Post by olhillbilly on Sept 29, 2012 3:07:10 GMT -6
I got about pound of livers at the store yesterday cuz I seen one of the cookin shows cook some and I thought it sounded good. Till I got some and forgot how they made em. So I looked up up online. Found a quick and easy method. ( I like quick and easy)
1/2 lb chicken liver
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
3 cloves garlic
Directions:
1
Wash, trim and dry the Chicken Livers.
2
DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
3
Whilst still on the cooker add the oil, lemon juice and salt to taste.
4
Stir once gently to mix.
5
Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
6
The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
Read more at: www.food.com/recipe/stolen-garlic-chicken-livers-110936?oc=linkback
I didn't measure anything and added the garlic while still in the pot, after I turned the fire out. Trying to dry livers is an adventure all on its own. Takes longer to prep than to cook. But I gotta tell ya, they were just perty danged tasty. Cooking is about four minutes. And their best while still hot. I think some taters wudda went good with em. Maybe next time.
Then later tonight I seen that grill guy on TV grill some chicken livers wrapped in bacon and harpooned with a skewer, over hot coals. He also put a water chestnut in the wrap. I'd havta use sumpthin else. I ain't much on water chestnuts.
1/2 lb chicken liver
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
3 cloves garlic
Directions:
1
Wash, trim and dry the Chicken Livers.
2
DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
3
Whilst still on the cooker add the oil, lemon juice and salt to taste.
4
Stir once gently to mix.
5
Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
6
The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
Read more at: www.food.com/recipe/stolen-garlic-chicken-livers-110936?oc=linkback
I didn't measure anything and added the garlic while still in the pot, after I turned the fire out. Trying to dry livers is an adventure all on its own. Takes longer to prep than to cook. But I gotta tell ya, they were just perty danged tasty. Cooking is about four minutes. And their best while still hot. I think some taters wudda went good with em. Maybe next time.
Then later tonight I seen that grill guy on TV grill some chicken livers wrapped in bacon and harpooned with a skewer, over hot coals. He also put a water chestnut in the wrap. I'd havta use sumpthin else. I ain't much on water chestnuts.