Step 2First, you’ll prepare the gribenes, or chicken skins, which will go on top of your liver as a garnish. Place your chicken skins in a pot of salted water and simmer for about 30 minutes. Step 3While the liquid cools, dry the poached chicken skins with a clean dish towel. Once the chicken skins are dry, transfer to a baking sheet and bake for 20 to 25 minutes, until golden and crispy. Sear the chicken livers on both sides until they’re caramelized, about 1 to 2 minutes per side.

Source: National Post November 26, 2018 14:03 UTC