As simple as it can be yet heavenly delicious
One thing I am very happy about GAPS is that it encourages you to eat more liver. I may have overdone it as I cook, fry and bake liver at least 3 times a week and consume it almost every day. I prefer chicken liver. I love the shape, the taste and the simplicity that with virtually no other added ingredient it can be so delicious.
I like to keep pan fried liver in the fridge as a snack.
The simplest version is when it is gently fried in duck fat. Simply delicious! The next level is when you season with freshly ground black pepper at the end. The next one is when you add fresh garlic and / or fresh ginger to the melting fat.
For a next level version you will need:
400 g fresh chicken liver
1 medium onion
2 cloves of garlic
1/2 cm fresh ginger
a wee pinch of Himalayan rock salt
freshly ground black pepper, to taste (omit for AIP)
2 generous tbsp duck fat
1. Clean the liver, rinse, put them in a sieve, and let the excess water drain. Separate the two halves and halve the bigger ones so they end up roughly the same size as the smaller halves.
2. Melt the duck fat, add the very finely sliced onions. Fry on medium-low heat for a few minutes, until the onion is soft and got some light colour.
3. Add the very finely sliced garlic and ginger. Gently fry for 2 mins, until aroma is released.
4. Add the liver pieces and toss with two wooden spatulas, until all coated with the fat and lost their bright meaty colour.
5. Cover with a lid and gently cook for 15 mins. Do not stir during this time, just shake the pan now and then. Turn the liver pieces, cover back again and cook, fry for further 8 to 10 mins. By this time all the onion, garlic and ginger well incorporated and barely visible.
6. Season with salt and black pepper. Enjoy fresh and hot and keep the leftovers in the fridge in an airtight glass container.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.