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Recipes

This will be the jumping off point for the recipes. But, for now, it'll just be the landing page for a single recipe...

FRIED CHICKEN LIVERS

Ingredients:
  • A container of chicken livers (Brand: Springer Mountain Farms; 1.25 pounds [20 oz])
  • A stick of real, actual butter
  • Half a teaspoon of Redmond Real Salt
Total cooking time: 25 minutes

Preparation and cooking:

Examine your livers as you put them in a room-temperature frying pan. Slice off any parts that are dark or green in color.

Turn heat to High and add a stick of butter. Make sure plenty of butter gets under the livers, so that they don't stick to the pan.

Now, sprinkle half a teaspoon of salt over the top of the livers.

Keep at High heat for 5 minutes, and then turn the livers.

Reduce heat to Medium-Low and cook for another 5 minutes; after which, turn the livers again.

Repeat this process three more times, until you see no more blood.

Remove from heat and allow to cool for five minutes before eating. It's a fat soluble vitamin, which means that it is stored in your liver and your tissues. And this means that toxicity is easy to achieve. 

(On the other hand, if it were water soluble, you would just pee out the unneeded amounts in your urine.)

Store the rest in a glass container, put a lid on it, and store in the refrigerator.

As they are extremely high in vitamin A and the full spectrum of B vitamins, I usually only consume a bite or two of the livers per day.

Matter of fact, one piece of chicken liver gives you twice the amount of vitamin A that you need in a day.

Also, I share them with my doggy, as they keep him healthy, too.

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