96 chicken liver recipes

It can be a very good appetizer after dinner! Welcomed by everyone!

Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.

A whole cut-up chicken microwaved in spaghetti sauce with green chilies, Parmesan, dill, and lemon pepper. Sounds unconventional, tastes surprisingly good. 30 minutes, one dish, done.

Chopped chicken liver pate finished with olive oil and traditionally shaped into a fish form for festive holiday tables. Three ingredients, pure smooth liver spread, ready in 30 minutes.

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Barley broth with chicken, sauteed mushrooms, ribbony leeks, and a crushed chicken liver base enriched with lemon zest and garlic. A hearty British-style soup that doubles as a stew.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Classic Jewish chopped liver made the traditional way with schmaltz, sweet sauteed onions, and hard-cooked eggs. Smooth, rich, and perfect spread on rye, matzo, or stuffed into celery stalks.

Chicken liver pate with brandy, butter, and onion blended silky smooth. Six ingredients, 15 minutes active time, chilled overnight for the best flavor.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Chicken liver pate with brandy, dry sherry, and unsalted butter, finished with a hint of marjoram and optional truffles. Silky smooth and served chilled as an elegant appetizer.

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.