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.

Rate this article

Login to rate this article and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum