This Chicken Liver Recipe is a delicious Side dish of my childhood called Chicken Liver Cake.

Easy Chicken Liver

yield

time

Ingredients

– 2 lb. chicken livers cleaned and rinsed – 4 large eggs – 1 ⁄4 cup plus 2 Tbsp. avocado oil plus more for greasing – 1 ⁄4 cup all-purpose flour – salt & black pepper or to taste – 1 1/2 cups mayonnaise – 5 medium garlic cloves finely minced – 1 onion chopped – 1 carrot grated

8 servings

40 mins

Step 1

– In a food processor, add chicken liver, eggs, avocado oil, flour, salt and pepper to taste. Blend until smooth.

Step 2

– Heat a little splash of oil in the nonstick skillet. Pour about ¼ cup or more of the chicken liver mixture into the skillet, swirling the batter until it forms a circle. Cook until browned color, about 3 minutes on one side.

Step 3

– Flip to the other side and cook for 2 more minutes or until golden brown color. Set aside to cool down.

Step 4

– While you are cooking chicken liver crepes, using a different skillet preheat 2 tablespoons of oil. – Add chopped onion and cook for about 5 minutes, stirring few times. Into the same skillet add grated carrots, salt and pepper to taste, cook for 5 more minutes, stirring few times.

Step 5

– Into a mixing bowl add mayo, garlic, salt and pepper to taste, mix until everything is mixed thru.

Step 6

– Place 1st chicken liver crepe on a plate, spread mayo mixture, then add another layer. Repeat until half way done.

Step 7

– Spread half of the onion and carrot mixture. Continue with the rest of the chicken liver crepes, after adding last crepe, spread mayo and add the rest of the onion mixture.

Step 8

– Garnish with greens of your choice like parsley, dill or green onion. Chill in the fridge for up to 2 hours, best over night.

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