Step-by-step instructions

1. Place the cleaned chicken livers in a bowl and cover them with milk. Let them soak for 30 minutes, then drain and pat dry.
2. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
3. Dredge each liver lightly in the seasoned flour, shaking off any excess flour.
4. In a large skillet over medium heat, melt the butter and add the oil (or bacon grease).
5. Add the sliced onions to the skillet and cook them until they are soft and golden, about 10 minutes. Remove the onions and set them aside.
6. In the same skillet, add the floured chicken livers in a single layer. Cook for 3-4 minutes on each side until browned on the outside and tender inside.
7. Return the caramelized onions back into the skillet and gently toss them with the livers.
8. Serve hot with complementary sides like mashed potatoes, rice, or cornbread.

Best ways to enjoy it

Serving chicken livers with onions can be simple yet aesthetic. Plate the livers atop fluffy mashed potatoes or serve them over rice to soak up all the delicious juices. Cornbread is another fantastic option that complements the dish perfectly. For added flair, garnish with fresh herbs like parsley or a squeeze of fresh lemon juice to brighten the flavors. Enjoy a side salad for a complete meal!

Storage and reheating tips

If you find yourself with leftovers (highly unlikely, but it can happen!), here’s how to store them properly. Allow the dish to cool to room temperature and transfer it to an airtight container. Refrigerate and consume within three days for the best flavor and safety. If you wish to freeze them, do so in a tightly sealed container for up to three months. To reheat, gently warm them in a skillet over low heat to maintain the tenderness of the livers.

Helpful cooking tips

• Soak the chicken livers in milk to reduce bitterness and enhance tenderness.
• Don’t overcrowd the skillet while cooking the livers; this ensures they brown nicely instead of steaming.
• Feel free to adjust the seasoning in the flour mixture to suit your taste. A pinch of cayenne or some Italian herbs can elevate the flavors even further.

Creative twists

Consider trying some exciting variations! You could add diced bacon to the onion mixture for extra flavor or incorporate some mushrooms for a different texture. If you’re looking for a healthier twist, swap out some butter with olive oil. You can also experiment with different spices—like curry powder or Cajun seasoning—for a unique spin on the traditional recipe.

FAQs

How long does it take to prep this dish?

Typically, the total prep time is about 15 minutes, with an additional 30 minutes for soaking the chicken livers in milk.

Can I substitute chicken livers with another type of liver?

Absolutely! This recipe works well with beef or lamb livers, although their cooking times and flavors may differ slightly.

Is it safe to eat chicken livers that are slightly pink inside?

Yes, chicken livers should be slightly pink inside but cooked to an internal temperature of 165°F (74°C) for safe consumption.

This recipe for chicken livers with onions not only brings comfort to the dinner table but also allows you to reconnect with a classic dish that deserves a spot in your culinary repertoire.