1 lb. chicken livers
2 T. duck fat or ghee
2 T. white wine
3 hard boiled eggs
1/2 c. camelized onions
salt and pepper
Melt fat in a medium saute pan. Add chicken livers and cook over medium heat until brown all over. Add wine to deglaze pan. Scrape contents of pan into food processor. Add remaining ingredients and pulse until smooth. Chill. Serve with crudites.
This post shares more of my preparations for hiking the SHT (Superior Hiking Trail) with…
This post shares some MCAS-friendly backpacking meals that use generally tolerated ingredients.
Here is my recipe for supergut garden fresh salad dressing
This post is the third installment in a series of posts covering my journey to…
This post is the second installment in a series of posts covering my journey to…
This post is the first in a series of posts covering my journey to hike…
This website uses cookies.