Killing Them Softly: Chicken Liver Snacks


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Chicken Liver Snacks
AUTHOR: Dorothy Fedrizzi
COOKBOOK: Cecilian Style, the St. Cecelia’s Roman Catholic Church Cookbook

WHY DID I CHOOSE THIS? When you say “snack,” don’t chicken livers come to mind? I immediately thought of liver snaps and the movie Best In Show. If I remember correctly (from The Father-In-Law commandeering the remote and forcing us to watch dog shows on holidays), they use these as rewards for dogs when they run around the ring.

By the way, I like the 1 1/2 lbs. of meat per stick of butter ratio here.

Chicken Liver Snacks

  • 1 1/2 lbs. chicken livers
  • 1 stick of butter
  • 2-3 lemons
  • oregano
  • salt and pepper

Sauté bite-sized pieces of chicken liver in butter until browned and firm. Do not overcook — sprikle with salt and pepper, oregano and fresh lemon juice; stir into warm chafing dish. Serve with toast points or party rye crisps.


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