Before I begin, I must apologize for the lack of posting on this website: I have been very… busy. Hopefully things would come back on schedule soon—time will tell. The next few weeks are going to be some of our family’s most hectic ones of all the summer…details on that later. (If possible)
From the title, you can guess that this would be about chicken livers, hearts, and what not… and you’ll be correct. We butchered our own hens more than two months ago, and I have salvaged roughly ten livers and twelve hears, not to mention bits of stomach muscle that I just had to try. (They’re not that bad, to tell you the truth!!) Disgusting, eh? Well, not that much. We have tried to masticate lamb liver before, without too much success on the enjoying part, but now that I did some research, liver is very good for us!! It has a lot of nutrients, minerals, and things like that. I’m no doctor, so I cannot give you the exact information, but here’s a linkthat I have found helpful:
I found this list on the Internet as well, for those who are interested…
For a Serving Size of 100 grams (100g)
Calories from Fat 57.9 (33.6%)
% Daily Value *
Saturated fat 2g
Monounsaturated fat 1.4g
Polyunsaturated fat 1.3g
Trans fat 0.1g
Net carbs 1.1g
Vitamins and minerals
Vitamin A 4296μg
Vitamin A IU 14378IU
Vitamin B6 0.8mg
Vitamin B12 21.1μg
Vitamin C 2.7mg
Vitamin E 0.8mg
Vitamin K 0μg
Alpha Lipoic Acid (ALA) 0g
Total Omega 3 0g
Total Omega 6 0.7g
Aspartic acid 2.4g
Glutamic acid 3.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
After I cleaned the organs, they were immediately placed into the freezer, and only now did I find the time (and courage?) to open the Ziploc bag and cook them. Oh, I forgot to mention… I saved eleven chicken necks too. They’re bony and almost meatless, but what’s on them is one of my favourite part of chicken meat. The aging hens’ meat tends to be harder to chew than the meat breed of chickens, and their entire body is a lot skinnier… but I saved them any ways. I haven’t begun to taste them yet—we’ll see how that goes.
So this is what I did with my mixture of poultry organs and meat.
*disclaimer: the following is simply a documentation of my first try at processing, cooking, and eating liver and heart meat. I am not saying I did everything right. I totally forgot to soak the meat in water and vinegar at the beginning: I think doing so would lessen the bitter blood taste in the organ meats. I’m not sure…I forgot. JI withheld a few pictures of the process in case some of my readers have queasy stomachs that might not tolerate specific photos safely. Just a word of caution. 🙂 *
I simply boiled the ‘stuff’ in a pot with water until everything was cooked, (drains brown rather than dark pink) then the necks were separated from the organ meats. I then placed about half an onion, some salt, two cloves of garlic, and the hearts, pieces of stomach muscle, and livers into a blender, and pureed them altogether.(the combined meat was only about a cup in total.. not that much.) Afterwards, I added some dried herbs and chicken fat/oil that I previously saved.
It tasted better than I thought!! Although there is still that distinctive taste and texture that only livers and organ meats have… you’ll have to have had liver before in order to understand what I am talking about.:) I think I will have to soak them next time… and ‘next time’ would be lamb livers…I’ll need to find the best recepies to cook our own home-raised,grass fed, organic lamb livers!! If any of you, my readers, have eaten liver or any organ meats before, be sure to share with me in the comment section!! I’m very interested in what you think about this subject, and how you like your organ meats processed and cooked! (Or baked, or steamed, or broiled, or… raw?!!)
God bless you all!!
P.S. This is an experiment at the most… messing around with ideas from non-gaps friendly cookbooks and what produce our family had on hand. Hope you enjoyed the post and the pictures!!
I know that I’m a little late at posting on Canada’s one hundred and fiftieth birthday, but since that is all over the internet , I wanted to do something different.
I WANT YOU TO PRAY FOR CANADA RIGHT NOW. KNEEL IN FRONT OF YOUR CHAIR, AND HUMBLE YOURSELF BEFORE GOD, CRYING OUT TO HIM AND BESEECHING HIM TO HAVE MERCY ON OUR WAYWARD COUNTRY.
Canada needs your prayers. The True North has strayed away from the one and only true God, and sliding further and further away from Him every single day.
Here’s a link that lets you get a glimpse of how far we have strayed from God in the past 150 years.
Please join me in prayer for our country.. before it turns into a replay of Sodom and Gomorrah.
Please. Canada is needy, destitute of righteousness and holiness. Pray, and pray hard.
Here I would like to close with the full version of ‘O Canada’.
O Canada! Our home and native land!
True patriot love in all thy sons command.
With glowing hearts we see thee rise,
The True North strong and free!
From far and wide, O Canada,
We stand on guard for thee.
God keep our land glorious and free!
O Canada! We stand on guard for thee.
O Canada! We stand on guard for thee.
O Canada! Where pines and maples grow.
Great prairies spread and lordly rivers flow.
How dear to us thy broad domain,
From East to Western Sea,
Thou land of hope for all who toil!
Thou True North, strong and free!
O Canada! Beneath thy shining skies May stalwart sons and gentle maidens rise, To keep thee steadfast through the years From East to Western Sea, Our own beloved native land! Our True North, strong and free!
Ruler supreme, who hearest humble prayer, Hold our dominion within thy loving care; Help us to find, O God, in thee A lasting, rich reward, As waiting for the Better Day, We ever stand on guard.