CHICKEN LIVER SKEWERS
Provided by Kay Chun
Categories Chicken Appetizer Dinner Rosemary Pan-Fry Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs.
- 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.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
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SIBONGILE buthelezi
[email protected]I followed the recipe exactly, but my chicken liver skewers turned out dry and overcooked. I'm not sure what went wrong.
Nicolas Cristian
[email protected]These chicken liver skewers were a bit too strong for my taste. I think next time I'll use less marinade.
Natoma Devo
[email protected]I was a bit hesitant to try chicken liver skewers, but I'm so glad I did! They were delicious. The marinade was flavorful and the livers were cooked perfectly. I will definitely be making these again.
Sheraz Mughal
[email protected]I've been making these chicken liver skewers for years and they're always a crowd-pleaser. The marinade is perfect and the livers are always cooked to perfection.
Lyavala Bulkhan
[email protected]These chicken liver skewers were a hit at my last party! They were so easy to make and everyone loved them.