1 lb chicken livers
1/2 cup plus 1 tbs self-rising flour
1 tsp salt
1/2 cup oil
1/2 cup water
Wash the chicken livers and cut off all the fat spots. Put the livers in a bowl, sprinkle them with the salt and pepper and mix well. With a knife handle, pound the livers 2 or 3 times. Coast the livers with 1/2 cup of the self-rising flour. Heat the oil in a skillet over medium high heat, add the livers, and cook on both sides.
Pour off the fat, leaving about 1 tablespoon in the pan. Turn the heat to low. Remove the livers and put in 1 tablespoon of flour, stirring until brown. Gradually stir in the water. Put the livers back into the gravy and heat, covered, about 5 minutes. Add some more water if the gravy is too thick. Serve over rice.
Serves 4 to 6.
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