With a wonderful source of nutrients, chicken liver is easy to cook and is an inexpensive food. Loaded with an array of minerals and vitamins, it also scores well in foliate, iron, and many more health boosters. This low-calorie nutrient tastes incredibly delicious when cooked appropriately, for example in chicken liver pâté. Reckoned as a superfood, it contains the mineral selenium that has been linked to a myriad of health benefits.
Where is chicken liver popular?
Chicken liver is popular in Europe, Asia, and the Southern part of India.
How nutritious is chicken liver?
Enriched with protein and omega-3 fatty acids, chicken liver also contains Vitamin E, A, C, B12, Copper, Riboflavin, Niacin, and Folate. If you strive to embrace a balanced diet, chicken liver proves to be an excellent food option.
Chicken liver can be paired with fresh, blanched, and boiled green veggies to transform it into a wholesome meal. If you are not fond of the strong flavour of this food, you can soak it in cold water or milk and store it in the fridge one night before cooking.
What are some ideas to cook with liver?
Chicken liver is used in mouth-watering recipes like chicken liver fry, chicken liver pâté, roast chicken liver and more.
If you’re a fan of chicken liver or a novice who wants to try it out, then be sure to order fresh, cleaned, trimmed and cut chicken liver on our website.
If you post your recipe on social media, such as Instagram, do use #MadeWithLicious. We would love to explore your creative take on this cut.
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- Licious chicken liver
- 1 clove garlic
- 1 small shallot
- 2 ½ tbsp butter
- 2 tbsp brandy
- ¼ tsp fresh chopped thyme leaves
- 2 tbsp butter
- Fresh thyme to garnish
Ingredients
For the pâté:
For the butter seal:
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- Peel and then finely dice the garlic and shallot.
- Warm ½ tbsp butter in a frying pan/ skillet over medium heat. After that, add the shallot.
- Stir it for a minute and add the garlic.
- When the onion softens and becomes translucent, it is time to add the liver along with the thyme.
- Cook for around 3 minutes on every side until it turns pink in the middle and is lightly cooked on the outside.
- Add the brandy. Stir gently so that the alcohol in the brandy evaporates. When it turns syrup-like, then remove it from the heat.
- Scour the contents of the pan into a food processor and then add the remaining 2 tbsp of butter. Blend until the mixture turns smooth.
- Transfer the pâté to dishes and flatten the top.
- Refrigerate and use within two days.
- To keep fresh a little longer, add a butter seal.
- Melt the 2-3 tbsp of butter in a tiny pan and remove it after it has melted.
- Pour the butter on the chilled pâté.
It can be served with rice crackers or crusty bread and paired with wine if you’re in the mood for something fancy. Enjoy!