Cooking chicken liver does not have to be a labour-intensive task, requiring you to slave over a hot stove. Use the oven to bake your chicken liver for ease of preparation and versatility. Chicken liver can be cooked alone, with a whole chicken as it roasts or on skewers for an appetizer. Exploring alternative methods to baking chicken liver gives you more options for preparing and serving these richly-flavoured treats.
Preheat the oven to 204 degrees Celsius.
Lightly coat the chicken liver with a thin layer of olive oil on all sides.
Arrange the chicken liver in a baking pan in a single layer.
Bake the chicken liver for 20 minutes at 204 degrees Celsius or until heated through.
Serve the baked chicken liver as you would sautéed chicken liver or use in recipes calling for cooked chicken liver.
Place the whole chicken with the liver and other organs removed on a roasting rack in a baking pan.
Roast the chicken at 204 degrees Celsius for 30 minutes. Lower the temperature to 149 degrees Celsius and cook the chicken alone for 1-1/2 to 2 hours. Remove the chicken from the oven.
Place the chicken liver in the bottom of the baking pan under the roasting rack.
Cook the whole chicken and chicken liver for an additional 15 minutes to heat the liver through and allow it to absorb some of the roasting juices from the chicken.
Serve the chicken and liver after resting for 15 minutes.
Trim any sinew or green portions off the chicken livers. Cut the chicken livers into 1/2-inch cubes.
Marinate the chunks of chicken liver in a marinade of your choice for 15 minutes or rub them with olive oil to lightly coat the pieces.
Thread four chunks of chicken liver onto a skewer. Repeat with the remaining skewers until all of the liver has been used.
Place the skewers onto a baking tray or grill pan.
Bake the chicken liver skewers under the grill for 10 minutes until cooked through.