Chicken Livers En Brochette
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken livers
|
|
| ¾ | teaspoon |
marjoram
dried |
*
|
| ¾ | teaspoon |
thyme
dried |
*
|
| ¾ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 12 | large |
mushrooms
|
|
| 9 | slices |
bacon
halved crosswise |
|
| 6 | tablespoons |
butter
or margarine, |
|
| ¼ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken livers
|
|
| 3.8 | ml |
marjoram
dried |
*
|
| 3.8 | ml |
thyme
dried |
*
|
| 3.8 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 12 | large |
mushrooms
|
|
| 9 | slices |
bacon
halved crosswise |
|
| 9E+1 | ml |
butter
or margarine, |
|
| 59 | ml |
white wine
dry |
*
|
Directions
Rinse chicken livers; pat dry with paper towels.
In medium bowl, combine the marjoram, thyme, salt and pepper.
Add livers; toss to combine.
Remove stems from mushrooms; reserve for rice pilaf.
Wipe mushroom caps with damp towels.
Wrap each liver in bacon.
On each of 6 skewers, alternate 3 livers and 2 mushrooms.
Arrange skewers on rack in broiling pan.
Brush with half of butter.
Broil, 4 inches from heat, 5 minutes.
Turn skewers; brush with remaining butter and the wine.
Broil 5 to 7 minutes longer, or until bacon is crisp (livers should still be pink on inside).
