Poultry Liver

Poultry liver comes from chickens, turkeys, ducks, or geese. It is among the most nutritionally rich foods available, it is an excellent source of vitamin A, vitamin B12, iron, zinc, and high-quality protein. In the kitchen, it is used to make pâtés, mousses, pan-fried dishes, or as part of stuffings. It has a distinctive, slightly metallic flavour and a smooth, creamy texture when cooked properly. It is important not to overcook it, as this makes it tough and dry. Chicken liver is the most widely available variety, while duck and goose liver are used mainly in refined preparations such as foie gras or traditional pâté.