bacon-fried chicken livers with rice
(2 ratings)
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This recipe is from a family friend. She was a true lady of the south,who married a man from a russian jewish background.Of course she made meals that he liked,but this one she put her own spin on it.
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(2 ratings)
yield
4 -5
prep time
25 Min
cook time
50 Min
Ingredients For bacon-fried chicken livers with rice
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1 lbbacon. you need alot of fat in it
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1 1/2 lbchicken livers. rinse well in cold water,drain
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1 1/4 call purpose flour
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1 tspeach, of salt and pepper.mix with flour
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4 cminute rice- cooked measure 4 cups
How To Make bacon-fried chicken livers with rice
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1FRY UP THE BACON TILL CRISP.IF THE DRIPPINGS GET TOO DEEP, SCOOP OUT AND SET NEAR BY. CONTINUE TILL ALL BACON IS COOKED. SET AND DRAIN ON PAPER TOWELS
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2TAKE THE CLEANED C. LIVERS & PLACE IN A PLASTIC BAG WITH FLOUR MIXTURE. SHAKE TILL ALL ARE WELL COATED.
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3ON MEDIUM-HIGH TEMP.USE DRIPPINGS [ENOUGH TO COVER BOTTOM] PLACE LIVERS IN DRIPPINGS AND FRY FOR 3 TO 4 MINS,THEN TURN TEMP DOWN TO MED, AND FRY FOR ANOTHER 2 TO 3 MINS SHOULD BE A NICE CRISPY BROWN.USE PAPER TOWELS TO DRAIN EXCESS BACON FAT.
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4WHILE THE BACON IS STILL FRYING COOK UP A POT OF INSTANT RICE.I MAKE 4 CUPS.INSTANT IS BEST BECAUSE THIS A QUICK AS WELL AS A CHEAP MEAL. YOU CAN FEED A FAMILY OF 5 EASILY. THE C.LIVERS WHEN CUT UP CAN BE STRECHED.
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5WHEN THE C.LIVERS ARE ALL COOKED AND DRAINED,SCOOP OUT A MOUND OF RICE ON YOUR PLATES. ADD A COUPLE OF PATS OF BUTTER OR MARGERINE TO THE RICE. BREAK UP 3 OR 4 BACON STRIPS OVER THE RICE THEN PLACE 3 OR 4 C.LIVERS ON TOP. SERVE WHILE STILL HOT
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6MY KIDS HAVE BEEN EATING THIS SINCE THEY WERE ALL IN GRADE SCHOOL.THEY LOVE THIS MEAL.WE ALL SEASON IN DIFFERENT WAYS.EXAMP.LEMON PEPPER,EXTRA PEPPER,MY YOUNGEST LIKES HOT SAUCE.BE CREATIVE!
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