Chicken Liver Skewers
Tender chicken livers marinated in milk, skewered on aromatic rosemary sprigs and pan-seared until golden. Served with a bright radish and lemon butter sauce.
Ingredients
- •¾ pound chicken livers, separated into lobes, trimmed, and rinsed
- •¾ cup whole milk
- •8 sprigs sturdy rosemary sprigs
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •4 small radishes
- •1 tablespoon fresh lemon juice
- •1 serving lemon wedges
Cooking Instructions
- 1.
Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
60 min
- 2.
Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs.
10 min
- 3.
Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook livers on skewers, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a platter. Pour off fat from skillet, then stir remaining tablespoon butter, radishes, and lemon juice into skillet. Spoon over livers.
8 min
- 4.
Fontaleoni Vernaccia di San Gimignano '07
