Pan-Fried Chicken Livers - For the Carnivore Diet

Buttery, crisp-edged chicken livers seared hot and kept rosy inside for a tender, carnivore-friendly meal in minutes.

This is a fast, nutrient-dense way to cook chicken livers with nothing but animal fats and salt. A hot pan, dry livers, and a quick sear are the keys to getting a browned crust while keeping the centers tender.

Pat the livers very dry and season with salt just before they hit the pan. Use beef tallow for high-heat searing and add butter for flavor. Work in batches to avoid crowding; the livers should sizzle as soon as they touch the fat. Pull them while still pink in the middle for a soft, custardy texture.

You can make a quick pan sauce by deglazing with a splash of bone broth and finishing with a knob of cold butter. Toss the livers back in just to coat and serve immediately. This pairs well with eggs or simply on its own for a concentrated hit of protein and iron.

Cook only what you’ll eat promptly—livers are best hot from the pan. If needed, refrigerate leftovers for up to 2 days and rewarm gently in a buttery skillet. Remember that liver is very rich in vitamin A; many people enjoy it once or twice per week rather than daily.

Ingredients

• 14 oz (400 g) chicken livers, trimmed and patted very dry
• 1 tbsp beef tallow or bacon fat
• 2 tbsp unsalted butter (or ghee)
• 1/2 tsp fine salt, plus more to taste
• Optional: 1/4 cup (60 ml) beef or chicken bone broth for deglazing
• Optional: 1 tbsp cold butter to finish the sauce

Instructions

1. Prep the livers: Separate the lobes, trim any green or tough connective bits, and pat completely dry with paper towels.
2. Heat a large skillet over medium-high until hot. Add the tallow; when it shimmers, add the 2 tbsp butter and let it foam.
3. Season the livers with salt just before cooking. Lay them in a single layer without crowding; work in batches if needed.
4. Sear 90 seconds to 2 minutes per side until well browned outside and still pink inside (pull around 145–150°F/63–66°C for tender centers). Transfer to a warm plate to rest 2–3 minutes.
5. Optional pan sauce: Pour in bone broth, scrape up browned bits, and reduce for 1–2 minutes. Off heat, whisk in the cold butter until glossy. Return livers and any resting juices to coat briefly.
6. Taste and add a pinch of salt if needed. Serve immediately.

Time: 20 minutes Servings: