December 12, 2019
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How to prepare organic grassfed beef and chicken liver

hi it’s Cara from health home and
happiness and today we’re gonna talk
about liver nobody’s favorite food… Liver is such a powerhouse of
nutrition that I would really like to
encourage you to get it into your diet
I’m in into your family’s diet once a
week and the best way that I have found
is to cook up a bunch of it crumble it
and then you don’t need a ton because it
is such a nutrient dense food I’ll just
put a tablespoon or so in we do Taco
Tuesday which it’s not always tacos a
lot of times it’s any kind of Mexican
food so I’ll just put the liver in with
the ground beef that I’m using or
whatever else I’m using and the strong
flavors of the chili powder the garlic
that kind of thing it covers it up so
well so that’s how we use liver once a
week as I incorporate it into Taco
Tuesday and so that just kind of it
reminds us that we need to be eating
that it’s you can hide liver and
meatloaf I feel like it really needs a
lot of garlic to cover it and so some
people will say yeah add add a
tablespoon of liver to whatever ground
beef you’re using like meatloaf or what
else to use ground beef for casseroles
that kind of thing and I my kids can
usually did you put a liver and this
yeah I did and they’ll they’ll eat it
but they’re not they’re not super
thrilled about it but I can hide it in
Taco Tuesday and nobody asks so liver is
a powerhouse of nutrition it has
everything that we need that we don’t
get enough of it has that activator X
that Weston Price talked about which is
really k2 it has vitamin b9 which is
natural folate it has vitamin b12 which
we hear a lot about when we’re low on
vitamin b12 a lot of times we’re not
detoxifying well enough or a lot of
times we have low energy so if you are
having low energy both the iron there’s
a lot of iron and levar iron and b12 the
B vitamins are all kind of our energy
vitamins and so if you’re not feeling a
little bit rundown then liver can really
help and it’s probably worth it to
incorporate this and as many meals as
you can develop a taste for it but
chicken liver is more mild than beef
liver and I’ll show you in the video how
I’m actually preparing pretty much side
by side both beef liver and chicken
livers and so chicken liver after the
soaking step like we saw
in lemon water so after the soaking step
it is pretty mild so here we go into my
kitchen and I will show you how to make
chicken liver and we’re doing chicken
liver and beef liver today so the first
thing that we do is we thought our liver
a lot of times it comes frozen because
it’s not something that a lot of people
other times it comes frozen because it’s
not something that a lot of people want
from the stores and so these are both
organic you want to get organic
free-range as much as possible for us
it’s easier to find beef in organic
grass-fed I can find pastured chicken
liver occasionally and so what I do I
tend to buy a lot because it’s just not
as common chicken livers obviously or
smaller and so this is chicken liver are
the smaller ones beef liver this is just
a slice of beef which is beef liver
which the beef liver is pretty big if
you want a whole one like even a lamb
liver is really big so the juice of one
lemon or half a lemon and then cover
with filtered water and then we’re going
to cover that so I cover it and then
chill it in the fridge in the bowl so
it’s soaking in that lemon water and
that’s going to pull out some of the
bitterness it’s going to pull out the
rest of the blood and so this this does
help it tastes a lot better than maybe
you’ve had in the past
and then the next day after it’s soaked
overnight or I wouldn’t probably soak it
for more than 24 hours just I’m not sure
it’s gonna be good it’s really gonna
start to smell funky after that so we’re
going to just drain it which for we’re
gonna just drain it so what I do is I
just put a colander in the bottom of the
sink and then I pour the whole thing
through the colander give it a little
shake and then put it back in the bowl
while I’m waiting for the pan to heat up
to fry it so then to cook it really any
skillet is fine put a little fat in the
bottom I like butter if you can tolerate
butter that’s great
ghee is probably even better because it
doesn’t have those milk proteins that
sometimes burn a little bit of tallow or
even coconut oil is fine and so heat
that over medium medium-high heat and
you’re cooking it almost like a steak so
once the the pan is hot that oil is hot
just go ahead and put your liver in for
the chicken livers you don’t want you
want them to be in a single layer so you
might have to do two batches depending
on how many you had and then cook that
for a few minutes on each side you can
kind of and then once you flip it the
first time I like to just add a little
bit of salt to it I tend to just salt
everything and I feel like that kind of
gets in through the meat since you’re
salting it as it cooks
léa optional so just bring a little sea
salt on if you want probably about half
a teaspoon for this whole pan full of
liver and then you know it’s done you
can cut into it a little bit especially
since we’re not serving it whole we’re
gonna be chopping it up anyway so you
can cut into it and I like the inside to
be a little bit pink if you cook it
until the whole thing is brown it does
get a little bit more tough especially
if you’re gonna make a pate out of it
and you want that flavor just the inside
can be a little bit pink on both the
chicken and the beef liver and you can
kind of feel it especially the beef
