Chicken Liver Boats Recipe
Ingredients
| Chicken livers | 1 Pound | |
| Butter | 2 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Onion | 1 Teaspoon, grated | |
| Flour | 1⁄2 Cup (8 tbs) | |
| Chicken broth | 2 1⁄2 Cup (40 tbs) | |
| Dry sherry | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Garlic | 1⁄2 Clove (2.5 gm), crushed |
Nutrition Facts
Serving size: Complete recipe
Calories 1121 Calories from Fat 419
% Daily Value*
Total Fat 47 g72.6%
Saturated Fat 22.6 g113.2%
Trans Fat 0.3 g
Cholesterol 1629.5 mg543.2%
Sodium 2632.2 mg109.7%
Total Carbohydrates 73 g24.2%
Dietary Fiber 3 g12.1%
Sugars 6.1 g
Protein 90 g179%
Vitamin A 1020.1% Vitamin C 187.3%
Calcium 6.6% Iron 245.8%
*Based on a 2000 Calorie diet
Directions
Saute in 2 tablespoons butter or margarine 5 minutes, add 1 cup sliced mushrooms and 1 tea spoon grated onion and saute 5 minutes longer.
Combine 1/2 cup flour with 1/2 cup of the chicken broth, mixing until smooth.
Add remaining 2 cups chicken broth, mixing well, and add to chicken livers and cook, stirring constantly, until mixture is thickened.
Just before serving, add 1/2 cup dry sherry and 1/4 cup lemon juice.
To make boats, remove tops from 6 small club rolls.
Scoop out center dough to leave a wall about 1/2 inch thick.
Heat 2 tablespoons butter or margarine with 1/2 garlic clove, crushed, until butter melts.
Brush garlic butter over inside of rolls and bake 8 to 10 minutes at 375°, to heat and crisp the rolls.
To serve, spoon the piping-hot chicken liver mixture into the hot boats.
Chef
