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    21 January, 2012

    Grilled Chicken Livers with Lemon Sauce

    by Colman Andrews

    I’ve converted more than one liver hater with this simple preparation, typical of Lazio.Serves 2-4

     
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    1 lb. (500 grams) chicken livers, trimmed
    2 Tbs. extra-virgin olive oil
    Salt
    Pepper
    4 Tbs. (60 grams) butter
    Juice of 2 lemons
    4 sprigs Italian parsley, minced

    Soak four 6- to 8-inch/15- to 20-centimeter 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, heat to at least 600ºF/315ºC).

    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.