Crisp-Cooked Chicken Livers With Capers

• 1 1/4 pounds fresh chicken livers
• 13 cup milk
• 2 onions, peeled and cut into thin slices
• 3 tablespoons butter
• 2 whole cloves
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons drained capers
• 1 tablespoon honey
• 1 tablespoon red-wine vinegar
• 1 cup flour
• 6 tablespoons corn, peanut or vegetable oil, approximately
• 2 tablespoons finely chopped parsley

1. Pick over the livers to cut away and discard any tough connecting membranes or dark spots.
2. Put the livers in a bowl and add the milk.
3. Let stand about 10 minutes and drain thoroughly.
4. Drain further on paper towels.
5. Coarsely chop the onion slices.
6. There should be about 5 cups.
7. Heat 1 tablespoon of the butter in a large, heavy skillet and add the onions, cloves, salt and pepper.
8. Cook, stirring often, until onions are lightly and evenly browned.
9. Add the capers and honey and continue cooking until the onions are light-caramel colored.
10. Add the vinegar and stir.
11. Dredge livers in the flour, keeping the pieces separate.
12. Shake off excess flour.
13. It may be necessary to cook the livers in more than one batch.
14. For each batch heat 3 tablespoons of oil in a large, heavy skillet and add the livers without crowding.
15. Cook, turning the livers until they are quite brown and crisp, about 4 to 5 minutes.
16. Line a bowl with a sieve and drain the livers.
17. Add more oil and a second batch of livers.
18. Cook as before and drain.
19. Wipe the fat from the skillet and add the remaining 2 tablespoons of butter.
20. Return the livers to the skillet and add the onion mixture.
21. Stir to blend.
22. Sprinkle with parsley and serve.

chicken livers, milk, onions, butter, cloves, salt, freshly ground pepper, capers, honey, redwine vinegar, flour, corn, parsley

Taken from cooking.nytimes.com/recipes/1588 (may not work)