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Receta Sauted Chicken Livers with Rice
by Dan Bishop

Sauted Chicken Livers with Rice

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.

Calificación: 4.8/5
Avg. 4.8/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. Add the diced shallot and stir over medium heat to saute slightly while stirring well.
  7. Add the beef broth slowly and let it come to temperature while stirring.
  8. 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.
  9. 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.
  10. 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.
  11. 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.