Chicken Liver Skewers

Chicken Liver Skewers
Photo by Roland Bello


  • 1 tablespoon olive oil
  • ¾ cup whole milk
  • 8 (5-inch) sturdy rosemary sprigs
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • lemon
  • ¾ pound chicken livers
  • + 1 more ingredients
    • 4 small radishes

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...

View full recipe at Epicurious


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