*Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
CONTAINS NO ALLERGENS
How to Cook
Cook as you would any fresh chicken.
How to Handle
Rated 5 out of
Always good qualityWe have been cooking these for years. They're always plump and firm, never mushy.
Date published: 2018-07-29
Rated 1 out of
Chicken Checker Chef from
Chicken liver mushI purchase chicken livers at savalot in Franklin Ohio usually 6 or 9 each time and at least 12 per week and sometimes 15 in a week. I boil them and sometimes the livers break down in size creating a mushey ineatable mess. What solid pieces remain taste bad. Most times they are delicious but this mushey liver soup happens at least once or twice each week. Why and what causes this? I've been cooking livers the same way for years. Also the weight was reduced from 24 to 20 ounces some time ago and the Sanderson brand (I think that's the name) was only 16 ounces. Of course the price stayed the same. Why does it get mushey? Why the lesser amount? Profit is the answer. Hope someone reads this. Thank you.