Quality Chicken Liver 1kg – Full of Nutrients – Just Beautiful

Quality Chicken Liver 1kg – Great Flavour – So Soft – Just Delicious

Quality Chicken Liver 1kg – Enjoy as a Starter – Order from Website Today – Delivering London and Home Counties Daily N&C Produce.

Quality Chicken Liver 1kg
Quality Chicken Liver 1kg

What kind of Vitamin C is in Chicken Liver

Chicken Liver 1kg – Full of Nutrients – Beautiful Chicken liver is extremely protein-dense and provides high amounts of protein for minimal calories. Ask anyone to name a source of vitamin C, and the answer will probably be an orange or a lemon. However, it is not only fruit—or even plants—that provide vitamin C. Quality Chicken Liver 1kg

Chicken Liver – are there Health Benefits

Have you ever tried chicken liver? Many may balk at the idea of this unique dish, but chicken liver is an often overlooked source of healthful, low-calorie nutrition. Quality Chicken Liver 1kg

Chicken liver is actually a popular and integral part of some well-loved European, Asian, and Southern dishes. It isn’t pretty to look at, but it can taste delicious when cooked properly and is an excellent food to add to your repertoire.

Chicken liver is inexpensive, a great source of nutrients, versatile, and easy to cook. Rich with Iron Folate and a variety of vitamins and minerals, the food packs a powerful punch of health benefits.

Chicken liver is a rich source of Protein It also acts as a great choice when striving for a balanced diet.

If you’re looking to lose weight, avoid fried chicken liver, which packs 180 calories per serving and contains higher levels of sodium and fat — both of which can make heart disease and other complications more likely. With its low calorie count, chicken liver can aid in weight loss and helps prevent obesity

Chicken liver & chorizo open sandwich

A thrifty, speedy supper for two – allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce


25g Butter

1 Shallot Finely Chopped

2 Garlic Cloves – 1 Crushed 1 Squashed

200g Chorizo – Skin Removed – Sliced

4 Thick Slices French Crusty Bread

2 tbsp Olive Oil

300g Chicken Liver – Trimmed n Sinew Removed

50g Dry Sherry

50ml Double Bream

Small handful of Parsley Chopped


  • STEP 1 Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils. Quality Chicken Liver 1kg
  • STEP 2 Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines. Quality Chicken Liver 1kg
  • STEP 3 Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.

Of all the offal on offer in the world, chicken liver is arguably the most accessible. While some of us may struggle to get over the psychological issue of eating, say, brains, chicken livers can be whizzed up with cream and seasonings into such an irresistible pâté that we can put any organ-based phobias aside for a moment and happily gorge away on the stuff. Quality Chicken Liver 1kg

This is the simple way my grandma and my mum make the crostini neri, literally the black crostini, a name given after the brownish colour of the chicken liver spread.

Serve on slices of toasted Tuscan bread. You can soak the bread in chicken broth, add a good spreading of butter, or keep it plain, if preferred. Quality Chicken Liver 1kg


1 To begin, rinse the chicken livers under running water and put them in a saucepan with the olive oil and the onion, carrot, celery, sage, rosemary and bay leaf

2 Season with salt, but be sparing as you will add salty anchovy paste at the end too

3 Cook for about 30 minutes on a medium-low flame, stirring frequently and adding some water if the mixture becomes too dry. When the chicken livers are cooked through, remove the bay leaf and add the capers and the butter. Blend all the ingredients together with a stick blender until smooth

4 At the very end, gradually add some anchovy paste, stirring and tasting every time until you are happy with the flavour

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5 Crostini neri can be prepared in advance and stored in the fridge: just reheat it over a low flame beforehand. Garnish with a sprinkling of capers and serve with freshly toasted bread

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