LOVE THEM OR LEAVE THEM
Cheap and readily available, chicken livers have earned a loyal following. They are high in protein and packed with nutrients and antioxidants like iron and vitamins A and B (folate and biotin). Many appreciate their dense, meaty flavor, described by some as a poor man’s foie gras. Others, however, view chicken livers as gross bits of offal with a stomach-turning aroma, flavor and texture, not to mention a high cholesterol content that could cause heart attacks and weight gain.
If you’re a chicken liver lover, there are only a few simple steps to cooking them. First, rinse the livers under cold tap water, pat them dry with paper towels and cut off any green or fatty parts. If you want uniform pieces, cut any larger lobes in half (most will not need trimming). The main culinary secret is to avoid overcooking, which will turn them into tough, dreary, grey lumps; they should be rosy pink in the center when they’re done, which commonly takes only 2 or 3 minutes per side in a saute pan.
