This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I’ve had this recipe for years but don’t remember where I got it. I’m posting the recipe as written and added my additions at the end. Hope you like it, can be easily doubled or tripled.(though I don’t double the margarine for cooking the livers)
Ingredients: [‘chicken liver’, ‘margarine’, ‘mushroom stems and pieces’, ‘water’, ‘flour’, ‘salt’, ‘pepper’, ‘parsley flakes’, ‘instant chicken bouillon’]
Quantity of Ingredients: [“1/2 lb chicken liver, seperated “,”2 tablespoons margarine”,”10 ounces mushroom stems and pieces, canned “,”1/4 cup water”,”1 tablespoon flour”,”1/4 teaspoon salt, if desired “,”1/8 teaspoon pepper”,”1 teaspoon parsley flakes”,”1 teaspoon instant chicken bouillon or 1 chicken bouillon cube”]
Number of Servings: 2
Steps: [‘Boil water, add bouillon to dissolve, set aside.’, ‘Melt margarine in 8 inch skillet.’, ‘Brown livers over medium heat, stirring occasionally for 3-4 minutes.’, ‘Stir in mushrooms (with liquid)’, ‘Add bouillon/water, flour, salt(if using), pepper and parsley.’, ‘Heat to boiling.’, ‘Reduce heat and simmer uncovered’, ‘Stir occasionally until livers are done, about 5 minutes.’, “I usually use fresh sliced mushrooms as I don’t really care for canned. Sorry, I’m not sure of the exact amount I use, I just add until it looks like enough — oh, and I add about another 1/8 – 1/4 cup of water too if I use fresh mushrooms.”, ‘I also add about 1/4 cup of diced onions and fry with liver for added flavour.’, ‘I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.’]