Chicken Liver Bounties Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Bacon slices6
 Chicken livers1 Pound
 Flour2 Tablespoon
 Seasoned salt1⁄4 Teaspoon
 Chopped mushrooms1 Can (10 oz)
 Tomatoes3 Large (Each Cut In 6 Slices)
 Hamburger buns3 Large, split

Nutrition Facts

Serving size: Complete recipe

Calories 1637 Calories from Fat 319

% Daily Value*

Total Fat 38 g58.7%

Saturated Fat 9.1 g45.7%

Trans Fat 0.3 g

Cholesterol 1575.3 mg525.1%

Sodium 2578.3 mg107.4%

Total Carbohydrates 211 g70.3%

Dietary Fiber 16.2 g65%

Sugars 37.3 g

Protein 120 g240.7%

Vitamin A 1095.9% Vitamin C 260.8%

Calcium 58.8% Iron 284%

*Based on a 2000 Calorie diet


Saute bacon just until crisp in a large frying pan; drain on paper toweling, then crumble.
Drain off all drippings, then measure 2 tablespoons and return to pan. (Set bacon aside for Step 5.)
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.