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Do you have a hard time incorporating organ meats into your traditional diet? I am happy to say that I found a way of making chicken livers taste great. You could even try making this same recipe with other animal livers. I hope that my recipe will make you brave enough to try livers straight up in a main dish!
Ingredients
- 1 pound pastured chicken livers
- 2 large strips of pastured bacon, chopped
- 1 large shallot, thinly sliced
- Sweet vermouth
- 1-2 Tbsps pastured butter
- Unrefined sea salt and freshly ground black pepper to taste
- Raw grass-fed milk or fresh lemon juice (dairy-free option)
Instructions
- The first thing you want to do is soak the chicken livers in milk or lemon juice for a few hours or overnight. This will help to get rid of some of the strong “liver” taste. After soaking the livers, drain the liquid and pat dry with a towel.
- The next step is very important. I used to skip this step and wonder why my liver was so chewy. I had to spit out so many pieces because I couldn’t chew everything. I finally figured out that I needed to cut off the connective tissues. They are the stringy-like pieces on the raw livers. Follow along the string until you see where it begins. Take a knife and cut away every stringy piece you see.
- Heat a skillet to medium. While it is heating up, add the chopped bacon to the skillet. The fat will begin to render. Add the butter and the sliced shallot. Stir frequently. Once the shallots have become translucent, add the chicken livers.
- While they are cooking, season generously with sea salt and pepper. About a minute after adding the livers, pour some sweet vermouth over them. I never measure the amount, but I would say around ¼ cup, possibly more. This will give the dish a wonderful flavor and steam the livers.
- Sauté the livers until they are browned on all sides, about 5-7 minutes. Serve over soaked and cooked brown rice, with a side of potatoes or root vegetables, or on top of buttered sourdough bread. Add a little salt on when you spread the butter, if the butter is unsalted.
Nope. I just Ate a third pound of pastured organic chicken livers, raw, with a dash of black pepper dust and fine himalayan salt. Nom. =) Thank you Chickens for your gift of Euphoria and Physical Bliss-ease. I wish Plants made me feel healthy so I didn’t have to eat you… /:
If you add more butter (1/4 c to 1/3 c) and blend everything, this is basically the recipe for chicken liver pate. Or you can add more butter and cream and make it into chicken liver mousse–even easier to get down if you don’t much care for liver!