John Myers
Chicken Livers on Spit
The perfect chicken livers on spit recipe with a picture and simple step-by-step instructions.
For the sauce:
- 5 watered Wooden skewers
- 4 medium sized Onions
- 100 g Black Forest ham
- 3 tablespoon Oil
- 3 tablespoon Seasoned pepper
- 1 Shot Red wine
- 1 Shot Water
- 1 Quarter of one Gravy cubes
- 1 Quarter of one Mixed cornstarch
- Soak the wooden skewers for 10 minutes; Pull the livers through cold water and pat them dry again thoroughly, then divide them so that each liver is made into two pieces of equal size; Peel and quarter the onions and cut into individual layers; Halve the ham slices lengthways; Preheat the oven to 140 degrees using a suitable pan.
- Wrap each piece of liver in a strip of Black Forest ham, hold together with two onion pieces and stick on a wooden skewer – this works very well and quickly. I fit 5 pieces of liver like this on every skewer.
- Drizzle the finished skewers with olive oil, better still brush them and sprinkle with a little seasoned pepper. Chop the remaining onion pieces from the middle with a large knife – they are still needed for the sauce.
- Heat the remaining oil in a pan and fry the skewers all over, then transfer them to the oven dish and let cook there for another 10 to 15 minutes, until the sauce and the side dishes are prepared.
- For the sauce, add the onions to the pan with the frying pan and simmer until they are nicely browned. Deglaze with red wine and water, season with gravy and simmer vigorously so that the delicious roasted aromas can dissolve. A little mixed cornstarch (or sauce thickener) creates a lightly thickened sauce with which the skewers are napped before serving.
- There was mashed potatoes and green butter peas with it.
Facebook Comments