Brochette of white and chicken livers

Turkey 476
Brochette of white and chicken livers
  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 30 min
  • Difficulty: medium
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Brochette of white and chicken livers

Ingredients

Directions

  1. ### Cooking ###
  2. The day before, prepare the marinade. Crush the garlic with the garlic press, put this mashed potatoes in a bowl, add the spices, ketchup, soy sauce, gin and liquid honey, mix well with the hand whisk.
  3. Remove the skin from the thighs and the sleeve, bone.
  4. Cut the meat in half lengthwise, then 3 in width.
  5. Pass all these pieces in the marinade, leave them in the salad bowl, then put in the refrigerator all the night.
  6. The next day parry the chicken livers, remove the nerves and the green mark left by the gall and cut each liver in half.
  7. Prepare the rice. In a saucepan, melt 1.1 oz. butter, sauté it without coloring the chopped onion, the green peppers and red cut in small dice.
  8. Put the amount of rice in a container that will serve as a measure for the volume of water. Add the rice, mix well, wet with water, one and a half to two times the volume of rice.
  9. Add the bouquet garni, salt and poivez.
  10. Bring to a boil, cover with foil and bake for 18 minutes. approx.
  11. When the rice is cooked, lift the aluminum foil, then spread on top the remaining butter cut into small pieces the size of a hazelnut.
  12. Put the foil back in and let stand for 10 minutes. then shell the rice with a fork.
  13. Book and keep warm.
  14. Prepare the skewers by alternating whites and chicken livers. Salt and pepper them.
  15. Cook them on the grill (or barbecue) on all 4 sides.
  16. Serve the skewers with the rice pilaf.
  17. ### Wine pairing ###
  18. un Meursault (blan

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  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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