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Background info: The most commonly consumed type of poultry in the world, chicken has played a vital role in human history for thousands of years. Its rise to ubiquity, however, owes to drastic changes in the 1950’s, when many poultry farmers moved away from the family farm model (which relied primarily on egg production) and focused instead on raising broilers (meat birds) on a massive scale. Along with this shift, consumption of the organs fell out of favor.
In recent years, we have seen a renewed interest in adding organ meats, such as chicken liver, back into the diet (ideally from pasture-raised animals). This exciting shift is critical for future human health, as organ meats provide essential nutrients, such as fat-soluble vitamin A, which is important for reproductive health and immune function.
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One simple way I care for my mind and body is by eating liver (at least!) once a week. Liver is simply the most nutrient-dense food on the planet and has all the good stuff – iron, folate, fat-soluble vitamins, and plenty of minerals – to keep me going. I love this summertime meal that has a bright glow and good vibes.
Prep Time: 10 minutes
Cook Time: 15 minutes
- 2 tablespoons lard or other cooking fat
- 1 pound chicken livers
- Salt, to taste
- ¼-½ cup sour cream
- 1 peach and/or 1 plum, cut into slices, then chopped
- Mint, diced for garnish
- Trim connective tissue from chicken livers: After gently drying on a towel or paper towel, pick up each liver and look for any white stringy pieces or white lobes. Trim these pieces off with kitchen shears. If there are any discolored marks on the liver, trim these off as well. If liver lobes won’t lay flat, cut between lobes to separate them. Place in clean bowl. If any trimmed material remains on the shears, discard by wiping this off onto a corner of your towel. Repeat until all the livers are cleaned and prepped.
- Add 1 tablespoon lard to pan on medium-high heat. When melted, add half of the livers to the pan and season generously with salt. Sauté for 4-6 minutes until brown, then flip and sauté for another minute or two until just set in the center. Remove livers to plate to rest. Add second tablespoon lard to pan. Repeat, to cook remaining livers.
- Serve immediately with a dollop of sour cream, and chopped peaches and plums. Garnish with mint. Shown above with a salad and corn on the cob.
Reprinted with permission from Janine Farzin’s website, Offally Good Cooking. See many more recipes and sign up for her mailing list at offallygoodcooking.com.
Photo © Janine Farzin
Published in the Journal of Health and Healing™
Summer 2023 | Volume 47, Number 2
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