The Best Easy Chicken Liver's

Norma DeRemer


I remember reading this recipe in the food section of our local news paper when I moved here to PA back in the 70's. I never wrote it down because it is so darn easy I thought I didn't need to. Now this is the only way I'll eat chicken liver's.

pinch tips: How to Carve a Whole Chicken



2 - 4


1 1/2 lb
container of chicken liver's
enough flour to coat all pieces
1 stick
4 Tbsp
soy sauce
cooked rice or noodles as desired.

Directions Step-By-Step

Rince chicken liver's and trim off the stringy membrane and cut liver's into bite size.
Place in a bowl or plate and cover with flour
Meanwhile, place a stick of butter in a lg. frying pan on med-high heat to melt.
Place pieces of liver in hot butter to fill the pan.
Meanwhile, place 2 cups of water in a sauce pan with 2 tablespoons of butter and bring to a boil.
Add instant rice, cover and take off burner and set aside.
Turn liver's over to brown on both sides. When they are browned on both side add soy sauce and continue to brown for a few minutes and turn livers over to coat the other side. Coating will become crispy. Lower heat and place a lid on the pan while you dish out the rice on each plate to be served.
Take livers off of stove and spoon on top of rice along with some of the "butter/soy sauce". Serve hot.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy