Poultry cut: where it is, price, recipes
Chicken liver
Small, mild and cheap. Sear it pink, or blitz it with butter into a smooth mousse; in Jewish delis it becomes chopped liver with schmaltz and onions. Past pink, it turns grainy.
- Pan-seared
$4/ lb
- In French
- Foie de volaille
- Japanese side
- Reba (liver)
- Where it sits
- Giblets. The gizzard grinds grain with the small stones a hen swallows; yakitori cooks call it "sand liver".
- Tenderness
- 4/5
- Flavor
- 5/5
- Marbling
- 1/5
- Price
- $4 / lb ·
- Actual size
- ~6 cm
Compared with its neighbors
Compared with Chicken heart, Chicken liver is more tender (4/5 vs 3/5), more flavorful (5/5 vs 4/5) and costs $1 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Chicken liver | 4/5 | 5/5 | 1/5 | $4 / lb | Pan-seared |
| Chicken heart | 3/5 | 4/5 | 1/5 | $5 / lb | Grilled, Pan-seared |
