Liver is an “organ” or “variety” meat that, if properly cooked, makes a tasty main meal, especially when
sautéed, fried or served with
onions (
Fegato alla Veneziana). Most meat departments carry liver from
beef,
pork, and poultry. Any type can be made into delicious
pâtés, but goose (
foie gras) is the finest. In some countries, organ meats are considered delicacies.
Varieties
Calf’s liver is the tastiest and most expensive, followed by the
tender chicken liver. Beef liver is tougher and pork livers are strong
in flavor. Lamb is also tender, but less flavorful. Specially fattened geese and ducks are prized for their equally fatty livers.
Buying Tips
Liver from younger animals will always have better taste and
texture. Expect color variations by age and species. All should be
moist without appearing slimy. Some livers will be covered in a
membrane, which should be removed before cooking.
Purchase frozen livers for later use. However, if buying fresh and
planning to freeze, make sure they have not been frozen and thawed at
the market.
Storage Tips
Use within twenty-four hours or freeze for up to four months.
Usage Tips
• Cook livers to medium-rare or they will become tough and chewy.
• After sautéing, deglaze with butter and wine for a delicious accompanying sauce.
• Chicken
liver is particularly susceptible to bacterial contamination, both on
the surface and throughout the meat. Be sure the interior tissue has
maintained a heated temperature of 70ºF/21ºC for three minutes.
Nutrition Notes
Many nutrients are concentrated in liver, which can outweigh the high
levels of saturated fat and cholesterol. Younger animals, especially
those that are organically raised, will carry fewer toxins in the organs.
Try one of our favorite liver recipes:
Tomato and Liver Stir-Fry
Deep-Fried Chicken Livers
Stuffed Liver
