On May 10, 12:24*am, Tommy Joe > wrote:
> Haven't made them in years and never really did make them just by
> themselves. *I always sauteed them with no regard to their appearance
> or individual taste as I added garlic and onion and other spices
> before adding water and coarse bulgar to create a pilaf of sorts. *I
> tried twice to make them on their own, once using flour to coat them,
> but did not like the results of my own cooking. *I love them when I
> buy them already made, depending on where of course. *I made a mess of
> it the time I tried making them with flour. *Does anyone know a really
> simple way of making chicken livers with little or no seasoning, maybe
> with flour, maybe without, where they can be eaten on their own or on
> a plate separate from other items. *They are so cheap that I already
> bought a pound of them in preparation for the answers I receive. *If I
> receive none I will make them with no flour, just saute them alone -
> and they'll probably come out ok. *Confidence is needed. *Will someone
> please give me the confidence to take the bull by the horns and drive
> it into the ground? *I want nothing fancy, just a way to make chicken
> livers that don' t look or taste like they've been boiled. *I am not
> using an oven, just stove top. *Thanks to all.
>
> Lilly Livered Kitchen Maggot
> TJ

Saute the chicken livers with butter and onion, salt and pepper and
throw them in the food processor. Use as a spread on crostini.
yum. You can add chopped cooked bacon, parsley, or whatever to fancy
them up if you like. Kind of a poor mans pate.