This past week I had occasion to stop by the "fancy" grocery store, aptly named "Market of Choice" (which would be even more aptly named "Market of Choice for the Rich & Health Conscious") and picked up 3/4 lb of chicken livers. Last night, I made one of the recipes from my Offals class:
- 1 apple, chopped
- 1 large onion, chopped
- 1/2 lb. liver, chopped.
Saute each separately, in 1-2 tbsp coconut oil.
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| Rallying the cast iron troops! |
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| The finished product (with salad from our garden) |
4 comments:
Many years ago Vern and I took on the challenge of using a #10 (BIG - like gallon size!) can of chicken livers that was donated and no one else wanted.... putting them in spaghetti sauce was our preferred way of eating them!
:) Spaghetti sauce, that's a good idea!
In the caribbean we love livers, especially chicken livers and beef liver. I find it interesting that you sauteed everything separately. I usually prep/season all my meats at least over night with a seasoning blend, made by gently pureeing chives, onions, basil, garlic (any fresh herbs you like would work) and of course salt and pepper to taste. When I'm ready to cook the livers I'd add some slice onions and sweet peppers and cook it all down (covered) it till nice and tender. A crock pot would work great for this. Most Bajans also enjoy fried liver.
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