Ingredients
1 pound Chicken Livers
4 tablespoons Raisin, chopped
2 tablespoons Maple syrup
1 teaspoon Balsamic vinegar
1 teaspoon Soy sauce
2 tablespoons Butter
1 teaspoon Rosemary, crushed
Method
Sources
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Electric butter churn — artisan butter from cream in minutes
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Electric butter churn — artisan butter from cream in minutes
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Place chicken livers in a colander and rinse with water. Drain and soak in milk for 30 minutes. Make sauce. In a bowl, combine maple syrup, soy sauce and balsamic vinegar. Rinse chicken livers with water again and drain well. Heat 1 tablespoon olive oil and cook chicken livers. When livers are cooked, add sauce and toss to coat. Reduce heat and add raisin, rosemary and butter. Stir well to coat. When butter is melted, season with salt and pepper. Turn off the heat and place on the serving plate.