Sunday, February 9, 2014

Chicken Livers and Bread

I've been cooking and baking up a storm again. Today's menu included chicken thighs using BBQ shake n' bake, chicken livers, smashed-together apple pie filling tart (pie crust was all broken so we made one big, open faced rectangular tart instead of turnovers) and homemade bread.

It's an odd assortment to be sure but it all turned out yummy!

There was going to be a photo of the finished chicken livers but somebody in the house (cough, cough... husband) ate all the food off my presentation plate while I turned my back to put the bread in the oven. grr.

Here's the recipe anyways:

Meat:
Pint container of Chicken Livers (no gizzards)

Dredge:
3/4 cup All Purpose Flour
2 tsp. Cumin
1.5 tsp. Paprika
1 tsp. Lawry's Seasoning Salt

Plus this stuff:
Digital kitchen thermometer 
10-12" Skillet or flat bottom pan
Corn Oil
2 Tbsp. Butter for cooking with

In a large skillet, over medium-high heat, warm up enough Corn Oil to almost coat the entire bottom of the pan.

Mix dredge ingredients together on a paper plate. 

While the pan is heating, use tongs to remove individual chicken livers from their container into the coating mix. I usually prepare several in the time it takes the skillet to heat up all the way then add them one-at-a-time once ready to cook.

Once all livers are in the skillet or pan, add butter into the center and carefully swish around so each piece gets some butter on it.

Continue to flip the livers ever few minutes until uniformly crispy. Livers are done when an inserted thermometer reads at least 165 degrees. Remove pan from heat and allow to cool for 5-10 minutes. Enjoy!

I did manage to snap a photo of my fresh bread, before it also disappeared...

Not too bad for a first-go-around




Pinterest link to the 5 Minute Bread recipe I used:




Amazon Links:







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