Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash and drain chicken livers. combine flour, pepper and parsley in a bag. drop livers in bag, 4 or 5 at a time, then shake. heat vegetable oil and margarine in deep skillet. put in onions and chicken livers. fry at medium-high heat until browned (5 minutes or so). pour in wine; simmer a minute or two. great with rice. serves 4.

Target recipe: soak livers in milk for at least 2 hours and drain well. melt 4 tablespoons butter in a saute pan over medium heat. add onions and cook until soft (about 3 minutes). add garlic and cook for about 1 minute. add livers, 1 tablespoons peppercorns, bay leaves, thyme, salt and pepper. cook stirring until livers are brown on outside and pink inside (about 5 minutes). add cognac and cook until most of the liquid is gone. cool. discard bay leaves. in food processor puree liver mixture. add remaining butter in pieces and pulsing to blend. fold in remaining tablespoon of green peppercorns and adjust seasonings to taste. pack in ramekins, cover and vacuum seal. refrigerate or freeze.