If previously you’ve turned up your nose at chicken livers, it is probably because you were served a wretched battery hen’s sad innards poured out of a plastic tub. Herondale’s girls are allowed to follow their agrarian bliss and that happiness travels deep, deep, deep into their insides. Also, our pastured ladies don’t drink. Battery chickens are known alcoholics.
Herondale Chicken Livers and Onions
1 package frozen Herondale chicken livers
Salt and freshly ground pepper
3 pounds sweet onions (Texas Sweet or Vidalia)
4 tablespoons olive oil, butter or a combination of both
2 tablespoons Maderia, Port, or Balsamic vinegar
4 tablespoons chopped fresh parsley
1. Thaw chicken livers, if frozen, rinse, and drain.
2. Place livers on paper towel and pat dry. Make sure that livers are VERY dry.
3. Season livers with generous amounts of salt and pepper. Set aside.
4. Using a mandolin, slice onions on a medium setting (about 3 millimeters thickness).
5. In a large iron skillet under medium flame, heat two tablespoons oil/butter, reduce flame to low and add onions.
6. Season onions with salt and pepper and cook the onions on the lowest flame possible, stirring occasionally until caramelized. This could take 45 to 60 minutes.
7. When the onions are about 15 minutes away from being caramelized, heat another iron skillet large enough to fit all the livers without crowding. Add remaining 2 tablespoons of oil/butter to skillet under medium heat. When oil/butter is hot, but NOT smoking, add chicken livers.
8. Cook livers about 8 minutes on each side, or until medium pink.
9. Two minutes before desired doneness, add the wine or balsamic vinegar and saute the livers to coat. Correct seasonings.
10. Serve the caramelized onions and livers topped with a sprinkling of chopped parsley.