Blackened Chicken Livers with Lemon Beurre

by admin on March 14, 2010

16 boneless chicken livers
3 oz Southern Accent blackening mix
3 tbsp butter, melted

1. Place blackening mix in a plastic bag and toss the chicken in the spices until thoroughly coated. Set aside.
2. Set gas grill at high heat.
3. Put livers on grill and drizzle with melted butter. Allow flame to subside.
4. Flip and do the same to the other side — this will blacken the meat. If it is not cooked through, finish in the oven or the side of the barbeque where the heat is low.
5. Serve with Lemon Beurre

Lemon Beurre
½ cup white sugar
½ cup fresh lemon juice
¼ lb butter, cut into 4
1 pint 35% whipping cream

1. In a heavy-bottomed saucepan, combine sugar and lemon juice. Bring to a boil, then immediately reduce to simmer. Cook until sauce is reduced by half and is thick enough to coat a spoon.
2. While still simmering, drop in ¼ pound butter cut into 4 pieces, one piece at a time, stirring constantly.
3. Once the butter has melted, remove from heat and stir in 2 cups whipping cream and cool for 1 hour.
4. Sauce can be refrigerated for up to 1 week.

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