Uncle Jack
May 4, 2004, 8:32 AM
Post #2 of 2
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Carol is having trouble posting so she answered by e-mail:
I still have something going on with my computer interface with Mexconnect
so that I can't post on the forums, but I wanted to tell you that I've made
chicken livers that way a lot, no recipe, just whatever I throw in that day.
That's generally how I cook.
The Jewish delis use chicken schmaltz, the rendered fat when they fry out a
chicken for its fat, but I've used butter. I just put in three or four
tablespoons butter, saute the sliced onions and mushrooms, then take them
out of the pan (or not, depending on whether that day I want to retain all
the shapes of the veggies), then sautee the chicken livers.
If I'm feeling the perfectionist, I'll take out the livers and veggies to
make a roux with the remaining fat in the pan, and add some red wine with
the water after stirring some flour into the butter and letting it cook a
bit to get rid of the flour flavor and adding water (or chicken broth,
preferred, or a little chicken bouillon granules) and the wine to the
preferred thickness. Then I'll add the livers and veggies back in. Or I'll
just sprinkle some flour onto the sauteed mixture and stir it in and then
add red wine and then let it all cook together, though this tends to make it
all more mushy. Salt and pepper to taste. I've never added hot pepper but
why not?
I rarely use recipes once I've done something once from a written plan and
my partner complains that nothing ever tastes the same twice. She hates
liver in any form so I haven't made the dish myself lately but I probably
will now. Wish I had a specific recipe and amounts for you, but maybe this
helps.
If you want to cut and paste this into the kitchen forum on my behalf,
please do, or just note to yourself that I share your memories and wish you
luck improvising.
Carol Schmidt
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