Lauralie’s chicken livers stir fry

INGREDIENTS LIST

5lbs fresh chicken livers

2 cups water

1/2 Tbsp sea salt

3 Tbsp Tolia Foods Bouillon Powder

2 medium onions chopped

1 cup chopped red onions

2 cups fresh chopped parsley

1 large tomato on the vine chopped

A couple habanero peppers (optional)

10oz grass fed beef tallow

PREPARATION 

 

Step 1: BOILING THE CHICKEN LIVERS

Boil the liver at medium heat in a pot with 2 cups of water, 1/2 Tbsp sea salt and 1 Tbsp Bouillon powder. The livers should still be pink in the middle when you're done cooking them. If you cook them until they're well done, they'll be dry and grainy. But when properly cooked, they have a wonderfully tender mouthfeel and a mild flavor. Having said that, the USDA recommends cooking poultry internal organs to an internal temperature of 165°F. 

Step 2: STIR FRYING

Once ready, remove the excess juice (full of nutrients, you can keep it for the next time you make the livers again). Add the tallow, onions, tomatoes, parsley, bouillon, and peppers (optional) and stir fry until onion are translucent.

Pairing ideas:

rice, potatoes, yams, cassava, fried or boiled plantains, sweet potatoes