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Chicken Livers

If you like chicken liver paté, you’ll love Bell & Evans chicken livers.  Our chicken livers are bite size pieces of deliciousness, full of flavor and natural juices.  They are available in 1 lb. and 5 lb. containers at most retailers that sell our line of fresh items.

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  • No Hexane
    Most poultry producers use hexane-processed soybeans as a cheap source of chicken feed. But hexane pollutes the air and environment. We keep chemicals out of our feed.
  • No DDGS
    DDGS is a protein alternative producers can get at a lower cost than corn. Antibiotics are used to control bacteria in the fermentation process. Some antibiotics remain in the DDGS. We use only corn and soybeans for protein. Period.
  • 100% Air Chilled
    Our air chill method eliminates the need for chilled chlorinated water that most producers use, which ends up in your chicken.
  • No Hormones
    This product is free from artificial growth hormones.
  • No Junk
    This product is made with no fillers, no preservatives and no artificial flavors—in other words, no junk.
  • No Antibiotics
    Bell & Evans is the first company to raise 100% of our flocks without antibiotics—from the egg throughout the chicken’s entire lifespan.


Chicken livers

Cooking Instructions

Keep refrigerated or frozen.  Do not microwave in container.


  1. says:

    I saw these in my local Giant store and snatched up a couple containers. I cooked them up with onions. They were absolutely delicious! I can’t wait to get more!

  2. says:

    I buy these frequently! Love the packaging and they are always so fresh. I toss them in flour, salt and pepper, place on a baking sheet, drizzle with melted butter and bake at 350° for 45 minutes. Sometimes I will make a small box of Bell’s stuffing to go with them. Always delicious, even as a cold snack!

    I also appreciate the label on the container. It is easily removed. Peels right off. The container is a great size for storing other things.

  3. says:

    Absolutely the best! I wouldn’t trust another brand.

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