The Country Cooking Of Italy'S Grilled Chicken Livers With Lemon Sauce
- 1 pound/500 grams chicken livers, trimmed
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 4 tablespoons/60 grams butter
- Juice of 2 lemons
- 4 sprigs Italian parsley, minced
- Soak four 6- to 8-inch wooden skewers in water for 30 minutes.
- Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, preheat to at least 600u0b0F.
- Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.
- Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.
- Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.
extravirgin olive oil, salt, butter, lemons, italian parsley
Taken from www.seriouseats.com/recipes/2012/06/the-country-cooking-of-italys-grilled-chicken.html (may not work)