I never thought I could consume liver in anything but dessicated form, encapsulated. Then I became a regular at the Weston A. Price Foundation conferences and at least ate liver during the meals where the gourmet chefs were preparing it for all the attendees. After 8 years of reading over and over again about the nutrient density of this superfood, liver, I figured I better come up with a palatable way to consume it that was easy to make. I think I’ve done it. In fact, my dear friend Allison says it’s the best she’s ever had. So I figured I better share the recipe with others who want to add it to their diet.
- 8 oz chicken livers (deveined)
- 5 medium cloves garlic (or use as much as you like)
- 1/3 cup bacon grease (can sub coconut oil or butter, but the taste will be different)
- 5 slices pastured bacon
- 1 large red onion, chopped
- 2-3 sprigs fresh parsley
- 2 sprigs fresh basil (or about 8 leaves)
- 1/4 cup organic Riesling (or whatever wine you have on hand), or broth
- 1/8 tsp unrefined sea salt
- Crush the garlic cloves and set aside to activate the good stuff in it.
- Cook up the bacon, set aside and break/cut it into 1-2 inch pieces when it cools.
- Add the onion and bacon grease, and cook on low, covered for about 10 minutes, stirring occasionally.
- Add the livers and garlic, and cook about 10 minutes more. You may need to bump the heat up a tad. Then add the wine or broth, greens and salt, cover and put on the lowest heat possible for about 5 minutes.
- Pour everything in the pan into a powerful blender or food processor. Add the bacon and whip it up until it’s smooth.
- Eat it plain, spread it on sourdough toast, dip it in carrots and veggies, mix a tablespoon into your soup or casserole, or add a tablespoon or two to your broth and drink it down.
- Consume within 4 days of making it. Store in a covered glass container. You can pour melted butter over it for storage purposes, but folks like myself who are casein-sensitive should avoid that practice.