What to do with Chicken Carcass

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November 21, 2025

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That leftover chicken carcass sitting in your fridge? It's actually one of the most valuable ingredients in your kitchen. Instead of tossing those bones, transform them into rich, flavorful stock, hearty homemade soup, or nutrient-dense bone broth. It's simple, saves money, and honors every part of your ethically raised bird.

Quick Guide:

Stock vs. Soup: Carcass makes an excellent base for both
Cook time: 4-8 hours, simmering for maximum flavor
Freezer-friendly: Stock keeps 6-9 months frozen
Cost savings: One chicken carcass = $15-20 worth of store-bought stock
Health benefits: Rich in collagen, minerals, and bone marrow nutrients

Now that fall is in the air, there’s nothing more comforting than a warm bowl of chicken soup. Don’t waste your money on the canned or boxed chicken soups and stocks. Instead, next time you cook with a whole chicken, save the carcass to make easy, full-flavor stock from scratch.

Originally published on October 19, 2020, this article was updated and republished on November 21, 2025.

What Is a Chicken Carcass and What Can You Do With It?

The carcass is the skeletal frame left after carving your roasted or rotisserie chicken – those bones, skin, and tasty little bits of meat still clinging to the ribs and backbone. It might not look like much, but those bones are packed with flavor and nutrients just waiting to be unlocked.

You can use your whole chicken carcass in three main ways:

Chicken Stock: A long-simmered base for other recipes (4-6 hours). This versatile stock forms the foundation for sauces, gravies, risottos, and countless other dishes.
Chicken Soup: Direct soup made with the carcass in a slow cooker (6-8 hours). Perfect for a comforting, hearty meal that uses the carcass as both the flavor base and ingredient.
Bone Broth: An extra-concentrated version simmered 8-12 hours for maximum nutrients. This superfood is prized for its high collagen content and deep, rich flavor.

How to Make Chicken Stock From a Carcass

Sure, it seems easy to pick up your base chicken stock for other recipes and soups from the store. In reality, it’s incredibly simple, cost-efficient, and low-waste to make your own with leftover rotisserie chicken, or any chicken cut!

Plus, homemade chicken broth is so much better for you. That’s because of the vitamin-rich bone marrow, iron, and collagen it provides! If you didn’t know, bone broth is an excellent super food with loads of health benefits.

For this recipe, you’ll need:
Leftover skin and chicken bones from a large carcass (raw, cooked chicken, or rotisserie is fine)
1 large celery rib, cut into two-inch pieces, plus the celery tops
1 large onion, quartered (doesn’t need to be peeled)
Carrot (cut into two-inch pieces)
1 bunch of parsley
Salt & pepper

Follow these easy instructions and you’ll have delicious, homemade chicken stock for your next meal:

Put all leftover bones and skin from your carcass into the bottom of a large stockpot.
Add your chopped and quartered vegetables listed above: celery, onion, parsley, and carrots.
Cover your vegetables and carcass with water.
Add salt and freshly ground pepper, or whole peppercorns. Start with a teaspoon of salt and a ¼ tsp of pepper, adding more later to taste.
Bring your mixture to a boil and immediately reduce heat to barely a simmer.
Partially cover your stockpot and simmer for at least 4 to 5 hours. Be sure to stir occasionally. Skim off any foam that rises to the surface.
After it’s been simmering for quite some time, use a slotted spoon or tongs to remove the large bones.
Strain your chicken stock using a fine mesh strainer or sieve to get any small pieces that may have broken off.

Note: If you’re making the chicken stock for future use, keep simmering your stock for longer. About an hour or two more on the stove will make your chicken stock more concentrated in flavor and easier to store.

Why Homemade Stock Beats Store-Bought

When you make chicken stock from your leftover chicken carcass, you're getting far more than convenience. Homemade stock delivers a deeper, more complex flavor that transforms every dish you add it to. You're also getting nutrient-rich bone marrow, natural gelatin from connective tissue, and collagen that store-bought versions simply can't match. Plus, you control exactly what goes into your stock – no preservatives, artificial flavors, or excess sodium.

