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Chicken Liver Arrabiata

Cook Time: 45 min
Servings 6

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. 

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 cup 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
  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

    Chicken broth can be added to make the sauce thinner or thicker depending on what dish you will use for it.
  4. Step 4

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

    With the liver being blended into this recipe, it will thicken the sauce.