The world is divided into two groups. Those who like Chicken Livers and those who gag when they hear those words. I am not a gagger. I like, rather I love, Chicken Livers. It’s one of those dishes, that when I serve it, I wonder why I don’t have it more often.
Funny, when you eat Chicken Livers, you’ll have the first one and think, “I should have cooked more.” Then, you eat the second and think, I probably cooked enough. After the third and fourth, you know damned well you cooked enough. Chicken Livers are extremely rich and quite filling.
I decided to have Chicken Livers last night. They were $1.99 a pound at Kroger’s. Where else can you get meat as a dinner for two (with leftovers) for two bucks? I have fried chicken livers in the past, and they are a mess. They pop and explode and get grease from the ceiling to the floor.
I decided to cook the livers a different way this time.
First, I melted a half stick of butter, then I put a cup of Panko Crumbs in a bowl with a little garlic salt, some Italian Seasoning and salt and pepper. I dipped each liver in the melted butter, rolled it in the crumbs and put it in a 9×13 casserole dish and then baked the batch of livers for 50 minutes at 350. They were wonderful. So good, in fact, that I think even the gaggers would enjoy them.
Chicken Livers Supreme
1 lb. chicken livers
1 C, Panko Crumbs
½ stick butter
½ t garlic salt
1 t Italian Seasoning
S & P
