Free Range Chicken Liver
£4.68
£5.50
FREE RANGE
Sale
Free Range Chicken Liver
£4.68£5.50
Serves 2-3 people
Item is in stockOnly 0 left in stockItem is out of stock
Item is unavailable
Free delivery on orders over £50
Chilled food arrives in cool packs
Collect in- store - no delivery charge! Order by 12pm Thurs for Sat pm collection
ingredients: 100% free range chicken liver.
Allergens are highlighted in bold.
Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
Chicken liver is exceptionally nutrient-dense. For example, per 100 g cooked chicken liver delivers around 24.5 g of protein and very limited carbohydrate. It is also a rich source of iron, vitamin A, B-vitamins (especially B12) and other micronutrients. These characteristics make it a strong choice for people looking to support muscle maintenance, energy metabolism and micronutrient intake. As always, balance and context matter in the diet.
To cook chicken liver so it remains tender and flavourful, use a quick, hot-pan method: heat a little butter or oil, add the cleaned liver and sear for approx. 2–3 minutes each side until golden and just cooked through (internal temperature ~75 °C). You should avoid over-cooking, which can make liver tough or dry. For rich flavour, deglaze pan with shallots, garlic, herbs or a splash of cognac/port, and serve with toasted bread or seasonal greens.
Fresh chicken liver should be kept refrigerated below 5 °C and cooked by the “use by” date. Once opened, consume within 3 days. If you plan to freeze, do so on the day of purchase: keep in the vacuum pack or wrap tightly, then freeze for up to 6 months. When ready to cook, defrost thoroughly in the refrigerator and do not refreeze after defrosting. These steps help ensure food safety, maintain flavour and preserve texture.