Meat · raw

Chicken livers

Small, rich and creamy livers; quickly seared or blended into pâté, used in chopped liver, ragù and Tuscan crostini.

Gluten-freeDairy-free

What can replace it

  • T2 · GoodCalf's liver

    Milder but firmer; pâté is less smooth and costs more.

  • T2 · GoodLamb's liver

    Firmer and stronger; trim well, and pâté is less silky.

  • T3 · In a pinchPork liver

    Stronger and grainier; soak in milk first.

Cook with Chicken livers

No recipes use it yet.