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Chicken liver recipe...big hit tonight

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  • Chicken liver recipe...big hit tonight

    Had chicken livers tonight, using a recipe adapted for near primal-ness from one I found on the web. It was scrumptious:

    4-5 slices of bacon
    1 c. finely sliced onions
    2 whole cloves
    Salt and pepper to taste
    1 lb. chicken livers
    2 tsp. ground sage
    2 tbsp. red wine vinegar (apple cider vinegar would be closer to primal)

    Pick over the chicken livers and remove any tough veins. Quarter the livers. Put them in a bowl and sprinkle with salt and pepper.

    Fry the bacon in small or medium size cast iron skillet until it is crispy.

    Drain all but 1 tablespoon of the bacon fat from the skillet; add onions and cloves, salt, and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.

    Crumble the bacon into bits.

    Heat 2 tablespoons of the bacon fat in a large cast iron skillet over medium-high heat. Add the livers one at a time.

    Cook, turning the livers as they brown. One batch of livers takes about 4-5 minutes to cook. Add the cooked onions, sage, salt, and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar and bacon bits; stir and blend well for about 2 minutes.

    Serve and enjoy.
    Live your life and love your life. It's the only one you get.

  • #2
    Sounds great! I will print this.

    Note to all concerned parties: U.S. Wellness Meats has very high-quality chicken liver from happy, worm-pecking birds. Especially tasty.
    "Let food be thy medicine and medicine be thy food." -- Hippocrates