For as long as I’ve been roasting chickens (and I roast chickens all the time) I’ve been throwing away the liver that comes stuffed inside, along with the giblets, because–well–I don’t know: am I supposed to cook and eat that thing?
Well, yes. I mean not all the time. But they don’t put it in there to throw away, right? It’s in there because a chicken died and one of its parts tastes very delicious if you know how to cook it the right way. In fact, cooked the right way a seared chicken liver competes with the pope’s nose as one of the major treats afforded to you, alone, in the kitchen when you’re cooking chicken. So here’s what you need to do….