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 possible to track the history of meal recipes far back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these early records were just very simple pictorial recipes for meal preparation.
In fact, the oldest recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language which show the baking 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. Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by the Romans. In his works, he describes how the meals were separated into starters, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the ancient chefs used a wide range of herbs and spices, including some familiar names such as basil, fennel and dill. Later, we find a couple of interesting books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is popular today, but instead descriptions of the types of food enjoyed by the rich people of those days. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from Arab countries, including spices such as rosemary and coriander. These new foods and tastes was responsible for a surge in books on cookery, many of which are kept safe in academic collections. By the time we get to the 20th century, cook books are in great demand, mostly due to more people being able to read, more spare time and disposable income. |
We hope you enjoy this Chicken Livers & Mushrooms recipe.
