Sauteed Chicken Livers

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Sauteed Chicken Livers, LF Beans, Rice

Although I definitely prefer my liver pate, it is a little more complicated to make than sauteed chicken livers.  I used almost the exact recipe from Nourishing Traditions, except that I do add a squeeze of lime at the end.  For me, the lime brightens up the after taste of liver that some tend to dislike.  I recommend using chicken livers as they are much tastier for liver newbies.  If you are making beef or pork liver, there is an alternate recipe that I use as it involves soaking the liver to remove the strong taste.  One of these days I will try to post it for you.

1 lb fresh pastured chicken livers

1/2 c unbleached flour (I use sprouted, but it is such a little bit just to coat that it really doesn’t matter with phytic acid)

1/4 t C sea salt

1/4 t fresh ground pepper

3-4 T butter

1/4 c dry white wine (I use rice wine or mirin)

1 c chicken stock

pinch of sage or basil

juice of a lime (optional, but recommended if you are not a fan of liver)

Remove veins from chicken livers and slice.  Make a mixture of flour salt and pepper and dredge the livers in the mixture.  Melt the butter and saute the liver slices a few at a time (about three).  Chicken livers taste best when they are not over cooked, so remove after just browned on all sides and transfer to a warm (170 degrees) oven for now.  Pour out butter in the pan but leave the crusty browned stuff at the bottom of the pan.  Add wine, chicken stock, and sage or basil to the pan.  bring to a boil and reduce to about half.  Return the livers to the pan and warm through.  Squeeze lime juice over the top.  Serve with rice and a veggie.
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