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A slice of chicken liver souffle with blueberries and strawberries on a white plate on a dark kitchen table. The title is "Chicken Liver Souffle with Raisins."

Chicken Liver Souffle With Raisins

This delicious souffle is so good and you won't even know that there's chicken liver in it! You can easily serve this dish for any meal.
Prep Time 12 hours 10 minutes
Cook Time 1 hour 3 minutes
Total Time 13 hours 13 minutes
Serving Size 8 people

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.