Stolen Garlic Chicken Livers

Chef #194937's Note:

This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 1

• ½ lb chicken liver
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• ½ 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.
7. Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
8. Bon Appetite!

Reviews

[Nado2003]

Love it. I did not put the raw garlic on top but it was still delicious. The fresh lemon really perks up this dish. Very fast, easy and delicous. Thank you.

[mdinu]

Great recipe, made exactly as described.

[Chef #726534]

Very good. I actually tried it before adding the garlic, with just the lemon juice, olive oil and salt, and I think it might be even better without the garlic. Next time I'll make a better taste test. And, oh, yeah, I disobeyed and used extra virgin olive oil. YUM! But I love the taste of EVOO. Served over shredded cabbage stir-fried in EVOO for a great low carb meal.