Herbed Liver
Herbed Liver is a quick, flavorful dish featuring tender liver glazed with lemon and aromatic herbs, perfect for a savory, health-conscious meal.
Ingredients
Instructions
- Combine margarine and lemon juice in a custard cup.
- Put the cup in hot water and simmer until the margarine melts.
- Add thyme leaves and marjoram leaves; set aside.
- Sprinkle the liver with salt and pepper and place in a greased baking dish.
- Broil the liver five inches from the heat source for 3 minutes until browned.
- Turn the liver and brown the other side.
- Pour the margarine and herb mixture over the liver.
- Broil for an additional 1 minute.
- Serve hot.
Tips & Substitutions
For a lighter option, consider using a full-fat margarine instead of imitation margarine, which can enhance the flavor. If fresh thyme and marjoram are unavailable, dried herbs can be substituted at a ratio of 1:3. To add extra depth, try marinating the liver in lemon juice for an hour before cooking. This dish pairs well with sautéed vegetables or a fresh salad, like those found in classic American recipes.
Serving Suggestions
Serve the herbed liver hot, garnished with a sprinkle of fresh herbs for added color. It pairs beautifully with mashed potatoes or a side of roasted vegetables for a complete meal. Consider serving with a tangy salad to balance the richness, or alongside classic American recipes like mashed potatoes to create a comforting plate.
Storage & Reheating
Leftover herbed liver should be cooled completely before storing in an airtight container. It can be refrigerated for up to 3 days. To reheat, place the liver in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through, to keep it tender. Avoid microwaving, as it can make the liver tough.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Liver contains roughly 51 calories, with 3g protein, 2g carbohydrates, and 4g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 chicken liver instead of beef or calves liver?
Yes, you can substitute chicken liver for beef or calves liver in this recipe. Chicken liver cooks faster, so reduce the broiling time to about 2 minutes on each side. The flavor will be milder, but the herb mixture will still provide a delicious complement.
What can I serve with herbed liver?
Herbed liver pairs well with sides like creamy mashed potatoes, steamed green beans, or a fresh garden salad. For a heartier meal, consider serving it with rice or quinoa. A tangy sauce, like a balsamic reduction, can also enhance the dish.
How can I tell when the liver is cooked properly?
Cooked liver should be browned on the outside and slightly pink inside. Overcooking can make it tough, so aim for a soft texture. Use a meat thermometer; the internal temperature should reach about 160°F (71°C) for safety while ensuring it remains tender.
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).