Pan-Roasted Chicken Livers with Thyme and Schmaltz

1. 1

   Heat a 9-inch or larger cast-iron skillet over high heat for 1 minute.

2. 2

   Have nearby a lid large enough to cover the pan, to extinguish a possible flare-up and protect you from momentary splattering.

3. 3

   Season the livers with the kosher salt.

4. 4

   Add the chicken fat to the pan, and then add the livers all at once, quickly spreading them out in one layer with tongs.

5. 5

   Scatter the thyme around the livers (dont move them yet), pushing it down so that it cooks in the fat.

6. 6

   If the livers are not cooking evenly, rotate the pan itself instead of moving the livers.

7. 7

   Continue to cook over high heat for 2 minutes, until the edges of the livers are crispy and deep golden brown.

8. 8

   Flip the livers over with tongs and cook for another 30 seconds to 1 minute for medium-rare.

9. 9

   Transfer them to a warm platter along with the thyme, and sprinkle with sea salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.