Rosemary Butter Poached Chicken Liver
How to Make Rosemary Butter Poached Chicken Liver
- Melt the butter in a skillet big enough to hold the chicken livers. Add the sprigs of rosemary.
- Place 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.
- You want a nice sear on the outside and the middle to be a little pink but not bleeding. Serve finished with sea salt.