Chicken-Liver Loaf
A savory chicken-liver loaf with rich flavors, creamy texture, and aromatic herbs, perfect for pâté lovers or a hearty appetizer that appeals to those who enjoy robust, nutritious dishes.
Ingredients
Instructions
- In a skillet, sauté green onions and crushed garlic in butter until lightly browned.
- Add chicken livers and cook for 3 to 5 minutes or until juices no longer flow.
- In a food processor, puree the liver mixture until smooth.
- In a large bowl, beat eggs, yogurt or light sour cream, salt, and pepper.
- Stir in the liver puree into the egg mixture. The mixture will be thin.
- Pour the mixture into a greased 7 x 4 x 2-inch loaf pan.
- Cover the pan with foil.
- Bake for 1 hour at 300°F.
- Cool the loaf, then chill thoroughly in the pan.
- Run a knife around the edge to unmold, then slice 1/2 inch thick and serve.
Tips & Substitutions
For a richer flavor, consider using duck livers instead of chicken livers. If you prefer a lighter option, substitute the butter with olive oil. Ensure the livers are not overcooked to keep them tender. For added texture, mix in some sautéed mushrooms with the green onions. This dish can be made ahead of time, making it perfect for gatherings or a cozy dinner. Serve it alongside some crusty bread.
Serving Suggestions
This Chicken-Liver Loaf pairs beautifully with a fresh salad, such as Yummy Chicken Salad, or crusty bread. Consider serving it with pickles or a tangy chutney to enhance its flavors. For a hearty meal, serve it alongside roasted vegetables or a light soup. It makes a lovely appetizer when sliced thinly and presented on a charcuterie board.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, slice the loaf and warm it gently in a skillet over low heat or in the microwave for 30 seconds to 1 minute, making sure not to overheat to maintain the texture. Serve chilled or at room temperature for best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Liver Loaf contains roughly 89 calories, with 3g protein, 19g carbohydrates, and 1g fat. It is a good source of vitamin C (19% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of liver for this recipe?
Yes, you can use duck or beef liver as alternatives to chicken livers. Each type will give a different flavor profile; duck liver tends to be richer and more decadent, while beef liver has a stronger taste. Just be aware that cooking times may vary slightly depending on the liver type used.
Is it necessary to chill the loaf after baking?
Chilling the loaf is important as it allows the flavors to meld together and the loaf to firm up for easier slicing. If you skip this step, the texture might be too soft to cut neatly. After cooling, refrigerate for at least 2 hours for best results.
Can I freeze the Chicken-Liver Loaf?
Yes, you can freeze the Chicken-Liver Loaf. Wrap it tightly in plastic wrap and then in aluminum foil before freezing to prevent freezer burn. It can be kept for up to three months. Thaw in the refrigerator overnight before serving, and you can enjoy it cold or rewarm it gently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).