Storage Note: Homemade chicken stock can be refrigerated for 4 to 5 days. Keep it frozen for 6 to 9 months. You can also keep it pressure-canned for up to 1 year for the freshest results.

How to Make Chicken Soup in a Slow Cooker

Every bit of the chicken is packed with flavor. If you have a leftover rotisserie chicken, like the chicken back, with ribs and spine, you can save it for this delicious and easy noodle soup recipe. This is the perfect recipe for the day after you’ve enjoyed picking the meat off of your place.

Don’t be turned off by the name, “carcass soup!” It sounds much more gruesome to make than it is. Plus, once you’ve mastered this classic recipe, you’ll feel proud of how far you can stretch one chicken into multiple meals. Once you’ve tried it, you’ll never go back to the premade stuff.

Prepare Your Vegetables

For this soup recipe, you’ll need the following vegetables:

2 large carrots, chopped
2 celery stalks, chopped
1 large onion, diced

Since you’ll be slow cooking these vegetables in your chicken stock, these don’t have to be finely chopped. A rough chop will do. Feel free to add more or less of these vegetables depending on how hearty you like your chicken noodle soup recipe.

Grab Your Slow Cooker

Now that you have your homemade chicken stock and your vegetables are ready, it’s time to combine all of your ingredients in your slow cooker and wait for the magic to happen.

Place your homemade chicken stock and any additional shredded chicken in the bottom of the slow cooker. Add your chopped vegetables, 12 cups of water, and your spices.

Spices:

2 tsp salt
1 tsp freshly ground black pepper
½ tsp garlic powder or fresh minced garlic
1 bay leaf
½ tsp thyme
1 tsp oregano
2 tsp parsley

Feel free to play around with the amounts of spices you use. Whatever your preference is, works! This is an easy base recipe to start with and make your own.

Cook on Low

Place your lid on your slow cooker and let your soup cook on low for 6-8 hours. Enjoy the aroma filling your house as it cooks all day, but try not to take the lid off to inspect it too much! That’s how the slow cooker easily loses heat. Trust me, it’ll be worth the wait.

Prepare Your Noodles

Once your soup is getting to the end of its long day in the slow cooker, it’s time to prep your noodles. Egg noodles are a crowd favorite in this chicken noodle soup, but any noodle you prefer works fine.

Whichever noodle you choose, you’ll need a 12 oz package of. You can cook your noodles in one of two ways:

On the stove in a pot of boiling water, following the package instructions.
By adding the noodles to your slow cooker, letting them cook until tender. Which should take approximately 45 minutes.

Serve and Enjoy

Now that your homemade rotisserie chicken soup is finished, it’s time to serve and enjoy!

Feel free to garnish with whatever you desire. Perhaps some shredded cheese, more salt and pepper, and a piece of crusty bread will do nicely.

Now that you’ve mastered this incredibly simple recipe, you can enjoy the comfort of a warm bowl of rotisserie chicken noodle soup all fall and winter long.

FAQs

What is a chicken carcass?

A chicken carcass is the skeletal frame left after removing most of the meat from a whole chicken. It includes the bones, skin, cartilage, and small bits of meat that remain attached after carving.

What can you do with a leftover chicken carcass?

You can make homemade chicken stock, chicken soup, or bone broth. Each option extracts maximum flavor and nutrients from the bones while reducing waste and saving money compared to store-bought alternatives.

How long can you keep a chicken carcass before making stock?

You should refrigerate your chicken carcass within 2 hours of cooking and use it within 1 to 2 days. If you can't make stock right away, freeze the carcass for up to three months in a sealed container or freezer bag, then thaw it in the refrigerator when you're ready to use it.

