This chicken liver recipe is made with caramelized sweet onions and a splash of white wine vinegar. This simple recipe requires only three main ingredients, and it’s ready to be served and enjoyed in 15 minutes.
Preheat the skillet on medium-high heat and add ghee to cover the bottom of the skillet evenly. Peel and chop onions into large dice pieces. Add onions and fry till soft and golden.
Use kitchen shear to cut the liver into bite-size pieces. Add liver to the pan and cook continually stirring while no longer pink, approximately 5-7 minutes.
Once the liver is cooked, add white wine vinegar, salt, stir and turn the burner off.
Serve sprinkled with fresh herbs.
Notes
Choose a well-seasoned cast iron pan to cook liver.Make sure to cut your liver into 1-inch pieces. That way, you get all the chicken liver cooking evenly in the skillet.You are welcome to use a yellow, white, or sweet onion for this recipe. They will all cook nicely. I do not recommend using a red onion as it can create a tart flavor.Don't overcook the liver; the cooked chicken liver should still have some pink color inside for the most tender texture.When cooking chicken liver, add the seasoning at the end of cooking. You will find if you add in while it cooks, it can affect the texture of the liver.Serving ideas: Serve with mashed potatoes or mashed cauliflower for a low-carb serving option.