Samsung Food
Log in
Use App
Log in
Gareth Young
By Gareth Young

Devilled Chicken Livers with Rodenbach Grand Cru

5 steps
Prep:5minCook:30min
Chicken livers are ultra cheap but very luxurious. Perhaps the best price:luxury ratio of any supermarket item. This is the best thing to do with them. Rich nuggets of hot pate-like chicken liver cooked in the legendary Flemish sour beer, Rodenbach Grand Cru. Delicious. If you don't have the specified beer, use another dark beer but if it's not a sour beer, add a dash of vinegar to balance the dish.
Updated at: Sat, 05 Jul 2025 20:01:40 GMT

Nutrition balance score

Unbalanced
Glycemic Index
46
Low
Glycemic Load
12
Moderate

Nutrition per serving

Calories565.8 kcal (28%)
Total Fat30.5 g (44%)
Carbs26.9 g (10%)
Sugars4.7 g (5%)
Protein38.7 g (77%)
Sodium461.1 mg (23%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat the oil and butter in a pan and brown the livers. Turn the heating down and transfer livers to a plate.
Step 2
Add the onion and cook until very soft but without caramelising
Step 3
Add the beer and reduce by half
Step 4
Return the livers to the pan, add everything else apart from the herbs and cook until the livers are done. They should still be a little pink in the middle. Add the herbs with plenty of salt and pepper and stir through.
Step 5
Toast the bread and serve.

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!