Last Updated on December 12, 2023 by Cathy
This is not your typical liver & onions dinner, the bacon and seasonings turn this dish into a savory meal any fussy eater will love.
I’m not a big fan of consuming organ meat, but we’re supposed to include 12 ounces if organ meats (offal) into our diet once a week. Organ meats are a key nutrient for brain growth, so it’s very important to include these weekly. Especially if you’re working on healing from a disease that affects the brain, like MS, Parkinson’s Disease, Dementia, Alzheimer’s, or a brain injury.
I’ve been making chicken liver for a while now, but it was so hard for me to eat it. The bacon did improve the taste, but I was still having a hard time eating it. For me I think it’s just a mental thing, I just kept telling myself to put it out of my mind (this didn’t help – ha, ha).
Then I discovered the proper way to cook liver, and this recipe makes it easier to eat it.
Now, I’m able to eat liver, my husband requests it, and our teenage son even eats it!
Seasoned Liver & Onions
Cook the bacon until almost crisp, remove & place on a plate w/paper towel. After the bacon is cooked the rest goes pretty quick, so getting everything ready first helps.
Cook onion & garlic until softened but not browned, remove & add to plate with bacon. While cooking cut the bacon into bite-size pieces.
Add chicken liver to the pan, and add seasonings. Cook turning once until slightly pink on the inside. Do not overcook to keep from getting tough. Remove & add to plate with bacon & onions.
If you are having a hard time eating liver:
- Carefully wash the liver in cold water 1st then pat it dry before cooking.
- When cooking doesn’t cook all the way through, this is what makes it tough & harder to eat.
- Cook the liver for a few minutes per side leaving the middle slightly pink.
Add apple cider vinegar to the pan, scraping the bottom of the pan to remove the yummy bacon bits. Turn the heat off & add everything back into the pan, and mix (approx. 30 seconds). Garnish with parsley. Remove from heat & serve immediately.
This recipe turned out pretty good! Even though it could have 4 servings, when our son’s not around (working/hanging with friends), my husband & I split it in half so we could get most of our organ meat ratio for the weak. Remember, 12 oz organ meat per person each week.
What is your favorite organ meat recipe?
Seasoned Liver & Onions
Ingredients
- ½ lb uncured nitrate-free bacon
- 1 lg onion diced
- 2 cloves garlic minced
- 1 lb chicken livers
- ¼ c apple cider vinegar
- ½ t thyme
- 2 T fresh parsley
- ½ t sea salt
- fresh ground pepper to taste
Instructions
- On medium to medium-high heat cook bacon until almost crisp, approx. 10 min. Remove & place on plate w/paper towel. Cut bacon up into bite-size pieces.
- Cook onion & garlic, stirring frequently until softened but not browned, remove & add to plate with bacon.
- Add chicken liver to the pan, and season with thyme, salt & pepper. Cook turning once until slightly pink on the inside. Do not overcook to keep from getting tough. Remove & add to plate with bacon & onions.
- Add apple cider vinegar to the pan, scraping the bottom of the pan to remove bacon bits.
- Turn the heat off & add everything back into the pan, mix, approx. 30 seconds.
- Garnish with parsley.
- Remove from heat, and serve immediately.
Notes
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