Liver stew

I made bird liver stew in the cauldron on the evening when I needed something quick and filling, and the fridge wasn't very full. I've cooked this recipe many times, including when I didn't feel like elaborate meals, and it has never given me any trouble. It's one of the options I turn to when I want a warm meal with little effort.

Quick info

Total time: 35 minutes
Servings: 2-3
Difficulty: easy

Ingredients

500 g bird livers (preferably fresh, not frozen)
100 ml water
salt to taste
freshly ground pepper
1-2 tablespoons oil (sunflower or olive, as preferred)
optional: 2-3 cloves of garlic for serving
(optional) polenta if you want a classic side dish

Preparation method

1. Clean the livers of any membranes and blood or thicker vessels. Rinse them quickly under cold water, then place them in a strainer and let them drain for a few minutes. If you see pieces that are too large, you can cut them in half.

2. Place the livers in a cauldron or a thicker-bottomed pot. Do not add oil at the beginning. Leave them on medium heat and turn them on all sides with a wooden spatula. In the first few minutes, they will release their juice and form a light crust. Do not overcrowd them in the pot.

3. When the livers have changed color on all sides (about 5-7 minutes), pour 100 ml of water over them. Put the lid on and let them simmer on medium heat. Check after 10-12 minutes. The water should be almost evaporated, but not completely dry.

4. When there is very little water left, add the oil (a splash, about 1-2 tablespoons). Stir gently and let it cook for another 10 minutes, still on medium-low heat, without a lid. Turn the livers a few times to lightly fry them on all sides. At this point, you can also add salt and pepper to taste. Do not add salt at the beginning, as it can toughen them.

5. The livers are ready when they have a brown color on the outside and no longer bleed inside. It’s good to check them with a fork. Do not leave them too long, otherwise they become dry.

6. Serve them immediately, plain or with crushed garlic and warm polenta. The garlic can be mixed with a little oil or water and placed over the livers directly on the plate.

Why I make the recipe often

I like it because it’s quick, has readily available ingredients, and doesn’t require constant supervision. The livers cooked this way come out tender, neither dry nor crumbly. They can be served for lunch or dinner, even the next day if there are leftovers.

Tips and variations

Tips

- Do not overcrowd the pot, otherwise the livers will boil instead of lightly frying.
- Add salt towards the end, after they have softened.
- Rinse the livers quickly, do not soak them in water for long.
- Medium heat is ideal; on low heat they soften too much, on high heat there’s a risk of burning.

Substitutions

- Instead of bird livers, turkey livers cut into pieces can also be used.
- Sunflower oil can be replaced with olive oil, but it slightly changes the flavor.
- For a more intense taste, you can add a little butter at the end, after removing the pot from the heat.

Variations

- You can add a little chopped garlic directly in the cauldron towards the end if you want a stronger flavor.
- Sometimes I add a teaspoon of dried thyme or a bit of fresh parsley when I want something different.
- For a saucy version, you can leave more water at the end and add a tablespoon of diluted tomato paste.

Serving ideas

- With warm polenta and garlic sauce is the classic version, but they also go well with plain rice.
- They are also good with boiled potatoes or sautéed vegetables.
- For breakfast, sometimes I quickly heat them and put them on a slice of toasted bread.

Frequently asked questions

Do the livers need to be washed or not?
Yes, I rinse them briefly under cold water, then let them drain. I don’t soak them in water for long, so they don’t lose their texture.

What happens if I add salt at the beginning?
Salt added too early can toughen the liver, especially for bird livers. That’s why I prefer to add it towards the end.

Can I use frozen livers?
Yes, but they need to be completely thawed in the fridge and well-drained, otherwise, they will release a lot of water in the pot.

Can I make the recipe without oil?
The final result will not be as tasty. Without oil, the livers remain drier and do not have that slightly crispy texture on the outside.

Can they be made with onions?
Yes, if you want, you can add sliced onions after the water reduces, about 5-6 minutes before the end. The onion should be cooked just until it becomes slightly golden.

Nutritional values

One serving (approximately 170 g) has, on average:
- Calories: 220 kcal
- Protein: 28 g
- Fat: 10 g
- Carbohydrates: under 2 g

Values may vary depending on the type of livers and the amount of oil used. Livers are high in iron and vitamin A, but also cholesterol, so they shouldn’t be eaten daily.

Storage and reheating

Leftover livers can be stored in the fridge in a container with a lid for 1-2 days. For reheating, the best method is in a pan on low heat with a tablespoon of water or a little oil. In the microwave, they become slightly rubbery, so I avoid that option if I have time. Freezing is not recommended, as the texture changes quite a bit upon thawing.

The recipe is simple, but the result is tasty and practical. It works anytime you need a quick and hearty meal without making too much mess in the kitchen.