Poultry
Liver
Chicken liver is soft, mild offal ideal for pâtés, quick sautés, and smothered livers. Quality is best from fresh birds; soak briefly in milk if a milder taste is wanted. Clean gall stains, pat dry, and sear hot while keeping centres slightly pink for mousse, or cook through for traditional recipes. Pairs with onions, brandy, and sage.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.12 g
- Saturated Fat 2.87 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.87 g
- Polyunsaturated Fat 2.1 g
- Cholesterol 375 mg
- Sodium 67.9 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 24 g
- Water 62.5 g
- Energy 209 kcal
- Water 62.5 g
- Carbohydrates 1 g
- Sugars 0.49 g
- Protein 24 g
- Fat 7.12 g
- Saturated Fat 2.87 g
- Monounsaturated Fat 3.87 g
- Polyunsaturated Fat 2.1 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 5262 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 2.63 mg
- Vitamin B3 — Niacin 6.93 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 33.5 µg
- Vitamin B9 — Folate 207 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
- Minerals 394 mg
- Major Minerals 386 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 375 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 2.63 · vitamin-b3-niacin: 6.93 · vitamin-b5-pantothenic-acid: 6 · vitamin-b6: 0.42 · vitamin-b7-biotin: 33.5 · vitamin-b9-folate: 207 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Industrial poultry packing standardised named chicken parts for retail.
Boneless convenience cuts expanded home and food-service use.
Heritage and free-range birds renewed interest in bone-in flavourful joints.