Marinated Chicken Liver - Easy Liver Recipe
This recipe for marinated chicken liver is super simple, makes the liver very tinder and mildens its taste. In addition, liver is extremely affordable and rich in nutrients at the same time.
You need to marinate the chicken liver about 12-24 hours before you want to cook it.
Optimally, you do this the previous evening if possible
Put the chicken livers into a zip lock bag or a container and add all other ingredients
Mix everything thoroughly and make sure that the meat is completely covered.
Then, close your zip lock bag or container and store it in the fridge for 12-24 hours
When this waiting period is over, preheat your pan with some lard or coconut oil in it to medium heat
Finally, fry the chicken liver for 10-15 minutes. It is no problem if some of the marinade goes into the pan and you can even use it to cook the liver in it or make a sauce out of it
While the liver is cooking, you may prepare some side dishes, like boiled eggs, vegetables or mushrooms
Never pour raw, leftover marinade over the cooked liver.
If you want to use the leftover marinade, make sure to boil it up to kill all harmful bacteria.
Don't marinate in aluminum containers or foil, because a chemical reaction could spoil the food.
The best way to marinate liver is using the zip lock bag in order for it to be evenly surrounded by the marinade.
Serving Size 100g
Amount Per Serving
from Fat 66.69kcal
from Protein 51.6kcal
from net. Carb 2.28kcal
% Daily Value*
Total Fat 7.41g
Carbohydrate (Netto) 0.57g
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
These nutrition facts only include the marinated liver.