chicken liver
Also known as: chicken livers, murgi ka kaleja
Loading...
Also known as: chicken livers, murgi ka kaleja
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A timeless Jewish deli classic. Rich, savory chicken livers and sweet caramelized onions are blended with hard-boiled eggs to create a rustic, flavorful pâté. Perfect served on crisp rye toast for an authentic taste of tradition.
A quintessential Jewish deli classic, this rich and savory spread features pan-fried chicken livers, deeply caramelized onions, and hard-boiled eggs. Its rustic, coarse texture is perfect when served chilled on toasted rye bread for an unforgettable appetizer or light lunch.
A Louisiana classic where savory dirty rice, packed with ground pork, chicken livers, and the Holy Trinity, is stuffed into sausage casings. It's rich, flavorful, and perfect for poaching, grilling, or steaming.
Yes, chicken liver is considered a nutrient-dense superfood. It is exceptionally high in Vitamin A for vision and immune health, heme iron for preventing anemia, and Vitamin B12 for nerve function. However, due to its high Vitamin A and cholesterol content, it should be consumed in moderation.
Chicken liver is an excellent source of complete protein, providing approximately 19.3g per 100g serving. This protein contains all essential amino acids necessary for muscle repair, growth, and overall cellular maintenance.
Yes, chicken liver is very keto-friendly and suitable for low-carb diets. It contains only 1g of carbohydrates per 100g serving, along with 6.3g of fat and high protein levels, making it an ideal choice for staying in ketosis.
It is generally recommended to limit chicken liver consumption to once or twice a week. Because it is extremely concentrated in Vitamin A (retinol), eating it daily could potentially lead to Vitamin A toxicity, also known as hypervitaminosis A.
Chicken liver has a rich, earthy, and slightly metallic flavor with a very creamy, tender texture when cooked correctly. It is significantly milder and less 'gamey' than beef or pork liver, which makes it a popular entry point for those new to organ meats.
The most common methods are pan-searing with onions and herbs or blending it into a smooth pâté. It cooks very quickly, usually taking only 2-3 minutes per side; it is best served when the outside is browned but the center remains slightly pink and creamy.
Soaking chicken liver in milk for 30 to 60 minutes helps to mellow out the strong, metallic iron flavor and removes residual blood. This process results in a cleaner taste and a more delicate, velvety texture after cooking.
chicken liver is a versatile ingredient found in cuisines around the world. With 136 calories per 100g and 19.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 10 recipes featuring chicken liver with step-by-step instructions.
Browse recipes →In its raw, natural state, chicken liver is 100% gluten-free. However, when ordering in restaurants or buying prepared versions, check for cross-contamination or added ingredients like flour coatings in fried liver or breadcrumbs in pâté.
Fresh chicken liver is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. If you do not plan to cook it immediately, it can be frozen for up to 3 or 4 months.
Fresh chicken liver should be shiny, moist, and deep red or brownish-red in color. If it develops a slimy texture, a strong sour or ammonia-like smell, or shows signs of grey or green discoloration, it has spoiled and should be discarded.
