Chicken Liver Souffle With Raisins
Chicken liver souffle with raisins might become your sneaky trick for getting your family to eat more liver. Liver is a powerhouse of nutrition and not something we eat enough of, but the flavor can be strong and off-putting if you’re not used to eating it. But for the experienced palate, I want to encourage you to try this recipe!
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I bought a high-quality bottle of cod liver oil years ago because I was concerned that none of my family was eating any organ meats. That went over like a lead balloon.
I tried to sneak the cod liver oil into smoothies but it was so disgusting that none of us ever drank any of it. I think I ended up throwing that bottle away after it sat for a year or so.
Fast forward to today. We raise and harvest all the chicken we eat in a year and I save everything I can…including the liver.
Liver that’s breaded and fried is always a hit at our house but I’m trying to find other recipes that everyone will enjoy.
I’m not going to lie; some of us love this souffle and others don’t. But I read somewhere that you have to eat foods a certain number of times before you start to like it. Like you do with babies when they’re just starting out eating baby food. Maybe it’s 20 times? I’m just going to keep pushing liver periodically and hope that one day the kids will wake up really enjoying it! Sorry kids…it’s for your own good!!
WHAT ARE THE BENEFITS OF EATING LIVER?
Liver provides copper, zinc, iron (a BIG benefit if you’re anemic), and vitamins. Plus it’s also rich in antioxidants and essential long-chain unsaturated fatty acids.
Organ meats are called superfoods because they are nutrient dense. Liver is rich in protein, vitamins, and macro and trace minerals. WebMD even says that liver is one of the most nutritionally dense foods on the planet!
The very usable iron found in liver is essential to prevent and treat anemia. Additionally, liver is full of vitamin K which is critical for helping your body process calcium and get it to your bones.
Liver is also one of the best sources for vitamin A, helps maintain a healthy circulatory system, and has been linked to lower risks of cataracts, breast cancer, and other diseases.
What You’ll Need to Make Chicken Liver Souffle With Raisins
Souffle is just a fancy word for an egg-based dish. If you don’t have access to fresh, organic chicken liver, just replace it with sausage for a less-adventurous family meal!
This chicken liver souffle is great for breakfast but it’s equally delicious for lunch or supper. Here’s what you’ll need:
Ingredients
You’ll need a pound of chicken livers that are very fresh, organic, and from a healthy animal that was pasture-raised if you can find it. You’ll also need a quart of buttermilk, plain yogurt thinned with milk, or lemon juice for soaking your chicken livers overnight.
I also used 1 cup of oats, 1 cup of raisins, 8 eggs, 1 ½ cups of milk, ¼ teaspoon of good salt, ⅛ teaspoon of black pepper, ¼ cup of melted butter (half a stick), 2 cups of shredded cheddar cheese, and 2 to 3 tablespoons of cooking fat.
Equipment
You’ll need a large container with a tight-fitting lid, a large cast iron skillet, a food processor with the metal cutting blade (or a blender), and a small sauce pan. You’ll also need some mixing bowls, measuring cups and spoons, and wood stirring spoons and tongs.
Instructions to Make Chicken Liver Souffle With Raisins
1. Soak chicken livers in buttermilk overnight to improve the flavor and texture.
As I mentioned above, soak your chicken livers overnight to improve the flavor and texture. You can do this by using buttermilk, or plain yogurt thinned out with some milk, or lemon juice. Use what you have.
Put your thawed chicken livers in a container and cover them with the buttermilk. Stir it to make sure you get the buttermilk in between all the livers. Put on a tight-fitting lid and refrigerate overnight.
2. Cook the chicken livers and chop them into small crumbles.
After your chicken livers have soaked at least overnight, you drain them and cook them. I like to use rendered sausage fat for frying these chicken livers, but you can also use rendered bacon fat, lard, or other cooking fat.
Put about 2 to 3 tablespoons of cooking fat into a hot cast iron skillet. When the fat is hot, add your chicken livers. Leave space in between them so there’s plenty of room to brown properly.
