Chicken Livers En Brochette Recipe


Ingredients

1 1/2 lb chicken livers (about 18)
3/4 tsp dried marjoram leaves
3/4 tsp dried thyme leaves
3/4 tsp salt
1/8 tsp pepper
12 large fresh mushrooms
9 slice bacon, halved crosswise
6 tbsp butter or margarine, melted
1/4 cup dry white wine


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).

Serve skewers on platter of Mushroom Rice Pilaf.

Source: Mom's old magazine clippings- 1940's to 1970's Mc call's,
January 1971


Servings: 1 servings

 

 

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Categories: Chicken; Meat; Poultry


The History of Recipes

Recipes as a concept can be tracked way back into distant history, in truth as far back as the Egyptians, and possibly even further than that. However, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.

Later on, in The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient cooks used a wide range of aromatic flavors, including many that are still in use today like basil, fennel and asafoetida.

Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, such as parsley, basil and rosemary. These new foods and tastes prompted an explosion in books on cookery, the majority of which still exist in private libraries.

When we get to the 20th century, recipe publications are highly popular due to increased literacy, more free time and having more disposable income.

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We hope you enjoy this Chicken Livers En Brochette recipe.

 


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