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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% | |
Ingredients
- 1/2 lb chicken liver
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 3 cloves garlic
Directions
1
Wash, trim and dry the Chicken Livers.2
DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.3
Whilst still on the cooker add the oil, lemon juice and salt to taste.4
Stir once gently to mix.5
Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.6
The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.7
Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.8
Bon Appetite!
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- Course > Lunch/Snacks > Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Livers
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Novelty > Celebrity
- Occasion > Taste/Mood > Comfort Food
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- Dietary > High in... > High Protein
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Featured Reviews for This Recipe
From: lynettezta
On Jun 29, 2009
Holy Moley, this is FANTASTIC! I've made it several times now and it just gets better and better! The raw garlic sounds weird at the end, but it is so perfect! Serve with some nice crusty, soft on the inside, bread and a salad and you've got a gourmet restaurant style meal!
From: Queen Roachie
On Jun 14, 2009
This was heavenly good! Made it a few days ago and the internet has been down so I couldn't rate it. The lemon juice and garlic work really well, and there was none of the bad aftertaste that liver can get sometimes. This had none of the "liver taste" that my husband normally complains about, but I still couldn't get him to take a bite. I'm definitely making this again. Thanks for the great, easy to follow recipe!
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!!!
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
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