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Chicken Livers

Sautéed chicken livers cooked with butter, salt, pepper, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Livers

Ingredients

Directions

Prepare

  1. Clean the chicken livers.

Cook and serve

  1. Fry the livers in a pan with butter, salt, and pepper for about 10 minutes.

  2. Serve on a dish with freshly broiled bacon slices.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Chicken + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Liver + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken livers
Form the main body of the dish, cooking to a tender, soft texture when fried.
Butter
Conducts heat in the pan and adds fat for richness and browning on the livers.
Slices of bacon
Add salty, smoky fat and crisp texture alongside the soft livers.

The step that matters

Frying the livers. Livers cook quickly and turn grainy and dry when overcooked. Cooking them until just set, with the centres still slightly pink or soft, keeps them tender and moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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