Chicken Liver in a Skillet

Cooking method

1. Step 1:

   

   If the chicken liver is frozen, thaw it at room temperature; if it's chilled, rinse it and trim off any membranes and fat.

2. Step 2:

   

   Cut the chicken liver into pieces.

3. Step 3:

   

   Peel the onion and cut it into cubes, strips, or rings — whatever you like best.

4. Step 4:

   

   Wash and peel the carrots, then grate them or cut them into strips or half-rounds if they aren't large.

5. Step 5:

   

   Pour vegetable oil into a heavy-bottomed skillet and heat it over high heat. Sauté the onion and carrots until the carrots are soft, then remove the vegetables from the pan.

6. Step 6:

   

   Add the prepared liver to the oil left in the pan (add a bit more if needed). If you'd like a crisp, browned crust, you can dredge the liver in flour first, though that will raise the calorie count considerably. Fry the liver over high heat, stirring with a spatula, until it turns pale and browned, then reduce the heat.

7. Step 7:

   

   Return the sautéed vegetables to the pan with the liver. Stir everything together and cook, covered, for another 5 to 7 minutes so the liver cooks through inside.

8. Step 8:

   

   The liver is ready. Serve it on its own or with any side — it pairs beautifully with pasta, buckwheat and other grains, or mashed potatoes. Enjoy!