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Chicken Livers Brochette

Skewered chicken livers and bacon, breaded, fried, broiled, served on toast with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chicken Livers Brochette

Ingredients

Directions

Prepare the skewers

  1. Skewer the chicken or turkey livers, alternating with slices of bacon.

  2. Season the skewered livers with salt and pepper.

  3. Dip the skewer in the beaten egg.

  4. Roll the coated skewer in bread crumbs.

Cook and serve

  1. Fry the coated skewers in hot lard for five minutes.

  2. Remove the livers from the skewer.

  3. Broil the livers in a pan under the gas for five minutes.

  4. Serve the livers on hot toast.

  5. Pour melted butter over the livers.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken or turkey livers
Form the main body of the dish and provide a rich, tender texture when cooked.
Thin slices of bacon
Add fat and savory flavor as the livers cook.
Beaten egg
Acts as a binder so the bread crumbs stick to the skewered livers.
Bread crumbs
Form a crisp, browned coating when fried.
Melted butter
Adds richness and fat to the finished livers.

The step that matters

Dip and coat the skewers evenly. Egg must fully wet the surface so the bread crumbs adhere; gaps leave bare liver that dries out and can stick or burn during frying.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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