How to prepare organic grassfed beef and chicken liver

How to prepare organic grassfed beef and chicken liver


hi it’s Cara from health home and
happiness and today we’re gonna talk about liver nobody’s favorite food… Liver is such a powerhouse of nutrition that I would really like to
encourage you to get it into your diet I’m in into your family’s diet once a
week and the best way that I have found is to cook up a bunch of it crumble it
and then you don’t need a ton because it is such a nutrient dense food I’ll just
put a tablespoon or so in we do Taco Tuesday which it’s not always tacos a
lot of times it’s any kind of Mexican food so I’ll just put the liver in with
the ground beef that I’m using or whatever else I’m using and the strong
flavors of the chili powder the garlic that kind of thing it covers it up so
well so that’s how we use liver once a week as I incorporate it into Taco
Tuesday and so that just kind of it reminds us that we need to be eating
that it’s you can hide liver and meatloaf I feel like it really needs a
lot of garlic to cover it and so some people will say yeah add add a
tablespoon of liver to whatever ground beef you’re using like meatloaf or what
else to use ground beef for casseroles that kind of thing and I my kids can
usually did you put a liver and this yeah I did and they’ll they’ll eat it
but they’re not they’re not super thrilled about it but I can hide it in
Taco Tuesday and nobody asks so liver is a powerhouse of nutrition it has
everything that we need that we don’t get enough of it has that activator X
that Weston Price talked about which is really k2 it has vitamin b9 which is
natural folate it has vitamin b12 which we hear a lot about when we’re low on
vitamin b12 a lot of times we’re not detoxifying well enough or a lot of
times we have low energy so if you are having low energy both the iron there’s
a lot of iron and levar iron and b12 the B vitamins are all kind of our energy
vitamins and so if you’re not feeling a little bit rundown then liver can really
help and it’s probably worth it to incorporate this and as many meals as
you can develop a taste for it but chicken liver is more mild than beef
liver and I’ll show you in the video how I’m actually preparing pretty much side
by side both beef liver and chicken livers and so chicken liver after the
soaking step like we saw in lemon water so after the soaking step
it is pretty mild so here we go into my kitchen and I will show you how to make
chicken liver and we’re doing chicken liver and beef liver today so the first
thing that we do is we thought our liver a lot of times it comes frozen because
it’s not something that a lot of people other times it comes frozen because it’s
not something that a lot of people want from the stores and so these are both
organic you want to get organic free-range as much as possible for us
it’s easier to find beef in organic grass-fed I can find pastured chicken
liver occasionally and so what I do I tend to buy a lot because it’s just not
as common chicken livers obviously or smaller and so this is chicken liver are
the smaller ones beef liver this is just a slice of beef which is beef liver
which the beef liver is pretty big if you want a whole one like even a lamb
liver is really big so the juice of one lemon or half a lemon and then cover
with filtered water and then we’re going to cover that so I cover it and then
chill it in the fridge in the bowl so it’s soaking in that lemon water and
that’s going to pull out some of the bitterness it’s going to pull out the
rest of the blood and so this this does help it tastes a lot better than maybe
you’ve had in the past and then the next day after it’s soaked
overnight or I wouldn’t probably soak it for more than 24 hours just I’m not sure
it’s gonna be good it’s really gonna start to smell funky after that so we’re
going to just drain it which for we’re gonna just drain it so what I do is I
just put a colander in the bottom of the sink and then I pour the whole thing
through the colander give it a little shake and then put it back in the bowl
while I’m waiting for the pan to heat up to fry it so then to cook it really any
skillet is fine put a little fat in the bottom I like butter if you can tolerate
butter that’s great ghee is probably even better because it
doesn’t have those milk proteins that sometimes burn a little bit of tallow or
even coconut oil is fine and so heat that over medium medium-high heat and
you’re cooking it almost like a steak so once the the pan is hot that oil is hot
just go ahead and put your liver in for the chicken livers you don’t want you
want them to be in a single layer so you might have to do two batches depending
on how many you had and then cook that for a few minutes on each side you can
kind of and then once you flip it the first time I like to just add a little
bit of salt to it I tend to just salt everything and I feel like that kind of
gets in through the meat since you’re salting it as it cooks
léa optional so just bring a little sea salt on if you want probably about half
a teaspoon for this whole pan full of liver and then you know it’s done you
can cut into it a little bit especially since we’re not serving it whole we’re
gonna be chopping it up anyway so you can cut into it and I like the inside to
be a little bit pink if you cook it until the whole thing is brown it does
get a little bit more tough especially if you’re gonna make a pate out of it
and you want that flavor just the inside can be a little bit pink on both the
chicken and the beef liver and you can kind of feel it especially the beef
liver and it will feel firm instead of squishy like it’s squishy when you’re
putting it in the pan and then it’s firm when it’s time and so you can just check
remove it from heat allow it to cool and then I personally chopped it up into
little tiny pieces about the size of what ground beef would be and then I
flash-freeze it which means I freeze it in a single layer
overnight and then once it’s been frozen in that single layer it’s totally and
then once it’s been frozen in that single layer it’s easy to just pick up
the parchment paper or if you didn’t use parchment paper just kind of scrape it
off whatever you froze it on to and then you can pull out as much as you need so
if I’m giving it to a baby I just pull out about a tablespoon at a time and
allow that to thaw if I’m just gonna throw it in some tacos that I’ll pull
out like a couple tablespoons and throw it into my taco meat you just kind of
can pull out super you can super easily pull out as much as you need without it
freezing into one big block and then you can freeze it in whatever container you
want again I do use plastic so I tend to just put it in a freezer black freezer
bag Pyrex with a lid Pyrex with a lid or you can even put it in a mason jar with
a lid if you prefer to use glass and then I I think it lasts in the freezer
without tasting freezer burn about six months and so I try to use it within six
months or cook up as much as I’m going to use in six months so I have three
children and as I talked about in my baby led weaning and how we start solids
video my babies all loved liver like inherently when they’re just using their
intuition they know this is a really good food for them so it’s the first
food that I start my babies on but we’ll just assume that you don’t have babies
or maybe you want to eat liver yourself and so you can make it into a pate and I
really like the chicken liver pate so after the soaking step it is pretty
mild and what and so if I’m making fried chicken like I’ll sort it with my
chicken pieces I’ll cut up a few pieces of chicken liver and I’ll just add those
in with the fried chicken my kids love fried chicken of course who doesn’t but
my kids love fried chicken and so adding some liver in with that and say okay
well here’s the fried liver part and it’s really is fried the same way it has
the same breading as the regular chicken and the chicken liver is pretty mild so
they will eat the chicken livers and then they get the chicken muscle meat
after that that’s been fried and frying is for me I don’t mind my children
eating fried chicken at all I fry it and healthy coconut oil and I usually do
either a gluten-free breading or you can’t use tapioca flour that works
really well or if you’re in the gaps diet an almond flour or a coconut flour
kind of a mixture of both it works okay they’re kind of it will get into your
frying oil a little bit more fried chicken is something that I don’t mind
my kids having but it makes a huge mess it’s like a time-consuming process and
it makes a huge mess with the oil splatters and stuff so it’s really a
special occasion treat my kids often request it for their birthday dinners
and so while I’m in there if I already have some chicken liver like I tend to
soak a bunch of it at once which you’ll see in the video and then I don’t cook
all that at once I’ll just freeze it after I’ve done the whole water and
lemon juice step I’ll freeze that so that if I am making chicken or fried
chicken or something like that that I can use the chicken liver in then I’ll
just pull out some of that to use in there as well and then the last thing that liver is
great for is it’s super economical so this this beef liver costs like you can
see how big this is and it costs mmm probably three five
dollars five dollars at the most but it just has like tons and tons of those
nutrients in it chicken liver is about the same way so if you feel like oh I
can’t really afford to have tons of meat tons of protein for my family
liver is a great way to get the extra nutrition at a super low cost and then lastly I want to talk about
toxins and liver so it’s kind of a common misconception that the liver
stores toxins deliberate isn’t store toxins at neutralizes toxins so no
you’re not ingesting all of the toxins that that cow hook in it doesn’t store
toxins in the liver it neutralizes toxins like the liver secretes tough
enzymes and whatnot that neutralizes those toxins and then it is processed
out of the cow so I guess you don’t want to choose liver from a healthy animal
but you want to choose really any meat from a healthy animal but know you’re
not going to get a big dose of toxins from eating liver a couple more things
so kosher I we used to keep kosher we don’t anymore but kosher and for some
reason I occasionally get comments that is liver kosher yes yes if you eat beef
liver and chicken liver those are both kosher and no it’s not blood it’s not a
sack full of blood so the stuff that you see the the red stuff coming out of the
liver as we cook it we’ve already soaked out all the blood we removed all the
blood before we cook it and the red stuff that you see coming out is the
same as what’s in steaks and I can’t remember what it’s called I think it’s
albumin but no it’s not blood it is red yes but it’s not it’s not blood that
you’re seeing coming out of the liver as we cook it I hope you found that helpful
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