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Chicken Liver Bisque Recipe
|Chicken livers||1⁄2 Pound|
|All purpose flour||3 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Water cress||1 Teaspoon|
Calories 188 Calories from Fat 81
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 5.2 g25.8%
Trans Fat 0 g
Cholesterol 153.5 mg
Sodium 569.1 mg23.7%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.82 g3.3%
Sugars 6.3 g
Protein 11 g22.1%
Vitamin A 88.9% Vitamin C 17.5%
Calcium 12.6% Iron 21.8%
*Based on a 2000 Calorie diet
1)Clean chicken livers, removing any greenish portions. Cut in small pieces.
2)Mince onion and water cress.
3)In a blazer pan, heat butter and saute chicken livers and onion until soft.
4)Add flour and rosemary and mix until blended.
5)Slowly add chicken broth and milk and cook until sauce begins to thicken. Keep stirring.
6)Put the pan on boiling water and cook for 10 minutes.
7)Add salt and sherry and cook for 2 minutes.
8)Take individual bowls and serve the dish garnished with water cress.