Recipe: Chicken Liver with Caramelized Onions

Organ meat is not only more sustainable, but often pound-for-pound more nutritious than muscle meat. They have higher levels of:

  • Iron, which increases energy
  • Thiamin (Vitamin B1), which can help prevent risk factors of Alzheimer’s Disease
  • Riboflavin (Vitamin B2), which helps reduce the risk of lung and colorectal cancer,
  • Vitamin B12 and Folate, which reduce risks of cardiovascular disease 
  • Zinc, which supports the immune system
  • Vitamin A 

Here's a quick and easy recipe for those new to organ meats to try, made with chicken liver:

 

Ingredients

 

  • 1 Pound of Pastured Chicken Liver
  • 1 Onion (red or yellow)
  • 1 tablespoon grass-fed butter
  • 1 tablespoon ghee, extra virgin olive oil, pasteurized bacon fat or duck fat
  • Salt and pepper to taste
  • Fresh spinach leaves (optional)

 

Directions

 

  1. Take your chicken livers out of the fridge an hour before cooking. It’s important for them to be as close to room temperature as possible.
  2. While you’re waiting for your livers to come up to temp, thinly slice a red or yellow onion. Heat a pan on medium/low, melt a tbsp of butter, and put in the sliced onions. Add some salt and pepper, and let the onions cook down and eventually caramelize, stirring infrequently. This should take 20-30 minutes on low heat. When the onions are done, reserve them on a plate for later.
  3. Pat your room temperature chicken livers dry with paper towels. Once dry, salt and pepper both sides. Get out a new pan and heat up a tbsp of ghee or olive oil or bacon fat or duck fat. When the oil is hot, add your livers to the pan. Let them cook undisturbed for two minutes before flipping them. Flip the livers and then cook for two minutes more. The main goal is not to overcook the livers, which makes them chalky and unappetizing. They should be a little pink when you cut into them.
  4. Add in your caramelized onions. We like to wilt some spinach leaves into the liver and onions right at the end of the cooking process, just to round out the dish with some greens.
  5. Transfer all ingredients to a plate and enjoy!

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Carson Meyer nor C And The Moon DE are liable for claims arising from the use of or reliance on information contained in this article.