Warning: This recipe could be dangerous to your health.
Bet you never thought you’d see that here, did you?
No, it’s not the chicken livers; if you’ve been hanging around here any length of time at all, you know I love me some variety meats (I may be making another tongue this weekend, or maybe a beef heart – aren’t you excited?). And the chicken livers I used to make this dish were just about as fresh as they could be – they were residing in their pastured owners a mere 6 hours earlier.
Our poultry farmer raises not only laying hens, but broilers as well – you can drive up to his front door any afternoon and see the laying hens running amok around the barnyard (and lately, the apple trees), and the broilers in their covered pens in whichever field he has them that day. If you’re lucky, there will be turkeys, too, and you can go out and say howdy to Thanksgiving dinner, as well.
He processes six times a summer; while they keep their laying hens year-round, they only raise the broilers in the summer, since they don’t do so well in cold weather – they just won’t grow, since all of their energy is used to keep themselves warm. At any rate, we get six chickens each time they process and cozy them up in the freezer with our pork, beef, goat and venison, if we’re lucky enough to be gifted a deer (and have I mentioned I’m trying to source a llama?). We often order the feet from the birds for our homemade chicken stock, and we’ll take livers if we can get them, too.
We got them yesterday, and I made this. Which is why I’ve added a warning to go along with it.
It seems that because chicken livers have so much moisture they cause the fat in your pan to splatter and splash – sometimes very violently. And do I have a splatter screen? I do not.
I do however, have a lot of burn ointment.
It was very much worth it, though, because these were absolutely wonderful. I wanted seconds, which is rare for me, and I practically had to fight not only Beloved, but The Young One as well, to get some – you should have seen the kid wolf these things down. Chicken livers have a much, much milder flavor than beef liver, and these were just so fresh and tender it was amazing. I served them with homemade barbecue sauce, but next time I think I’ll do a nice (dairy free) pan gravy.
- 2 large eggs
- 1/2 cup coconut milk
- 3/4 cup water
- 1 pound chicken livers, cleaned and cut in half
- 1 1/2 cups tapioca flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher or sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons poultry seasoning
- 2 cups tallow or other fat suitable for frying
- Whisk the eggs, coconut milk and water together in a large mixing bowl. Drop the livers in the egg/milk mixture; cover loosely and allow to sit for about half an hour.
- In a large, shallow dish, stir together the tapioca flour, baking soda, salt, pepper and poultry seasoning. Drain the egg/milk mixture from the chicken livers, and dredge them in the seasoned tapioca flour.
- Heat the tallow in a heavy skillet – preferably cast iron – over high heat until it reaches 350 F. Reduce the heat to medium.
- Fry the chicken livers, in batches if necessary, for 6 to 7 minutes, carefully turning once halfway through – cover the skillet with a splatter screen, because the fat will splash and splatter.
- Remove the livers to paper towels and drain briefly. Serve with barbecue sauce, hot sauce or salsa if desired.
- Nutrition (per serving): 452 calories, 33.4g total fat, 442.4mg cholesterol, 1269.4mg sodium, 307.2mg potassium, 16.4g carbohydrates, <1g fiber, <1g sugar, 20.4g protein