My mom found locally sourced chicken liver, and I really wanted to try this recipe with her. She got the liver from the Ramsey (New Jersey) farmer’s market. Bubby, my grandmother from my dad’s side, used to make this dish, so my mom had some idea what it should taste like and how to prepare it. It was really easy. I plan on making this recipe as often as I can find grass-fed chicken livers out in LA. I’ve had trouble tracking them down so far. I love eating this with cucumber slices. It adds a freshness to a a very rich food. Plus, I regularly snack on cucumber slices with sea salt and black pepper. Since there is quite a bit of both in this dish, I thought cucumbers would be a great paleo alternative to toast.
This recipe is posted on Healing with Food Friday