Chicken Livers

Chicken livers are small offal cuts of dark red colour with a pronounced, slightly metallic flavour and a tender, creamy texture. They are among the most nutritionally rich foods available, an excellent source of iron, vitamin A, B vitamins (especially B12), and folate. In the kitchen, they are pan-fried in butter with onions, used in pâtés, spreads, sauces, or risotto. The key to good flavour is brief cooking, overcooked livers become tough and bitter. Before preparation, it is advisable to rinse them, remove any fat membranes, and trim any traces of the bile duct, which can taste unpleasantly bitter.