Roasted Chicken Livers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g chicken liver (s), raw, fresh
- 2 medium onion (s)
- 1 clove garlic
- 200 ml chicken broth
- 1 dash milk
- 2 sprigs rosemary
- 2 sprigs marjoram
- 2 sprigs thyme
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Dice the chicken liver into 1 - 2 cm pieces, finely chop the onions and garlic as well.
- Roast the onions in the oil until golden brown, add the garlic and immediately stir in the chicken liver so that the garlic does not get too hot. Roast until the liver is no longer red on the outside, then add the fresh or dried herbs and deglaze with the chicken stock. Simmer a little and add a little liquid with the milk again and again, depending on how much sauce you want and season with salt and pepper.
- Serve immediately, preferably with fresh mixed bread, e.g. a winery. Green salad also goes well with it.
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