1. Look for livers that are a deep dark pink colour and shiny with moisture. Avoid any that are brown or grey. They should be firm – if livers feel pasty or shapeless, they are past their best.
2. To prepare livers, use kitchen scissors or tip of a small sharp knife to trim off and discard any blood vessels, membranes, fat and tough sinew. The livers can be left whole or roughly chopped for sautéing.
3. Heat a frying pan over a high heat and drizzle in a little oil. Add livers and season with pepper and salt.
4. Fry chicken livers for about 3-5min or until they turn golden and opaque and are just cooked all way through. Be careful not to overcook livers as they’ll turn grainy and dry.
Use your skills to make these triple-tested recipes:
Warm chicken liver with orange salad recipe
Liver stroganoff recipe
15 of the best chicken recipes
White China oval plate, Sophie Conran. Classic glass bowl (1 litre), Pyrex. Oak chopping board, Lakeland. Easy Induction ceramic frying pan (22cm), Kuhn Rikon UK. Kitchen scissors, oil pourer, tongs, chefs own.
