Yes, that’s great, it’s my number one way to use up some lard (without bread) but chicken liver is too nutritious, I barely ever can eat it and that uses it up way too slowly.
I am thinking about frying cabbage and cucchini, not great for my fat-loss plans but if I am super careful and eat it with really lean pork and resist the siren song of everything else… Yeah, like that has any chance but moderation is key!
But I do planning now! And THEN mess it up a little. This is the most I can do.
By the way, I like liver without onions, I had to try it as I brought back meat for carnivore. I don’t really mix plants with meat (first I only cooked vegetarian food for decades and then I tried to stay close to carnivore and lost interest in vegs) but yep, lately it happens. I do like onions and may or may not eat them with my chicken liver. Usually some milk or cream is enough but chicken liver isn’t particularly bitter anyway. So onion is optional, I use some if I already have it in my fridge. By the way, is it normal that my fried onion lasted for 8-10 days in the fridge? (Then I put it into the freezer, to be safe.) Combined sugar and fat power?
About the lard… I can use up a decent amount if I make seitan (vegans would be shocked I suppose but I have learned making it after my carnivore escapades, not at all during my vegetarian times. lard is my secret ingredient) and that’s good for fat-loss… I prefer better protein sources but as I can’t buy lean meat now and barely used vital gluten lately… It has a chance. And anyway, I can feed it to my SO. Neither of us know about gluten being harmful for us, we did a gluten free year once (wasn’t hard on either of us) and nothing happened. That was a nice time, no bread temptation ever…
But I do try to buy some pork thigh or whatever it is called in English. It is almost always lean. Too lean for simple frying but I have recipes.