Sauteed chicken livers always remind me of my Grandma's chicken livers. My Chicken Liver and Onions with Bacon Recipe reminds me of Grandma's old-fashioned liver and onions recipe. Chicken livers, when cooked right, are one of the most delicious foods you'll ever eat.
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Why You'll Love This Recipe
- If you are a liver lover or enjoy other organ meats, you were probably fed them from an early age. If so, you will love this liver and onion recipe! If not, try it! Weird as it might seem, I like to dunk my chicken livers into ketchup.
- Chicken livers are nutritious.
Ingredients
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
- Chicken Livers - Fresh chicken livers usually come packaged in 16-ounce plastic tubs. The quality of the chicken livers is crucial. I usually have to buy two tubs to get enough to serve two. This is because the big poultry suppliers throw in a lot of fat and connective tissue to add weight. They also include damaged livers that are mushy and torn and fall apart when cooked. The best chicken livers I have ever found are Mary's Air-Chilled Organic Chicken Liver sold at Whole Foods. I bought two containers for this post, just in case, and found that every liver was usable!
- Onion - Large sweet yellow onion, sliced
- Bacon - whatever bacon you like, chopped
- Olive Oil
- Salt & Pepper
Step-by-Step Instructions
Soak livers in cold water for 15 minutes. Rinse and pat dry with paper towels.
Using a sharp knife or scissors, trim the meat away from the connective tissue.
Place livers in a bowl and refrigerate until ready to use.
Cook the bacon in a non-stick skillet. Remove the bacon. Keep the grease.
Cook the onion slices in the bacon grease until golden brown. Remove.
Add one tablespoon oil to skillet and saute the chicken livers on one side.
Flip the chicken livers over and cook on the other side until done (165 degrees).
Add the onions and bacon back to the skillet and serve while piping hot.
Variations
- This new chicken liver and onions recipe is seasoned very simply with salt, black pepper, and bacon. You could add other seasonings like garlic powder or Cajun spice. We like to let the liver flavor shine.
- You can also use beef liver or calf liver (baby beef liver) to make liver and onions. We prefer the mild taste of chicken liver.
Recipe FAQ'S
Chicken liver dishes should be consumed only after being cooked throughout to a safe minimum internal temperature of 165°F
A healthy dinner of chicken liver is a good choice. Liver is rich in vitamin A which helps maintain healthy eyes and good eyesight. The iron content fills the body with energy and vitamins like vitamin C and vitamin b12. Chicken livers are a great option for people suffering from anemia.
Top Tip
Chicken livers and all liver, pop and spurt oil while cooking. To avoid being burned by the splatter, use a splatter screen while cooking and a pair of long tongs to flip.
Looking for More Old Fashioned Recipes?
You might like my Chicken Under a Brick or Instant Pot Collard Greens. Both are remakes of old family favorites.
Equipment
- Kitchen shears
- Cutting board
- Large skillet
Food Storage Tips
Raw chicken livers only last 24 to 48 hours in the refrigerator, assuming your fridge's temperature is 40°F or lower. If the chicken liver is in your refrigerator for over two days, it likely has spoiled. Buy it the day before you plan to use it to be safe.
Perfect Pairings
When I make my chicken liver recipe I like to serve the dish alongside a starch like mashed potatoes or rice. A nice piece of crusty French bread is great for sopping up the juice.
Equipment
- Cutting Board
- Kitchen shears
- Large non-stick skillet
- Splatter screen
Ingredients
- 16 ounces chicken livers Mary's Organic Chicken Livers for best results
- 1 tablespoon olive oil
- 1 onion
- 2 strips bacon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter (optional)
Instructions
- Rinse and soak the chicken livers in cold water for 15 minutes. Rinse and pat dry with paper towels.
- Using a sharp knife or scissors, trim the meat away from the connective tissue and fat. Connected lobes should be separated.
- Place livers in a bowl and refrigerate until ready to use.
- Chop and cook the bacon over medium-high heat in a non-stick skillet. Remove the bacon to a dish and set it aside. Keep the grease in the frying pan.
- Slice and cook the onion in the bacon grease until golden brown. Remove from skillet and set aside.
- Add one tablespoon of olive oil to the skillet and saute the chicken livers over medium heat on one side, for approximately 2 minutes.
- Flip the chicken livers over and cook on the other side until done (165 degrees). If desired, add a tablespoon of butter to the pan. When the butter melts. remove from heat.
- Add the onions and bacon back to the skillet. You can mix everything together to serve or just top the livers with the onions and bacon. Serve immediately.
Mark says
This looks great, like my Mom used to make.
We have a local delicacy here (Lake Superior, WI)...whitefish livers. If you love the mildness of chicken livers you would flip for these. They are commonly deep fried and served with tartar sauce.
Mary says
Interesting. I have never heard of that and have not seen it on the West Coast. If I ever get out your way I will check it out!
Melinda says
This recipe reminds me of my childhood! The onions and bacon are a delicious new addition that I hadn’t had with chicken livers before. Thank you for sharing!
megane says
I wasn't sure if I would love it but I absolutely did! So easy and flavoursome!
Oscar says
I am always looking for low-carb recipes and this one did not disappoint. I loved the chicken livers with the bacon, it really is a great combination of flavors. Great recipe.
Julie says
This chicken livers recipe looks lovely with the onions and bacon, thank you!
Jere Cassidy says
I love chicken livers, and I love your recipe with the fried onions and bacon. The livers were nice and tender. Great recipe.