The humble chicken liver is often overlooked, but it packs a real flavour punch when cooked correctly. A cousin of the chicken heart and gizzard, it is broadly divided into two main parts, the smooth lobe and the lobule. It’s not just a delicious treat for dinner, but packed full of vitamins and minerals that make this a nutrition powerhouse.
Organ meats, such as chicken livers, have been a staple throughout most of human history, especially amongst people living in marginal environments. Chicken livers have been part of many cultures’ diets for centuries, providing a major source of protein, iron, folic acid and other important nutrients.
Chicken livers may look intimidating, but when cooked correctly are surprisingly simple to prepare. This delicious ingredient is an incredibly versatile choice, perfect for a variety of dishes ranging from dinner entrees to appetizers. It can be served pan-fried, bar-be-cued, poached or finely chopped and used as a paté or stuffing.
To ensure the best flavor and texture, it’s essential to choose fresh and tender chicken livers. Avoid packages that look soggy, discolored or smell off and always check the expiration date. To maximize flavor, defrost the livers overnight in your refrigerator. Before cooking, trim off any remaining fat and sinews attached to the livers and give them a quick rinse.
The best way to cook chicken livers depend on personal preference and the recipe you’re following. As livers have a tendency to become dry and rubbery when overcooked, the general rule of thumb is to cook them quickly, over a high heat. If you’re frying, heat oil in a non-stick skillet over medium high heat, adding a pinch of salt, pepper and Italian herbs to the oil if desired. Don’t overcrowd the skillet and cook the livers for a few minutes on each side until they’re lightly browned and slightly crunchy to the touch.
If you’re barbecuing, wrap each liver in foil, coating them with a mixture of butter, garlic, lemon juice and herbs before cooking on a medium heat for around 10 minutes or until the liver is cooked through. Many poached chicken liver recipes simply involve boiling them in stock before adding a range of flavours through spices and herbs.
If you’re making a paté, simmer just the lobe portion of the livers (minus the darker lobules) in a pane of white wine, butter, simple syrup and freshly-squeezed lemon juice for about ten minutes, or until the liquid has been reduced. When cooled, blend until smooth and season to taste.
So next time you’re looking for a tasty, nutritious dinner, whip up some chicken livers. This underrated organ meat is an easy and affordable choice that’ll delight your taste buds and please your budget. In no time you’ll have a low-cost dinner option that packs a real flavor punch.
Americans consume an astounding amount of chicken liver every year. Chicken livers are enjoyed fried, boiled, braised, or as part of a delicious meal. But have you ever stopped to think about how a chicken liver ends up on your dinner plate?
The journey, though complex, can be broken down into four distinct steps. First, the chicken livers are obtained through proper sourcing. Next, the livers are cleaned and processed. After that, they are stored and shipped to the grocery store or other supplier. Finally, they arrive to the purchaser who can cook and enjoy the liver as part of their meal. Let’s take a closer look at each step.
Obtaining the Liver
The first step in obtaining chicken livers is finding the birds to provide them. Chickens are farmed for many parts of their bodies, and live poultry is usually purchased from local farmers. Once the birds are acquired, the livers are then extracted from their bodies. This is done with precision and great care so as to avoid damage to the delicate organ.
The main type of chicken used for the production of livers is laying hens which are available in various sizes and quantities. Depending on the amount of livers being produced, large farms may require multiple harvests in a year, while smaller farms might only need one. On average, a single adult chicken produces a single large liver, or two small livers.
Once they are harvested, the livers are placed in a container and transported to the factory or slaughterhouse, or straight to the grocer.
Cleaning and Processing
Upon arriving at the factory or slaughterhouse, the livers are inspected and the nonessential parts (such as veins, fat, and connective tissue) are removed. This can be done either manually or mechanically. The livers are then carefully washed and dried, either with a cloth or with air-drying.
Once the livers are clean and dry, they are ready for further processing. Depending on the desired outcome, there are several techniques that can be used. For example, the livers can be cured and brined (or salt-cured) for storage, or they can be frozen for longer-term storage. Additionally, the livers can be smoked or canned for convenience in later meals.
