11 Mar 2005
Hoosier Heathen Chicken Livers

In looking over the archives the other day, I realized that I'd never published my favorite recipe. You can tell a lot about a person by the food they eat, so, without further ado, I offer this contribution to the culinary arts, a dish guaranteed to keep cardiologists in full employment ...

  • 1 lb. chicken livers
  • 1 can Campbell's Cream of Chicken Soup
  • flour
  • lard, bacon drippings or shortening
  • salt and pepper

Clean the livers (sometimes sold packaged with hearts as well - that's OK) by running icy water over them until the water runs clean (no blood). Cut or tear each liver in half - easy, as they're almost there anyway.

Roll the livers in flour and fry'em up in a large pan (I use a big paella pan). Be sure to use lard, bacon drippings or shortening and not vegetable or olive oil. Those make the livers very bitter for some reason. Be sure to turn the livers when crispy on one side, and then keep them covered until done (about ten minutes).

When the livers are completely fried, dump the can of soup over them and add about a quarter of the can full of water. You can drain the fat off first if there's too much, but be sure to leave some - mix the soup and water mixture into the livers and pan drippings. It'll form a rich gravy.

Salt and pepper to taste and serve over rice (my favorite) or egg noodles. This make a single serving for me, but if you're normal you could probably serve three or four with this quantity.

Make an appointment for a cholesterol check ...

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