Chicken Liver!
I find it interesting when I speak to people who are ABSOLUTELY carnivores, who say they don't fancy eating any of the 'bits' (like organ meat or skin); only skeletal muscle and what was once subcutaneous or intramuscular fat.
Or course, preparation technique is HUGE. While I quite enjoy the crisped skin of a beautiful wild salmon fillet, grilled to perfection, I do NOT love the wiggly skin of an ill prepared Coq Au Vin.
Paleolithic man ate ALL of an animal, and, in keeping with The Paleo Diet, so, too should we… at least sometimes!
I'm not implying you should go from exclusively eating skinless/boneless chicken breast to gnawing on raw bison marrow in one fell swoop; but, at least be adventurous and give some other meats a try!
If the idea of it turns you off for some reason, think back to your pre-Paleo days when you'd eat hot dogs, bologna or sausage. What do you think might have been in those? You get the idea!
While one of my personal faves has GOT to be beef bone marrow, perhaps you'll find it easier to start with something more 'approachable' like chicken liver!
From a nutritional standpoint, it's high in:
- Vitamin B12
- Iron
- Selenium
- Vitamin A
- Folate
Throw 'em in a cast iron skillet with garlic & oil, then serve on top of a bed of kale with some strawberries scattered on top. Perfectly Paleo!
