Chicken Liver Skewers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, divided
- accompaniment: lemon wedges
- Carbohydrate 3 g(1%)
- Cholesterol 157 mg(52%)
- Fat 8 g(12%)
- Fiber 1 g(3%)
- Protein 8 g(16%)
- Saturated Fat 3 g(16%)
- Sodium 44 mg(2%)
- Calories 113
Preparation 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
Preparation 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
