Chicken Livers, Previously Frozen

Whether you're new to offal or already a fan, our chicken livers are a fantastic choice. Milder and sweeter than ox and lamb liver, they are perfect for a quick pan cook. Sourced from organic, free-range chickens, they offer the finest nutritional benefits along with exceptional flavour.

Good To Know

Ingredients & Nutritional's

Organic and Free range chicken 

Nutritional's per 100g: Energy 510kj/ 121kcal | Fat 4.6g | (of which Saturates 1.2g) | Protein 19.9g | salt 0.29g

How To Store  

Our Chicken liver will be sent to you on the defrost and will have a minimum shelf life of 3 days (including the day of delivery). 

Our Farms & Suppliers 

Our super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!

How To Cook  

We recommend: 

Classic Chicken Liver Pâté

Ingredients:

• 500 g chicken livers, trimmed and cleaned
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 100 g unsalted butter (for blending)
• 1/4 cup brandy or white wine (optional)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Prepare the Livers:

   • Trim and Clean: Remove any connective tissue or sinew from the chicken livers. Rinse under cold water and pat dry with paper towels.

2. Cook the Livers:

   • Sauté: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Add Garlic: Add the minced garlic and cook for another minute.
   • Cook Livers: Add the chicken livers to the pan and cook until browned on the outside but still slightly pink in the middle, about 5-7 minutes. Stir occasionally.

3. Deglaze:

   • Add Liquids: If using, pour in the brandy or white wine and cook for a couple of minutes, scraping up any browned bits from the pan. Allow the alcohol to evaporate.

4. Blend the Pâté:

   • Add Herbs and Seasoning: Stir in the fresh thyme, nutmeg, salt, and pepper. Transfer the liver mixture to a food processor.
   • Blend: Add 100 g of unsalted butter and blend until smooth and creamy. Adjust seasoning to taste.

5. Chill:

   • Cool and Store: Transfer the pâté to a container, smooth the top, and cover with plastic wrap or a lid. Refrigerate for several hours or overnight to firm up.

6. Serve:

   • Garnish: Garnish with chopped parsley if desired. Serve with crusty bread, crackers, or toast.
7. Enjoy: