Ocado Chicken Livers

Ocado British Chicken Livers.

Chicken livers have a rich, savoury flavour and compared to other poultry, have a slight earthiness or gamey note. The texture is tender and smooth when cooked properly, and the liver should almost melt in your mouth.

They can be enjoyed in many different ways such as sautéing with onions and garlic, a splash of white wine then serve with crusty bread. You can blended into a smooth pâté with butter and herbs, or marinate first and then and grill on skewers with onions and peppers. For a classic combination, combine the smokiness of bacon to complement the richness of the liver.


Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Chicken Liver Stir-fry with Lemongrass and Thai Basil recipe.

Top Tip!
Don't overcook your livers as they become tough, dry and grainy. If you enjoy the flavour but find it a little bit too strong, soaking them in milk can help to mellow the flavour.

Need help choosing what sides to serve with your chicken livers? Search 'Ocado veg' for lots of fresh, frozen and organic inspiration.

Produced and packed in the UK using British chicken

Keep refridgerated 0 to +4°C.
Once opened, keep refridgerated and consume within 1 day.

Do not exceed the Use By date shown and use within 1 month.

Defrost in a refridgerator thoroughly before use. Do not refreeze once defrosted and consume within 1 day.

Remove all packaging. Wash hands, all surfaces and utensils after touching raw poultry. Keep raw poultry seperate from cooked foods.

Pan Fry: 6-8 mins
Cut large pieces in half and trim if necessary. Heat 1tsp (5ml) of oil in a frying pan over a high heat. Add livers and cook for 6-8 minutes, turning ocassionally. Cook for the recommended time, drain and serve. Do not reheat.

All appliances vary. These are guidelines only. All poultry products should be cooked thoroughly, until there is no pink meat and the juices run clear. Ensure the product is piping hot before serving.

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Liver is high in vitamin A and should not be eaten by women when planning or during pregnancy.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Chicken Liver Stir-fry with Lemongrass and Thai Basil
By OcadoLife
Prep time: 10 mins
Cook time: 15 mins
Serves: 4

Ingredients:16 total
300g basmati and wild rice
2 lemongrass stalks, tough outer layer discarded, roughly chopped 5cm piece ginger, roughly chopped
1 birdseye chilli (or 1 deseeded red chilli for a milder dish)
2 large garlic cloves, roughly chopped
1 echalion shallot (or 2-3 small shallots), roughly chopped
1 tbsp vegetable oil
1 green pepper, sliced
1 (190g) pack baby corn and mangetout, corn halved lengthways
1 (380g) pack chicken livers, trimmed, cleaned and sliced if large
1 tbsp fish sauce
½ tbsp soy sauce
½ tbsp palm sugar
1 lime, ½ juiced, ½ cut into wedges
2 good handfuls beansprouts
1 (25g) pack Thai basil

Method
Step 1
Cook the rice as per pack instructions. Meanwhile, make the paste: blitz the lemongrass, ginger, chilli, garlic and shallot in a blender until roughly chopped – you don’t want it smooth.

Step 2
Heat the oil in a wok over high heat, add the paste and fry for 1-2 mins until aromatic. Add the green pepper and baby corn and stir-fry for 1 min, then add the livers; toss for 2 mins, until browned.

Step 3
Add the fish and soy sauces, sugar and lime juice, along with the mangetout and beansprouts; toss for 1 min more or until the liver is cooked through. Turn off the heat and add the Thai basil, so it wilts slightly. Serve with the rice and the lime wedges for squeezing over.