Sautéed chicken liver is pleasantly rich with garlic and shallots flavors. Creamy gravy is made with leftover fat and gluten-free flour making it creamy and dreamy. It’s cooked in 15 minutes which makes it a quick meal that’s bursting with nutrients. Serve with creamy risotto or plain rice. It’s great either way.
Sautéed Chicken Liver in a Gluten-Free Gravy
Chicken livers are a praised food in many cultures. In the US, chicken livers are a bit of a controversial topic; people either love them or hate them. If you grew up eating livers like I did, you’re lucky that you got accustomed to their rich flavor early on. On the other hand, if you didn’t grow up devouring chicken livers, you would do yourself a service if you started consuming small portions until you fall in love with their unique flavor; this is only because chicken liver is really, really good for you.
Why Is Chicken Liver so Good for You?
Chicken liver is Mother Nature’s multivitamin. Not only is it a great source of high-quality protein and a usable form of iron, but It is also one of best sources of vitamin A, folic acid and copper. Additionally, vitamin B (especially B12) is abundant in liver as well as CoQ10. Trace elements such as copper, zinc and chromium are also found in chicken livers.
Due to high level of natural vitamin A that is found in livers, there’s a concern about vitamin A toxicity. The fact is that the natural vitamin A found in livers is crucial for human health and is not likely to cause health issues unless taken in large amounts. It is worth noting that studies on vitamin A toxicity have been addressing the synthetic vitamin A, not natural vitamin V found in livers.
According to the authoritative Merck Manual, acute vitamin A poisoning can occur in children after taking a single dose of synthetic vitamin A in the range of 300,000 IU or a daily dosage of 60,000 IU for a few weeks. The Manual cites two fatalities from acute vitamin A poisoning in children, which manifests as increased intracranial pressure and vomiting. For the vast majority, however, recovery after discontinuation is “spontaneous, with no residual damage. Source.
The Weston Price Foundation also states that
The putative toxic dose of 100,000 IU per day is contained in two-and-one-half 100-gram servings of duck liver or about three 100-gram servings of beef liver. From the work of Weston Price, we can assume that the amount in primitive diets was about 50,000 IU per day.
Does Chicken Liver Store Toxins?
Liver does not store toxins such as drugs, chemicals or poisons. The role of the liver is to filter and neutralize toxins in our bodies but the liver itself does not act as a storage for toxins. Our body is more likely to accumulate toxins in our fatty tissues and nervous system rather than our livers. So the popular concern that liver stores toxins is not reasonable and should not stop you from making chicken livers part of your regular diet. This sautéed chicken liver recipe is a perfect meal for busy days. The livers are served in a creamy gravy and bursting with flavor and nutrients. To add even more nutrients to your meal, consider making and using homemade chicken bone broth.
Is all Chicken Liver the Same?
Sadly, as with any other food, the quality and nutritional value of chicken livers depends on the way the animal was raised and fed. The best source of chicken livers are from pasture-raised animals or at least organic chicken livers. Chicken livers from conventionally raised animals that are available in supermarkets are not recommended by the Weston A. Price Foundation. Since a little liver goes a long way, by purchasing pasture-raised or organic chicken livers you really do get your money’s worth from this food.
Sautéed Chicken Livers with Garlic and Shallots
Sautéed chicken liver in creamy gravy is pleasantly rich with garlic and shallots flavors. Cooked in 15 minutes and bursting with nutrients.
- 16 ounces chicken livers, organic
- 1/2 cup gluten-free flour blend
- 2 tablespoons ghee or butter
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon parsley flakes
- 4 cloves garlic, thinly sliced
- 2 small shallots, thinly sliced
- 1 1/2 cup chicken stock
- fresh parsley or thyme for garnish
Preheat oven to 325 degrees, then turn it off. You only need a warm oven to store the cooked livers.
In a large shallow bowl or a plate, combine flour, salt, black pepper, and parsley flakes.
With a sharp knife, slice each chicken liver lengthwise to get two thin slices. If your liver is larger, you may want to slice it twice.
Gently dredge the liver slices into flour mixture.
Over medium heat, melt 1 tablespoon ghee with 1 tablespoon olive oil in a large skillet. Place sliced livers into hot oil in a single layer. Cook until golden, about 2 minutes on each side. Transfer to an oven-safe dish and store in warm oven. Cook in batches so you don’t overcrowd the skillet.
After all the livers are cooked, melt the remaining ghee with the oil in the skillet. Stir with a whisk constantly to scrape off the brown bits of the skillet. Add shallots and sauté for a few minutes until shallots release their flavor and change color. Dust in any of the remaining flour you may have and whisk well, you will get a thick paste. Mix in the garlic and let sauté for no more than 30 seconds.
Slowly pour half of the chicken stock and whisk well until you get a paste. Keep slowly adding enough of the chicken stock to make a thin gravy. Depending on how much you have left, you may need more or less chicken stock.
Transfer cooked chicken livers back to the skillet and gently combine with the gravy. Check for salt and pepper. Serve immediately or keep warm until serving.