Chicken livers are a true super-food. Livers from pastured chickens offer abundant vitamins A and D, protein, and four of the B vitamins, as well as iron, phosphorus, copper, zinc, and selenium. When mixed with probiotic-rich lacto-fermented mayonnaise, the nutrition increases even more, making this a great snack to serve on homemade sourdough crackers. Even kids (and finicky spouses) will love the mild taste of livers prepared like this.
- 2 pounds fresh or frozen chicken livers from organic, pastured chickens, rinsed and cut in half (thaw if frozen)
- 2 tablespoons ghee or bacon fat
- 1/2 cup chopped onion
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1/2 cup white wine or chicken stock
- Salt and pepper to taste
- 1/2 cup lacto-fermented mayonnaise
- Melt ghee or other fat in a large heavy skillet over medium-high heat. Add onions and sauté until they begin to soften, but do not let them brown.
- Add celery, garlic, and chicken livers and cook, stirring often, until livers are browned on all sides.
- Stir in white wine or chicken stock. Reduce heat, cover, and cook 10 minutes. Remove lid and allow excess moisture to cook off. Stir in salt and pepper to taste.
- Remove livers from heat and transfer to a bowl to cool.
- When cooled to room temperature purée in a food processor or with a hand blender until fairly smooth. Stir in mayonnaise and refrigerate.
Serve with sourdough crackers.
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