Lamb liver sauteed meal, detailed recipe, exquisite flavor that looks fabulous the amount of food to be made on this video is worth 40 people how to cook.
Absolute Best Liver And Onions
1 pint of chicken livers, cleaned.
Recipe Summary Absolute Best Liver And Onions
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!Ingredients | Sauteed Chicken Liver Recipes
2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste
Directions
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Info | Sauteed Chicken Liver Recipes
prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Sauteed Chicken Liver Recipes / Sicily is the inspiration for chicken livers in a wine sauce redolent of garlic and studded with raisins and pine nuts.
