While I may be alone in this, the truth is that I REAlly dislike chicken livers except when they're sauteed and combined with a lot of butter and booze. I do love my own- brandy,shallots, apple, thyme, mace, allspice,loads of butter.It's creamy and not at all acrid like plain chicken livers. A small wonderful restaurant in Bar Harbor ME, Burning Tree, makes the only other one i have loved and I am hoping to get that recipe. But then I thought of you 52ers. I will look through the 52 recipes but also wanted to ask: Anyone have a recipe you could link that goes along with my description? Thx so much; I've been having a craving!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)