Chicken liver may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age. Keep in mind that chicken liver has a ton of vitamin A—an essential nutrient that can be toxic when consumed in excess.    For this reason, take care to limit the serving size and frequency; 1 to 2 tablespoons of chicken liver once a week is plenty.

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Chicken liver has exceedingly high levels of vitamin A—an essential nutrient that can be toxic when consumed in excess. For this reason, take care to limit the serving size and frequency; 1 to 2 tablespoons of chicken liver once a week is plenty. Also, store cooked chicken liver in the refrigerator within 2 hours or in the freezer if you don’t plan to eat it within a day or two. Chicken is often associated with food-borne illness from bacteria like Salmonella and Campylobacter and taking the appropriate precautions can minimize the risk. 

Chicken may be one of the world’s most consumed proteins, but the mighty liver is sometimes overlooked—even though chicken liver is one of the most nutritious foods we can eat. Chicken liver, cow liver, fish liver, and the livers of all sentient beings are the nutrient powerhouse of the body. The vital organ purifies toxins and processes vitamins and minerals during digestion, passing some to fuel bodily functions and storing others for energy. People often either love or hate liver for its distinctive taste—an intense minerality that pairs well with sweet fruits and vegetables and flavorful fats like schmaltz, the rendered fat from chicken skin that adds richness to dishes like the traditional Jewish preparation of chopped liver.

Yes, but in moderation. Chicken liver contains all amino acids—the building blocks of protein that our bodies need to thrive. It’s an incredible source of iron, vitamin A, vitamin B12, and other B vitamins like folate, choline, and biotin. It also offers selenium to power the thyroid and zinc to strengthen the immune system.

What makes liver so nutritious is its dense combination of these essential nutrients, many of which are often low in the diets of infants and toddlers.    That said, it would be wise to offer small quantities. Chicken liver contains so much vitamin A that it can be toxic when consumed in excess, which is why a small serving of 1 or 2 tablespoons per week is more than enough.   

Because the liver processes toxins that enter the body, sometimes it is believed that liver is unsafe to eat. It is true that the liver contains toxins—just like the chicken's breast, legs, and wings, which accumulate metals, pesticides, and other contaminants in the animal's environment.  However, liver is safe to eat in moderation (again, moderation refers to potential vitamin A toxicity more than to potential toxicity from these other possible contaminants). As with most foods, the benefits outweigh the risks. Note that organic chicken livers often cost much less per pound than chicken itself, so shop around to see what you can find in your area.

★Tip: Sometimes chicken livers are packed with the gallbladder, a greenish organ that stores a digestive fluid called bile. Keep it or discard it—you decide. The gallbladder and bile are edible, add bitterness to food (a notable flavor in some cuisines, particularly in South Asia and in some Native American tribes), and sometimes serve as medicine. 

Small amounts of chicken liver, beef liver, and other livers are all suitable foods to serve babies and toddlers on occasion. Chicken liver is almost twice as rich in iron than beef liver, plus it is not as packed with vitamin A and can be more tender – all of these reasons make chicken liver an ideal choice for babies and toddlers. Just refrain from store-bought pâté which can be exceedingly high in sodium.

Liver is not a common choking hazard though in theory an individual can choke on any food. To minimize the risk, thinly slice or blend into a spread. As always, make sure you create a safe eating environment, stay within an arm’s reach of your baby during meals, and check out our age-appropriate serving suggestions.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Chicken is not a common food allergen, though cases of poultry allergy have been reported.  Chicken can also be a trigger for Food Protein-Induced Enterocolitis Syndrome, (FPIES), which results in delayed vomiting and/or diarrhea 2-4 hours after the ingestion of chicken meat.

While rare, certain individuals with fish allergies may have an increased risk of being sensitive to chicken.  Some individuals with known allergy to feather and egg also have positive allergy test results to chicken meat. However, this does not commonly result in symptoms after the ingestion of well-cooked meat, as the allergenic protein is heat sensitive.  Therefore, routine testing for chicken meat allergy is not recommended in cases of egg allergy.

As you would when introducing any new food, start by offering a small quantity during the first couple of servings. If there is no adverse reaction, gradually increase the quantity over future meals.