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Chicken Liver Saute

Ingredients
  Bacon rashers 1⁄2 Pound (250 Grams)
  Chicken livers 3⁄4 Pound, washed and cleaned (375 Grams)
  Flour 1⁄2 Cup (8 tbs), seasoned (Or As Required)
  Stock/Water and soup cube 1 Cup (16 tbs)
  Canned buttered mushrooms 7 Ounce (1 Can / 220 Grams)
  Soy sauce 1 Tablespoon
  Sherry 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Hot buttered toast 6
  Parsley sprigs 3 (A Few)
Directions

GETTING READY
1) Remove the bacon rind and slice the bacon rashers into 2-3 pieces.
2) Roll up each piece of bacon rasher and secure with cocktail picks.

MAKING
3) In a skillet, saute the bacon rolls until the bacon fat is clear, remove with a slotted spoon and keep hot.
4) Dredge the chicken livers thoroughly with the seasoned flour.
5) Saute the livers in the skillet drippings for about 10 minutes, remove with a slotted spoon and keep aside.
6) Add 1 tablespoon of seasoned flour into the skillet and stir until brown.
7) Pour in the stock or water, stir continuously and bring to a boil.
8) Stir in the mushrooms, soy sauce, and sherry with salt and pepper to taste.
9) Return the cooked livers in the hot gravy and cook for another few minutes.

SERVING
10) Spoon the Chicken Liver Saute over hot buttered toast, top with the bacon rolls, then garnish with parsley sprigs and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
6

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