Ingredients
5 slice bacon
8 oz chicken livers, each cut into halve, s or fourths
4 oz mushrooms, sliced
1 medium onion, chopped
1/2 cup cold water i
1 tbsp cold water
1 tbsp gold medal all-purpose flour
1/2 tsp chicken bouillon granules
1/4 tsp garlic powder
1/8 tsp pepper toast triangles chopped fres, h parsley
Directions
Cook bacon in l0 inch skillet until crisp. Drain bacon on paper towel,
reserving 2 tablespoons fat in skillet. Crumble bacon. Cook chicken
livers in bacon fat over medium heat about 4 minutes, stirring
occasionally, until brown. Push to side of skillet. Cook mushrooms
and onion in skillet about 5 minutes, stirring frequently, until
onion is tender.
Shake water flour, bouillon granules, garlic powder and pepper in
tightly covered container; gradually stir into skillet. Heat to
boiling, stirring constantly. Boil and stir I minute. Reserve a few
pieces crumbled bacon. Stir remaining bacon into liver mixture. Serve
over toast triangles. Garnish with parsley and reserved bacon.
4 servings.
Nutrition on Information per Serving Percent of U.S. RDA
1 serving
Calories 250 Protein 22% Protein g 15 vitamin A 100%
Carbohydrate,g 20 vitamin C
18% Fat g 13 Thiamin 16% Cholesterol, mg 250
Riboflavin 78% Sodium, mg 320 Niacin 38% Potassium, mg 310
Calcium 2% Iron 34%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken Livers With Bacon Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Pork; Poultry
The History of Recipes
Academics have proved the existance of recipes back into history, at least as far as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
During the time of the Roman Empire a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs used many different spices, including some that we all recognise like basil, rue and parsley. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas created an explosion in manuscripts on cooking, some of which are kept safe in private cookery archives. By the arrival of the 20th century, recipe publications are in high demand, due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken Livers With Bacon recipe.
