This is a recipe that brings back memories of dinners with my mom and dad years ago. My mother made this dish and I remember standing and watching her stir the pan and waiting in anticipation for it to be finished. If you have never tried chicken livers this might be your opening to a whole new culinary taste sensation. From my description of this dish you can probably tell that I really enjoy cooking this one and waiting in anticipation for it to be ready to eat.
- 1 lb fresh Chicken Livers, cleaned, washed and patted dry
- 1 large shallot, diced
- 1 can, Beef broth
- 1-1/2 cups all purpose flour
- 2 tsp Kosher salt
- 2 tsp fresh ground black pepper
- 4 cups hot cooked rice
- 2 good dashes, Louisiana Hot Sauce
- 3 Tbl unsalted butter
- 2 tsp Canola oil
- Remove chicken livers from their package. They should be slightly cold. Clean and wash the livers and pat them slightly dry with some paper towels.
- Place the flour, salt, and pepper in a shallow bowl and in a 12" skillet melt the butter and add the Canola oil. Stir to mix.
- Begin dredging the livers and adding them to the pan to saute just until they are a soft pink inside.(about 4 mins to each side)
- As the livers have finished remove them to a paper towel to drain and keep them warm. You will need to cook the livers in several batches and not crowd them. They need to have a nice browned surface but slightly pink inside plus allowing you room to gently turn them with a fork without puncturing them.
- Once all of the livers have cooked remove the pan from the stove and spoon out all of the oil and butter mixture leaving about 3 tablespoons in the pan.
- Add the diced shallot and stir over medium heat to saute slightly while stirring well.
- Add the beef broth slowly and let it come to temperature while stirring.
- Spoon in 3 tablespoons of the dredging flour and stir with a wisk to keep it from lumping. Continue to stir over medium heat until the mixture thickens.
- Check the sauce base you have just created for thickness which should be like a creamy beef gravy. If not thick enough wisk in another tablespoon of flour and check it.
- Once the sauce is ready add your livers back into the sauce and spoon the gravy over them gently so you don't break them. At this point you can add a few dashes of your favorite hot sauce if you prefer.
- Let the livers simmer over low heat for about 5 mins. making sure they are coated with the gravy. Serve over a bed of the hot rice and enjoy.
|Amount Per Serving||%DV|
|Serving Size 295g|
|Recipe makes 6 servings|
|Calories from Fat 103||25%|
|Total Fat 11.69g||15%|
|Saturated Fat 5.16g||21%|
|Trans Fat 0.06g|
|Total Carbs 54.01g||14%|
|Dietary Fiber 1.5g||5%|