Chicken Livers Sautéd
- 3 Tbsp butter or butter and bacon fat
- 6 livers
- 1 tsp onion juice
- 2 Tbsp flour
- 1 cup stock
- 1 tsp lemon juice
- Seasoning
Melt the butter and cook the livers and onion juice in it for 3 minutes (be patient, you rascal). Add the flour, stir smoothly, and pour in the stock. Bring to the boiling point. Cook 2 minutes (be patient, you rascal). Season. Serve at once or the livers will become tough.
Submitted by Mar 15, 2010
15 min
30 min
45 min