Amazing Garlic Chicken Livers Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 23, 2015
I use garlic olive oil, garlic pepper, salt and omitted the lemon juice. I put on mashed potatoes with the gravy-Awesome! Will make again for sure ??. Good eats ....
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Reviewed: Apr. 7, 2015
Made it this afternoon and did put the garlic in with the livers. Threw it all in the crock pot with some pasta sauce and meatballs for dinner tonight. Winner
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Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA
Living In: Gila Bend, Arizona, USA

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Reviewed: Mar. 25, 2015
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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Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA
Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 10, 2015
Really good and really easy. I followed the suggestion of another reviewer and cooked the livers with the garlic, so that the garlic would accent the flavor and wouldn't be so strong. I also added a bit of green onions. What a nice and refreshing way to have livers...Yum.
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Cooking Level: Intermediate

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Reviewed: Jan. 5, 2015
I followed the recipe's ingredients, but I added the onion and garlic with the chicken livers. I also added thyme, paprika, and two dashes of liquid smoke with fresh lime juice. I increased the cooking time to 20 minutes (medium to low heat) as I like my livers done almost well. simple and tasty.
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Reviewed: Aug. 18, 2014
I made them for my grandma and she loved them! I did add some onion slices while I was frying the liver, though. It did take much longer than 5 minutes to cook, more like 15 minutes.
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