Oven-Baked Marinated Chicken Liver

Rinse chicken liver (1 kg), dry it, and remove fatty pieces, tough veins, and any greenish bile spots. Mix table salt (5 g), black pepper (2 g), and garlic powder (4 g), sprinkle over the liver, and fold gently.

Cover and refrigerate for 1 hour. During this time the salt seasons the liver evenly and the texture becomes firmer and more aromatic.

Spread the liver in one layer on a parchment-lined tray and bake at 180 °C for 12-15 minutes. It is ready when browned outside, no longer raw inside, yet still soft; a safe poultry reference is about 74 °C in the center. For a skillet version, fry over medium heat for 5-7 minutes, turning often.