Chicken liver
Soft-textured chicken offal with a pronounced flavour; not equivalent to breast meat.
What it offers and why to use it
Soft-textured chicken offal with a pronounced flavour; not equivalent to breast meat.
Remove membranes and cook to 74 °C in the centre; outer colour does not confirm doneness.
Look for chilled livers with uniform colour and identified food-grade origin. Keep chilled, separate from ready-to-eat foods, and follow the label use-by date.
Soft-textured chicken offal with a pronounced flavour; not equivalent to breast meat.
From shopping to cooking
Choose
Look for chilled livers with uniform colour and identified food-grade origin.
Store
Keep chilled, separate from ready-to-eat foods, and follow the label use-by date.
Prepare
Remove membranes and cook to 74 °C in the centre; outer colour does not confirm doneness.
How to make the most of it
Good pairings
Combine with the ingredients and seasonings of the relevant preparation.
How to substitute it
Use the identified ingredient; substitutions change texture, timing and allergens.
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →