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Sauteed Shallots & Chicken Liver on Whole Grain Baguette

  • 1 tbsp. grass-fed or organic butter
  • 2 shallots, peeled and diced
  • 1-2 pinches dried thyme or 1 tsp. fresh thyme
  • 2 tbsp. mirin rice cooking wine (can use white wine)
  • 1 chicken liver, cleaned and chopped into four equal-sized pieces
  • ¼ cup chicken stock or water
  • Whole grain baguette, sliced thin
  • Olive oil
  • Sea salt
  • Black pepper
  • Fresh parsley

Preheat oven to 350. Drizzle olive oil and a pinch of sea salt on three or four pieces of thinly sliced whole grain baguette. Bake 5-7 minutes, or until crispy.

Saute shallots and butter on medium-low heat. Add two pinches dried thyme and cook shallots until slightly wilted. Add mirin, chicken liver pieces, and stock. Season with a pinch of sea salt and freshly ground black pepper. Cook until liquid evaporates. Put one or two tablespoons of sautéed liver and onions on top of crispy whole grain bread. Garnish with fresh parsley.

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  • Joan Zietlow

    Can’t wait to try this recipe. It’s so interesting. I was raised on liver a couple of times/month. And just recently my body has been craving it after not eating it for years. I have a more fruit and veg. diet but I always honor what my body is craving accept for the sugar, salt, fat cravings that on occasion happen when I haven’t been as clean an eater as usual. When I crave liver and eat it my body feels very solid and happy, great energy and mood. I know it’s more than the iron in the liver, I just have fun letting my body be my research project, LOL! Thanks for sharing Andrea.

    • @joanzietlow:disqus – I LOVE that you’re listening to your body and giving it what it needs. Great job taking care of you!

  • Ashley Ageloff

    where do I buy the liver? You said over a baguette but isn’t this gluten? Thanks for your help!

    • @ashley_ageloff:disqus – you can buy it at whole foods or your local farmer’s market. Make sure it’s naturally raised. If you are allergic to gluten, use something other than a traditional baguette.

  • Joan Zietlow

    Can’t wait to try this recipe. It’s so interesting. I was raised on liver a couple of times/month. And just recently my body has been craving it after not eating it for years. I have a more fruit and veg. diet but I always honor what my body is craving accept for the sugar, salt, fat cravings that on occasion happen when I haven’t been as clean an eater as usual. When I crave liver and eat it my body feels very solid and happy, great energy and mood. I know it’s more than the iron in the liver, I just have fun letting my body be my research project, LOL! Thanks for sharing Andrea.

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  • Cynthia Robinson

    This is one food I hate… BUT… I will try it using the technique I use in making my traditional Thanksgiving stuffing recipe. We always add the liver to the sauteed onion & garlic mixture but totally mash up the liver. Combine that with the seasonings it gave a unique flavor that I prefer to add the liver as opposed to leaving it out. So I am going to give this a try!

    • @Cynthia Robinson – great! Let me know how it turns out.

  • Tarin M

    Do you use this same recipe for other animal livers?

    • @tarinm:disqus – Yes, you can use this recipe with turkey, duck, and chicken. I wouldn’t use it with larger animals like cow, pig, etc.