Baked Chicken Livers
Submitted by oshiel
Quick microwave chicken livers seasoned with thyme, sage, and dry mustard. Just four ingredients and 10 minutes for a high-protein, low-calorie meal.
YIELD
5 servingsPREP
5 minCOOK
5 minREADY
10 minChicken livers get a bad rap, but cooked right they’re rich, creamy, and packed with iron and protein.
This recipe keeps things dead simple. Cleaned livers get pierced with a fork, tossed with thyme, sage, and dry mustard, then microwaved in a covered casserole for about six minutes total.
The result is tender, pink livers with warm herbal seasoning and a slight mustard bite. No flour, no butter, no frying.
Four ingredients and ten minutes from start to finish. Scale it down to two servings just as easily with half the livers and a shorter cook time.
Kitchen Tips
- Pierce the livers with a fork before cooking so they don’t pop in the microwave.
- Remove any dark spots and visible fat for the cleanest flavor.
- The livers should still be slightly pink inside when done. Overcooked livers turn chalky and grainy.
- Serve on toast points, over rice, or tossed with sautéed onions for a more substantial plate.
Ingredients
Directions
Rinse chicken livers, remove any dark spots and fat, and pat dry. Pierce each liver several times with a fork.
In a 1 quart casserole, combine livers with seasonings. Stir. Cover tightly. Microwave at High for 1 min, then at Medium 5 to 6 min or until liver is pink. Allow 5 min after cooking time.
For two servings, start with a bit less than ½ lb liver and half the spices (or sprinkle them from the spice container). Cook about ½ min High, 2 min Medium and check.
Comments
this was alot of help to whoeva posted this here and i appriciate it very much so GRACIAS in english means THANK YOU!!!!!