Wheat-free chicken livers. Yum!

I made some chicken livers a few days that dd liked so I thought I’d share! I plan to make these again this weedend because I felt like my body needs the nutriet-denseness of the livers. We don’t use wheat flour because of my anti-grain stance so I used coconut flour. YMMV.

  • about 3/4-1 cup coconut flour
  • 1 tsp sea salt
  • 1/2-1 tsp pepper
  • 1/2 tsp sage
  • 1/2 tsp poultry seasoning (I had the Frontier version from the co-op)
  • 1 egg
  • several Tbsp bacon grease (ours is from the whole pastured pork I bought a few months ago)
  • 2 cups chicken stock

Mix spices with coconut flour while melting several Tbsp bacon grease over medium (ADD moment: it drives me nuts when recipes don’t tell you what temperature to use. I’m always afraid I’m going to burn something.). Dip livers in egg then dredge in flour mixture. Fry for no more than 5 minutes,turning as needed! This is important! You want the insides to still be pretty pink. That way, it won’t be so dry.

After frying livers, melt a little more bacon grease and cook leftover coconut flour (up to 2 Tbsp) for about 1 minute. Add chicken stock and bring to a boil while stirring. Continue boiling until it reduces to desired thickness (about half for me).

I plate the livers and add sauce as needed so that it doesn’t get overwhelming. Enjoy!

These also make handy finger-held snacks without the sauce. They’re not too dry to eat alone since they’re not cooked to death.

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