Chicken liver is the star of many traditional Asian, Indian, and Arabian cuisines, and has made it into several contemporary Western ones as well.

The reason behind its popularity: the taste. While this may sound like an overreach, chicken and duck livers are indeed consumed for their flavors because the larger the animal, the gamier the liver. 

You can either enjoy the sweet, nutty flavors a quick, stir-fried liver emanates, or saturate them in milk for about fifteen minutes before boiling, baking, searing, roasting, or broiling them with no more than a bit of seasoning.

Meat to Door appreciates removing the stringy tissue and bitter, green areas can be a bit of a chore, which is why we’ve taken it upon ourselves to do all that for you. 

All you need to do is wash, pat ‘em dry, and cook them until they look like a medium-rare steak on the inside. In other words, pink without any rawness to it.

No better place than Meat to Door to try this oft-overlooked part of the chicken!

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