So, I once had chicken livers and couldn't believe how good they were. They were not at all what I had grown up thinking chicken livers were. I grew up in the south so chicken livers were battered and deep fried (most of the time cooked to death and chewy and dry in the center).
These were sauteed with garlic and red wine-WOW!
So, for years I have been making different variations of the sauteed ones. Here is one of my favorite recipes. I certainly hope it changes your mind about these amazing, iron packed little protein packed morsels of tastiness from the heavens!
Ingredients:
1 small pack of fresh organic chicken livers (about 1/2 lb.)
3-4 pieces of bacon or pork belly
3 cloves fresh garlic
1 tbsp. butter
Seasonings (to taste-add anything you like or delete what you don't)
Garlic powder
Onion powder
Dill
Basil
Italian seasoning
Cumin
Paprika
Rinse livers thoroughly and cut any large pieces into smaller pieces to make them all close to a uniform size, pat dry and lie flat on paper towels to absorb any excess moisture
Cook pork on medium heat until crisp and fat has rendered
Season livers with desired seasonings (I like a few herbs and salt, pepper and garlic and onion powder with just a little cumin)
Dust lightly with flour or cornstarch
Remove pork from pan and add butter, once butter is melted add chicken livers in one layer trying not to crowd the pan.
Cook until bottom is golden brown and crispy, flip and continue cooking (if they begin to pop I put a lid on the pan and check often to ventilate and ale sure they are cooking evenly)
Once browned on both sides, remove from pan and let rest for about 5 minutes or so.
Serve with pork belly and sauce of your choice.
No comments:
Post a Comment