Chicken livers are easy to fry in a non-stick frying pan with olive oil. Chicken livers with onions is a delicious, economical meal. Makes 4 servings.
Ingredients
- 1 pound of chicken livers
- 1/2 cup olive or canola oil
- 1 large sweet onion, such as vidalia
- 1 bunch scallions; washed
- Salt and pepper to taste
Steps
-
Peel the outer skin off the onions. Cut them into horizontal 1 inch (2.5 cm) strips. An advantage of cooking with sweet onions is they are less likely to make your eyes water.
-
In each skillet add enough oil to cover the bottom; about 1/4 cup.Advertisement
-
In the first skillet, add onions to sautee on low heat and cover. Cook for about ten minutes.
-
Occasionally stir your onions to allow for browning. Onions are ready when they are soft. Do not let them turn black.
-
Transfer the finished onions into a bowl.
-
Add a 1/4 cup of olive or canola oil to skillet. On low heat, add the chicken livers.
-
Fry chicken livers, stirring them occasionally. Cover the pan and let cook for about 10 minutes, stirring periodically. Make sure there is enough oil left in the pan to prevent sticking.
-
Check to make sure it is fully cooked. Chicken livers will turn from red color to brown when thoroughly cooked. Cut one chicken liver to check if the insides are raw. Additionally, use an instant read thermometer. Stick it internally in a liver; if the temperature reads over 165 °F (74 °C), it is done.
-
Add the sauteed onions back to the frying pan. Mix the livers and onions together.
-
As a garnish, chop scallion greens and top over skillet.
-
Promptly refrigerate extra portions and use within 3 days.Advertisement
Expert Q&A
Search
-
QuestionHow do you clean chicken livers?Marrow Private Chefs are based in Santa Rosa Beach, Florida. It is a chefs’ collaborative comprised of an ever-growing number of chefs and culinary professionals. Though regionally influenced primarily by coastal, traditional southern, cajun, and creole styles and flavors, the chefs at Marrow have a solid background in all types of cuisine with over 75 years of combined cooking experience.Submerge in cold water, swish for a few seconds, then drain into a strainer. Rinse under cool water then pat them dry with a paper towel.
-
QuestionWhat happens if it turns black?CaeiiaTop AnswererYou probably overcooked it.
-
QuestionHow long should I cook them?Community AnswerAbout five to 10 minutes per side should be good.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Tips
- You may choose to add a variety of other ingredients to this flexible dish, such as hard boiled eggs. After peeling the eggs, dice them and mix them in at the same you combine the sauteed onions with the livers.Thanks
- Promptly clean skillets.Thanks
Advertisement
Warnings
- Use oven mitts to handle hot skillets.Thanks
- Always check temperature of livers with an instant read thermometer to insure livers are cooked; the temperature needs to be over 165 °F (74 °C).Thanks
Advertisement
Things You'll Need
- A Teflon skillets
- A knife
- A bowl
- Instant read meat thermometer
- Oven mitts
About this article
Thanks to all authors for creating a page that has been read 140,413 times.
Advertisement
86%
of voters found this recipe helpful
.
Click a star to add your vote
% of people told us that this article helped them.
