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Chicken Liver Bounties Recipe
|Chicken livers||1 Pound|
|Seasoned salt||1⁄4 Teaspoon|
|Chopped mushrooms||1 Can (10 oz)|
|Tomatoes||3 Large (Each Cut In 6 Slices)|
|Hamburger buns||3 Large, split|
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
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.