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.
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.
Use within twenty-four hours or freeze for up to four months.
• Cook livers to medium-rare or they will become tough and chewy.
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.
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.
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