liver and it will feel firm instead of
squishy like it’s squishy when you’re
putting it in the pan and then it’s firm
when it’s time and so you can just check
remove it from heat allow it to cool and
then I personally chopped it up into
little tiny pieces about the size of
what ground beef would be and then I
flash-freeze it which
means I freeze it in a single layer
overnight and then once it’s been frozen
in that single layer it’s totally and
then once it’s been frozen in that
single layer it’s easy to just pick up
the parchment paper or if you didn’t use
parchment paper just kind of scrape it
off whatever you froze it on to and then
you can pull out as much as you need so
if I’m giving it to a baby I just pull
out about a tablespoon at a time and
allow that to thaw if I’m just gonna
throw it in some tacos that I’ll pull
out like a couple tablespoons and throw
it into my taco meat you just kind of
can pull out super you can super easily
pull out as much as you need without it
freezing into one big block and then you
can freeze it in whatever container you
want again I do use plastic so I tend to
just put it in a freezer black freezer
bag Pyrex with a lid Pyrex with a lid or
you can even put it in a mason jar with
a lid if you prefer to use glass and
then I I think it lasts in the freezer
without tasting freezer burn about six
months and so I try to use it within six
months or cook up as much as I’m going
to use in six months so I have three
children and as I talked about in my
baby led weaning and how we start solids
video my babies all loved liver like
inherently when they’re just using their
intuition they know this is a really
good food for them so it’s the first
food that I start my babies on but we’ll
just assume that you don’t have babies
or maybe you want to eat liver yourself
and so you can make it into a pate and I
really like the chicken liver pate
so after the soaking step it is pretty
mild and what and so if I’m making fried
chicken like I’ll sort it with my
chicken pieces I’ll cut up a few pieces
of chicken liver and I’ll just add those
in with the fried chicken my kids love
fried chicken of course who doesn’t but
my kids love fried chicken and so adding
some liver in with that and say okay
well here’s the fried liver part and
it’s really is fried the same way it has
the same breading as the regular chicken
and the chicken liver is pretty mild so
they will eat the chicken livers and
then they get the chicken muscle meat
after that that’s been fried and frying
is for me I don’t mind my children
eating fried chicken at all I fry it and
healthy coconut oil and I usually do
either a gluten-free breading or you
can’t use tapioca flour that works
really well or if you’re in the gaps
diet an almond flour or a coconut flour
kind of a mixture of both it works okay
they’re kind of it will get into your
frying oil a little bit more fried
chicken is something that I don’t mind
my kids having but it makes a huge mess
it’s like a time-consuming process and
it makes a huge mess with the oil
splatters and stuff so it’s really a
special occasion treat my kids often
request it for their birthday dinners
and so while I’m in there if I already
have some chicken liver like I tend to
soak a bunch of it at once which you’ll
see in the video and then I don’t cook
all that at once I’ll just freeze it
after I’ve done the whole water and
lemon juice step I’ll freeze that so
that if I am making chicken or fried
chicken or something like that that I
can use the chicken liver in then I’ll
just pull out some of that to use in
there as well
and then the last thing that liver is
great for is it’s super economical so
this this beef liver costs like you can
see how big this is
and it costs mmm probably three five
dollars five dollars at the most but it
just has like tons and tons of those
nutrients in it chicken liver is about
the same way so if you feel like oh I
can’t really afford to have tons of meat
tons of protein for my family
liver is a great way to get the extra
nutrition at a super low cost
and then lastly I want to talk about
toxins and liver so it’s kind of a
common misconception that the liver
stores toxins deliberate isn’t store
toxins at neutralizes toxins so no
you’re not ingesting all of the toxins
that that cow hook in it doesn’t store
toxins in the liver it neutralizes
toxins like the liver secretes tough
enzymes and whatnot that neutralizes
those toxins and then it is processed
out of the cow so I guess you don’t want
to choose liver from a healthy animal
but you want to choose really any meat
from a healthy animal but know you’re
not going to get a big dose of toxins
from eating liver a couple more things
so kosher I we used to keep kosher we
don’t anymore but kosher and for some
reason I occasionally get comments that
is liver kosher yes yes if you eat beef
liver and chicken liver those are both
kosher and no it’s not blood it’s not a
sack full of blood so the stuff that you
see the the red stuff coming out of the
liver as we cook it we’ve already soaked
out all the blood we removed all the
blood before we cook it and the red
stuff that you see coming out is the
same as what’s in steaks and I can’t
remember what it’s called I think it’s
albumin but no it’s not blood it is red
yes but it’s not it’s not blood that
you’re seeing coming out of the liver as
we cook it I hope you found that helpful
I love sharing tips with you so if you
could comment below if you have any
questions I try to apply it to all of my
comments and if you could subscribe by
clicking over there I always love to
bring you new content so thanks and bye
for now

