Chicken Liver Recipe



_ Ingredients

500 g fresh chicken liver

2 onion

6 tbsp flour

25 ml water

salt flakes

50 g butter

_ Instructions



Melt one third of the butter in a skillet over medium heat. Chop the 

onion and add it to the pan. Sautée the onion until soft, about 3 

minutes. Lower the heat to medium-low, add the water and cover the 

pan. Let the onion swell.

In the meantime, prepare the chicken livers. Trim off any spleens if 

present. Cut the larger chunks to make all the pieces about the same 

size. Coat in flour all the livers.


Add the remaining butter to the pan, return the heat to medium-high 

and add the floured liver. Turn the livers often to ensure they get 

cooked through. Liver will release a reddish liquid while cooking, make 

sure to cook it all off. When it has stopped "bleeding" it should have 

cooked through - check one of the thickest pieces by cutting it in half.

When completely cooked through, remove from the heat and serve 

with a sprinkle of salt flakes on top.

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