Mild tasting, fresh chicken livers are sauteed in a small amount of oil with onion and bacon for a delicious easy supper.
Course Main Course
Cuisine American
Keyword chicken, liver, livers, Onion, onions
Budget Cheap
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 2
Calories 442kcal
Equipment
Cutting Board
Kitchen shears
Large non-stick skillet
Splatter screen
Ingredients
16ounceschicken liversMary's Organic Chicken Livers for best results
1tablespoonolive oil
1onion
2stripsbacon
½ teaspoon salt
¼teaspoonblack pepper
1tablespoonbutter(optional)
Instructions
Rinse and soak the chicken livers in cold water for 15 minutes. Rinse and pat dry with paper towels.
Using a sharp knife or scissors, trim the meat away from the connective tissue and fat. Connected lobes should be separated.
Place livers in a bowl and refrigerate until ready to use.
Chop and cook the bacon over medium-high heat in a non-stick skillet. Remove the bacon to a dish and set it aside. Keep the grease in the frying pan.
Slice and cook the onion in the bacon grease until golden brown. Remove from skillet and set aside.
Add one tablespoon of olive oil to the skillet and saute the chicken livers over medium heat on one side, for approximately 2 minutes.
Flip the chicken livers over and cook on the other side until done (165 degrees). If desired, add a tablespoon of butter to the pan. When the butter melts. remove from heat.
Add the onions and bacon back to the skillet. You can mix everything together to serve or just top the livers with the onions and bacon. Serve immediately.