Randall Smitham



  1. Sahar Nouri Posted on March 20, 2018 at 7:45 am

    Prepare it Indian style. It's delicious. my daughter is 6 and she loves spicy food when other spices are delicious. But you can prepare with also less spicy. Just add more onions to the live. There are also dry liver supplements when somebody really hates the taste of liver. But yes liver is definitely a powerful food with extremely high healing abilities.

  2. About Bam Posted on March 20, 2018 at 12:41 pm

    Thanks for the tips with mixing into food. It gives me heartburn, but I actually love fried liver.

  3. Kate M Posted on March 20, 2018 at 1:35 pm

    Ok, now I’m inspired to cook that liver in my freezer!

  4. Nicki Almond Posted on September 9, 2018 at 4:11 am

    How much liver is a healthy amount to eat? And how much should you eat to get enough B 12?

  5. mefreee2 Posted on December 21, 2018 at 6:45 pm

    If you want to fry chicken livers fry some chopped onions first add livers and a little apple cider vinegar salt and black pepper. That is going to be a lot better tasting liver. Also you can add some sour cream or heavy cream at the end to make it creamy. Beef liver is best made into a pate due to being really tough. However the best way is to enjoy it raw/ fermented but that’s for advanced liver eaters not for newbies that want to puke just by looking at liver. People are so funny they would eat fast food garbage just fine but they can not tolerate real food. Say thanks to the brainwashing you were receiving your entire life.

  6. Its_Gretchen For_Real Posted on February 23, 2019 at 9:29 pm

    I love liver

  7. andria blue Posted on March 1, 2019 at 11:07 pm

    My dad made Mexican liver as he called it. He would sear live in skillet 1st. Add salsa and favorite seasonings also any veg of ur preference and simmer covered. Fabulous on crappy soft white bread. My dad was totally Mexican and totally American and thats how he liked it. 😆

  8. Cheryl Taylor Posted on March 24, 2019 at 6:39 am

    I can do chicken livers if I fry them in ghee or butter, along with chicken hearts and gizzards, and a bunch of herbs and garlic.

  9. Soteria Charis Posted on April 6, 2019 at 11:59 pm

    What is most nutritious, chicken liver or beef liver??

  10. jamie5mauser Posted on April 13, 2019 at 1:46 pm

    Do you ever make liver sausage?
    I made some but it's so sticky..sruxkyy when it's raw but also seems to stick to my pan. Any tips?

  11. Teal Elliott Posted on May 19, 2019 at 3:04 am

    Wow, I've never heard of the lemon water soak technique before. I like liver but hubby doesn't. I'm 2 days into eating carnivore so I'll be trying this soon. Thanks for your videos.

  12. Adwoa Gyaa Asante Posted on May 22, 2019 at 3:01 pm

    I’m trying the way you soak the beef liver with spring water and lemon overnight cause I don’t like the milk method since I don’t do dairy.

  13. sarah deason Posted on June 1, 2019 at 9:09 pm

    Thanks for your helpful tips !!! I have only recently started eating liver again after years of not eating it..

  14. Tina Patterson Posted on June 3, 2019 at 1:32 am

    Thanks so much for the information!

  15. shizukesa65 Posted on June 10, 2019 at 11:30 pm

    I love liver. I just fry up a slice or two of beef or calves liver in butter and that's it. Chicken liver pate is good on toasted baguettes as well. The flavor of liver to me is not off-putting to me in any way. My first experience with liver was when I was just a young lad in grade school and my mother was home alone as my father was out to sea in the Navy. She was cooking a small dinner for herself and I asked her what smelled so good. She said it was liver. I asked if I could try some and she said, "I don't think you'll like it". She was right…I didn't like it…I loved it. She was amazed. I always surprised her with my palate. I devoured spinach and Brussels sprouts, sauerkraut etc. You name it, I enjoyed it. The only thing I never liked was okra. I am willing to give that another try as long as it doesn't come with the slime.

  16. JayeBird Posted on June 14, 2019 at 4:18 am

    Always buy organic Grassfed meats. Love livers!

  17. DebbyAbqNM Posted on June 30, 2019 at 11:38 pm

    I suggest that folks save the blood from straining the liver and add it to water for your garden plants. Maybe even soak dry dog and cat food in it? Perhaps freeze it for future use as fertilizer, too.

  18. Kresna Rudy Posted on July 6, 2019 at 12:41 pm

    This is one of my favorite keto budget food.. here in Asia country… 1 kg chicken liver less than 1$

  19. deskjockie49 Posted on July 7, 2019 at 4:53 pm

    I loved liver as a child, but didn't eat it as an adult because I was vegetarian. Now that I am carnivore, I am again enjoying it. I haven't ever soaked it, but will try your method and see how it goes. You've given good tips and I appreciate this video. Loved seeing the baby eating liver!

  20. Ian flem Posted on July 15, 2019 at 3:43 pm

    How about using milk or salt & vinegar as marinade? I had no problem with chicken liver but beef, sometimes blood taste in it bother me.