To prepare your chicken livers, clean them under running water and place on a paper-towel-lined-plate to dry, using another piece of paper towel to blot any water left on top. Set aside.
Add half of the coconut oil to the bottom of a heavy-bottomed skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring, for about five minutes or until lightly browned. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Clear a space in the center of your skillet by moving the onions and garlic to the outside of the pan. Place the chicken livers in the pan one-by-one, making sure they each get enough surface area to cook. Allow to cook about 2-3 minutes on one side before flipping and giving the onion mixture around the edges a little stir. After another 2-3 minutes and browned on both sides, add the rosemary, salt, and stir the entire mixture.
Add the second half of the coconut oil to the pan, along with the apple pieces. Stirring occasionally, cook for 5-10 minutes, or until chicken livers are just pink in the middle and the juices are no longer running red (you can check by slicing one open if you need to). Turn off the heat and stir in the cider vinegar. Set aside to cool for a few minutes.
Once your mixture is cool enough to handle, add to the body of your food processor or a high-powered blender. Process until a smooth paste forms, adding additional coconut oil or salt to taste if necessary.
Serve on raw vegetable or apple slices, or AIP-compliant crackers.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/chicken-liver-mousse/