Can you use a rotisserie chicken carcass for stock?

Absolutely! Any chicken works beautifully – rotisserie, home-roasted, or raw.

How much stock does one chicken carcass make?

One large chicken carcass typically yields about 8 to 12 cups of stock, depending on the size of your chicken and how much water you add. The recipe allows you to adjust the concentration by simmering longer for a more concentrated, flavorful stock.

What's the difference between chicken stock and chicken broth from a carcass?

While the terms are often used interchangeably, stock is made primarily from bones and simmered longer to extract collagen and gelatin, resulting in a richer, more full-bodied liquid. Broth typically includes more meat and is seasoned, giving it a lighter consistency but more pronounced flavor.

Conclusion

Now you know that it’s more of a hassle to run to the store for boxed chicken broth instead of making your own at home! Next time you buy a rotisserie chicken, remember to save the carcass to make some delicious homemade chicken stock or soup to eat the next day or save for later.

With colder weather right around the corner, you’ll be glad you have a simple broth and chicken soup recipe on hand!

Product Guides

A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things. Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products. But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts! Originally published in 2024, this article was updated and republished on November 27th, 2025. What Are the Main Pork Cuts? When you're shopping for pork, you'll encounter retail cuts from four main sections of the pig: the shoulder, loin, side (belly), and leg. Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste. For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite. Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party. Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. Internal temperature: 145°F with a 3-minute rest For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork What part of the pig: Primarily shoulder and hind sections Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making. Internal temperature: 160°F 6. Baby Back Ribs What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. Pork Butt What part of the pig: Upper shoulder Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork. As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. Internal temperature: 145°F for safety, but best when cooked to 195-205°F for pulled pork 11. Pork Loin What part of the pig: Back of the pig, between shoulder and leg Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. Internal temperature: 145°F with a 3-minute rest 12. Pork Belly What part of the pig: Underside of the pig “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. Internal temperature: 170°F Frequently Asked Questions About Pork Cuts What part of the pig is ham? Ham comes from the hind leg of the pig. This large cut is typically cured, smoked, or both, which gives it that distinctive savory-sweet flavor. Our heritage ham roasts are brined and smoked by artisan butchers for exceptional taste and texture. What part of the pig is pork chops? Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

Chicken Liver vs. Beef Liver: What’s the Difference?

