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.
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yield
2 serving(s)
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For rosemary butter poached chicken liver
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4 lgchicken livers cleaned
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1 stickbutter
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3 sprigfresh rosemary
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sea salt
How To Make rosemary butter poached chicken liver
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1Melt the butter in a skillet big enough to hold the chicken livers. Add the sprigs of rosemary.
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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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3You want a nice sear on the outside and the middle to be a little pink but not bleeding. Serve finished with sea salt.
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