Thursday, March 21, 2013

Dry fried liver with butter braised cabbage

A quick simple way to get your offal in.

1/2lb chicken liver
1tbsp butter or lard
3 cloves garlic chopped
salt and pepper to taste

Trim livers and cut into bite size pieces. Place on paper towel to dry. Heat cast iron to med high, add NO oil. Quickly stir fry livers, about 2-3min, add fat, garlic, salt and pepper, cook for another minute and serve.

I like the livers medium, slightly pink inside. Served with butter braised cabbage.

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