Liver in citrus caramel

Marinating Liver

Remove all membranes and ducts, trying to keep the integrity of the chicken liver pieces (500 g).

Then, on a cutting board, lay out the liver fillet and evenly sprinkle it with salt (7 g) on all sides. After that, let the liver marinate for 30-40 minutes at room temperature, flipping it 2-3 times for even salt distribution.

Making Caramel

Squeeze the juice from the grapefruit and orange (200 g), then combine it with raspberries (100 g), erythritol (3 tbsp), and butter (45 g) in one pot.

Stevia is not suitable for this recipe. It does not caramelize and can give a bitter taste.

Place the mixture over medium heat and cook, stirring, until large bubbles form. This will take about 7-8 minutes.

Preparing the Dish

When the caramel is ready, carefully immerse the liver in batches, trying to do it in a single layer. Cook the liver, frequently turning it, for no more than 2 minutes on each side.

After the first batch is ready, repeat the process with the remaining liver.