Marinated Chicken Livers


  • 1 lb of chicken livers, cleaned of veins
  • 1 stick of unsalted butter
  • 1/2 onion, chopped
  • 1 tbs fresh rosemary
  • 4 cloves garlic, chopped
  • kosher salt and black pepper to taste
  • Add butter to a large saute pan.
  • Using low heat add the onions and saute for about 3 minutes, stirring frequently
  • Add the garlic and saute for another minute.
  • Add the chicken livers and rosemary, and stir frequently until cooked to desired doneness (do not over cook)
  • Season with salt and pepper and serve in bowls with crusty bread to sop up the juices.

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