1/2 lb chicken liver
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
3 cloves garlic

1 Wash, trim and dry the Chicken Livers.
2 DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
3 Whilst still on the cooker add the oil, lemon juice and salt to taste.
4 Stir once gently to mix.
5 Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
6 The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
7 Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
8 Bon Appetite!

Really good tasting, I recommend it to any Liver Lovers! But easy on the salt! Much cheaper and tastier than Lambs liver! Left by: Pauline (17 Jul 2010)