Storage and Shipping
After the livers are processed and prepared for sale, they must be stored and shipped. Most livers are sold to grocers frozen, which helps them maintain maximum freshness and flavor during transport. Alternatively, they can also be canned or smoked.
Alternatively, if the production cycle is small enough and the supplier is close enough, the livers can be delivered fresh. This is a popular option among health-conscious buyers, as the livers are not preserved in any way and retain all the nutrients of a fresh liver.
Arriving to the Purchaser
The final step in the process is the livers reaching the intended purchaser, who can now cook and enjoy them. As mentioned above, this can be done in a variety of ways, such as frying, boiling, braising, or other methods. Additionally, livers can also be eaten raw (or lightly cooked), if properly sourced and handled with precaution.
Once the meal is prepared and enjoyed, the journey has come full circle. Though the process may seem complicated, it is in fact surprisingly simple and efficient, allowing us to enjoy chicken livers in a variety of dishes.
Conclusion
The journey of a chicken liver from farm to plate is an intricate process, but one which is highly efficient. By understanding each stage of the process, we can all appreciate the deliciousness of the humble chicken liver, no matter what form it arrives to our plate.
Vitamin A | 0.004296 grams | |
Beta-Carotene | 0.031 mg | |
Alpha-Carotene | 0.011 mg | |
Vitamin E | 0.77 mg | |
Vitamin C | 0.0027 grams | |
Vitamin B1 | 0.29 mg | |
Vitamin B2 | 0.00231 grams | |
Vitamin B3 | 0.01393 grams | |
Vitamin B4 | 0.3268 grams | |
Vitamin B5 | 0.00832 grams | |
Vitamin B6 | 0.84 mg | |
Vitamin B9 | 0.56 mg | |
Vitamin B12 | 0.02113 mg |
Calcium | 0.01 grams |
Daily Value 1.3 g
|
Iron | 0.01288 grams |
Daily Value 0.018 g
|
Magnesium | 0.027 grams |
Daily Value 0.4 g
|
Phosphorus | 0.442 grams |
Daily Value 1.25 g
|
Potassium | 0.315 grams |
Daily Value 4.7 g
|
Sodium | 0.092 grams |
Daily Value 2.3 g
|
Zinc | 0.00401 grams |
Daily Value 0.011 g
|
Copper | 0.54 mg |
Daily Value 0.9 mg
|
Manganese | 0.38 mg |
Daily Value 0.0023 g
|
Selenium | 0.0882 mg |
Daily Value 0.055 mg
|
Tryptophan | 0.261 grams | |
Threonine | 1.076 grams | |
Isoleucine | 1.206 grams | |
Leucine | 2.243 grams | |
Lysine | 1.976 grams | |
Methionine | 0.641 grams | |
Cystine | 0.404 grams | |
Phenylalanine | 1.223 grams | |
Tyrosine | 0.969 grams | |
Valine | 1.481 grams | |
Arginine | 1.622 grams | |
Histidine | 0.752 grams | |
Alanine | 1.473 grams | |
Aspartic Acid | 2.363 grams | |
Glutamic Acid | 3.105 grams | |
Glycine | 1.26 grams | |
Proline | 1.077 grams | |
Serine | 1.09 grams |
Total Sugars | 0.131141 grams |
per 100g
|
Myristic acid (14:0) | 0.01 grams |
|
Palmitic acid (16:0) | 1.09 grams |
|
Stearic acid (18:0) | 0.91 grams |
|
Behenic acid (22:0) | 0.02 grams |
|
Total Saturated fatty acids: | 2.03 g | |
Oleic acid (18:1) | 1.25 grams |
|
Palmitoleic acid (16:1) | 0.12 grams |
|
Gadoleic acid (20:1) | 0.02 grams |
|
Total Monounsaturated fatty acids: | 1.39 g | |
Omega-6 Eicosadienoic acid (20:2) | 0.02 grams |
|
Omega-6 Gamma-linolenic acid (18:3) | 0.01 grams |
|
Omega-3 Alpha-linolenic acid (18:3) | 0.01 grams |
|
Total Polyunsaturated fatty acids: | 0.04 g | |
Cholesterol | 0.56 grams |
|
Total Sterols: | 0.56 g |