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Commercially-Farmed Chicken Livers?


MJKinOki

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I love Chicken Livers and have found some great recipes, but unfortunately we live in Okinawa, Japan and don't have access to farm-fresh chickens. The regular ones are sold in the commissary on base in the freezer sections, but I'm assuming these are a no-go. Thoughts? Thanks!

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Conventionally raised meat is okay during a Whole30. The only suggestion we have is that you trim visible fat and drain fat after cooking because conventionally raised meat is more likely to host some toxins and they tend to hide in the fat. And chicken livers are great. My farmer keeps me supplied because most of his customers won't eat the odd bits and he and his wife can't eat them all.

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