If you're looking for a nutrient-packed addition to your meals that won't break the bank, it's time to consider liver. Both chicken liver and beef liver are nutritional powerhouses, but they differ in taste, texture, and specific nutrient profiles—making each ideal for different preferences and health goals. Quick Comparison: Protein: Both deliver about 23g of protein per 100g servingKey Nutrients: Beef liver wins for vitamin A and copper; chicken liver has more iron and calciumTaste: Chicken liver is mild and creamy; beef liver is robust and intenseBest For: Chicken liver is perfect for liver beginners; beef liver suits those who love rich, meaty flavorsSustainability: Both are easy to prepare and support nose-to-tail eating, ensuring no part of the animal goes to waste Still undecided? Let's dive into the benefits of chicken liver vs. beef liver and see which suits your needs best!Originally published on May 1st, 2024, this article was updated and republished on November 20, 2025. Why Both Chicken and Beef Liver Are Nutritional Powerhouses Whether from grass-fed beef or pasture-raised chickens, liver is tasty and nutrient-dense. This organ meat has earned the title of ‘superfood’ for a reason. Just take a look at these benefits: Nutrient-dense: Liver is packed with vital nutrients like iron, vitamin B12, vitamin A, choline, selenium, and copper. In fact, a 100g serving of either chicken or beef liver can help you reach your recommended daily allowance for almost all of these vitamins and minerals. High in satiating protein: A serving of liver provides between 19 to 23g of protein, an essential macronutrient. Protein is crucial for maintaining muscle tone, boosting brain function, and stabilizing blood sugar levels. Plus, it keeps you feeling fuller for longer. Detoxifying: Liver contains two very beneficial compounds: glutathione and choline. These minerals help with liver detoxification, reducing the risk of issues like fatty liver disease. Reduced risks of anemia: Iron deficiency is the most common cause of anemia, in which your blood doesn’t have enough red blood cells. Luckily, beef and chicken liver are rich sources of iron, and vitamins C and B. These nutrients work together to keep your blood cells healthy and reduce the risk of anemia. You can read our post for more detailed information on the benefits of beef liver. Beef Liver vs Chicken Liver: A Complete Comparison While you might think all liver is the same, there are a few key differences. We’ll discuss some of the main ones so you can make the right choice for your needs. Nutrition While all liver is delicious, we know that’s not the main draw for most people. It’s the nutritional profile. So, which is more nutritious? When it comes to macronutrients, per 100g, they’re both pretty close. Beef liver has slightly more protein than chicken liver, but chicken has marginally fewer calories. Macronutrients Beef Liver Chicken Liver Calories 191 calories 167 calories Carbohydrates 5.13 grams 0.87 grams Total Fat 5.26 grams 6.51 grams Protein 29.1 grams 24.5 grams (source: USDA 1 and 2) Beef and chicken livers’ micronutrients are where things get interesting. As you can see from a quick scan of the table below, beef liver is higher in nutrients like vitamin A, niacin, potassium, and copper. Chicken liver, on the other hand, has more iron and calcium. Because of this, it’s impossible to say one is better than the other nutrition-wise. They’re both healthy in slightly different ways. Micronutrients Beef Liver Chicken Liver Vitamin A 31,700 International Unit 13,300 International Unit Niacin 17.5 milligrams 11 milligrams Vitamin B6 1.02 milligrams 0.755 milligrams Calcium 6 milligrams 11 milligrams Iron 6.54 milligrams 11.6 milligrams Potassium 352 milligrams 263 milligrams Zinc 5.3 milligrams 3.98 milligrams Copper 14.3 milligrams 0.496 milligrams Selenium 36.1 micrograms 82.4 micrograms What Does Beef Liver Taste Like vs Chicken Liver? Taste and texture are where chicken and beef liver head in different directions. Chicken liver has a mild, slightly sweet taste and a creamy, light texture. It’s the perfect option for people just venturing into the world of offal–or who don’t like strong, meaty flavors. That’s where beef liver comes in. It has a beautifully distinct flavor: rich, complex, and intense. If you like rare steak, you’ll probably enjoy it. You can also sneak beef liver into ground beef for a whole host of delicious, nutritious meals–without the acquired taste. Meals like ground beef and beef liver tacos, burgers, and meatballs are sure to be hit. Cooking Both chicken and beef