Confit chicken liver is my go-to recipe when I'm craving something incredibly simple, very French, and frankly, quite generous. I discovered it through a "grandma's recipe": a saucepan, some fat, a few herbs, and time does the rest.
The result is amazing: melting livers, fragrant fat, and that rustic touch that goes just as well on a slice of toast as on a plate with a salad.
The key is gentleness! We don't grill the livers, we confit them: a slow cooking process, without excessive stirring, just enough so they're cooked through but still tender. Then, we put them in jars and cover them with fat: that's what protects them and gives them that lovely texture.
I also love this recipe because it's quick to prepare and keeps for a few days in the fridge in jars. And nutritionally speaking, liver is packed with vitamins (especially B12 and A) and iron. It's not exactly a "light" dish, we can all agree on that, but in small portions, it's a real powerhouse.
For a seasonal touch, I often serve this with a little onion compote and a few pan-fried apple wedges. It adds a sweet and tangy note and perfectly balances the richness of the confit.
You can adjust the alcohol (or remove it), play with the pepper, and even vary the herbs depending on what you have!
Confit chicken liver
4
people22
minutes28
minutes756
kcal50
minutesChicken livers gently confited in fat, flavored with thyme and garlic, then jarred. Spreadable or served warm, meltingly tender and nicely seasoned.
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Ingredients
500g of poultry livers (trimmed )
250g of duck (or goose) fat
1 yellow onion
1 apple (such as Reine des Reinettes or other)
2 garlic cloves
1 bay leaf
3 sprigs of thyme
6 cl of cognac (or armagnac)
8 g of fine salt
1 g of ground black pepper
1 pinch of allspice
Equipment that may be useful to you
Preparation steps
- Remove the livers from the refrigerator 10 minutes in advance. Trim them: remove any small veins and greenish parts. Dry them with paper towels.
- Finely chop the onion. Dice the apple (you don't necessarily have to peel it if the skin is thin). Crush the garlic with the flat of a knife.
- In a heavy-bottomed saucepan, melt the fat over low heat. Add the garlic, thyme and bay leaf, and let it infuse for 3 minutes without browning.
- Add the chopped onion and sweat it gently for 6 minutes, without letting it brown. Remove the garlic, thyme, and bay leaf (you can leave a small sprig of thyme if you like).
- Turn up the heat slightly (medium heat). Place the livers in the fat. Season with salt and pepper, and add the allspice. Cook for 4 minutes, turning them once, just to sear them very lightly.
- Pour in the cognac. Let it simmer for 30 seconds to allow the alcohol to evaporate. Immediately reduce the heat to low.
- Continue cooking in a confit style for 10 to 12 minutes at a very gentle simmer. The livers should remain supple: aim for a pink center (they will continue to cook a little off the heat).
- Meanwhile, in a small pan, remove 1 tablespoon of fat from the saucepan. Sauté the diced apples for 5 minutes over medium heat, just until softened. Set aside.
- Place the livers in a clean jar (or terrine). Add the caramelized onion around them, then the diced apple.
- Strain the hot fat through a fine sieve and pour it over the top to completely cover the ingredients. Tap the jar to release any air bubbles. Let it cool slightly, then seal and refrigerate for at least 2 hours before serving.
- To serve, take the jar out of the refrigerator 10 minutes beforehand. Serve on toast, with a well-dressed green salad.
📊 Nutritional Information
1 serving (approx. 195g)
| Nutrient | Value |
|---|---|
| Calories | 756 kcal |
| Proteins | 24g |
| Carbohydrates | 8g |
| including sugars | 5g |
| Lipids | 66g |
| including saturated fatty acids | 18g |
| Fibers | 1g |
| Sodium | 850mg |
| Vitamins | |
| Vitamin A | 520% AJR |
| Vitamin B12 | 1400% AJR |
| Vitamin B2 | 190% AJR |
| Minerals | |
| Iron | 95% RDA |
| Phosphorus | 55% AJR |
| Selenium | 80% of the recommended daily allowance (RDA) |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: 4 to 5 days in the refrigerator, always with the confit poultry livers well covered in fat. If the layer of fat cracks, add a little melted fat to seal it.
💡 Chef's Tips
The crucial point is the temperature: if the fat boils vigorously, the livers become grainy. Keep them at a very gentle simmer. And always cover them completely with fat for refrigerated storage.
🔄 Variations
- Alcohol-free recipe: replace the cognac with 2 tablespoons of cider vinegar, added off the heat, just before putting in the jar.
- Chicken liver with a more “country” style: add 60g of well-browned smoked bacon (drained) at the time of jarring.
