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Poultry
Chickens
Livers & Gizzards

Kat's Chicken Liver Onions & Sage

3 tbsp. butter
1 c. finely sliced onions
2 whole cloves
Salt and pepper to taste
1 lb. chicken livers
3/4 c. flour
4 tbsp. vegetable oil
2 tsp. ground sage
2 tbsp. red wine vinegar
3 tbsp. finely chopped parsley

Melt 1 tablespoon of the butter in a non-stick skillet; add onions and cloves, salt, and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
Pick over the chicken livers and remove any tough veins. Quarter the livers. Put them in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well. Heat 2 tablespoons of the oil in a non-stick skillet over high heat. Add half of the livers one at a time.

Cook, turning the livers as they brown. One batch of livers takes about 4-5 minutes to cook. Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt, and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar; stir and blend well for about 2 minutes. Sprinkle with parsley and serve.

Critics are like eunuchs in a harem; they know how it's done, they've seen it done every day, but they're unable to do it themselves.