Chicken livers with onion sautéed in sizzling butter, the only other condiment being a sprinkle of salt flakes at the end.
Southern Dirty Rice
Galton blackiston's sautéed chicken liver on potato rosti, spinach, young beetroot and bacon or bruno loubet's shallot tarte tatins with chicken liver prove this perfectly.
Recipe Summary Southern Dirty Rice
This recipe has been passed down for generations.Ingredients | Sauteed Chicken Liver Recipes
¼ pound chicken gizzards, rinsed
½ pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup thinly sliced green onions
Directions
Pulse gizzards in food processor, then pulse livers.
Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Info | Sauteed Chicken Liver Recipes
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
