Print Options:

Creamy Chicken Livers on Toast

Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Chicken livers are the friendliest of all the offal and with careful handling can become a well worn favourite. Exceptionally quick to cook, these livers on toast can be ready in minutes and are like chicken liver pate without all the fuss of actually making a pate. Cut small, and with all of the sinew removed, chicken livers break down into a soft mass that is perfect for piling on toast as a decadent lunch or supper.

Chicken Liver Recipe

 2 tbsp Butter
 ½ Onion - Finely Diced
 1 Garlic Clove - Peeled & Lightly Smashed
 1 Thyme Sprig
 Flaked Sea Salt
 200 g Chicken Livers
 1 tbsp Creme Fraiche
 1 drop Lemon Juice
 4 Slices of Bread for Toast
 2 tbsp Fresh Parsley - Chopped

Cut the lobes of the chicken livers away from the sinewy parts; set them aside and discard the sinew.


Chop the flesh of the livers. Chop some small and leave some large; one of the key elements to the dish is the contrast in textures.


Heat a large frying pan over a high heat and melt the butter. Add the onion, with the thyme, a pinch of salt, and the whole smashed garlic. Stir for a minute or two or until the onion is completely translucent and soft.


Add the livers to the pan, smashing some parts up with the spoon and moving them around until they are only just cooked through. This will take no more than a few minutes, depending on the size of the pieces.


Add a drop of lemon, stir through the creme fraiche and check your seasoning.


Garnish with parsley and pile onto hot buttered toast.

Nutrition Facts

Servings 0