Pan-Roasted Chicken Livers with Thyme and Schmaltz

• 1 pound chicken livers, trimmed and patted dry just before cooking
• 1 teaspoon kosher salt
• 3 tablespoons chicken fat (olive oil may be substituted, but keep the heat lowerbelow the smoking point)
• Handful of fresh thyme leaves
• Flaky sea salt, such as Maldon
• Freshly ground black pepper

1. Heat a 9-inch or larger cast-iron skillet over high heat for 1 minute.
2. Have nearby a lid large enough to cover the pan, to extinguish a possible flare-up and protect you from momentary splattering.
3. Season the livers with the kosher salt.
4. Add the chicken fat to the pan, and then add the livers all at once, quickly spreading them out in one layer with tongs.
5. Scatter the thyme around the livers (dont move them yet), pushing it down so that it cooks in the fat.
6. If the livers are not cooking evenly, rotate the pan itself instead of moving the livers.
7. Continue to cook over high heat for 2 minutes, until the edges of the livers are crispy and deep golden brown.
8. Flip the livers over with tongs and cook for another 30 seconds to 1 minute for medium-rare.
9. Transfer them to a warm platter along with the thyme, and sprinkle with sea salt and freshly ground black pepper.

chicken livers, kosher salt, chicken, handful of fresh thyme leaves, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/pan-roasted-chicken-livers-with-thyme-and-schmaltz-377676 (may not work)