These livers from our pastured chickens are tender, mild-flavored, and nutrient-dense organ meat. They are rich in iron, protein, and vitamins A and B12. Prepare them by pan-searing with onions, garlic and butter for a quick dish or soak them in buttermilk and deep-fry for a crispy texture. These are best cooked to a slightly pink interior for maximum tenderness.
These livers from our pastured chickens are tender, mild-flavored, and nutrient-dense organ meat. They are rich in iron, protein, and vitamins A and B12. Prepare them by pan-searing with onions, garlic and butter for a quick dish or soak them in buttermilk and deep-fry for a crispy texture. These are best cooked to a slightly pink interior for maximum tenderness.
