Ingredients
-
1/2
-
2
-
10
-
1/4
-
1
-
1/4
-
1/8
-
1
-
1
-
-
-
-
-
-
Directions
Chicken Livers With Mushrooms, This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy I’ve had this recipe for years but don’t remember where I got it I’m posting the recipe as written and added my additions at the end Hope you like it, can be easily doubled or tripled (though I don’t double the margarine for cooking the livers), Lovely recipe For some reason my chicken livers were extremly soft, not like thet are usually so I didn’t make the gravy – I was afraid that they would be too mushy I love having gravy but they were excellent even without it
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Boil Water, Add Bouillon to Dissolve, Set Aside. |
|
2
Done
|
Melt Margarine in 8 Inch Skillet. |
|
3
Done
|
Brown Livers Over Medium Heat, Stirring Occasionally For 3-4 Minutes. |
|
4
Done
|
Stir in Mushrooms (with Liquid) |
|
5
Done
|
Add Bouillon/Water, Flour, Salt(if Using), Pepper and Parsley. |
|
6
Done
|
Heat to Boiling. |
|
7
Done
|
Reduce Heat and Simmer Uncovered |
|
8
Done
|
Stir Occasionally Until Livers Are Done, About 5 Minutes. |
|
9
Done
|
I Usually Use Fresh Sliced Mushrooms as I Don't Really Care For Canned. Sorry, I'm not Sure of the Exact Amount use, I Just Add Until It Looks Like Enough -- Oh, and I Add About Another 1/8 - 1/4 Cup of Water Too If use Fresh Mushrooms. |
|
10
Done
|
I Also Add About 1/4 Cup of Diced Onions and Fry With Liver For Added Flavour. |
|
11
Done
|
I Also Do not Add Additional Salt as I Feel There Is Enough in the Bouillon but the Choice Is Yours. |
