Ingredients
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1
-
1/2
-
3/4
-
1/4
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1/8 - 1/4
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1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Southern Sauteed Chicken Livers,I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!,I like good chicken livers about once a year too. These were very well seasoned. Not too spicy. I cooked them as you directed and served them on top of basmati rice in a bowl and covered with roasted chicken gravy. Easy simple meal, what could be better?,I’m the witch on the left. The one on the right is my daughter who wouldn’t touch these with a 39 and half foot pole. But me? Fell in love with these when they were cooked by a deep South gentleman. Chicken livers were considered the poor peoples food, just like ham hocks and chicken wings {yee gads look at the price of those today!}. And if you’ve never tried southern style chitlins your in for a surprising treat. Admittedly, I am cooking these tonight and needed a refresher course on how Joe did his. Thank you!!! PS. Just can’t bring myself to try chicken feet though…lol
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Steps
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1
Done
|
Rinse Chicken Livers and Drain Well. |
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2
Done
|
Combine Flour, Salt, Paprika, Cayenne, Black Pepper, and Thyme in a Zip Lock Bag ~ Add Drained Chicken Livers and Toss About Gently Until Livers Are Covered With Flour Mixture. |
|
3
Done
|
Heat Bacon Grease (or Other Fat) Over Medium-High Heat, in a Large Iron Skillet, Until Hot. |
|
4
Done
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Gently Add Livers to Hot Grease and Saute For 3-4 Minutes, Then Turn and Saute the Other Side For About the Same Time. |
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5
Done
|
Do not Overcook Livers ~ They Should Be Pink Inside, but not Oozing Blood. |
|
6
Done
|
Remove Livers from Pan and Drain on Paper Towels. |
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7
Done
|
the Pan Drippings Make Great Milk Gravy! |
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8
Done
|
Don't Forget the Biscuits! |
