Good news: I survived! And it was pretty tasty!
Bad news: I learned that when the directions say, “pat the livers dry” they mean PAT THE LIVERS DRY (unless you want scalding oil to spurt up sporadically and repeatedly at your eyeballs). Also, I learned that I don’t have the slightest idea what “cleaning” the livers means beyond washing them. This is literally the first time in my adult life that Mark Bittman’s How to Cook Everything has failed me – he has absolutely nothing on cleaning or preparing chicken livers.
I based my inaugural liver-cooking extravaganza on the recipe from Lidia’s Italy, only I cut out all of the butter (in keeping with my new TCM dietary restrictions) and used only a fraction of the olive oil, making the dish much lighter.
Chicken Livers and Onions
Makes one big serving or two smaller servings
- 1/2 red onion, thinly sliced
- 2 T. raisins (I used regular raisins because it’s what I had), plumped from sitting in a bowl of warm water for a few minutes
- 2 T. red wine vinegar
- 2 bay leaves
- olive oil
- 1/3 – 1/2 lb. chicken livers (cleaned? PATTED TOTALLY DRY)