If you haven’t heard me talk endlessly about the health benefits of liver, you’ve probably never heard me talk at all. I have a unique capability to weave it into every conversation I have.
Well just in case you’re new here, let me share why chicken liver is the absolute best thing you could eat.
Nutritionally, liver is loaded with Vitamin A. And not the form that needs conversion (beta-carotene). This is the real deal retinol. It’s the most bio-available form there is, meaning you’ll actually absorb and utilize it efficiently.
Liver also has tons of B vitamins like B12, B6, folate, and biotin. B vitamins are SUPER important for a lot of things, but mainly to support the body’s natural detox pathways, supports red blood cell formation, improves cellular function, general brain health, and supporting a normal metabolism. Nothing too big. Liver is also packed with iron, for those pretending-to-not-be anemic vegetarians out there. No judgment, that was me a few years ago.
Financially, it’s cheap af. Unfortunately, there’s not much demand for liver these days, so you can get organic pastured liver for about $4/pound at Whole Foods.
I don’t encourage buying non-organic liver however. Despite being even cheaper than the organic version, keep in mind that the liver is where toxins are filtered. So if a chicken is eating an unnatural and toxic diet (GMO corn or soy feed) while packed into a feedlot, they’re likely filtering A LOT of toxins. Because of this high demand placed on the liver, it could easily be backed up. I’ve heard some people say that the liver is where the toxins are stored and that’s why you shouldn’t buy non-organic liver. But that’s simply not true. If toxins were stored in the liver, we’d all be 150 pound livers on stilts. That’s how toxic we are.
MOVING ON.
Versatilitally (not a word), liver is wonderful! You can throw it into meatballs (like the recipe below) or meatloaf if you want to hide it from your S.A.D. family. You could sauté livers with onions for a more traditional preparation. Or you can make paté, which is bomb if you do it right, vomit-enducing if you do it wrong. You do you.
I will say that chicken liver is an acquired taste for many people. I don’t love eating chicken liver plain and the only paté I’ve enjoyed was professionally made in Spain. That’s why I like to hide it in other recipes. So if you’re trying to convince a loved one to eat more organ meats, this is the perfect starting point!
Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
meatballs
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- 2 pounds grass-fed ground beef
- 1/2 pound pastured chicken livers
- 6 handfuls fresh spinach
- 2 Tbsp grass-fed butter or ghee
- 2 tsp pink himalayan salt
- 2 tsp dried Italian herb blend
- 1 tsp cracked pepper
Ingredients
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|
- Preheat oven to 350º.
- Heat butter in a large skillet. Place spinach in the skillet and cover to cook down. When reduced to about a quarter (or less) of what you put in, turn off the heat. Transfer the spinach to a large bowl and set aside.
- In a food processor, blend the chicken livers until smooth. Transfer livers into bowl with spinach.
- Add ground beef, salt, pepper, and Italian herbs to the bowl. Mix well.
- Use your hands to form 24 (probably misshapen) meatballs and place onto a baking sheet.
- Bake meatballs for 25-30 minutes or until tops begin to brown slightly.
- Serve hot and fresh or freeze some for an easy meal later on!
Note: the meat mixture won't form perfectly round meatballs because the blended liver is more liquidy than ground meat.