Chicken livers are most widely available liver, sold in most supermarkets and butchers. Find out to cook chicken livers with our step-by-step video.
1. Look for livers that are a deep dark pink colour and shiny with moisture. Avoid any that are brown or grey. They should be firm – if livers feel pasty or shapeless, they are past their best.
2. To prepare livers, use kitchen scissors or tip of a small sharp knife to trim off and discard any blood vessels, membranes, fat and tough sinew. The livers can be left whole or roughly chopped for sautéing.
3. Heat a frying pan over a high heat and drizzle in a little oil. Add livers and season with pepper and salt.
4. Fry chicken livers for about 3-5min or until they turn golden and opaque and are just cooked all way through. Be careful not to overcook livers as they’ll turn grainy and dry.
Find out how to cook chicken livers on the Good Housekeeping website: http://bit.ly/2G71PYa