Rosemary Butter Poached Chicken Liver

barbara lentz


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.


☆☆☆☆☆ 0 votes

5 Min
5 Min
Stove Top


How to Make Rosemary Butter Poached Chicken Liver


  1. Melt the butter in a skillet big enough to hold the chicken livers. Add the sprigs of rosemary.
  2. 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.
  3. You 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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About Rosemary Butter Poached Chicken Liver

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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