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Chicken Liver Arriabiata

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Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

This is a great beginner's recipe to incorporate organ meats into a diet via a familiar favorite. Blended liver with Pluck Seasoning serves to add vital fat-soluble nutrients and antioxidants, while also providing a very robust and unique flavor to the sauce. 


Step 1

In a stock pot, render fat from pancetta. Remove pancetta. 

Step 2

Add in olive oil & butter. Then begin adding garlic, shallots, basil and red pepper. Fry mixture until slightly aromatic. 

Step 3

Then add livers, bone broth and tomatoes. Bring to a simmer for 30 minutes. 

Step 4

While the sauce is still warm, use an immersion blender to blend the sauce until smooth.

This is a universal organ-based red sauce for many types of past dishes. The heat level can be adjusted via the amount of red pepper flakes used. With the liver being blended into this recipe, it will thicken the sauce. Chicken broth can be added to make the sauce thinner or thicker depending on what dish you will use for it. This sauce is pictured with gluten-free bucatini, shaved parmesan, crispy pancetta, and rainbow microgreens. I prefer bucatini because the sauce coats the pasta evenly.


1/2 c. dried shallot

10 organic garlic cloves

1 can San Marzano tomatoes, hand crushed

1/2 c. organic basil, packed

2 tablespoons on organic, crushed red pepper flakes

8 ounces grass fed butter

1/2 cups of organic olive oil

1/2 c. organic chicken bone broth

2 tablespoons Pluck seasoning

1/2 c. organic, pasture raised chicken livers

4 ounces pancetta


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