Today’s recipe was prepared as part of our Functional Food Fridays series we do over at Functional Patterns.
Many traditional cultures have prized the organ meats even above the muscle meat or your typical rib eye steak. In many European and Asian countries, it’s accepted that no animal part should go to waste. Wikipedia has a round up of how various cultures use offal.
Depending on your ancestral heritage you may have grown up eating organ meats or your grandparents might have. This is a tradition which has fallen out of favor though. After reading Deep Nutrition by Dr Cate Shanahan we were convinced that we need to include some in our diet. Read more about liver on our guest post at Functional Patterns
Sauté of Chicken Livers with Bacon & Mushrooms in a Creamy Sauce
Published: April 20, 2012
- Yield: 4 Servings
- Cook: 20 mins
Inexpensive and packed with nutrients and flavor, chicken livers make great fast food. With a little bit of preparation, you can have a delicious and nutritious meal on the table in about 30 minutes or less.
We served our chicken livers on napa cabbage leaves but this dish would be wonderful on a bed of steamed or sautéed kale or cauliflower rice.
- 2 lbs chicken livers (pastured or organic)
- 1 lb bacon
- 3 lemons for marinating (or 6 tbsp lemon juice)
- 1 onion
- 2-3 cloves garlic
- 1 teaspoon Sage
- 1 teaspoon Coriander
- 1/2 teaspoon Cumin
- 2-3 tablespoons brandy (optional)
- 1/4 cup cream (optional)
- 2-3 tablepoons almond butter (optional – use for paleo sauce if not using cream)
- Marinate around 2 lbs of chicken liver in lemon juice overnight or a few hours should be sufficient if you need a quick meal. For a different flavor you can also marinate in milk if you include dairy in your diet. Marinating cuts the strong flavor of the liver.
- After marinating, pat dry and slice into smaller pieces.
- Cut up about a pound of bacon and fry in a large pan or skillet.
- While your bacon is frying, chop a few cloves of garlic, one onion and a couple of packs of mushroom – whichever are your favorite – we used beech and miitake mushrooms.
- Remove bacon once it is just starting to crisp.
- Add the chicken livers to your pan or skillet and and sauté until nicely brown on each side. Do in small batches to avoid too much liquid in the pan.
- Remove the livers and add the garlic, onions and mushrooms to the pan sauté until soft and browned. Add 1 teaspoon of sage, 1 teaspoon of coriander and ½ teaspoon of cumin.
- Pour in some brandy to deglaze the pan (remove the browned bits on the bottom and lift them into your food to add flavor).
Add back the bacon and livers and mix well.
- Add about a ¼ cup of heavy cream to thicken up your sauce or if you want to stay paleo or primal you can add a little water or stock and then mix in 1-2 tablespoon of almond butter to thicken the liquid into a sauce.
- Turn off the heat and let the flavors blend for a couple of minutes and serve.