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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Pat the chicken livers dry with paper towels. Melt 2 tbsp of the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the livers in a single layer — do not crowd — and sear undisturbed for 2–3 minutes until the undersides are deep brown and release easily from the pan.
Flip the livers and cook for another 2 minutes. They are done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the centers are just barely pink when cut — avoid overcooking or they will turn grainy. Transfer the livers to a plate and set aside.
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