rosemary butter poached chicken liver
I love chicken livers I know people don't but they are high in iron many and so tasty and this recipes is so easy and delicious. The rosemary gives the livers a nice flavor and the butter adds richness. The finishing touch of sea salt is the perfect ending.
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 4 large chicken livers cleaned
- 1 stick butter
- 3 sprigs fresh rosemary
- - sea salt
How To Make rosemary butter poached chicken liver
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Step 1Melt the butter in a skillet big enough to hold the chicken livers. Add the sprigs of rosemary.
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Step 2Place the chicken livers in the hot butter over medium high heat and continually baste the livers with the butter. Turning the livers to get a nice sear on both sides. Continue to cook and baste for about 3 to 4 minutes depending on the thickness of the livers.
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Step 3You want a nice sear on the outside and the middle to be a little pink but not bleeding. Serve finished with sea salt.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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