Chicken liver is the organ meat of a chicken, valued as a nutritious food due to its high content of iron, B vitamins (especially B12 and folate), and vitamin A. It has a rich, distinct flavor and is used in a variety of dishes, such as pâté and stews. To be safely consumed, it must be thoroughly cooked to an internal temperature of (165^{circ })F ((73.9^{circ })C). Nutritional value Iron: Helps fight fatigue and anemia. B Vitamins: Rich in Vitamin B12 (for brain and nervous system health) and folate (important for cell growth). Vitamin A: Essential for eye health. Protein: A good source of high-quality protein. Culinary uses Pâté and spreads: Its rich flavor is a key component in smooth, decadent pâtés. Stews and pasta sauces: Adds a deep, savory flavor to hearty dishes. Pan-fried: A simple preparation involves quickly searing it in a pan with seasonings. Important considerations Cooking temperature: Chicken liver must be cooked thoroughly to an internal temperature of (165^{circ })F ((73.9^{circ })C) to kill bacteria. Vitamin A intake: It is so rich in Vitamin A that it should be consumed only occasionally to prevent potential issues from overconsumption. Pregnancy: Pregnant women are advised to avoid liver due to the high levels of Vitamin A, which can be harmful to the baby, notes The Guardian.
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