From the Slovak Kitchen: A Rustic Pan-Fried Chicken Liver with Garlic (Kuracia Pečeň na Cesnaku)
Details
A quick, savory, and deeply comforting dish that lets simple ingredients shine.
Ingredients
For serving: fresh bread, potatoes, or a simple vegetable salad
Instructions
Prepare the Livers
Clean the chicken livers, removing any connective tissues. Rinse them under cold water and pat them thoroughly dry with a paper towel. This is a crucial step to ensure they sear well.
Sear the Livers
In a large pan, heat the goose lard over high heat until it's very hot. Carefully add the dry chicken livers to the pan—be cautious as the fat may splatter. Sear the livers for a few minutes on each side until they are nicely browned. The inside should remain just slightly pink to stay juicy and tender.
Add the Aromatics
Once the livers are cooked, add the sliced garlic to the pan. Sauté for about a minute until the garlic becomes fragrant, but be careful not to let it burn.
Season and Serve
Turn off the heat. Season generously with freshly ground black pepper and dried marjoram, stirring to combine everything. It is important to only salt the livers after they are cooked, either in the pan just before serving or individually on the plate, as salting them earlier can make them tough.
Serving Suggestion
Serve the hot chicken livers immediately with fresh bread to soak up the flavorful fat, or alongside boiled or roasted potatoes.
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