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Monday, July 23, 2012

Stolen Garlic Chicken Livers

Total Time: 10 mins

Prep Time: 5 mins
Cook Time: 5 mins


 1/2 lb chicken liver

 1 tablespoon olive oil

 1 teaspoon lemon juice 

 1/2 teaspoon salt 3 cloves garlic




  Wash, trim and dry the Chicken Livers.

  DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through. 

  Whilst still on the cooker add the oil, lemon juice and salt to taste. 

 Stir once gently to mix. 

  Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.

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

  Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.

  Bon Appetite!


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