Fresh Chicken Liver Kebda 1 KG Tender & Ready to Cook

A hot pan, garlic, sliced green pepper, the chicken liver goes in and within minutes the kitchen smells like home. Squeeze lemon over it, tear a piece of bread, and it disappears.

Chicken liver is one of the most tender and flavorful cuts on the bird, rich in iron and protein. Fresh liver has a smooth texture and a mild, clean taste, and it cooks in minutes.

Fresh Chicken Liver From Our Farm

It comes from chickens raised on our own farm, packed fresh, never frozen.

How to Cook Chicken Liver

Rinse and pat dry, and trim any connective bits. Sauté garlic and green peppers in oil, add the liver over high heat and cook for 4 to 5 minutes, turning once, until just cooked through. Season with salt, cumin, black pepper and lemon. For a richer version, finish with a spoon of pomegranate molasses or a little cream.

Why Farm House Chicken Liver

Our chickens are naturally raised on our own farm with zero hormones and zero chemicals. Every pack is vacuum packed by our team with no bare hand contact. Liver shows how a bird was raised better than any other part, and ours comes from chickens you can trust.

Fast, affordable, packed with iron, and loved by everyone. A kilo goes faster than you think.

Love organ meats? Try young beef liver for kebda eskandarani or beef heart and kidney for the classic sauté. For anyone who prefers crumbs, add chicken pané.

Chicken Liver FAQ

Is the chicken liver fresh or frozen?

Fresh, never frozen. Fresh chicken liver keeps its creamy texture, frozen liver turns grainy.

How long does chicken liver take to cook?

About 4 to 5 minutes over high heat, until just cooked through.

What is chicken liver called in Arabic?

Chicken liver is also known as:

كبدة فراخ، كبد فراخ، كبدة فراخ فريش، كبدة دجاج

أعمل كبدة فراخ بالدبس إزاي؟

شوّح توم وفلفل اخضر، ضيف الكبدة على نار عالية 4 ل 5 دقايق، وتبلها ملح وكمون وفلفل، وفي الآخر ضيف معلقة دبس رمان.