Chicken livers
Chicken offal with a rich flavour and delicate texture, used in pâtés, sautés and other cooked dishes. Handle as raw poultry and cook thoroughly.
What it offers and why to use it
Meaty flavours and textures vary by cut. Collagen-rich cuts benefit from slow cooking, while tender cuts can be cooked more briefly.
From shopping to cooking
Choose
Buy chicken livers from a trusted supplier, with a normal colour and smell, intact packaging and a valid use-by date. Reject swollen or leaking packs.
Store
Keep at 4°C or below in a closed container, separate from ready-to-eat food. Use minced meat and offal within 1–2 days and whole cuts within 3–5 days, or freeze; follow any shorter use-by date on the label.
Prepare
Avoid cross-contamination, do not wash raw meat and use a separate chopping board. Pat dry before browning and choose a cooking method suited to the cut.
How to make the most of it
Good pairings
Pairs with onion, garlic, wine, tomato, root vegetables, mushrooms, mustard, pepper and herbs.
How to substitute it
Another suitable liver can replace chicken livers, with changes to flavour and cooking time. For a plant-based alternative, adapt the recipe to pulses, tofu or mushrooms rather than expecting an identical result.
Recipes with chicken livers
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