Free Range Chicken Livers

When one compares the nutritional benefits of organ meats to muscle, the differences are quite impressive, especially when considering organs from grass fed poultry. Did you know that a small one ounce portion of chicken liver will provide you 75% of the US RDA of Vitamin A, and an excellent source of thiamin, zinc, copper, manganese, protein, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus and Selenium - not to mention Iron? Liver contains one of the best and most usable sources of iron, which is an essential nutrient for many bodily functions, such as binding oxygen to blood.

If you've never tried chicken livers, you simply need to, I find them to be highly enjoyable - especially from grass fed chickens. Each package of chicken livers is 1 lb, in the event you don't care for the strong flavor of liver, simply soak them in milk for an hour or so before preparation, you'll quickly become a fan!

Pastured Poultry Liver Recipe's

This one pound package of pastured chicken livers is perfect for a wonderful chopped liver spread for parties or special occasions. Serve it with crackers or crispy vegetables. Try this recipe adapted by Annie Groer, published in the Washington Post.

• 1 pound chicken livers
• 2 tablespoons peanut or canola oil
• 1 pound yellow onions, cut into about 1/2-inch dice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 large eggs, hard-cooked and peeled
• Wash the livers and remove and discard the membranes. Set aside.

In a skillet over medium heat, heat the oil. Add the onions, cover and cook, stirring occasionally, until soft and golden, 7 to 10 minutes.

Add the whole livers to the skillet and sprinkle with salt and pepper. Reduce the heat to medium-low, cover and simmer gently until cooked through but still juicy, about 15 minutes. Remove from the heat.

Using a slotted spoon, immediately transfer the livers to a food processor, pulsing briefly but being careful to leave some chunks. You don't want a smooth pate. Transfer the mixture to a bowl.

Using the slotted spoon, add the onions to the ground liver, leaving the juices in the skillet. Stir gently to combine. If the mixture appears to be too dry, add some of the liquid in the skillet, a little at a time, until the desired consistency is attained. Season with salt and pepper to taste.

Coarsely chop 2 of the hard-cooked eggs, add them to the liver mixture and stir gently to combine. Check again if the mixture is too dry and, if necessary, add more liquid from the skillet.

Cover and refrigerate for 2 hours.

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