This whipped chicken livers recipe is my GAPS/SCD-friendly version of my favorite dish from one of my favorite restaurants that is no longer open.
It’s a delicious, sneaky way to get your family to eat liver!
Serves: 8
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
- 1 cup raisins
- 1 cup dry red wine
- 1 cup (16 tablespoons) ghee or coconut oil
- 3 large shallots (peeled and sliced)
- 1 cup raw apple cider vinegar
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 4 cups pastured chicken liver (rinsed and patted dry)
Directions
Place raisins in a medium heatproof bowl. Place 1c. red wine in a small saucepan bring to a boil over high heat. Pour wine over raisins. Cover and let stand until raisins are plump, at least 2 hours. Drain and reserve liquid.
Heat 2 tablespoons ghee or coconut oil in a large skillet over medium heat until melted. Add shallots and reduce to medium-low. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.
Increase heat to medium and add 2 tablespoons ghee or coconut oil. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with vinegar and reserved wine. Cook until liquid is reduced by half. Remove from heat and let cool completely.
Transfer raisins, chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons ghee, butter or coconut oil and process until smooth. Cover and transfer until chilled.
Serve with fruit spread (optional).
See Also
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