Description
Chicken livers seared in olive oil with a pinch of kosher salt until browned outside and cooked through - a quick cook's treat.
Ingredients
Scale
- 4 chicken livers (trim off the tough connective tissue if you like)
- 1 tablespoon olive oil
- Kosher salt
Instructions
- Heat the pan: Heat the oil in a small frying pan over medium-high heat until shimmering.
- Brown the first side: Add the livers, and sprinkle with a three-finger pinch of salt. Cook until well browned on the bottom, about 3 minutes.
- Cook through: Flip the livers, and cook until browned on the second side and no pink remains in the middle, about 3 minutes more. If they're browning too fast, turn off the heat and let them finish in the heat of the pan.
- Serve: Lift the livers out of the pan with tongs or a slotted spoon, and serve.
Notes
Cook the livers all the way through. Cut into the largest one - there should be no pink. Or press on it: if it's still soft in the middle, keep cooking; once it feels firm, it's done.
Other poultry: This works with any poultry liver, from Cornish hens to turkeys. I cook the turkey liver this way while I make my giblet gravy. Duck livers are my favorite.
Save the rest of the bird for Pressure Cooker Chicken Stock.
Inspired by Tamar Adler's An Everlasting Meal.
- Prep Time: 2 minutes
- Cook Time: 6 minutes