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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 livers are exceptionally nutrient-dense. They are a 'superfood' source of Vitamin B12, Vitamin A, and heme iron, which support energy levels, immune function, and blood health. However, due to their high cholesterol and Vitamin A content, they should be consumed in moderation, typically once or twice a week.
Chicken livers are a powerhouse of nutrition, providing approximately 24.5g of high-quality protein per 100g serving. They are also one of the best dietary sources of heme iron, which is more easily absorbed by the body than plant-based iron, making them excellent for preventing anemia.
Yes, chicken livers are very keto-friendly and ideal for low-carb diets. They contain only 1.1g of carbohydrates per 100g while providing 6.5g of fat and high protein, helping to maintain ketosis while delivering essential micronutrients.
While chicken livers are rich in folate (Vitamin B9) which is vital for fetal development, they are also extremely high in Vitamin A (retinol). Excessive intake of preformed Vitamin A can be harmful during pregnancy, so it is important to consult a healthcare provider regarding safe portion sizes.
To ensure a creamy texture and mild flavor, avoid overcooking; the centers should remain slightly pink. Many chefs recommend soaking the livers in milk or water with a splash of lemon for 30 minutes before cooking to neutralize any bitter or metallic notes.
Chicken livers have a rich, earthy, and slightly sweet flavor with a distinct metallic undertone due to the high iron content. They are much milder and more tender than beef or pork liver, which is why they are the preferred choice for making smooth pates and mousses.
chicken livers is a versatile ingredient found in cuisines around the world. With 167 calories per 100g and 24.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh chicken livers are 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 them immediately, they can be frozen for up to 3 to 4 months in an airtight container.
Fresh chicken livers should be shiny, moist, and deep red or brownish-red in color. If they appear slimy, have developed a dull greyish tint, or emit a strong, sour, or ammonia-like odor, they have spoiled and should be discarded immediately.
Chicken livers can be both halal and kosher depending on the slaughtering process of the bird. For a kosher diet, the liver requires an additional specific broiling process to remove blood before it is considered permissible to eat.
No, chicken livers should never be eaten raw or undercooked. They can carry harmful bacteria like Campylobacter or Salmonella; therefore, they must be cooked to an internal temperature of 165°F (74°C) to ensure they are safe for consumption.
