Allergen note
Chicken liver is not a common allergen, and an egg allergy does not usually mean a child will react to chicken. From around 6 months, start with a teaspoon of smooth, well-cooked liver, ideally early in the day, so you can watch for rash, swelling or vomiting over the next few hours.
How to serve
Chicken liver is soft, mild and rich in iron, but very high in vitamin A, so offer a small portion (about 1–2 tablespoons) no more than once a week. At 6–8 months, mash it into potato, sweet potato or rice, or spread smooth homemade pâté thinly on toast strips; from 9 months, offer small, soft pieces or mix it into meatballs.
Preparation
Trim off fat, sinew and any green-stained parts, then simmer, steam or pan-cook the livers until no pink remains inside and they reach 165°F (74°C). Chicken livers are often left pink in pâtés, which can spread campylobacter, so cook them through before blending. Skip salt; onion or a little apple adds gentle flavor.
Texture and choking risk
Cooked chicken liver is soft and easy to mash, but overcooked liver becomes firm and crumbly, and the connecting sinew is chewy. Remove the sinew, cook the liver just until done, keep it moist with a little broth or purée, and always supervise while your baby sits upright.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Recipes with chicken liver
Track first tastes and reactions
Log when your child first tries chicken liver, note any reaction and see it in the allergen tracker.
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