Ingredients
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450 g free-range Chicken
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3 tablespoons extra-virgin Olive Oil
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1 Lemon Juice
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4 cloves Garlic
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¼ teaspoon Sea Salt
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Fresh Thyme
Directions
Steps
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1
Done
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Prepare the livers by washing and drying them thoroughly. You want them to be as dry as possible before cooking to make sure they get nice and crispy. |
|
2
Done
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Heat a frying pan on medium–high, and when it is hot, dry-fry the livers for 3 to 4 minutes before flipping. Cook for another 2 to 3 minutes on the other side. They are done cooking when they are fully brown and no longer pink inside (you can cut one open to check). |
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3
Done
|
Remove from the pan and coat with olive oil, lemon juice, raw garlic, salt and thyme. Serve warm. |
