- 2 pounds [900 g] chicken livers
- 2 ounces [56 g] chicken fat
- MSG, to taste
- Chopped or sliced onions, to taste
- Toasts
Chicken Gravy
- 7 ounces [200 g] butter roux
- 4 cups [1 L ] chicken broth
- 2 egg yolks
- 1/4 cup [60 mL] milk
- 1/4 ounce [7 g] salt
Butter Roux
- 2 pounds [900 g] butter
- 2 pounds [900 g] flour
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- Prepare butter roux.
- Rinse chicken livers, removing discolored parts; drain.
- Cut chicken livers into approximately 1/2-ounce [14-g] pieces.
- Fry already seasoned with 'MSG' chicken liver pieces along with chopped or sliced onions into hot chicken fat, for 8 to 10 minutes.
- Mix and heat together all chicken gravy ingredients before mixing in chicken liver pieces along with cooking juices.
- To serve, reheat mixture into the top part of a double-boiler until hot.
- Serve on toasts.
Butter Roux
- Melt butter into a clean casserole over low heat.
- Sift then add flour to melted butter, mixing well using a wooden spoon.
- Cook over low heat for at least 40 minutes, stirring often.
- Take away from heat.
- Leave to cool stirring often to avoid separation.
- Transfer into a container, leave to cool completely.
- Keep refrigerated, covered.
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