chicken livers recipe

Yoga and fitness instructor Derek Beres <a href=/articles/2017/01/my-body-experiment-derek-beres>gave up his vegan diet for one</a>that includes organ meats and shellfish. He found that it drastically changed his mental and physical well-being for the better. "For all the talk of health in America, we strangely eat few organs, the most <a href=/articles/2016/05/7-nutrients-to-eat-now>nutrient</a>-dense part of an animal," says Beres. Not only are they a <a href=/articles/2016/04/6-ideas-for-your-csa>sustainable</a> choice, but they also have higher amounts of essential fatty acids such as EPA and DHA. Here, Beres shares a recipe for preparing chicken liver, courtesy of his wife Callan Beres.Ingredients: 1⁄2 pound chicken liver 1 tablespoon olive oil 1 teaspoon lemon juice 1 1/2 teaspoon salt 2 tablespoons fresh garlic, choppedDirections: 1. Rinse the livers and pat dry with a paper towel. Place in a bowl with a clean paper towel above and below, and allow to warm to room temperature for 10-15 minutes.2. Heat a dry pan to a medium temperature.3. Place the livers on the pan and allow them to sear for a minute before turning over. Repeat this process until you reach a total of 3-4 minutes of cooking time.4. Quickly add the oil, lemon juice, and salt to taste. Stir while the pan is still over medium heat.5. Remove from the stove and place in a serving bowl. Sprinkle with chopped garlic.Note: Like most meats, the liver will soften if you allow it to rest. If you have the time, cover the bowl with foil for 1-2 minutes, then serve.

Seared chicken liver

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