How to make Chicken Livers with Gravy #chickenliverrecipe #gravy

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is often cheaper.

chicken livers

🥗Healthier: turkey livers

💰Cheaper: beef liver

Turkey livers are leaner, while beef liver is usually less expensive.

Clean the chicken livers and place them in a bowl.

In a separate bowl, mix all-purpose flour with celery salt, garlic powder, onion powder, and ground ginger.

Heat about 1/2 cup of vegetable oil in a pan over medium heat.

Measure 1 cup of basmati rice and rinse it.

Add 2 cups of water to the rice and 1 tablespoon of butter for flavor, then bring to a boil.

Prepare the asparagus by adding water to a pot and bringing it to a boil.

Season the chicken livers with the flour mixture, ensuring they are well coated.

Carefully place the coated chicken livers into the hot oil, avoiding crowding the pan.

Cook the chicken livers until they are partially cooked, flipping them when blood rises to the top, about 3-4 minutes per side.

Remove the partially cooked chicken livers from the pan and set them aside on a plate.

Add more butter to the boiling water for the asparagus and then add the asparagus to cook until tender but not slimy.

Check the rice and cover it again if there is still water remaining.

In the same pan used for the chicken livers, pour off some excess oil and add the reserved flour mixture to create a roux.

Stir the roux until it is browned, then gradually add water to create gravy, stirring to remove lumps.

Taste the gravy and adjust seasoning as necessary, ensuring it's flavorful.

Return the chicken livers to the pan with the gravy and simmer for about 10-15 minutes on low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens