World-Famous Chicken Livers

Have you been butchering chickens and don’t know what to do with the livers? Try this one.

1 pint chicken livers
1 Tbsp. salt
1 c. all-purpose flour
1 tsp. black pepper
Oil for deep frying
2 sticks butter
2 c. beef broth
1/2 tsp. garlic salt
1 medium onion, chopped
1/2 c. cooking sherry

Cut livers into smaller bite-size pieces. Put flour, salt and pepper into a paper or plastic bag and then shake about 10 pieces of liver at a time until well coated. Reserve flour. Deepfry in hot oil 30-45 seconds, shaking basket to keep livers separated and allowing them to cook on all sides. Melt butter in large saucepan. When all liver pieces are deep fried, put them in saucepan of butter. Add beef broth, garlic salt, onion and sherry. Cook over low heat 30 minutes, stirring occasionally. Use some flour from the original coating to thick liquid into a gravy, adjusting consistency by cooking longer or adding water. Season with additional salt and pepper. Serves six to eight.

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