Chicken Livers
Pasture-raised. Humane. Sustainable. Packs average 1.05 lbs.
Chicken livers, like all organ meat, are a nutrient-dense superfood. Full of iron, zinc and other important vitamins and minerals. Before cooking, be sure to soak in milk or water to remove connective tissue (Doing this also gets rid of any metallic taste which may be present). They can then be prepared like any other cut of chicken – boiled, baked, fried or grilled. Here is a simple, tasty way to enjoy them:
Peel and slice an onion and cook in skillet with olive oil until golden. Remove from skillet. Cut livers in half and pat dry, sprinkle with salt and pepper, then cook in the same skillet with additional olive oil over medium heat until golden brown (2-3 minutes per side). Top livers with onions.
Pasture-raised. Humane. Sustainable. Packs average 1.05 lbs.
Chicken livers, like all organ meat, are a nutrient-dense superfood. Full of iron, zinc and other important vitamins and minerals. Before cooking, be sure to soak in milk or water to remove connective tissue (Doing this also gets rid of any metallic taste which may be present). They can then be prepared like any other cut of chicken – boiled, baked, fried or grilled. Here is a simple, tasty way to enjoy them:
Peel and slice an onion and cook in skillet with olive oil until golden. Remove from skillet. Cut livers in half and pat dry, sprinkle with salt and pepper, then cook in the same skillet with additional olive oil over medium heat until golden brown (2-3 minutes per side). Top livers with onions.
Pasture-raised. Humane. Sustainable. Packs average 1.05 lbs.
Chicken livers, like all organ meat, are a nutrient-dense superfood. Full of iron, zinc and other important vitamins and minerals. Before cooking, be sure to soak in milk or water to remove connective tissue (Doing this also gets rid of any metallic taste which may be present). They can then be prepared like any other cut of chicken – boiled, baked, fried or grilled. Here is a simple, tasty way to enjoy them:
Peel and slice an onion and cook in skillet with olive oil until golden. Remove from skillet. Cut livers in half and pat dry, sprinkle with salt and pepper, then cook in the same skillet with additional olive oil over medium heat until golden brown (2-3 minutes per side). Top livers with onions.
