Deviled Chicken Livers

4.50 (4)
⏱ 90 mins 🍽 4 serving(s) 🏷 Beef Organ Meats

This dish offers a comforting take on chicken livers, distinct from simple sauteed versions thanks to a flavourful marinade. The livers are prepared, coated in the marinade, and chilled for at least one hour. They are then cooked in a skillet before the reserved marinade is added to create a sauce. The total preparation and cooking time is 90 minutes, yielding four servings.

Deviled Chicken Livers

Ingredients

  • 1/4 cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce
  • 1 clove garlic, crushed
  • 1/8 teaspoon ground black pepper or 1/8 teaspoon white pepper
  • 1 lb chicken liver
  • 2 tablespoons margarine or 2 tablespoons butter
  • 1/4 cup water

Method

  1. Mix the ketchup, cider vinegar, dry mustard, Worcestershire sauce, crushed garlic, and pepper in a medium bowl to create a smooth marinade.
  2. Halve the chicken livers, ensuring to discard any membrane.
  3. Place the livers into the marinade and turn them until they are fully coated.
  4. Cover the bowl and place it in the refrigerator to marinate for a minimum of one hour.
  5. Melt the butter or margarine in a large skillet.
  6. Take the livers from the marinade, allowing any excess to drip off.
  7. Set the remaining marinade aside for later use.
  8. Cook the livers in the skillet for 4-5 minutes on each side.
  9. Pour the water into the reserved marinade and mix until smooth.
  10. Add this mixture to the skillet with the livers and continue cooking for 3-5 minutes.
  11. Serve the finished dish accompanied by rice.

Nutrition (per serving)

Sodium342800 mg

Recipe details

CategoryBeef Organ Meats
Authormandabears