Fried Chicken Livers Recipe with sauteed onions served over fluffy cooked rice makes a delicious, old fashioned quick meal.
Recipe for a savory Chicken Livers Milk Gravy included.
Folks seem to
either love livers or hate hate them.
If you hated them as a child, you may
find you love them as an adult.
Our taste buds change as we mature.
Liver is an excellent health food, low in fats and calories with high amounts of iron, protein, and vitamin A.
They also contains calcium, phosphorus, potassium, vitamins B1, B2 and C.
*Other vegetable oils may be substituted.
Bring water to boil in a saucepan on high heat.
Add 1/2 teaspoon salt and rice.
Cover and reduce heat to low.
Simmer 20 minutes.
While rice is cooking, prepare livers.
Heat oil in a skillet over
medium heat until a small piece of bread will sizzle when dropped into
the hot oil.
If using an electric skillet preheat it to 350 F.
While oil is heating, put flour into a mixing bowl.
Stir in pepper.
Sprinkle salt on livers and coat well.
Add to hot oil, one at a time to prevent sticking together.
uncovered about 6 minutes on one side, turn and fry about 6 minutes on
the other side until done.
To test for done, stick livers with a fork or the tip of a small
knife and look inside.
When the pink inside color is gone, they are done.
Remove from hot oil, drain slightly, and place on top of cooked hot rice in a warm serving dish.
Pour oil from skillet except enough to coat the bottom.
Cover and cook a few minutes until they are tender to your
Remove and drain well before serving.
Instead of serving these Chicken Livers over rice, you may serve them over delicious Buttermilk Mashed Potatoes or wide, buttered Homemade Noodles.
Whether you serve them over rice, potatoes or noodles, you also have the option of topping them with a delicious, savory milk gravy.
Remove liver dripping from skillet.
Add 3 tablespoon drippings back into pan.
Turn on medium heat.
Add flour and stir until a nice golden brown, watching carefully not to scorch mixture.
Gradually stir in milk, so it does not lump and is smooth.
Stir in salt, ground sage and pepper.
Cook, while stirring, at least 5 minutes to cook the raw taste out of the flour.
If it starts to get too thick for you, gradually stir in a little more milk until it is of your preferred consistency.
When done, pour the Milk Gravy into a serving bowl to serve over your Chicken Livers.
Keep gravy warm.
Store leftover in refrigerator or freezer.
I hope you and your family enjoy this old fashioned recipes quick and easy meal.