What it's good for:
Pan-fry in butter over medium-high heat for 2–3 minutes per side until just cooked through, they should still be slightly pink inside. Overcooking makes them grainy and bitter. Serve with caramelized onions.Also good for chicken liver pâté, smooth, rich, and impressive at almost no cost.
Here's what you're getting:
Chicken livers from birds raised on open pasture supplemented with GMO-free feed. Packed with vitamin A, B12, iron, and folate.Pasture-raised livers have milder, cleaner flavor than conventional because the birds eat a real diet.
How you store it:
Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed chicken livers in the fridge for 1-2 days, or refreeze immediately if not using.
Common Sense Farming.
2 COOTS RANCH
14736 Mount Carmel Road, Decaturville, TN 38329
(731) 207-0595
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