Butter-Seared Chicken Livers

Method

1. Trim any green spots (bile stains, which taste bitter) and connective strands from the livers. Separate the lobes and pat them very dry.
2. Salt the livers just before cooking.
3. Melt 2 tbsp butter in a large skillet over medium-high heat until the foam subsides and it smells nutty.
4. Add the livers in a single layer without crowding. Cook 2 to 3 minutes without moving, until browned underneath.
5. Flip, add the remaining butter, and cook 2 to 3 minutes more, spooning the butter over them.
6. Cook until the center reaches 165°F (74°C). USDA advises cooking chicken livers to this temperature because pink chicken liver has been linked to Campylobacter outbreaks. They will be firm with just a blush of color inside.
7. Serve with the pan butter poured over.