The Best Easy Chicken Liver's

Norma DeRemer

By
@PApride

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.


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Comments:

Serves:

2 - 4

Ingredients

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

Directions Step-By-Step

1
Rince chicken liver's and trim off the stringy membrane and cut liver's into bite size.
2
Place in a bowl or plate and cover with flour
3
Meanwhile, place a stick of butter in a lg. frying pan on med-high heat to melt.
4
Place pieces of liver in hot butter to fill the pan.
5
Meanwhile, place 2 cups of water in a sauce pan with 2 tablespoons of butter and bring to a boil.
6
Add instant rice, cover and take off burner and set aside.
7
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.
8
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