Stolen Garlic Chicken Livers

This is an outstanding recipe. I ignored the advice of the author and used extra virgin. I used to discard of the liver - very glad I discovered this recipe. The raw garlic is surprisingly well balanced in this recipe. This is excellent spread on a piece of toast.

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Ive always hated liver with a passion and could not eat it. But, this recipe took me by surprise. Great, quick, easy recipe. I was hesitant about the RAW garlic, but it fit perfectly. Highly suggest trying this recipe. Its so easy to make that its at least worth trying.

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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.

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Great recipe, made exactly as described.

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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.

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I wanted a way to prepare chicken liver that didn't involve sauce or breading or flouring or deep frying. This recipe got five stars from my whole family, melt in your mouth soft and great flavor. It's a keeper!

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These were so good thanks

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These are EXCELLENT! I don't know how it works with all that garlic, but it does. Somehow the garlic and lemon juice balance each other. I would give this a 10 star rating if I could. Thanks for sharing this "stolen" recipe.

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Easy and tasty. I had a hard time trying to dry fry them as the bottom of the pan kept trying to burn. It took a lot longer than 4 minutes to cook these more like 10-12 minute. I'll probably make these again sometime.

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Stunningly fab. Tasty, delicate and simple. Wonderful texture. Thanks for sharing it.

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Holy Moley, this is FANTASTIC! I've made it several times now and it just gets better and better! The raw garlic sounds weird at the end, but it is so perfect! Serve with some nice crusty, soft on the inside, bread and a salad and you've got a gourmet restaurant style meal!

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Made this for lunch yesterday and it was excellent! All recipes were stolen from someone, so don't feel guilty about it. I don't. :)

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I thoroughly enjoyed making chicken livers inspired by this dry frying recipe and adding garlic at the end. (I also added thyme and other herbs and secret ingredients:) oh yum it was so delicious!!) Good that you admit it was a stolen recipe...but you really should give full credit where it is due and write a letter to these people or phone them, someone in your area must know where they are and put their names on the recipe, it is only reasonable and fair. Retired but wouldn't it be nice if everyone knew who invented the original recipe.

I must say I didn't enjoy cooking as much as I usually do thinking the inspiration was stolen and feeling bad that 2 people who may of lead a simple and hard working life have not had the credit due. They deserve it.

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This is the 2nd time I am making your "stolen" recipe and the 2nd time I absolutely LOVE it! I am not a fan of liver, but like others who have posted, I am trying to find new ways to like liver because I am anemic, my diet is very limited in iron rich foods because of the weight loss surgery I had 22yrs ago. For that reason also, I need foods that are tender and easy to digest. I get almost no red meat or raw veggies in my diet at all, so I fight being low on my Iron all the time. This recipe has truly made a chicken liver LOVER out of me & is quickly becoming part of my regular diet! Thank you SO much for stealing this from the rich & sharing it with the (iron) poor, Mr Robin Hood of the culinary world! ~lol~

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I am definitely not a chicken liver fan. I made this dish with the intent of introducing my daughter to liver and not passing on my food prejudices. She loved it. Me, not so much. The livers were indeed melt-in-your-mouth tender, but to me, they are still livers.
I will make these again for the little one, and keep trying them to see if I'll ever develop a taste for them.

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I never would have made this without all the great reviews so I thought I'd throw my $.02 in also. This is a great simple recipe that really lets the ingredients shine. Like many others I wondered how the raw garlic would be, but my wife and I couldn't get enough. This will certainly become one of my "go-tos" for making liver.

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Yes this is a great recipe. I use it to boost my blood count so that I do not have to have a booster shot . Besides being tasty!!

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This was absolutely delicious. I had some livers and hearts from organically fed chickens and I cooked em up with this recipe. My kids loved it, I loved it, but my husband... not so much. He hates liver anyway and I thought I'd win him over with this, but oh well! More for us! I didn't change a thing and I thought it was fantastic.

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Really good and quick. Although I dried the livers, a lot of liquid cooked out of them. I turned the heat up and toward the end I added the lemon juice and salt, I then splashed in some dry sherry. It boiled up and immediately reduced. Then I added the oil and garlic. Just delicious.I wanted something more diet friendly than the usual fried chicken livers and I've found it!

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I don't know why, but this didn't work out for me. I followed the instructions and I loved how the liver stayed tender,but I didn't enjoy the garlic-lemon with it,even though I love them both. I'll keep dry frying them this way from now on..

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