It’s Monday, y’all! That means it’s time for another “How To” post!
I’m not sure if you’ve noticed, but for the past few weeks on Monday we’ve been doing How To and DIY posts. What do you think? Are you diggin’ it?
After posting about the nutritional benefits of organ meat last week and how to sneak liver into beefy bacon burgers, we’re going to talk a little more today about that delectable superfood.
We’ve already talked about how good liver is for you and how it should be something that we all include in our diets. In fact, I’m trying to make it a habit to enjoy organ meat at least twice a week!
And today I have another recipe for you to get some delicious liver onto your dinner menu.
Chicken livers are my favorite way to eat liver. I get these beautiful ones from Whole Foods that are from pastured chickens. You can tell they’re healthy and from happy chickens because they’re purple instead of pink-red! I just love to sear those beauties up in some hot ghee or olive oil and top them with this 5-minute herb gravy.
The result is decadent chicken livers with a crispy, buttery outside and a creamy, meaty inside. Serving these over cauliflower rice provides the perfect contrast of texture and base to mix into the gravy. DELISH!!!
Sometimes I whip these up as a quick appetizer before a late meal, and sometimes I enjoy them as a delicious main dish. I love that healthy tastes so good!
- 2 tsp ghee, butter, or olive oil
- 3-4 chicken livers
- sprinkle of rosemary salt
- 1 tbs ghee or butter (use coconut oil for AIP)
- 1 tsp fresh rosemary
- 1 1/2 teaspoons tapioca starch
- 1/2 cup chicken stock
- Add the chicken livers to a folded paper towel and dry them on both sides. Sprinkle the livers on both sides with rosemary salt and set them aside.
- In a large pan or skillet, heat the 2 teaspoons of ghee, butter, or olive oil until it's very hot and shimmering. Add the chicken livers to the hot oil one by one with plenty of space in between them.
- Let them cook for 4-6 minutes on one side, and then gently flip them with a spatula to cook for 4-6 minutes on the other side. When they've cooked, remove the chicken livers to a plate to rest.
- In the pan or skillet, add the tablespoon of ghee or butter. Stir it around the pan as it melts, scraping up the delicious browned bits on the bottom of the pan. Add the rosemary and sauté it until it's fragrant, about 3 minutes.
- Add the tapioca starch to the pan and gently stir it into the melted ghee.
- When it has formed a herbed paste, slowly pour in the chicken stock, stirring consistently. Keep stirring occasionally as the broth thickens to a gravy.
- If desired, make some quick cauliflower rice to serve with the chicken livers and top the livers with the gravy. Enjoy!