chicken liver with rosemary gravy

How To Make chicken liver with rosemary gravy

• 1

  Sprinkle the chicken livers with some salt. Melt the butter in a skillet and add the chicken livers. Let cook 4 to 6 minutes per side. Remove with a slotted spoon and let the livers rest.
• 2

  In the same pan add more butter. Melt the butter and stir to scrap up any bits from the bottom of the pan. Add the rosemary and cook 3 minutes.
• 3

  Add the tapioca starch and stir it into the butter. slowly add the chicken stock and cook until thickened. Serve over the chicken livers
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