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.
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.
Stunningly fab. Tasty, delicate and simple. Wonderful texture. Thanks for sharing it.
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!
Phenomenal. I just couldn't imagine how these flavors could go together, but this is the best recipe for chicken livers I have ever tried. My husband was suspicious- he prefers his chicken livers fried, and said this couldn't possibly be that good- well, even he admits it is. The addition of raw garlic was inspired. It sounds awful and I almost didn't add it. I only had 3 cloves (I was doubling the recipe) and thought that would be plenty, but I was wishing for a little more before I was done.
I didn't know what to expect. I only had EV olive oil, so I did use that, but was too chicken (no pun intended) to use raw chopped garlic as a finish.. so after I cooked them exactly like the recipe, I lightly sprinkled a little garlic powder on one and it was awesome! We just ate them that way this time, but perhaps I'll try the garlic idea next time. Thanks for stealing that recipe!
Just OK. Not that much flavor.
I love both livers and garlic, but I thought this recipe was just okay. Nothing special. I won't make again.
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.
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.