Some cosmetic changes in preparation for larger site changes in the works.


Marilyn, with your inspiration, I finally tried the recipe for Maya Angelou's Chicken Livers

Veteran Member
8089 posts
Joined: Dec 14, 2005


Posted to Thread #29491 at 8:33 pm on Mar 17, 2017


I save chicken livers in the freezer as I break down chickens, and cook them up for lunch for myself sometimes. (Jacques is not into them). This was the best version so far.

While I like liver, the celery and sherry (I used port) add a nice counterpunch to the livery-ness. My salvaged and frozen livers may not have had the best texture, and everything stuck to the pan like crazy, but I soldiered on, browing the flour while stirring and scraping furiously, and ended up with a delicious sauce.

I ate it with leftover rice, but the buttered and parsleyed noodles called for would be wonderful.


Other messages in this thread: