I was amazed. My tried-and-true "recipe" for chicken livers had always involved sautéing onion slices in oil/butter, flouring the livers (liberally) and adding them to the onions, perhaps with a little milk ... to make "gravy." Jchasko's recipe was a revelation. With some trepidation, I tossed the naked livers into my heated (stainless-steel, non-treated) skillet. I fully expected them to stick tenaciously to the pan and be reduced to a bitter, scorched mess. Wow. They skittered around the pan, allowing me to move them about for uniform browning (no need for spatter shield). I did depart from Jchasko's directions a bit: I had no lemon; I added a coarsely chopped onion and a healthy shot of ground black pepper; and (because I was feeling lazy) substituted several dashes of garlic powder for the called-for six cloves of fresh garlic. Very tasty ... and incredibly easy! Next time I may even follow the recipe!
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I was amazed. My tried-and-true "recipe" for chicken livers had always involved sautéing onion...