Liver is Mother Nature's multi-vitamin, and at two dollars and change a pound, it's an inexpensive meal. The challenge is eating it if you don't like it. How about giving yourself a reward while you eat it: gravy!
Chicken Fried Liver
1/4 pound chicken livers
3 T coconut flour
1 egg, beaten
3 T almond meal
Pinch salt
Few dashes of savory spice mix (herbes fines, jerk spice, Mrs. Dash, etc.)
2 T lard or coconut oil
Heat the lard or coconut oil over a medium-low flame. In a small bowl, mix the salt and spices with the almond meal. Roll the liver in coconut flour, then egg, then the almond meal mix and put on a separate plate. When all the livers are ready, put them in the pan, using tongs and an oven mitt for safety's sake. Gently turn them after one minute. Let them cook for five to ten minutes until they're no longer bloody. Place them on a clean plate.
Gravy
Pan drippings from the liver
2 large chopped button mushrooms
1/2 c chicken or other meat stock
Dash pepper
2 T coconut flour
Few pinches of xanthan gum
Add the mushrooms to the pan and saute them for a few minutes on medium heat. Add the stock, coconut flour and pepper, stir well and bring to a boil. Take a small pinch of xanthan gum between your fingers, hold it over the pan, and rub your fingers together so that the xanthan gum disperses finely on the gravy, and stir well. Do NOT add it in a clump--it will stick together. Add xanthan gum until the gravy is thick enough.
Pour the gravy on a plate and add the liver. Serves one.
Chicken Fried Liver
1/4 pound chicken livers
3 T coconut flour
1 egg, beaten
3 T almond meal
Pinch salt
Few dashes of savory spice mix (herbes fines, jerk spice, Mrs. Dash, etc.)
2 T lard or coconut oil
Heat the lard or coconut oil over a medium-low flame. In a small bowl, mix the salt and spices with the almond meal. Roll the liver in coconut flour, then egg, then the almond meal mix and put on a separate plate. When all the livers are ready, put them in the pan, using tongs and an oven mitt for safety's sake. Gently turn them after one minute. Let them cook for five to ten minutes until they're no longer bloody. Place them on a clean plate.
Gravy
Pan drippings from the liver
2 large chopped button mushrooms
1/2 c chicken or other meat stock
Dash pepper
2 T coconut flour
Few pinches of xanthan gum
Add the mushrooms to the pan and saute them for a few minutes on medium heat. Add the stock, coconut flour and pepper, stir well and bring to a boil. Take a small pinch of xanthan gum between your fingers, hold it over the pan, and rub your fingers together so that the xanthan gum disperses finely on the gravy, and stir well. Do NOT add it in a clump--it will stick together. Add xanthan gum until the gravy is thick enough.
Pour the gravy on a plate and add the liver. Serves one.
Comments
I make chicken livers like this.
Cook some bacon cubes, add sliced onion and saute until soft. Add chicken livers and some sweet pepper. Cook until livers is done and the pices of sweet pepper are slichtly soft.
Salt & black pepper if needed (I seldom use any.)