Ingredients
5 slice raw bacon
1 1/2 lb chicken livers
1 tsp salt
1/8 tsp pepper
2 1/2 tbsp flour
1/4 cup finely chopped onion
21 oz canned chicken giblet gravy
4 oz sliced mushrooms, drained
Directions
1. Place 5 slices of bacon in a 10-inch, heat-resistant, non- metallic
skillet. Cover with a paper towel and heat in Microwave Oven 5
minutes or until bacon is crisp. 2. Remove bacon and set aside. 3. In
a plastic bag combine flour, salt and pepper. Coat chicken livers
with seasoned flour and place in hot bacon fat. Add minced onion. 4.
Heat, uncovered, in Microwave Oven 4 minutes. Turn chicken livers
over and heat an additional 4 minutes or until chicken livers are
browned. 5. Add the canned chicken giblet gravy and heat, covered, in
Microwave Oven 6 minutes. 6. Add mushrooms, stir and heat an
additional 1 to 1
1/2 minutes in Microwave Oven. Tip: If chicken livers begin to
pop, pierce them with the tines of a fork before continuing to cook.
The popping is just the steam escaping through the thin membrane
surrounding the livers.
Servings: 4 servings
Chicken Livers & Mushrooms Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Mushroom; Poultry; Vegetable
The History of Recipes
It is quite possible to follow the history of recipes back into the distant past, in truth as far back into history as the early Egyptians, and possibly even further. Having said that, mostly, these early recipes were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. He also informs us how the ancient Romans used a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. Later on, there are a couple of interesting cookery books dating from the 1300s : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that is popular today, but rather accounts of the types of food served to the rich and powerful of the period. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. The introduction of these new foods and spices prompted an eruption in books on cookery, many of which still exist in private libraries. By the time we get to the 20th century, recipe publications were increasing in popularity due to more people being able to read, more free time and a general increase in wealth. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken Livers & Mushrooms recipe.