liver take just minutes to cook. For the best results, fry the liver in a skillet or air fryer for 4-6 minutes on high heat. Both should reach an internal temperature of 165°F for food safety. Just one word of caution: be wary of overcooking! You want the liver to be creamy and tender, not chewy and dry. This applies more to beef liver, which cooks in slightly less time than chicken liver. Tip: Soaking beef liver in a cup of milk for at least an hour before cooking can help keep it tender. Popular Recipes Whether you’re leaning more towards cooking with beef or chicken liver (or both), here are some recipe ideas for inspiration. Beef liver Beef liver with onions Beef liver spaghetti bolognese Beef liver with mashed potatoes and a fig compote Chicken liver Chicken liver pate Sticky Chinese chicken liver stir fry Chipotle chicken liver enchiladas Explore more chicken liver recipes in this article. Which Is Better: Chicken Liver or Beef Liver? Chicken and beef liver offer unique benefits, making it challenging to crown a definitive winner. Ultimately, the choice comes down to personal preference. If you prefer a milder taste and softer texture, chicken liver will likely be your best bet. But if you're a fan of red meat's rich, robust flavor, you’ll love beef liver! Whatever you choose, make sure you do your research on the meat supplier before buying. The health of the animal hugely impacts the nutritional quality and taste of the meat. Factory-farmed liver often comes from animals raised on inadequate diets in overcrowded conditions. These animals are typically given antibiotics and growth hormones, which can stress their livers and diminish the quality of the meat. On the other hand, ethically sourced and humanely harvested meat comes from animals that enjoy optimal nutrition and stress-free conditions. These animals live in a naturally healthy environment, so no antibiotics or GMOs are needed. The result? The highest quality, most nutritious liver you can find. FAQs Which is healthier: chicken liver or beef liver? Both are incredibly healthy, just in different ways. Beef liver contains more vitamin A, niacin, and copper, while chicken liver has more iron and calcium. Your choice depends on your specific nutritional needs—both are nutrient-dense superfoods that support overall health. Is chicken liver high in protein? Yes! Chicken liver delivers approximately 23g of protein per 100g serving, making it an excellent high-protein food. It's also packed with B vitamins, iron, and other essential nutrients that support energy and muscle health. What does beef liver taste like? Beef liver has a rich, intense, and complex flavor that's more robust than chicken liver. It tastes similar to rare steak but with a distinctive mineral quality. The texture is creamy and dense when cooked properly, making it perfect for those who enjoy bold, meaty flavors. Which has more iron: chicken or beef liver? Chicken liver actually contains more iron than beef liver. While both are excellent sources of this essential mineral that helps prevent anemia, chicken liver edges ahead in iron content, making it particularly beneficial for those looking to boost their iron intake. Are chicken livers good for you? Chicken livers are incredibly nutritious and packed with essential vitamins and minerals like iron, vitamin B12, vitamin A, and choline. They're an excellent source of high-quality protein and support everything from energy levels to liver detoxification, making them a true superfood addition to your diet. Can you substitute chicken liver for beef liver in recipes? Yes, you can substitute chicken liver for beef liver in most recipes, though you'll notice differences in flavor and texture. Chicken liver has a milder taste and cooks slightly faster, so you may need to adjust cooking times. Both work well in pates, stir-fries, and pan-fried dishes, but beef liver holds up better in heartier preparations. Why should I choose pasture-raised liver? Pasture-raised liver comes from animals that live healthy, natural lives on regenerative farmland, which directly affects the meat's nutritional quality. When you choose ethically raised liver from farms like Seven Sons, you're supporting sustainable farming practices that improve soil health and respect the whole animal. Plus, our pasture-raised animals aren't given antibiotics or growth hormones, resulting in cleaner, more nutrient-rich organ meat that tastes better, too. Discover Our Range of Ethically Sourced Organ Meats Today! Ready to try chicken liver, beef liver, or both? Check out our organ meats, and make your order today.

