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Chicken Liver Bounties Recipe
|Chicken livers||1 Pound|
|Seasoned salt||1⁄4 Teaspoon|
|Chopped mushrooms||4 Ounce|
|Hamburger buns||3 Large|
Serving size: Complete recipe
Calories 1600 Calories from Fat 314
% Daily Value*
Total Fat 38 g57.8%
Saturated Fat 9.1 g45.3%
Trans Fat 0.3 g
Cholesterol 1575.3 mg525.1%
Sodium 2569.8 mg107.1%
Total Carbohydrates 205 g68.4%
Dietary Fiber 14.5 g58.2%
Sugars 34.5 g
Protein 115 g230.2%
Vitamin A 1095.9% Vitamin C 254.8%
Calcium 58.3% Iron 279.2%
*Based on a 2000 Calorie diet
Drain off ail drippings, then measure 2 tablespoons and return to pan.
(Set bacon aside for later stage.)
Halve chicken livers; snip out any veiny parts or skin with scissors.
Shake livers with flour and seasoned salt in a paper bag to coat.
Brown slowly in drippings in frying pan; stir in mushrooms and liquid.
Heat, stirring constantly, to boiling; cover.
Simmer 3 minutes, or just until livers lose their pink color.
While livers cook, place tomato slices and bun halves in a single layer on rack in broiler pan.
Broil 3 to 4 minutes, or until tomatoes are heated through and buns are toasted.
Place 2 tomato slices on each bun half; spoon hot liver mixture over, dividing evenly.
Top each with another tomato slice; sprinkle with crumbled bacon.
Garnish with parsley, if you wish.