- 2 pounds [1 kg] chicken livers
- 2 ounces [28 g] chicken fat
- Accent
- Onions [sliced or chopped]
- Toasts
Chicken Gravy
- 7 ounces [219 ml] butter roux
- 4 cups / 1 quart[1 L ] chicken broth
- 2 egg yolks
- 1/4 cup [60 ml] milk
- 1/4 ounce [7 g] salt
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- Wash chicken livers, remove discolored parts and drain.
- Cut chicken livers into approximately 1/2 ounce [14 g] pieces.
- Sauter chicken pieces in fat, along with 'accent' and onions for 8 to 10 minutes.
- Add chicken livers and frypan juices to gravy.
- Just before serving, reheat mixture in a double-boiler and serve on toasts.
Chicken Gravy
- To make gravy, mix together and heat all ingredients.
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