Local Forage co-editor Steven Fineberg shows us how to cook offal, the internal organs and entrails of a butchered animal. One of his favorite dishes is chopped liver.
This easy inexpensive dish is loaded with nutrients. Liver is rich in protein, zinc and vitamins A, D and complete in the B Vitamins. Eggs
contain lecithin which aids digestion of fat and cholesterol. The
lutein in the yolk is great for our eyes and helps fight colon cancer.
Pastured eggs are rich in Omega 3 fats which help prevent obesity,
diabetes and heart disease. Onions contain an anti-blood clotting
- 1 lb chicken livers
- 2 hard boiled eggs, cut in halves
- 1 brown onion, thinly sliced
- ½ red onion, chopped coarsely
- 1 scallion, diced
- Fat for sautéing, olive oil/butter, bacon fat, lard, rendered chicken fat, coconut oil
- White wine to de-glaze pan
1. Saute’ livers in fat of choice. I use lard or chicken fat. Remove from pan, let cool.
2. Saute’ brown onion in fat. Butter/olive oil is good. Remove from pan.
3. De-glaze pan in wine or homemade chicken stock.
4. Place onions, livers, eggs in food processor. Season with salt and pepper, add as much olive oil as you like and pulse to a consistency you like.
5. Delicious spread on rye bread and garnished with slices of raw milk cheddar cheese, red onion, sour cream.