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Nutrition Facts

Serving Size 1 (258g)

Recipe makes 1 servings

Calories 397
Calories from Fat 220 (55%)
Amount Per Serving %DV
Total Fat 24.5g 37%
Saturated Fat 5.4g 27%
Monounsaturated Fat 12.7g
Polyunsaturated Fat 3.3g
Trans Fat 0.2g
Cholesterol 784mg 261%
Sodium 1326mg 55%
Potassium 566mg 16%
Total Carbohydrate 3.4g 1%
Dietary Fiber 0.2g 0%
Sugars 0.2g
Protein 39.1g 78%

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Stolen Garlic Chicken Livers

Recipe #110936 | 10 min | 5 min prep | add private note
(3) RATE IT NOW Print Recipe

By: Chef #194937
Feb 11, 2005

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!

SERVES 1 (change servings and units)

Ingredients

Directions

  1. 1
    Wash, trim and dry the Chicken Livers.
  2. 2
    DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
  3. 3
    Whilst still on the cooker add the oil, lemon juice and salt to taste.
  4. 4
    Stir once gently to mix.
  5. 5
    Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
  6. 6
    The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
  7. 7
    Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
  8. 8
    Bon Appetite!

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Featured Reviews for This Recipe

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From: Bergy

On Nov 18, 2006

I am very happy that you did your stint as a dishwasher -this is a wonderful recipe. Do not hold back on the garlic. I added pepper and used only a little salt. I liked frying the livers with no oil and then adding that bit of oil with the lemon juice. The raw garlic gives a great tang. I cut the recipe back to one serving

1 person found this review helpful

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    • From: Chef #494084

    On Jul 22, 2007

    These are really great! The dry fry method worked wonderfully for me except that I had to cook them significantly longer than is suggested in the recipe (more like 8 min). I was nervous about putting that much raw garlic on the top of these so I went kind of light. No need to! They were awesome and the garlic really made them perfect! I highly reccomend this preparation!!!

    2 people found this review helpful

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    • From: Chef #705492

    On Dec 27, 2007

    Wow! The garlic adds an amazing taste to the liver. Great recipe.

    1 person found this review helpful

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    • Read all 3 reviews

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