_ 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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