Ingredients:

  • 1 lb chicken livers, trimmed of connective tissue and veins
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice
  • 4 thick slices sourdough bread
  • 2 tbsp salted butter, melted

Instructions:

  1. Pat the trimmed chicken livers extremely dry with paper towels to ensure a proper sear.
  2. Toss the livers in a bowl with kosher salt and black pepper until evenly coated.
  3. Heat neutral oil in a cast iron skillet over medium-high heat until shimmering.
  4. Sear livers undisturbed for 2-3 minutes until a deep brown crust forms, then flip and sear for another 2 minutes.
  5. Reduce heat to medium and add softened unsalted butter and minced garlic to the pan.
  6. Tilt the pan and spoon the bubbling garlic butter over the livers for 60 seconds.
  7. Remove from heat and stir in the chopped parsley and lemon juice.
  8. Toast sourdough slices with melted salted butter until golden and crisp.
  9. Top the toast with the garlic butter chicken livers and pour the remaining pan sauce over the top.