I spotted a bag of chicken livers while browsing through the meat from EcoFriendly Foods at the Dupont farmers market last Sunday. Shopping regularly at farmers markets I've become accustomed to buying whole chickens. It's rare to see a bag full of a single part like the family pack of drumsticks you'd find in the grocery store. On one hand I like to easily recognize that the meat I buy comes from animals so I can give the meat and the animals the respect they deserve. But of course on the other hand there is convenience. I immediately liked the bag of chicken livers since it was a convenience that I don't always see at the farmers market. I also like organ meat. I know many people are opposed to organ meat for various reasons and I can understand the ick factor. I genuinely like the taste of most organ meat I have tried. It has a little more gaminess and richness. I also like to eat the whole animal out of respect for the animal. When an animal gives its life to feed me I prefer to use every last bit of that animal. I often make broth from the leftover carcass of a roasted chicken, and I try to eat the more "undesirable" parts of animals when I find them from ethical, sustainable sources. This desire to eat the undesirables even drove me to eat head cheese when I saw it on the menu at Bar Pilar on Wednesday. It turned out to be quite delicious!

If you are a fellow offalphile I recommend this recipe for chicken liver mousse. It was mighty tasty served on a baguette with cornichons on the side.