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.
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