Clean and thoroughly pat the chicken liver dry. Remove any membranes, connective tissue, and excess fat. Cut larger pieces if necessary.
Main CoursesMeat
Tender Chicken Liver
An unusual method for preparing tender chicken liver using gentle hot-water cooking followed by a quick sear for a beautifully browned exterior.
Easy⏱ 1 h 15 min👥 3 servings♨
Method
Place the liver in a heat-safe food-grade bag with the bay leaves. Remove as much air as possible and seal tightly.
Place the sealed bag in a deep heatproof container and completely cover it with boiling water. Weigh it down if necessary and leave for 30 minutes. Make sure no water gets inside the bag.
Drain the cooled water and cover the bag with a fresh batch of boiling water for another 30 minutes. The process can optionally be repeated a third time.
Remove the liver from the bag and pat it dry. Quickly sear in a hot pan with a little oil for 1–3 minutes, until nicely browned. Season with salt. Make sure the chicken liver is fully cooked through before serving; extend the cooking time if necessary.
Serve hot with onion and a fresh vegetable salad.
