Chicken Livers en CrouteFrom steffytoo 8 years ago
How to make it
- Poke holes into the chicken livers with a fork to minimize splatter.
- Brown livers thoroughly on each side over medium heat with lid or splatter screen to catch sudden splatters.
- Add rosemary and about a third cup of vermouth off the flame.
- Bring to a simmer, and reduce until thickened.
- Serve on toast.