In an effort to consume more liver in my diet, I knew I needed to come up with a more palatable option, not only for myself, but my kiddos! In paging through my many cookbooks one day while looking for meal inspiration, I came across what looked like a winner! Crispy Chicken Livers. The recipe was touted to be the most requested recipe of a restaurant in my area, so I thought I’d give it a try. Of course many tweaks were necessary, considering it needed to be gluten free as well as use healthy appropriate fats. Additionally, I prefer my liver pieces very small, so I don’t have to chew on a big ole piece of liver. Yeah, I still have liver texture issues. BUT, that said, all in all this recipe is a keeper! And yes, you can pass this one over on the kids. Just tell them it’s like a kind of healthier homemade chicken nugget. The balsamic reduction sauce is what will really win you over in this recipe!
- 1 pound of organic pastured chicken livers
- Raw milk
- 1 cup balsamic vinegar
- 1 cup organic cane sugar or honey (I used honey)
- Ghee, coconut oil or lard
- A few tablespoons of arrowroot, seasoned however you like (some salt, garlic powder, pepper) ½ cup organic dried cherries, unsulphured
- Crispy walnuts, pine nuts or pepitas
- Organic grape or cherry tomatoes, halved (optional)
- Soak the livers in milk, 30 minutes to 2 hours.
- Heat the balsamic vinegar and sugar or honey to a simmer and cook until liquid is reduced by half and has reached a syrupy consistency.
- Heat fat of choice in a cast iron skillet over moderate heat.
- Remove the livers from the milk and pat dry, cut livers into bite sized pieces. Dust the livers with the arrowroot mixture.
- Fry the livers in the skillet for 3 minutes on each side until crispy. Remove from skillet to a paper towel.
- Create the salad in a large bowl with the greens, tomatoes, cherries and nuts or seeds of choice. Toss the salad with the sauce.
- Plate the salad and add livers to individual salad plates.
- You can go ahead and toss the liver pieces in when you do all the other ingredients, but I like to keep them nice and crispy personally.
This post contributed to Traditional Tuesdays.
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