Chicken Liver Sauce

  • Author: Balkan Lunch Box
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course



  • 2 garlic cloves
  • 2 yellow onions (medium)
  • 1 pound chicken liver
  • 1 teaspoon seasoned salt
  • 1 tablespoon parsley
  • Salt to taste
  • Oil


  1. Generously oil a larger skillet and put on high until oil heats up. Dice the onion coarsely, and mince garlic. Add to the skillet and simmer until it crystalizes. Add a little bit of water as needed to prevent burning.
  2. Thoroughly wash chicken liver and dice coarsely taking out non-meat stuff (tendons, etc.). Add to the onion and garlic, add the seasonings in, stir, and lower the temperature to medium. Simmer for a total of about 20-22 minutes, however add two cups of water during simmering, one after about ten minutes, and the second a few minutes after that.


Make rice, eggs, or mashed potatoes on the side. Alternatively, eat liver with bread and without sides.
Paleo: use coconut, olive oil or lard instead of sunflower oil. Use salt and pepper instead of vegeta/ bouillon.
Low carb: use butter instead of sunflower oil.
Gluten-free: use gluten-free butter instead of sunflower oil.
Keto: season with salt and pepper instead of vegeta/ bouillon.

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