Ingredients
Ingredients
- 1 large onion
- 1 pound fresh chicken livers
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the onion: Peel and slice the onion into rings. Set aside.
- Clean the chicken livers: Pat the livers dry with paper towels, cut them in half, and trim any visible fat or green parts. Wash your hands thoroughly after handling raw livers.
- Sauté the onions: Heat olive oil in a skillet over medium heat until shimmering. Add the onion rings and sprinkle half of the kosher salt over them. Cook, stirring frequently, until the onions turn golden brown, about 10 to 15 minutes.
- Keep onions warm: Remove the onions to a plate and cover them to retain warmth or place them in an oven set to the “keep warm” setting.
- Cook the chicken livers: Using the same skillet, add the cleaned livers. Season with the remaining kosher salt and black pepper. Cook over medium heat for about 3 minutes per side, until browned on the outside but still slightly pink inside.
- Serve: Divide the cooked livers among plates, top with the sautéed onions, and serve immediately.
Notes
- Chicken livers should be cooked to medium doneness—they should be browned on the outside while slightly pink in the center to retain tenderness and moisture.
- Use Diamond Crystal kosher salt or adjust salt quantity accordingly if using a different brand, as salt crystals vary in size and salinity.
- Be careful not to overcook the livers to prevent them from becoming tough and dry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
