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Chicken Livers

These chicken livers are from free range, healthy chickens.
They have been air chilled, cryovaced and frozen to preserve their excellent flavor and freshness.
Enjoy within 5 days or freeze for later use.

Storage Tips

Keep refrigerated at below 40 degrees for up to a week. Freeze if your plans change and you will not be cooking it within the week. They do not receive any antibiotics or hormones.


December 9, 2017 by

The chicken livers are beautiful. Very nicely cleaned. I love to use these with Jacques Pepin's Chicken Livers Sauteed with Vinegar. It's multi-stepped and fast-paced once you start, so be sure to have all the ingredients prepped before you start cooking.
1. Put livers into a sieve and dip into a pot of strongly boiling water for 20-30 seconds while stirring them (might need to do this in batches), and drain.
2. Sautee livers with 3T. oil and 2T. butter in a pan that comfortably fits all the livers and season w/salt and pepper. Cook no more than 45 seconds.
3. Remove livers and add 2/3c. chopped onions to the fat in the pan and saute until slightly browned (2-3min).
4. Add 1/3 c. red wine vinegar and reduce to a glaze.
5. Add 2/3 c. chopped tomato pureed and 1 c. stock and bring to a boil.
6. Mash together 1 t butter and 1 t flour into a paste (beurre manie) and whisk into the pan to make a thickened sauce.
7. Let boil gently 1 min then add livers to gently warm w/o boiling.
8. Sprinkle with parsley or fresh herbs.
The best chicken livers you'll ever taste!