I understand that not everyone is a fan of liver. As a child, I was always eating them when my parents made roast chicken or turkey (for the homemade gravy). Last year I had decided to make a liver & onions recipe and LOVED it. I got a hankering for it this past week and made it again 😋 And then I got curious about the nutrition facts. And into the rabbit hole ….
Check this out! ➡️ Organ meats are incredibly nutrient-dense and there are tasty (and easy) ways you can make them!
- Chicken liver is loaded with B vitamins (“involved in numerous biological processes, including but not limited to its central role in the DNA, energy, and nervous systems. Since this vitamin is so critical for our health, B12 deficiency has been associated with an increased risk of cardiovascular disease, depression, and dementia”)
- It is a substantial source of selenium (“essential mineral that has antioxidant properties, and it is critical for the optimal function of the thyroid gland. There is also research that suggests selenium can enhance DNA repair, which may potentially help to reduce the risk of cancer and illnesses related to damaged DNA..”
- It is rich in protein. (“The protein in chicken liver is a “complete” protein, which means that it contains all nine of the amino acids that we require from our diet”) – and, it’s pretty lean.
You do want to be mindful to not overdo it, though. Liver is also very high in vitamin A and hypervitaminosis of this can be *highly* detrimental, leading to effects ranging from itchy skin and headaches to liver damage and coma.
“..eating a regular 150-gram serving of chicken liver once or twice per week is more than enough to experience all the benefits it offers.”
Here’s the full article: https://www.nutritionadvance.com/chicken-liver-nutrition/
Want to cook it? This is the liver & onions recipe I follow: https://www.bbcgoodfood.com/recipes/284606/chicken-liver-with-onions?fbclid=IwAR15KysGYdXK6scWmE3JWViF8Hqbj9l0IJfP2TjwX1SAZfHStJELbPRb7XE
Want to make a paté? (Makes for a tasty holiday treat to take to gatherings or to have at home!):
Chicken Liver Paté
2 small celery ribs with leaves 4 whole peppercorns 6 cups water 1 t salt 1 pound chicken livers Pinch cayenne pepper 1 half pound (2 sticks) butter 2 t dry mustard ½ t nutmeg ¼ t ground cloves ¼ c roughly chopped yellow onion 1 small garlic clove ¼ cup calvados (or brandy, etc.) ½ c dried currants
Add celery, peppercorns, salt to water. Bring to boil, reduce heat and simmer for ten minutes. Add chicken livers and simmer 10 more minutes. Livers should be slightly pink inside. Drain livers. Discard celery and peppercorns. Place livers and all ingredients except currants in food processor or blender and process until very smooth. Transfer to bowl and stir in currants. Transfer to 3-4 cup container. Refrigerate at least four hours. Allow to stand at room temperature 30 minutes before serving.