recently, i have been getting into using organ meats, particularly liver, in my cooking. these days, organ meats are overlooked because of their taste and because of their high fat and cholesterol content (but i am not afraid of fat or cholesterol). however, traditionally organ meats were not only used but prized. people spent hours preparing them and they were given as a first food when weaning (chicken
liver was lovely girl's first real food!).
we now know that organ meats are very high in nutrients. "Organ meats are the most nutrient-dense part of the animal—from ten to 100 times richer in vitamins and minerals than muscle meats" (source).
here are some ways that i sneak organ meats into our meals on a regular basis:
soup broth i find that i can get away with about a cup of pureed liver in a large pot of soup, and more in a pot of chili.
taco mix after finely chopping them, i add all of the organ meats that come with a whole chicken into our taco filling. this will work with many dishes that call for shredded chicken.
meatloaf meatloaf is great! you can also sneak lots of veggies in there too.
my next adventure is to try to make pate and other dishes specifically for organ meats. i cant wait! :)