Hey everyone, today I messed around in the kitchen and whipped up some chicken liver with celery. It turned out pretty good, so I figured I’d share how I did it.
First off, I grabbed the chicken livers. Some folks say to soak them in milk for a while, like an hour or something. They say it makes the taste milder. I read that it’s more of a thing for beef or calf livers, and chicken livers aren’t as strong-tasting, so I skipped that step. If you want to try it, go ahead, but I didn’t bother.
Next, I heated up a pan with some oil. You don’t need anything fancy, just enough to get things sizzling. While the pan was heating up, I chopped up some celery. I like a good crunch, so I didn’t chop it too fine.
Once the pan was hot, I tossed in the chicken livers. I cooked them for a few minutes on each side. You want them to get a nice sear, you know, a bit of color, but not overcooked. Nobody likes tough liver.
- Rinsed chicken livers
- Chopped celery
- Heated pan with oil
- Seared chicken livers on both sides
After the livers were done, I took them out of the pan and set them aside. Then, I threw the celery into the same pan. I stirred it around for a bit, letting it soften up and soak up some of that good flavor from the livers.
Once the celery was cooked to my liking, I added the chicken livers back into the pan. I mixed everything together, just to get it all nice and combined. I sprinkled in a little salt and pepper, because, well, that’s what you do, right?
Serving It Up
And that’s pretty much it! I served it up just like that. It’s a simple dish, but tasty. You could eat it on its own, maybe with some bread or crackers. Or, if you’re feeling fancy, you could probably use it as a spread or something.
So, there you have it. My little kitchen adventure with chicken liver and celery. Hope you give it a try sometime. It’s a good way to use up some ingredients and it’s pretty satisfying to make something yourself. See ya next time!
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