Serves8
- Active time:30 min
- Start to finish:1 1/2 hr (includes soaking)
May 2009
Rosemary does something splendid for chicken livers, and using sprigs of the herb as skewers perfumes the livers while they cook gently in butter. The unexpected bite of peppery radishes is a stroke of genius—thinly sliced, then tossed quickly in the pan butter and lemon juice, they help offset the richness of the dish.
-
3/4
lb
chicken livers, separated into lobes, trimmed, and rinsed
-
3/4
cup
whole milk
-
8
(5-inch) sturdy rosemary sprigs
-
2
tablespoons
unsalted butter, divided
-
1
tablespoon
olive oil
-
4
small radishes, thinly sliced (about 1/2 cup)
-
1
tablespoon
fresh lemon juice
-
Accompaniment:
lemon wedges
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Soak livers in milk, chilled, 1 hour. Drain, then rinse and pat dry. Season with 1/4 tsp salt and 1/8 tsp pepper.
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Remove rosemary leaves from sprigs, leaving a small bunch at top of sprig. Thread livers (1 if large, 2 if smaller) onto rosemary sprigs. Heat 1 Tbsp butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook livers on skewers, turning once, until golden and just cooked through, 5 to 6 minutes total. Transfer to a platter. Pour off fat from skillet, then stir remaining Tbsp butter, radishes, and lemon juice into skillet. Spoon over livers.