Beef Liver Benefits: Why It's the Most Nutrient-Dense Meat You Can Eat

Beef liver benefits include exceptional nutrient density with high levels of vitamin A, B12, iron, and protein. It’s an affordable organ meat for nutrition that supports immune function, boosts energy, and promotes brain and skin health. Originally published on April 24, 2024, this article was updated and republished on November 18, 2025. Quick Facts About Beef Liver Most nutrient-dense meat you can eat (380% daily vitamin A per serving) Supports energy levels, immunity, and brain function Rich in complete protein, iron, and essential vitamins Best sourced from 100% grass-fed beef for maximum nutrition Important to consume in moderation (once weekly for most people) Looking for a low-cost, highly nutritious centerpiece for your next meal? Then you need to try beef liver. This often-overlooked organ meat is a nutritional powerhouse. It’s lean yet rich in protein, with high levels of vitamin A, B12, and iron. Plus, with its tender texture and creamy flavor, it’s as delicious as it is nutritious. Not only is beef liver super tasty and easy to cook, but it’s also a sustainable choice. When you buy beef liver and other ethically sourced organ meats, you help to ensure no part of the animal goes to waste. Still a little uncertain? Let’s look at all the benefits of beef liver in more detail! Nutritional Values of Beef Liver Did you know beef liver is the most nutrient-dense meat you can eat? US Department of Agriculture data shows that a serving (113g) contains just 150 calories. Each bite is packed with vitamin A, zinc, iron, and more. But to get the full health benefits of beef liver, you’ll need to opt for grass-fed and grass-finished. GMO grains, antibiotics, and steroids compromise the cow’s liver quality and nutritional value. Studies show that grass-fed liver contains up to four times more nutrients than grain-fed. So, here’s the nutritional profile you can expect from grass-fed beef liver: High in Protein A serving of beef liver provides an impressive 23 grams of protein, making it an excellent source of essential amino acids. Your body needs amino acids to build and repair muscle, maintain brain function, and balance blood sugar levels. Plus, from a weight management perspective, beef liver helps keep you fuller for longer. So, you’re less likely to reach for an unhealthy snack after your meal. Rich in Vitamins Beef liver is abundant in plenty of essential vitamins your body needs to function optimally: Vitamin A: One serving of beef liver has 380% of your body’s daily vitamin A needs. This vitamin is essential for healthy vision, glowing skin, and fighting free radicals. B-complex vitamins: Beef liver contains almost half your RDA of several B vitamins. These are essential for nervous system health, mood regulation, and metabolic function. Packed with Minerals Beef liver is an excellent source of fatigue-fighting iron. A serving contains 30% of your daily intake. But that’s not all. This tasty, tender meat also provides 50% of your daily selenium, 40% of your zinc, and 31% of your phosphorus requirements. These vital minerals have powerful antioxidant properties. They play crucial roles in thyroid gland function, sleep regulation, and DNA production. Contains Coenzyme Q10 Beef liver is an excellent source of the antioxidant Coenzyme Q10 (CoQ10), offering 3 mg per 100g. CoQ10 protects cells from damage and maintains a healthy metabolism. Health Benefits of Eating Beef Liver Now that we’ve explored beef liver’s impressive nutritional profile, let’s delve into the benefits of incorporating it into your diet. Supports Immune Function Your ‘immunity’ is your body’s ability to fight off infections and prevent harmful cell changes. Beef liver contains plenty of vitamins and minerals to boost immune function. Firstly, its A and B vitamins help your body maintain healthy, normal immune cells. Plus, the iron and copper in beef liver encourage antibody production. This helps your body fight off toxic antigens that could make you sick. Boosts Energy Levels A common cause of persistent fatigue is iron deficiency anemia. People get this when they don't have enough iron in their diet. Iron is vital for transporting oxygen to the muscles and brain. It plays a crucial role in both mental agility and physical performance. Low iron levels can even manifest as a lack of focus and increased irritability. Luckily, beef liver offers a delicious solution to this problem. It provides a healthy dose of iron to boost your energy levels. Plus, thanks to its vitamin and mineral content, beef liver also helps stabilize energy levels and promote restful sleep. Promotes Healthy Vision You’ve likely heard that munching on carrots can do wonders for your eyesight. That's because this vegetable contains plenty of vitamin A and retinol. Vitamin A maintains optimal eye health in several ways. It fends off macular degeneration, tackles dry eyes, and bolsters sight in dimly lit environments. But you don't need to eat lots of carrots to get a healthy dose of vitamin A. Beef liver has three times the amount per 