Why Choose Free-Range Chicken Livers?
These small but mighty organs pack an impressive nutritional punch, especially from birds allowed to roam and forage naturally. Research suggests that free-range chicken livers contain significantly higher levels of essential nutrients than their conventional counterparts. You'll find abundant B vitamins that support energy production and metabolism alongside valuable stores of vitamin A for eye health and immunity. The vitamin D levels are particularly noteworthy, as free-range chickens in NZ benefit from natural sunlight—something conventional birds rarely experience.
But it's not just about nutrition. When birds are free to move, scratch, and express their natural behaviours, they develop firmer, more flavourful organs with a superior texture. This improved muscle development and natural lifestyle result in livers that are noticeably richer in flavour, with a cleaner taste and more consistent cooking properties.
What Makes Our Chicken Livers Special?
At Bird & Barrow, our chickens roam freely on carefully selected pastures, where dedicated farmers monitor their wellbeing daily. We're pioneering the focus on bird mental health with enrichment activities and social groupings that keep our chickens genuinely content. Each flock has access to fresh pasture, natural shelter, and dust bathing areas—essential for healthy, happy birds.
This exceptional care shows in our free-range chicken livers' distinctive dark burgundy colour and firm, clean texture. Whether you're serving classic pâté or exploring contemporary liver dishes, our chicken livers in NZ deliver excellence with every bite.
How to Store and Handle Chicken Livers
Following these best practices will help you get the most from your livers and ensure they remain safe and delicious.
Refrigeration: Fresh chicken livers should be stored in your refrigerator at 4°C or below and used within 1-2 days of purchase. Store them on the bottom shelf to prevent drips onto other foods. They should look glossy and deep reddish-brown.
Freezing: For more extended storage, wrap your livers well in portion sizes that suit your needs and freeze for up to three months. When you're ready to use them, thaw overnight in the refrigerator, never on the counter at room temperature. Once thawed, use within 24 hours and never refreeze.
Cooking: Always cook chicken livers thoroughly until they reach at least 75°C internally - when cut open, they should no longer be pink in the middle. However, do not overcook them; they can become tough and grainy.
Hygiene: Use a separate cutting board and knife for preparation, and wash your hands thoroughly before and after handling. Clean all surfaces, utensils, and equipment with hot, soapy water immediately after use.
Frequently Asked Questions
Are chicken livers good for you?
Yes, livers are one of nature’s most nutrient-dense superfoods, with just a small serving packing an impressive array of vitamins and minerals that support overall health and wellbeing like:
- Iron: The iron found in chicken livers is highly bioavailable, meaning your body can absorb and use it effectively. This is particularly helpful for those with low iron levels or anaemia.
- Vitamin B12: A single serving provides more than your daily requirement of B12, essential for nerve function and red blood cell formation. This makes chicken livers particularly valuable for energy levels and brain health.
- Proteins: These organ meats contain all the essential amino acids your body needs for muscle maintenance and repair.
However, like with all organ meats, chicken livers should be enjoyed as part of a balanced diet. They are incredibly high in cholesterol, so while incredibly nutritious, moderation is key.
How do you prepare chicken livers?
Start by trimming away sinew, green or discoloured parts, and connective tissue with a sharp knife. Look for and remove any small dark spots or blood vessels. Pat the livers dry with paper towels, which is crucial for achieving a good sear and preventing them from stewing in their juices.
For extra flavour, marinate your free-range chicken livers for 1-2 hours before cooking. Soaking them in milk can help mellow their flavour and create a smoother texture.
What are common mistakes when cooking chicken livers?
Here are the most common pitfalls to avoid when cooking our livers, ensuring you get the best possible results every time:
- Not patting them dry
- Poor temperature control
- Over-trimming or under-trimming
- Seasoning too early
- Not resting before slicing
Buy Free-Range Chicken Livers in NZ
Experience the difference that free-range chicken livers can make in your cooking. Whether you’re a professional chef seeking premium free-range chicken nibbles and products for your restaurant or simply looking to make a homey meal for your family, Bird & Barrow makes it easy to buy free-range chicken livers in New Zealand. Explore our product range online, or look for a stockist near you today!
