Soft and juicy, the GAPS superfood
Liver can be prepared in a number of ways: boiled in broth, cooked in fat, pan fried, grilled, baked in savoury pies, made into spread or sausages such as liverwurst. My favourite way to prepare chicken liver is with lots and lots of onion, to make a rich, creamy base, seasoned with garlic, caraway and marjoram, and cooked slow. Today I have put thyme in the spotlight.
You will need:
2 tbsp duck fat
2 large onions / or 3 to 4 medium ones
500 g chicken liver (organic only!!)
2 fat garlic cloves
1 cm fresh ginger root
1/2 cm fresh turmeric root
1 tbsp dried marjoram (Origanum majorana)
3 tbsp fresh thyme leaves
1 pinch ground cinnamon
2 or 3 ladles of chicken bone broth
1. In a thick bottomed skillet or pan melt the duck fat, then brown the thinly sliced onions until slightly caramelized.
Tip: The pan should be wide enough, so the liver can be arranged in a single layer, and it can be cooked undisturbed without stirring.
2. Wash and clean the livers, then cut in half or quarter them. Add them to the lightly browned onions. Cover with a lid and sweat the juice out. Cook on medium heat for 6 to 8 mins.
3. Season with thinly sliced garlic, ginger and turmeric, sprinkle with dried marjoram, fresh thyme leaves and with a pinch of ground cinnamon.
4. Add the chicken bone broth, cover with a lid, and gently cook on low heat for about 45 to 60 mins. Gently shake the pan once or twice during cooking.
5. Serve hot with roasted carrots and raw sauerkraut. Sprinkle with fresh thyme leaves. Enjoy!
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.