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Kat and Kevin Yares
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Perfect Chicken Livers
Unfortunately we live in a world where this wonderful, vitamin filled meat is neglected by most. A good majority of folks have never tasted liver, but insist they hate it. For those a bit more ambitious, here is our recipe for Perfect Chicken Livers.
1 pound Chicken Livers
3 tbs Steak Seasoning (No Salt) or
Pepper and Other spices to taste
4 strips fatty bacon
Drain livers in a colander in the sink until all red liquid is removed. Sprinkle with steak seasoning or other spices until gently coated. (Do not use salt as it can cause the livers to become tough - yuck)
In a large skillet, cook bacon until the fat renders and the bacon is crisp. Remove the bacon and set aside.
Add livers all at once to the pan. Use tongs to distribute the livers evenly. Cover and simmer for 5 minutes.
Remove cover and turn the livers over to brown the opposite side. Cover and simmer until all traces of red are gone from the livers.
Use the pan juices as a gravy for mashed potatoes or buttered noodles.
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