Garlic Chicken Liver
Pan-cooked chicken liver with garlic, pepper, vinegar and lime.
Preparation: 15 min · Cooking: 12 min · Total: 35 min · 4 servings
Ingredients
- 500 g raw chicken livers
- 8 cloves garlic cloves
- 1 tsp ground cumin
- large green bell pepper — 1
- 2 tbsp ghee
- 2 tbsp food-grade white vinegar, 5% acidity
- 30 ml fresh lime juice
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
Measure the table master
Measure 500 g raw liver, 8 garlic cloves, 1 pepper, 2 tbsp ghee, 2 tbsp 5% white vinegar and 30 ml lime juice. Measure 1 tsp each coriander, cumin, salt and black pepper. Vinegar plus lime is 30 + 30 = 60 ml, not 100 ml; quadruple every amount for 16 portions.
Prepare clean tools and pepper
Wash the pepper before slicing and mince the garlic. Keep ready-to-eat ingredients and their board separate from raw liver. Keep liver refrigerated until trimming.
Trim without rinsing
Trim connective tissue from the unwashed liver and cut into even halves. Pat dry with disposable paper. Do not rinse poultry offal; clean hands, tools and surfaces after contact.
Gently sauté aromatics
Melt the 2 tbsp ghee over medium heat. Sauté all garlic and pepper from about 1 minute until fragrant, reducing heat before the garlic burns.
Gently sauté aromatics: 60 seconds
Sear in an uncrowded layer
Add liver in a single uncrowded layer over medium-high heat. Sear for about 3 minutes, then turn gently. Use equivalent pans or batches when scaling and divide the measured fat and aromatics between them.
Sear in an uncrowded layer: 180 seconds
Season and add acid cautiously
Stir in coriander, cumin, salt and black pepper. Briefly remove from fierce direct heat before carefully adding all vinegar and lime. Return to controlled heat and check after about 4–5 minutes; acid does not sanitize liver.
Season and add acid cautiously: 300 seconds
Verify multiple liver centres
Use a food thermometer in several thick liver centres and continue until each reaches at least 74°C. Firmness and brown surfaces are not enough. Serve immediately; keep completed batches covered at 60°C or warmer during brief further batch cooking.
Use a food thermometer in several thick liver centres and continue until each reaches at least 74°C. Firmness and brown surfaces are not enough. Serve immediately; keep completed batches covered at 60°C or warmer during brief further batch cooking.
Store poultry leftovers
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- Pan-cooked chicken liver with garlic, pepper, vinegar and lime.
Common mistakes
- Do not rinse raw poultry or giblets. Keep them refrigerated until needed and clean hands, tools and surfaces after contact.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
Reheating
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat a portion at most once to 74°C throughout.
About this recipe
Pan-cooked chicken liver with garlic, pepper, vinegar and lime.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.