Chicken Livers

For eating and fishing.

Chicken liver is a popular food ingredient and a rich source of essential nutrients. It is commonly consumed all over the world, and it is considered a delicacy in many cultures. Chicken liver is a good source of protein, iron, vitamin A, vitamin B12, and many other vitamins and minerals.

One serving of cooked chicken liver, which is around 100 grams, contains approximately 172 calories, 27 grams of protein, 5 grams of fat, and 316% of the daily recommended intake of vitamin A. It also contains high levels of vitamin B12, folate, and other essential vitamins and minerals.

Fishing

My parents always served chicken livers which I love. I’ve fished with many more than I’ve eaten, catfish love them too. Chicken liver is an effective bait because it is inexpensive, readily available, and has a strong scent that can attract fish from a distance.

To use chicken livers as bait, anglers typically cut them into small pieces and thread them onto a hook. The hook is then cast into the water and allowed to sink to the bottom, where catfish and other bottom-feeding fish are likely to be found. Anglers may also use chicken liver as part of a “stink bait” mixture that includes other ingredients, such as cheese or garlic. When fishing with chicken livers, it is important to handle them properly to prevent spoilage and contamination.

You definitely want to use fresh chicken livers for fishing. They will stay on the hook better if they were not frozen. I’ve caught catfish on minnows, nightcrawlers, Catalpa worms[1], spinner baits, lures (one of my biggest came on a Heddon Hellbender[2[), and plastic worms and lizards, but the best bait I’ve ever used was chicken liver.

Anglers should keep chicken livers refrigerated until they are ready to use them and avoid leaving them in the sun or in warm temperatures for extended periods. Additionally, anglers should dispose of used chicken livers properly to avoid littering and attracting wildlife.
It is worth noting that some states and fishing areas may have regulations regarding the use of chicken livers as bait, so anglers should check local rules before using this technique. As a teenager, I would buy mine at Bates and Wood or later at Stovall’s in Alpharetta, Georgia. I bought so many they would know what I was looking for when I walked in their front door. If they are fresh, keeping them on your hook is not too bad a problem, but there are lots of methods like stockings or mesh holders to keep them on the hook until bitten off!

Eating

Chicken liver is versatile and can be cooked in many different ways, such as sautéed, grilled, roasted, or fried. It is commonly used in dishes such as pâté, terrines, and stir-fries.

My parents would cook them just like fried chicken, with flour, egg, milk, salt, pepper, and Crisco. For a while, Kentucky Fried Chicken offered them and they were delicious. When I was working at MSA, there was a meat and two vegetables place in Chamblee that served “Honey Dipped Chicken Livers” which quickly became my favorite.

Now that I have diabetes, I attempt to stay away from fried foods, so I have been cooking mine with Shake ‘N Bake. I recently purchased some chicken livers and went by Aldi to pick up their Shake ‘N Bake clone, but they were out! I found some packets of Stonemill Honey Garlic Wing Seasoning Mix.

You simply drain the livers, pour them into a bowl, and coat them with the dry rub. I found that one packet, per pound, was the perfect amount, I placed foil on a baking sheet, coated with virgin olive oil, and laid out the chicken livers neatly. I baked them at 400 degrees for 30 minutes. These were the best livers I have ever eaten! I hope to find more of these seasoning packets or something similar in the future.

Summary and Safety

Chicken livers can be a nutritious and flavorful food, but they also carry potential health risks if not handled and cooked properly. To reduce the risk of foodborne illness, it is important to purchase fresh, high-quality chicken livers from a reputable source, and to store them at proper temperatures.

Chicken livers should be cooked to an internal temperature of 165°F (74°C) to ensure that harmful bacteria such as Campylobacter and Salmonella[3] are destroyed. It is also important to practice good food hygiene, such as washing hands and utensils thoroughly before and after handling raw chicken livers.

Individuals with compromised immune systems or pregnant women should take extra caution when consuming chicken livers. Overall, when handled and cooked properly, chicken livers can be a safe and nutritious addition to a balanced diet.

Footnotes
  1. Catalpa worms are the larvae of the catalpa sphinx moth and are commonly used as fishing bait in the southern United States. These greenish-yellow worms are approximately 2 inches in length and feed on the leaves of catalpa trees. Catalpa worms are high in protein and fat, making them an attractive bait for many types of fish. They are often available for purchase at bait shops during the summer months when they are most abundant. While catalpa worms are not harmful to humans, they can be destructive to catalpa trees if their population becomes too large. [Back]
  2. The Heddon Hellbender is a fishing lure that was first introduced in the 1950s and quickly became a popular choice among anglers. This lure was designed to mimic the movement of a live fish and is made from durable materials such as wood and metal. The Hellbender’s unique design features a jointed body that creates a realistic swimming motion in the water, making it an effective lure for catching a variety of fish species. The lure is available in a range of colors and sizes to suit different fishing conditions and preferences. Despite its age, the Heddon Hellbender remains a popular and effective fishing lure among anglers today. [Back]
  3. Campylobacter and Salmonella are both types of bacteria that can cause foodborne illness in humans. Campylobacter is a leading cause of bacterial gastroenteritis worldwide, with symptoms including diarrhea, abdominal pain, and fever. Salmonella is another common cause of food poisoning, which can cause symptoms such as diarrhea, fever, and abdominal cramps. Both bacteria are commonly found in raw or undercooked meat, poultry, eggs, and unpasteurized milk, and can also be present in water and soil. It is important to handle and cook food properly to reduce the risk of infection, and to practice good hygiene such as washing hands and surfaces thoroughly to prevent cross-contamination. [Back]
Further Reading
Sources

Author: Doyle

I was born in Atlanta, moved to Alpharetta at 4, lived there for 53 years and moved to Decatur in 2016. I've worked at such places as Richway, North Fulton Medical Center, Management Science America (Computer Tech/Project Manager) and Stacy's Compounding Pharmacy (Pharmacy Tech).

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