Chicken Livers Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken livers,
1/2 cup: Flour,
1 tsp: Salt,
1/4 tsp: Pepper,
3: Bacon, slices , diced
3: Green onions with tops, chopped
1 cup: Chicken bouillon,
1 can: Mushroom soup,
, 10-ounce can golden
1 can: Sliced mushrooms 4-ounce, drained
1/4 cup: White wine,
, dry or sauterne
Directions:
Cut chicken livers into bite-size pieces; toss in flour, salt and
pepper. Fry bacon pieces in large skillet; remove when brown. Add
flour-coated ch icken livers and green onion to bacon grease in
skillet; saute until lightly browned. Pour chicken bouil lon into
ski Ilet and stir into drippings. Pour all into CROCK-POT. Add
browned bacon bits and all remaining ingred ients. Cover and cook on
Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To
thicken gravy, see H ints on page 12). From Rival Crock-Pot cookbook,
date unknown
Source from luhu.jp
pepper. Fry bacon pieces in large skillet; remove when brown. Add
flour-coated ch icken livers and green onion to bacon grease in
skillet; saute until lightly browned. Pour chicken bouil lon into
ski Ilet and stir into drippings. Pour all into CROCK-POT. Add
browned bacon bits and all remaining ingred ients. Cover and cook on
Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To
thicken gravy, see H ints on page 12). From Rival Crock-Pot cookbook,
date unknown
Source from luhu.jp