Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch
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You can buy chicken livers, with the fat and sinew already removed, from the butchers, or buy them in packs from supermarkets and tidy them up yourself. Try them in a salad with chunks of bacon and cooked green beans. A perfectly pan-fried chicken liver will be cooked all the way through but still pink (not raw) in the middle. You can check by cutting a liver in half – if it is undercooked, return to the pan for a few more minutes.