7 Health Benefits of Eating Chicken Liver weekly


Chicken liver is a nutrient-rich organ meat that has been traditionally eaten in many cultures for centuries. It’s an excellent source of protein, iron, and vitamin A. Recent studies have also shown that chicken liver can offer some additional health benefits, including improved heart health, better brain function, and a reduced risk of certain cancers. If you’re not used to eating organ meats, chicken liver is a good place to start. It’s relatively mild in flavor and can be used in a variety of dishes. In this article, we will explore 7 health benefits of eating chicken liver weekly.

What are chicken livers?

 Chicken liver is a nutrient-dense organ meat that offers many health benefits when consumed regularly due to its high iron, copper and zinc content, which may help to boost energy and immune systems, support skin and hair growth, and improve eye health thanks to its high concentration of vitamin A.

The nutritional value of chicken livers

 Chicken livers are so rich in nutrition. they have a high protein and it is a great source of necessary amino acids. Moreover, it contents important vitamins such as A, B6, B12, and folic acid as well as iron.

 Chicken livers are an excellent source of protein containing all the amino acids needed in the diet It supplies 26 grams of protein in a serving (3 oz) of chicken liver for only 2 grams of fat. Liver is also a rich source of vitamins, such as vitamins A, B6, B12, folic acid and iron.

7 health benefits of eating chicken livers

 Besides being rich in protein and delivering the full complement of vitamins and minerals like iron, copper and vitamin A, chicken liver is also laden with generous amounts of the omega-3 fatty acids that help to keep the heart in top condition and lower inflammation.

How to cook chicken livers

 Here’s my prescription for a good, healthy diet: every week, before you say: ‘We should eat less meat. It’s bad for us. It’s bad for the planet,’ cook some chicken livers. They’re loaded with muscle protein and iron, and make a wonderful meal, not to mention extra liver for the cat. Buy finely textured chicken livers, mix well with beaten eggs, dust with flour, pan-fry in butter, and serve hot. Here’s a basic recipe to get you started:


- 1 pound chicken livers

- 2 tablespoons olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 cup white wine

- 1 cup chicken broth

- salt and pepper to taste


 1. Season with salt and pepper. Cook chicken livers in the olive oil, in a large skillet over medium-high heat. 2. Remove to a plate and add  carrots, onion, sliced mushrooms, parsnips and garlic. 3. Add seasonings: 1/2 t. dried marjoram, dried thyme, rosemary. Add a dash of soy sauce, and white or red wine to deglaze.

 2) Add the chicken livers and cook until browned on all sides, about 5 minutes.

3) Add the onion and garlic and cook until softened, about 5 minutes.

 4) Add the white wine and chicken stock. Reduce until liquid is level with the top of the sausage mixture.

5) Serve over rice or quinoa with a side of steamed vegetables. Enjoy!

Chicken liver recipes

1. Chicken liver recipes:


– 500 gr chicken liver

– 1 onion medium size

– 2 cloves of garlic, minced

– ½ teaspoon thyme leaves, chopped

– 5 tablespoons olive oil (divided)

 – 4 slices of white bread (crust removed) soak in milk for 10 minutes . After dipping in a bowl of milk, you have to squeeze milk out of bread (what you have now will be called “mush” or “bouillie”) and put into the same bowl again. Then you have to add 1 egg, salt & pepper to taste . Mix it well . With wet hands make small balls from this mixture – each about 3 cm in diameter (not too large, as they will increase in size while cooking) . Put these balls on a plate and set aside to let them cool down a little. Then you will fry them later on . Called “fricadelle” or “matignon”, you can make it as preparation – earlier on the day , and found it in the fridge the next day before frying. You can keep it in the fridge for 24 hours before cooking. You can also make it on one day and cook anytime later. It may be put in extra freezer to be frozen and cooked anytime. (I personally don’t like these small balls to be eaten right off the pan, as it has to be eaten hot. If you prefer then perhaps these “fricadelle” are nice to serve with steamed vegetables (eg spinach, carrots or even mushrooms). You have to make them thinner.)  oven at 140 C for 30 minutes before serving hot with mashed potatoes and green beans as side dish.** If you either have not time to produce these small balls, or you have no time still to fry them, then you can slice liver and fry it up: spread it in a thin layer in a pan so that they become thinner than 1 cm (cut off the outer skin part and discard , and wash liver well before doing it). It will be: “escalope”.

 There are savoury, healthy chicken liver recipes galore. Once you ease into it, eating a few chicken livers a week can be quite easy. Add a bit of chopped chicken liver to any soup, stew or casserole, or simply sauté it with some onions and garlic. Many specialty food shops carry chicken liver pâté and mousse. They’re excellent as hors d’oeuvres or snacks when you have guests over.


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