When you tell people you like chicken livers, you get one of two responses… ‘I love them’ or ‘no way’. Well I love them and always have. My hubby and I frequently order them when we see them on a menu as our shared appetizer. I also sometimes make them at home when we have had long days and want a small bite for dinner. Another great thing about eating chicken livers is to use the leftovers to make chicken liver pâté… 

Sauteed Chicken Livers
1 lb chicken livers
3 cloves garlic, minced
1 onion, diced
1/2 cup flour
2 oz Schmaltz (rendered (clarified) chicken or goose fat)
salt & pepper

In a colander, drain the chicken livers and pat dry with a paper towel. Mix flour with 1 tsp salt and 1/2 tsp pepper. Clean the livers of extra fat and dredge in the flour. In a skillet add 1 tablespoon of the Schmaltz and sauté  onions and garlic until tender. Remove the onion and garlic and set aside. In the same skillet, heat the rest of the Schmaltz until hot then add the chicken livers. Cook until crispy on one side (about 5 minutes) then flip them over to crisp other side. Once flipped, return the onions and garlic to the skillet and cook an additional 3 to 5 minutes depending how you like your livers. We like them a little pink in the middle so you may have to adjust the cooking time depending on the size of your livers.

Toast up some french bread or just keep it fresh and dig in.

Schmaltz

I’m not Jewish, but I do understand the benefit of Schmaltz. It is a delicious and actually somewhat healthy fat. Here is how I make mine…

8 chicken skin pieces removed from the thigh
kosher salt & white pepper

Preheat oven to 500 °F.

Place the chicken fat pieces on a baking sheet and generously sprinkle with kosher salt and a little white pepper. Place in the oven and cook until skin is completely crisp and most of the fat has rendered off the skin. Pour the rendered fat into a mason jar and store for future use. Liquid Gold!

Enjoy!

Heidi

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