Kitchen Knife - A sharp chef's knife for trimming and cutting chicken livers.
Cutting Board - An antibacterial surface to prevent cross-contamination during preparation.
Skewer Sticks or Metal Skewers - For assembling and grilling evenly cooked skewers.
Grill Pan - A heavy-duty option for oven use if outdoor grilling is not feasible.
Nonstick Skillet - Facilitates easy frying of chicken livers with minimal oil.
Grilling Tongs - Used to safely turn skewers on the grill.
Meat Thermometer - Ensures chicken livers reach a safe internal temperature.
Serving Platter - A sturdy platter for presenting and serving skewers.
Spice Grinder (Optional) - For finely ground seasonings or garnishing.
Meat Mallet (Optional) - Optional tool to tenderize chicken livers if required by the recipe.
Mixing Bowls - Necessary for preparing marinade ingredients and other components of the dish.
3/4 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 cup whole milk
8 (5-inch) sturdy rosemary sprigs
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 small radishes, thinly sliced (about 1/2 cup)
1 tablespoon fresh lemon juice
Accompaniment: lemon wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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