Ancient Remedy Liver & Onions
From chefmal 9 years ago
- 30 mins to make
- Serves 2-3
There's nothing ancient about this, I just made it up the other day. But there is an ancient superstition that liver cured the blind, probably because of it's redonk vitamin A content. Plus, I've been anemic again so it's time to knock that nonsense into next year. Read more This recipe'll do the trick for both. It's totally sorcery, or your money back. Wait.... See less
Ingredients
- An entire pint container of chicken livers, which could be anywhere from 1 - 1 1/2 lbs. depending on how much you want to make. shopping list
- 1 whole small yellow onion, peeled and sliced shopping list
- Oil for frying, I used safflower oil, because I ran out of grapeseed. shopping list
- 3 cloves garlic, roughly chopped shopping list
- 4 Tbsp of Worcestershire Sauce, approx. (separated into 2 parts) shopping list
- 2/3 Cup of white cooking wine, approx. (separated into 2 parts) shopping list
- Salt and pepper if you really want, but I have damaged taste buds and I'm telling you this doesn't need it. shopping list
- Large skillet with a lid shopping list
How to make it
- Throw the oil in there and keep it on medium flame until hot. Throw in all the livers, onions and garlic.
- Stir and flip as needed so it gets done on all sides but doesn't burn. Use a wooden spoon or meal spatula to break up the livers into small, bite-sized pieces, or you're gonna be there watching this cook forever.
- After several minutes, the onions should be sort of caramelized and the livers should be browned on all sides, but still raw in the middle.
- Now we throw the first half (approx. 2 Tbsp Worcestershire sauce and 1/3 cup white wine) into the skillet and stir well. Cover and let that simmer for about 10 minutes, or until the liquid has boiled down.
- Remove the lid, stir in the remaining sauce and wine, stir again, cover and let that reduce even more, approximately another 8-10 minutes.
- By now, there should be a thick brown gravy over everything and the small pieces of liver should melt in your mouth like butter. Remove from heat, serve on top of rice or pasta and feel the magic take root in your soul!
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- lagoulue New York, NY
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