# Oy, vay! My chicken liver is dry! **URL:** \ **Category:** Cafe Society\ **Created:** [January 22, 2017, 12:28am UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786 "2017-01-22T00:28:30Z")\ **Posts on this page:** 14\ **Page:** 1
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 22, 2017, 12:28am UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/1 "2017-01-22T00:28:30Z")
I didn’t have any shmaltz handy, but I went ahead and made some anyway. Am I correct in assuming that chicken fat is essential to ensuring good texture? :dubious: ☹ ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [January 22, 2017, 4:36am UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/2 "2017-01-22T04:36:02Z")
> [@terentii](#): > > I didn’t have any shmaltz handy, but I went ahead and made some anyway. Am I correct in assuming that chicken fat is essential to ensuring good texture? :dubious: ☹ Yes. And hey, if you made it, use it. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 22, 2017, 9:14am UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/3 "2017-01-22T09:14:02Z")
> [@Ukulele\_Ike](#): > > Yes. > > And hey, if you made it, use it. I intend to. I’ll stop at a European deli tomorrow and see if I can get some shmaltz. ---
**Author:** ![ataraxy22](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ataraxy22/32/307_2.png) [@ataraxy22](https://boards.straightdope.com/u/ataraxy22)\ **Post date:** [January 22, 2017, 9:30am UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/4 "2017-01-22T09:30:13Z")
This is irrelevant. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [January 22, 2017, 9:33am UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/5 "2017-01-22T09:33:45Z")
It helps but the most likely reason it’s dry is because you overcooked it. Chicken Liver has a pretty tiny window between medium-rare and creamy & well done and dry. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 22, 2017, 2:33pm UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/6 "2017-01-22T14:33:14Z")
> [@Shalmanese](#): > > It helps but the most likely reason it’s dry is because you overcooked it. Chicken Liver has a pretty tiny window between medium-rare and creamy & well done and dry. I rarely use schmaltz (just oil or butter) and it’s fine. It’s overlooking that is the problem, not the fat. ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [January 22, 2017, 3:03pm UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/7 "2017-01-22T15:03:05Z")
> [@pulykamell](#): > > I rarely use schmaltz (just oil or butter) and it’s fine. It’s overlooking that is the problem, not the fat. if OP is Jewish, butter may be a no-no. ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [January 22, 2017, 3:15pm UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/8 "2017-01-22T15:15:40Z")
Canola oil works fine. Just make sure to use plenty of onion! ---
**Author:** ![QuickSilver](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quicksilver/32/7832_2.png) [@QuickSilver](https://boards.straightdope.com/u/QuickSilver)\ **Post date:** [January 22, 2017, 3:17pm UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/9 "2017-01-22T15:17:41Z")
Chop up some onion (fairly fine) and saute it in a few table spoons of vegetable oil. When the onions turn golden, mix them in with the liver. That should give it a more creamy texture without the shmaltz. ETA: ninja’d by Alessan. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 22, 2017, 3:35pm UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/10 "2017-01-22T15:35:02Z")
> [@jz78817](#): > > if OP is Jewish, butter may be a no-no. I know. I’m assuming neither, hence the two different fats given. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 22, 2017, 5:45pm UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/11 "2017-01-22T17:45:55Z")
I’m not Jewish, but I was using a kosher recipe. I’ll give butter a try, and mix in some grated raw onion. To avoid overcooking, how long should I saute the liver over medium heat? ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [January 22, 2017, 6:41pm UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/12 "2017-01-22T18:41:59Z")
> [@terentii](#): > > I intend to. > > I’ll stop at a European deli tomorrow and see if I can get some shmaltz. Sorry, I read the OP incorrectly, thinking that you already went ahead and made schmaltz since you didn’t have any. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 23, 2017, 3:50am UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/13 "2017-01-23T03:50:05Z")
> [@terentii](#): > > I’m not Jewish, but I was using a kosher recipe. I’ll give butter a try, and mix in some grated raw onion. > > To avoid overcooking, how long should I saute the liver over medium heat? I’ve never timed, just going by what looks right, and there’s a lot of variables involved, but I’d say maybe 4-5 minutes? ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [January 23, 2017, 4:05am UTC](https://boards.straightdope.com/t/oy-vay-my-chicken-liver-is-dry/777786/14 "2017-01-23T04:05:20Z")
> [@terentii](#): > > To avoid overcooking, how long should I saute the liver over medium heat? Go by color. You want livers that are a pleasant pink ([like this](https://forums.egullet.org/applications/core/interface/imageproxy/imageproxy.php?img=http%3A%2F%2Fthibeault.smugmug.com%2FFood%2FChickenTurkeyDuck%2Fi-Pt8fb89%2F0%2FL%2FChicken%2520Livers%2520with%2520Oregano%2520and%2520lemon%2520October%2520%25207th%252C%25202014%25201-L.jpg&key=fdbb00b71aa1fe0101c85538bd098ea7800f864f7e6ea4287458bd15f3f1ff47)), not purple or grey. Keep in mind they’ll continue to cook after you take them out of the pan so pull them slightly early and let them rest.