Chicken Liver Skewers

Ingredients for Chicken Liver Skewers

• 350g chicken livers, separated into lobes, trimmed, and rinsed

• 180ml whole milk

• 8 (5-inch) sturdy rosemary sprigs

• 2 tablespoons unsalted butter, divided

• 1 tablespoon olive oil

• 4 small radishes, thinly sliced (about 120ml )

• 1 tablespoon fresh lemon juice

• Accompaniment: lemon wedges

How to make Chicken Liver Skewers

Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 teaspoons salt and 1/8 teaspoons 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.

Fontaleoni Vernaccia di San Gimignano '07

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.