Saturday, March 10, 2012
Don't be chicken about livers
I know that chicken livers are not for everyone. But they are for me. We hadn't had any in quite a while until last night. I had to think and think how I was going to prepare them. In the end I went with a simple saute over quite high heat, so high in fact that the livers spat and hissed at me.
Chicken liver saute
10 oz chicken livers trimmed of all naughty bits, halved
milk (or buttermilk)
salt and pepper to taste
I soaked the livers in milk for a couple of hours. That removes residual blood and softens their flavor.
Dry them off and sprinkle with salt and pepper, paprika, and flour.
Heat oil (enough to coat the bottom of your saute pan) and 1 1/2 Tbs butter over medium high until the butter's foam has dissipated. Carefully add the livers to the pan. Use a spatter screen if you have one. Cook about 3 minutes per side. We like ours with a trace of pink remaining in their centers.
We served ours with a side of homemade succotash (just limas, corn, butter, and salt and pepper)..
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