Try out this recipe for Cooking Liver from Prahran Market’s very own Alice In Frames!
Ingredients:
400g chicken livers
1 large brown onion, finely sliced 
2-3 garlic cloves, also finely sliced
1-2 hard-boiled eggs
Dill sprigs
Salt flakes
Olive oil/chicken or duck fat (schmaltz)
Method:
- Trim the livers of any sinewy or yellowy bits (this will keep the end-result from becoming gross and bitter) and then chop the remaining liver into roughly 1-2cm shapes. Season with salt flakes (this will help draw out excess moisture and result in a well-seasoned finish.
- Pop the onion slices into a frying pan with some schmaltz/olive oil and fry off on low heat until well caramelised (be patient – this can take around 10-15 mins). At this point, add the garlic slices and cook them off also.
- Heat a large pan for at least 2-3 mins (you want it to be super hot before you start adding the livers).
- Add some schmaltz/olive oil to the pan and then start popping in the bits of liver, using tongs. Don’t overcrowd the pan. Turn the livers so that they’re well seared on each side. You may find they’ll start to pop like popcorn and that’ll tell you it’s time to turn. Each piece should take between 1-2 minutes to cook through. Place on some paper towel or chux cloth to drain excess liquid.
- When all liver has been cooked through, toss it all back into the pan with the caramelised onions (reserve some for garnish if you’d like), dill sprigs and season as needed.
- Garnish with egg, more caramelised onion and more dill. Feel free to drizzle with olive oil if you’re feeling fancy.