• 1 pound chicken livers – rinsed, trimmed, and patted dry
  • 1 ½ tablespoons olive oil
  • 2 teaspoons lemon juice
  • ½ teaspoon salt, or to taste
  • 6 cloves garlic, minced
  • Directions

  • Step 1

    Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.


  • Cook's Notes:

    The dry-fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.

    You can use virgin olive oil, but it somewhat overpowers the dish, which has a surprisingly mild flavor.

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