100 grams. Enhances Brain Health Beef liver is what's known as "brain food." This is because it supports healthy brain functioning. In fact, Chicago Medical School found that people who regularly eat beef liver have better memory and a lower risk of Alzheimer's than others. The omega-3 fatty acids in beef liver can also protect your brain as you age. Qingdao University found these nutrients directly protect against cognitive decline. Improves Muscle Mass and Repair Adequate protein intake is crucial for sustaining and developing muscle mass. When you consume protein, your body breaks it down into amino acids. These amino acids are then used for tissue repair, hormone regulation, and energy synthesis. However, not all foods are complete proteins. This means they lack some of the nine essential amino acids your body needs. Enter beef liver—a delicious, complete protein source. With over 20g of protein per serving, it’s a great choice for post-workout recovery or boosting daily protein intake. Supports Skin Health Another benefit of beef liver is that it can make you glow from the inside out. Firstly, it's rich in retinol. This vitamin promotes healthy cell turnover, giving you a fresh and clear complexion. Beef liver also contains youth-boosting peptides like glutathione and collagen. These help to maintain skin elasticity and firmness. The B vitamins in beef liver also support skin health. Vitamin B2, for example, repairs damaged skin cells and stimulates new growth. Vitamin B3, or niacin, keeps skin hydrated and inflammation at bay. Aids in Detoxification Besides being incredibly tasty, eating beef liver is also good for your liver. This is because it contains two important compounds: Glutathione helps with detoxification, neutralizing harmful toxins that can damage the liver. Choline prevents fat buildup in the liver, reducing the risk of fatty liver disease and promoting overall liver health. Precautions While beef liver is healthy to eat, it’s essential to enjoy it as part of a balanced and diverse diet. That's because of its high vitamin A content. Vitamin A is fat-soluble, meaning it's stored in the body. Consuming too much of it can be harmful. So, it's best to eat beef liver once a week for most people. Certain demographics will need to be more cautious: Pregnant women: Too much vitamin A has been linked to birth defects. It’s best that pregnant women avoid beef liver during pregnancy. Gout sufferers: All organ meats are naturally high in purines. While eating purines is fine for most, people with gout should avoid high-purine foods. FAQs Is liver good for you? Yes, liver is exceptionally good for you when consumed in moderation. It's one of the most nutrient-dense foods available, providing high levels of vitamin A, B12, iron, and complete protein that support immune function, energy levels, and brain health. Is beef liver good for you? Yes, beef liver is excellent for your health. A single serving delivers 380% of your daily vitamin A, 30% of your iron needs, and 23 grams of complete protein, making it ideal for boosting energy, supporting immunity, and promoting healthy vision and skin. What are the main benefits of eating beef liver? The main benefits of beef liver include supporting immune function through vitamins A and B, boosting energy levels with iron, promoting healthy vision with retinol, and enhancing brain health with omega-3 fatty acids. It also provides complete protein for muscle repair and nutrients that support skin health and detoxification. How much beef liver should I eat? It's best to eat beef liver once a week for most people due to its high vitamin A content. Since vitamin A is fat-soluble and stored in your body, consuming beef liver too frequently can lead to excessive intake, so moderation is key. Is grass-fed beef liver better than grain-fed? Yes, grass-fed beef liver is significantly better than grain-fed. Studies show that grass-fed liver contains up to four times more nutrients than grain-fed, and it's free from GMO grains, antibiotics, and steroids that can compromise liver quality and nutritional value. Does beef liver really boost energy? Yes, beef liver effectively boosts energy levels by providing 30% of your daily iron needs per serving. Iron is vital for transporting oxygen to your muscles and brain, combating fatigue from iron deficiency anemia, and supporting both mental agility and physical performance. Can I eat beef liver every day? While beef liver is incredibly nutritious, it's best enjoyed in moderation rather than daily. Because it provides 380% of your daily vitamin A needs per serving, eating it too frequently may lead to excess vitamin A, which your body stores over time. For most people, enjoying beef liver once or twice weekly gives them all the nutritional benefits while maintaining balance in their diet. Try Our Delicious Grass-Fed Beef Liver Today! Now that you're familiar with beef liver's nutritious benefits, it's time to try it for yourself! Check out these simple beef liver with onion recipes. Order Seven Sons’ grass-fed beef liver today and unlock the health benefits of this meat.