Chicken Livers

Keep in the coldest part of your fridge (usually below 40°F). Freeze immediately if you won't use within a day. Thaw in the fridge overnight before cooking.

Rinse and pat dry before cooking to remove excess blood and moisture.

Remove any green spots (bile) or discolored areas with a knife.

High heat and short cooking time prevent them from becoming tough and grainy.

They pair beautifully with acidic flavors like lemon, vinegar, and wine.

Great for making smooth pâtés—blend with butter, shallots, and herbs.

Overcooking until they turn gray and rubbery; they only need 3–5 minutes per side.

Not removing the bile sac or discolored tissue, which tastes bitter.

Skipping the rinse step, leaving behind blood and excess iron-y flavor.

Using low heat, which makes them tough instead of tender.