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GERMAN-STYLE CHICKEN LIVERS




Source of Recipe


internet


List of Ingredients




2 slices (1 1/2 ounces) bacon
1/3 cup all-purpose flour
1/2 teaspoon each onion powder and poultry seasoning
1/4 teaspoon salt
1 pound chicken livers, cut in thirds and drained on
paper towels
1 chicken bouillon cube dissolved in 1 cup water
3 tablespoons cider vinegar
1 teaspoon granulated sugar


Recipe




1. Fry bacon in a large skillet until crisp. Drain on
paper towels. Pour off all but 2
teaspoons drippings.
2. While bacon fries, mix flour, onion powder, poultry
seasoning and salt. Roll chicken
livers in flour mixture to coat. (Reserve 1 tablespoon
flour mixture to thicken sauce.)
3. Fry livers in drippings 6 to 8 minutes, turning 3
or 4 times, until outsides are browned
and centers are barely pink.
4. Whisk reserved flour mixture into broth until smooth.
Add vinegar and sugar. Stir
into skillet. Cook 1 to 2 minutes until slightly thickened,
stirring twice. Crumble bacon
over livers.
Accompaniments: mashed potatoes (made with 2 cups instant
potato flakes) and 2 cups
frozen green peas, cooked