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Broiled Livers

Broiled livers are chicken livers cut into pieces, skewered, broiled, then seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Broiled Livers

Ingredients

Directions

Prepare

  1. Cut each chicken liver into 4 pieces.

  2. Skewer each piece of liver on a separate skewer.

Broil and serve

  1. Balance the skewers on a broiler and broil over a clear fire for 5 minutes.

  2. Remove from the heat and place on a serving dish.

  3. Sprinkle with salt and pepper, and spread with butter.

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

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

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Chicken + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

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

  4. Liver + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 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 livers
Provide the main protein, which firms and browns quickly over direct heat.
Butter
Adds moisture and richness to the cooked livers as it melts over them.

The step that matters

Broiling the skewered livers. Livers cook fast and dry out or toughen if overcooked. Keeping the pieces small and watching the five minutes over a clear fire helps them stay tender while browning on the outside.

“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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