Chicken Livers & Potatoes – Heal Something Good

Chicken Livers & Potatoes

4 med-sized Red Potatoes, well washed
12-ish Chicken Livers
1 Lemon, juiced
Bacon fat and/or Ghee
1 1/2 cups Broth
Leek, cleaned and sliced
1 tbl Cream
Real Salt & Fresh Cracked Pepper

Bake washed and fork-pierced red potatoes for 50-60 minutes at 400F.
Meanwhile, rinse and dry livers. Place in bowl with juice from one lemon.
Allow livers to come to room temp, about 30 minutes while the potatoes bake.
When the potatoes are halfway done, continue with livers.
Heat frying pan to med-high. Melt 1 tbl bacon fat or ghee.
Add livers and cook for 1 minute each side.
Add sliced leek, broth and salt & pepper.
Cover with lid, simmer on low for 20 minutes.
Remove from heat and stir in cream. Serve over smashed baked red potatoes immediately.