- 2 garlic cloves
- 2 yellow onions (medium)
- 1 pound chicken liver
- 1 teaspoon seasoned salt
- 1 tablespoon parsley
- Salt to taste
- Generously oil a larger skillet and put on high until oil heats up. Dice the onion coarsely, and mince garlic. Add to the skillet and simmer until it crystalizes. Add a little bit of water as needed to prevent burning.
- Thoroughly wash chicken liver and dice coarsely taking out non-meat stuff (tendons, etc.). Add to the onion and garlic, add the seasonings in, stir, and lower the temperature to medium. Simmer for a total of about 20-22 minutes, however add two cups of water during simmering, one after about ten minutes, and the second a few minutes after that.
Make rice, eggs, or mashed potatoes on the side. Alternatively, eat liver with bread and without sides.
Paleo: use coconut, olive oil or lard instead of sunflower oil. Use salt and pepper instead of vegeta/ bouillon.
Low carb: use butter instead of sunflower oil.
Gluten-free: use gluten-free butter instead of sunflower oil.
Keto: season with salt and pepper instead of vegeta/ bouillon.