Chicken Liver Appetizers

Pat Duran


The holidays are a perfect time to serve this delicious French recipe. These are great appetizers , a pre-dinner starter to serve with cocktails, sherry or white wine.
These are tasty little bites by Chef Daniel Orr .... If you like liver you will love this recipe-- if you have never tried chicken liver you are going to like it after this!
A great European recipe!


★★★★★ 2 votes

12 servings -1 each
5 Min
15 Min


  • 3 Tbsp
    olive oil
  • 1 large
    sprig rosemary, leaves removed from stem
  • 1 tsp
    chopped rosemary
  • 3 clove
    garlic very thinly sliced (garlic chips)
  • 1/2 c
    finely minced red onion
  • 3 clove
    garlic, minced
  • 1/2 tsp
    coarse kosher salt
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 tsp
    new regine spice blend **or chinese 5 spice powder
  • 8 oz
    chicken livers, cut into small pieces
  • 1/4 c
  • 1/4 c
    chopped parsley
  • 12
    baguette slices, toasted or party rye slices

  • 3 Tbsp
    coriander seed
  • 2
    pieces star anise
  • 1 Tbsp
    fennel seed
  • 2 tsp
    mustard seeds
  • 1 tsp
    each or cumin seeds, ginger powder, black peppercorns, and white peppercorns
  • 1 stick
    cinnamon broken in 1/2
  • 1/2 tsp
    whole mace

How to Make Chicken Liver Appetizers


  1. Line a plate with paper towels to drain rosemary and garlic chips and set aside.
    Heat oil in medium skillet over medium-high heat. Add rosemary leaves, sauté until crisp, about 30 seconds. Using slotted spoon, transfer sautéed rosemary to paper towels.
  2. Quickly add garlic slices and cook until just golden and crisp. DO NOT over-cook or they may become bitter. Add to plate with rosemary.
    Quickly add the red onion to same skillet sauté until golden, about 3 minutes. Sprinkle in the salt,pepper and spice powder.
  3. Add the minced garlic. liver and 1 teaspoon chopped rosemary( not form the sautéed). Cook until liver starts to color then turn. Continue cooking and turning until all sides are lightly browned, about 3 minutes.
  4. Deglaze with Madeira, and cook until wine has evaporated, about 2 minutes. Add chopped parsley and toss.
    Taste and season as needed.
    Spoon onto toasted baguette slices and sprinkle with crispy garlic and rosemary to garnish.
  5. Note:
    I like to add finely diced bacon in with the chicken liver and cook together until both are done.
  6. New Regime Spice Blend:**
    Grind all in spice grinder.
    Store in an airtight container in a cool, dark place.

Printable Recipe Card

About Chicken Liver Appetizers

Main Ingredient: Chicken
Regional Style: French
Other Tags: Quick & Easy Heirloom

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