Chicken Liver

Chicken Liver is supplied fresh and trimmed. It is the mildest and softest of the common livers, which is why it is the one most often turned into a smooth parfait rather than a coarse pâté.

What it is

A trimmed offal item from the same offal range as our other by-product cuts, supplied fresh rather than frozen as standard.

How it is prepared

Whole, trimmed of connective tissue, or supplied to your own specification.

Typical trade use

This is used for parfaits, pâtés and terrines, sautéed liver dishes, and traditional pilav and rice cooking. Where a different offal item for a similarly quick pan dish is wanted, Chicken Hearts is worth comparing. For the boneless dark meat that often accompanies liver on a mixed offal or grill menu, Chicken Thigh Meat is a related product.

Ordering notes

It needs very fast cooking over high heat and is best taken off while still pink at the centre — overcooked liver turns grainy and can’t be brought back. Confirm trimming when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Why is chicken liver preferred for parfait over other livers?

It’s milder and softer in texture than most other livers, which is what gives a parfait its smooth result rather than a coarser pâté texture.

Do you trim the connective tissue before supply?

Yes, on request — tell us when ordering and we will trim it to your specification rather than leave it for your kitchen.

Is chicken liver supplied fresh or frozen?

Fresh, as standard. If you have a specific requirement, confirm it with us when you order.