This simple trick softens the liver and removes its bitterness, making it juicy and tender when fried. Pan-fried liver is an ...

Drink coffee, eat more broccoli and, yes, take three days off alcohol a week to keep this miraculous organ in shape ...

Scoop out of the pan and set aside. In the same pan fry the pieces of liver, just over a minute on each side should do. They are best when brown on the outside but pink in the centre. Remove the ...

Sauté until the onion is soft and translucent, then add the chicken livers and spices. Turn up the heat and fry until the livers are just cooked through, this should take about 3-5 minutes.

Chicken livers are widely available in supermarkets and from butchers and online suppliers. More often that not they'll come cleaned and ready for use. Simply pan fry them in butter for a few ...

Lambs’ liver is roughly the size of a small steak, so you can treat it as such and cook it whole, or slice into thinner ...

Melt a little butter in a frying pan; when the butter foams add in the livers and cook over a gentle heat. Be careful not to overcook them or the outsides will get crusty; all traces of pink ...