Community Pick
Stolen Garlic Chicken Livers
"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!"
photo by Bergy
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1⁄2 lb chicken liver
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 3 garlic cloves, chopped fine
directions
- Wash, trim and dry the Chicken Livers.
- DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
- Whilst still on the cooker add the oil, lemon juice and salt to taste.
- Stir once gently to mix.
- Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
- The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
- Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
- Bon Appetite!
Questions & Replies
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Reviews
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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. -
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~ -
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! -
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! UPDATE: 10/27/17 - Use the raw garlic. It took it to another level. Trust the recipe!
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Great recipe, made exactly as described.
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RECIPE SUBMITTED BY
I live in a small market town named Todmorden. It's at the western foot of the Pennines in Northern England. I'm retired now, and enjoy long haul holidays, visited India, Mauritius and Thailand in the past couple of years.Don't really have a favourite out of my 30 or so cook books.
I have a passion for computers, woodwork and food.
I despise the 21st century politicians, all of them!!! they're about as much use as an underwater camera in a foam filled bath!
