Ready–that’s how I feel after eating chicken livers. Not tired, not weighed down… but prepared and amped for the next day (no coffee and its jitters needed). I’ve found these little livers to be a kind and gentle foray into the sumptuous world of organ meats. Careful… once liberated from muscle meats, you’re free! Who knows what else you might try?

Livers and Onions
1/2 pound chicken livers, washed and patted dry
1 medium onion, very finely sliced
3 T ghee (or butter)
ample sea salt and black pepper
2 T cooking sherry, optional
1 T rosemary, minced, optional

Melt the ghee or butter in a large saucepan over medium high heat. Add the onions, a bit of sea salt and cook until almost translucent, 5-6 minutes. Turn heat up to high. Add in the chicken livers, leaving space between them to prevent steaming. Allow the livers to quickly brown on each side while still keeping the insides pink. If using sherry, add to the pan right before you have finished cooking the livers, and (carefully!) set the pan on fire (it’ll be a brief, delightful moment). Once the alcohol has burned away, take the pan off the heat and add the rosemary if desired. Season to taste. Serves two excited or four wary folk.

please note: the less you cook livers, the more health benefits they will have. Similar to sushi-grade fish, if you are wary of the liver’s sourcing, you may freeze organ meats for a period of fourteen days prior to consuming in a raw or briefly cooked (seared) state.