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You don’t need to dig deep around the internet to read about the benefits of eating liver. This article and this article should convince you. Once you get past the idea, then comes the taste. I am not going to lie, I hated liver when I first started eating it. Fortunately, I have found a couple of ways to cook it so that I actually enjoy eating it. For beef liver, I like this recipe. For chicken, this is my new standard. Making sure the liver slices are nice and dry when you go to fry them ensures that they get a little bit crispy, and the raw garlic masks some of the unpleasant taste of the liver. This was the first concoction that made me go from trying to hide liver in other food to eating it as a main dish, no big deal.
- 1 pound chicken liver, sliced thinly
- 3 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- 4 cloves garlic, minced
- sea salt to taste
- fresh thyme for garnish
- Prepare the livers by washing and drying them thoroughly. You want them to be as dry as possible before cooking them to make sure they get nice and crispy.
- When you are ready, heat a skillet on medium-high and dry-fry the livers for 3-4 minutes before flipping. Cook another 2-3 minutes on the other side, until no longer pink inside.
- Remove from the pan and coat with olive oil, raw garlic, sea salt and thyme.