Ingredients
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1/2
-
1
-
1
-
1/2
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Stolen Garlic Chicken Livers, This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They’ve retired now so I don’t think they’ll mind me divulging their secret!, I love this recipe! The only thing I do different is cook it real quick. I like it pink inside. So delicious and totally AIP. I like putting the oil, minced garlic, lemon and salt in a small bowl so I can pour it all on at once. Once I added a teaspoon of turmeric Golden Paste to the bowl when I had some made up. That was delicious too!, Made it as written. Delicious. The raw garlic did not intrude. Will be repeating.
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Steps
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1
Done
|
Wash, Trim and Dry the Chicken Livers. |
|
2
Done
|
Dry Fry Them, No Oil, in a Frying Pan, For Three or Four Minutes Until Cooked Through. |
|
3
Done
|
Whilst Still on the Cooker Add the Oil, Lemon Juice and Salt to Taste. |
|
4
Done
|
Stir Once Gently to Mix. |
|
5
Done
|
Serve Immediately Into a Single Portion Dish and Sprinkle Liberally With Chopped Garlic, the More the Better. |
|
6
Done
|
the Dry Fry Technique Prevents the Liver from Browning and Keeps It Tender Enough to Melt in Your Mouth. |
|
7
Done
|
Don't Use Virgin Olive Oil, the Greeks and Italians Only Use That For Salads and Dressings, Very Rarely For Cooking. |
|
8
Done
|
Bon Appetite! |
