Recipe(tried): Stir-Fried Chicken Livers

We love chicken livers!!!

STIR-FRIED CHICKEN LIVERS

Chicken livers
olive oil
fined chopped onion (optional)
minced garlic (optional)
ground pepper

(We saute our chicken livers whole. We very much enjoy the taste of chicken liver and like to keep it somewhat unchanged.)

Put a small amount (-1 TBSP) of virgin olive oil in a non-stick pan. Turn on medium heat. Fry the whole chicken livers at medium heat turning every few minutes so they are evenly cooked.

If you like onion and/or garlic, add them (minced) at the same time you fry the chicken livers. We also add a generous amount of coarse ground pepper.

We put a grease shield or loose lid on the pan during the last stages of cooking because we cook the chicken livers until they "snap/pop"... I don't know the scientific term related to the "snap/pop" but ... how do I explain this ... some of us get gas in our stomach when eating chicken livers. It seems that cooking the livers past the "snap/pop" stage greatly reduces or even eliminates the gas.

Do not cook them so long or with such hot heat that the livers become crisp. Crisp chicken livers are tough, very tough.

We serve our sauteed chicken livers with baked or mashed potatoes, and cooked veggies such as green beans or mini steamed carrots.

They are also good served on pasta with a bit of butter and parsley.