Description
Our pasture-raised chicken livers come from birds raised outdoors on fresh pasture with sunshine, clean air, grass, and natural forage. We move our chickens to fresh pasture twice daily and raise every flock in small batches, allowing us to focus on quality instead of quantity. It’s a slower, more thoughtful way to raise food—and we believe you can taste the difference.
Chicken livers have long been a staple in Ozarks kitchens because they’re affordable, nutritious, and packed with flavor. They’re naturally rich in iron, vitamin A, folate, and other essential nutrients, making them one of the most nutrient-dense foods you can buy. If you appreciate using the whole animal and preparing food the way previous generations did, pasture-raised chicken livers are hard to beat.
- From the same pasture-raised birds as your premium cuts.
- Moved twice a day on pasture
- Fresh air, sunshine, and a natural forage diet
- No hormones or antibiotics
- Vacuum sealed for freshness
- USDA processed
Cooking Tips
- Stovetop: Lightly season and sauté in butter with onions over medium heat for 3–5 minutes per side.
- Southern Fried: Dredge in seasoned flour or cornmeal and fry at 350°F for 3–5 minutes until golden brown.
- Liver & Onions: Slowly caramelize onions before adding the livers for a classic Ozarks favorite.
- Pâté: Blend cooked livers with butter, herbs, garlic, and seasonings for a smooth spread.
- Gravy & Rice: Simmer gently in gravy and serve over mashed potatoes or rice.
