How To Cook Chicken Livers

Chicken livers are a great way to address an iron deficiency, and they’re often recommended to people suffering from anemia to boost their blood profile. But before cooking up some liver, here are a few important points to keep in mind.

A superfood to (re)discover

The human body best absorbs iron from animal sources. Chicken liver, which is very rich in iron, is a good ingredient to turn to if you suffer from anemia. A 3-ounce (85 g) serving (before cooking) will meet the daily iron requirements for men, and about half the daily needs for women.

The right accompaniment

Chicken liver has a more delicate flavour than calf’s liver. It’s often cooked with onions, but you can easily add apples and iron-rich vegetables such as spinach. The vitamin C in the apples also aids in the absorption of the iron in the spinach.

Finding a balance

The slight iron taste of liver means it’s important to find a balance of flavours to get the best results. In a sauce, we suggest playing the sweetness of fruit (apple) and maple syrup off the acidity of sherry. And a small dollop of butter in the sauce will give irresistible texture to a delicate, well-rounded and iron-rich delight.