Baked Chicken Livers


Corr, what a low fat, high protein, easy to prep lunch! This is the Functional Food as it's best! Whizz it all up, bake it in the oven and spread on toast, crackers, apple, cucumber or celery at your leisure. Keeps in the fridge for 2-3 days for freeze and take out to defrost in the fridge over night. Convenient as well as delicious. High in Vitamins A & B and a good helping of iron....

Recipe & Instructions


  • 400g Chicken Livers
  • 1 onion
  • 1 clove garlic
  • 1 lemon - zest only
  • 1 tsp dried sage
  • 1 tbsp tomato puree
  • 1 egg
  • 2 egg whites
  • 1 tsp sea salt
  • good grind of black pepper

Whizz it all up in a blender - chop a bit before if your blender is a bit of a dinosaur. Grease 6 ramekins and divide the mixture between them. Fill a deep baking tray with boiling water and place ramekins inside (water should be at least half the way up the dishes). Bake at 160 degrees for 20-25 minutes until they feel springy to touch.

Serve with sourdough fingers, crackers, celery, apple, carrots, peppers - anything that takes your fancy!

Makes 6

Nutritional Value

Calories Per Serving 142
Carbohydrate 3.8
Protein 18.5g
Fat 5.2g