Cook the chicken livers about 4 to 5 minutes on each side and then remove them to your food processor or blender.
Work in batches to cook all the chicken livers. Then let your skillet cool down and wipe it out or wash it to reuse later.
Using your food processor, pulse-chop your chicken livers in 5-second increments until they’re the size of small crumbles.
3. Assemble your souffle and bake it in the oven.
Preheat your oven to 350℉ (177℃). In a medium mixing bowl, combine the eggs and milk and set it aside.
Smear about one tablespoon of cooking fat into your cleaned and cooled skillet. Again, I use rendered sausage fat for this.
Pour the egg mixture into your skillet and add the oats, raisins, salt, and pepper.
Add in the chicken liver crumbles and 1 ½ cups of the shredded cheese. Stir gently to combine making sure you don’t scrape off any of the fat from your skillet.
Melt the butter in a small sauce pan and drizzle it over the top of your souffle.
Bake your uncovered souffle at 350℉ (177℃) for 1 hour.
When the timer goes off, sprinkle the remaining ½ cup of cheese on top and bake for an additional 2 to 3 minutes.
This recipe easily serves 8 to 10 people. You can also cut it into individual portions and freeze them for later.
This really is a delicious way to eat more liver. The dried fruits add just enough sweetness and texture to this souffle. I want to encourage you to try it and see how your family likes it!
Recipe Card for Chicken Liver Souffle With Raisins
Chicken Liver Souffle With Raisins
Equipment
- large container with lid
- cast iron skillet
- food processor or blender
- small sauce pan
- medium bowls
- measuring cups
- measuring spoons
- wood spoon
- tongs
Ingredients
- 1 pound chicken livers
- 1 quart buttermilk
- 1 cup oats
- 1 cup raisins
- 8 eggs
- 1 ½ cups milk
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ cup butter
- 2 cups shredded cheddar cheese
- 3 tbsp cooking fat of choice
Instructions
Soak the Chicken Livers
- Put your thawed chicken livers in a container, cover it with buttermilk, add the lid, and let it soak in your refrigerator overnight.
Cook the Chicken Liver Souffle
- Preheat your oven to 350℉ (177℃). Heat up your skillet over medium-low heat and add 2-3 tablespoons of cooking fat. (I prefer using rendered sausage fat for this recipe.) Add some of the chicken livers but leave enough space so they're spread out in your skillet. Cook for 4-5 minutes on each side until they are nicely browned. Remove the cooked livers to the food processor or blender. Repeat until all the livers are cooked. Clean out your skillet after it cools down.
- Process the chicken livers in the food processor or blender. Pulse-chop in 5-second increments until the livers are small crumbles. Set aside.
- Beat your eggs in a medium mixing bowl and combine with the milk. Set aside.
- Smear about 1 tablespoon of cooking fat (I use sausage fat again) all around the inside of your clean, cool skillet. Pour the egg mixture inside and add the oats, raisins, salt, and pepper. Add in the chicken liver and 1 ½ cups of the shredded cheese. Stir gently to combine but try not to scrape off the cooking fat.
- Melt the butter in a small sauce pan and drizzle over the top of your souffle. Bake uncovered at 350℉ (177℃) for 1 hour. When the timer goes off, sprinkle the remaining ½ cup of cheese on top, and bake an additional 2-3 minutes until the cheese is browned. Serves 8-10 people.
Variations to Chicken Liver Souffle Recipe
You can make fried chicken livers by dipping the livers in buttermilk and breading them in flour, salt, and pepper. Fry them in your favorite cooking fat for about 4 to 5 minutes on each side until they’re nicely browned and cooked all the way through. All my kids love liver nuggets smothered in ketchup.
You can also amend the recipe by substituting sausage for the chicken livers or adding bacon and chives to your souffle. You can also try using beef and mushrooms instead of chicken liver and raisins.
I really liked the sweetness of the raisins, so I made a second souffle and used both red and gold raisins, and chopped apricots. It was so delicious!! I topped it off with maple syrup and added some fresh blueberries and strawberries. Simply divine!!
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