Wednesday, January 28, 2015

Easy Baked Chicken Liver

Two days in a row grocery shopping with my 4 yo and he b-lines to the chicken feet section and grabs a pack. Today, I figure I would help him reach higher for the chicken livers. Livers, all organ meats are known for their nutrient density, they do have an interesting texture and if not prepared probably it can turn some people off. I am very pleased with this easy recipe to make another quick and simple nutrient dense snack. I am sure my kids are ready to pack these for school snack to "impress" their friend. Why should you eat organ meats? 

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Easy Baked Chicken Liver



Serves 4     Prep time 10 mins + 1 hrs marinade time   Cook time 30 mins
Ingredients

  • 1 lb. Chicken Livers, trimmed and remove membrane if you wish
  • 1 tbsp bacon fat, melted

Marinade
  • 1 tbsp Apple Cider vinegar
  • 1 tsp fish sauce ( I use Red Boat
  • 2-3 sprigs cilantro, finely chopped
  • 1 green onion
  • 1 garlic green

Instructions
  1. Mix all marinade ingredients together and toss to coat chicken liver in it
  2. Cover and let marinade 1 hour in fridge
  3. Preheat oven to 375F
  4. Melt bacon fat in small pan and mix into chicken livers
  5. Spread on baking pan spaced out with 1" apart
  6. Bake 20 mins, flip and bake another 10 mins

Serve warm with fermented vegetables or rainbow faux rice.


2 comments:

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