Chicken livers with bacon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | slices | Bacon |
| 8 | ounces | Chicken livers, each cut into halves or fourths |
| 4 | ounces | Mushrooms, sliced |
| 1 | medium | Onion, chopped |
| ½ | cup | Cold water I |
| 1 | tablespoon | Cold water |
| 1 | tablespoon | Gold Medal all-purpose flour |
| ½ | teaspoon | Chicken bouillon granules |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper Toast triangles Chopped fresh 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