ 

DEVOURED! (Not pictured😉).

If it’s too late for you to order, a classic authentic recipe is on the blog (swipe for photo).

edibletimes.com/mardi-gras-king-cake/

It’s been a rough year, friends, hope some good times can roll for you this romantic ❤️ last weekend of Mardi Gras. 🎉 🎭
Dark Chocolate Bark: CUT. 😍 I LOVE chocolate b Dark Chocolate Bark: CUT. 😍

I LOVE chocolate bark for the chocolate (of course), but because no recipe is needed! 

Melt, pour, sprinkle, cool + cut!

Bar chocolate is best, but my favorite chips for melting are @enjoylifefoods dark chocolate morsels. Allergen free, gluten free, vegan, paleo friendly and no emulsifiers. 👏🏻

For more detail and how to create cute little bark hearts (or any shape), 
use bio link or:

edibletimes.com/chocolate-bark
Dark chocolate bark, UNCUT. 😅 Fun V-Day proje Dark chocolate bark, UNCUT. 😅

Fun  V-Day project with kiddos. Mine decorated this batch.

Super easy method on the blog, use bio link or edibletimes.com/chocolate-bark.
 
Guilt-free indulging for all diets, or at least that’s what I’m telling myself. 

#chocolatelovers #privatechef #edibletimes #valentinestreats #feedfeedchocolate #boiseblogger #chocolovers #glutenfree #paleorecipes #darkchocolatelover #kidsinthekitchen
Tap that heart if you love a chocolate peanut butt Tap that heart if you love a chocolate peanut butter cup!

Updated my macaron myth-busting article, figured I throw in a little chocolatey, creamy, peanut butter goodness.

Use link in bio, or http://bit.ly/maclies

I break down the lies and lore of these delicate pastries, and share five fun flavor ideas.

#macstack #macarons #frenchmacarons #foodporn #yummy😋😋 #glutenfree @thefeedfeed.baking #chocolatelovers #peanutbuttercups #boiseblogger #edibletimes #myedibletimes #bakingfromscratch #pastrylove
Privacy Policy

Copyright © 2021 · Refined theme by Restored 316