Sautéed Chicken Livers and Onions

sauteedchickenliversonions Quickly cooked in olive oil and topped with sauteed onions, sauteed chicken livers are a surprising delicacy for those willing to venture into eating offal.

1 large onion
2 Tbsp. extra-virgin olive oil
1 tsp. sea salt, divided
1 lb chicken livers, deveined and rinsed
¼ tsp. black pepper, freshly ground

Peel and slice the onion. Separate the slices into rings.

Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.

Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions and sprinkle them with ½ teaspoon of kosher salt. Sauté the onions, stirring often, until golden brown, about 10 minutes.

Remove the onions to a plate and cover them to keep them warm, or place them in the oven on the "keep warm" setting.

In the same skillet, add the cleaned chicken livers. Sprinkle them with ½ teaspoon of kosher salt and ¼ tsp. of black pepper.

Cook the livers over medium heat until browned but slightly pink in the middle, about 3 minutes per side.

Divide the cooked livers between plates, top them with the onions, and serve.

Makes 4 servings.

Cook's Notes:

If added to a too-hot pan, chicken livers will splatter and even burst. So make sure to use medium heat and don't wait too long before adding the livers to the pan.
The USDA recommends cooking poultry internal organs to an internal temperature of 165°F.
You can add more spices if you wish, such as garlic powder, paprika, or a little cumin. But since I top the livers with fried onions, which are very flavorful, I typically only use salt and pepper to season them.
Leftovers: Since the livers are still pink in the middle after I cook them, I don't keep them for longer than a day. I don't recommend freezing them.