CHICKEN LIVER AND (ROUX) GRAVY
It's easy and an authentic classic This recipe was given to me by duonyte in paragraph form when she responded to my question about cooking chicken livers. All I did was put her info in the form of a recipe, .
Provided by timoo
Categories Weeknight
Time 30m
Yield 4 4, 4 serving(s)
Number Of Ingredients 8
Steps:
- To Prepare Roux:.
- 4 Tbs Butter melted.
- 4 Tbs four wisp in until it's cooked a bit light brown.
- Add 0 or 1 or 2 cup of milk (Depending if broth added).
- Add 0 or 1 or 2 cups of broth (Depending if milk added).
- Set Roux aside.
- To prepare livers:.
- Saute Livers in 2 Tbs of Butter.
- When livers are almost cooked add chopped onion and mushrooms.
- Add Roux.
- May be served over mashed potatoes, pasta, or rice.
Nutrition Facts : Calories 381.7, Fat 25.4, SaturatedFat 14.2, Cholesterol 445.6, Sodium 419.6, Carbohydrate 14.5, Fiber 1.4, Sugar 2.5, Protein 24.4
ROUX AND GRAVY
Making gravy for meat or to put over mashed potatoes or even open faced sandwiches is easier than you think and worlds tastier than that in a can, jar or envelope.
Provided by Linda Mericle @bakermom2
Categories Gravies
Number Of Ingredients 3
Steps:
- Remember making roux in class? You heat the oil or fat or butter in a skillet. Once hot, add the flour and whisk while it cooks. This will thicken up and is your roux. It will brown in about 1-2 minutes.Then add your liquids. In this case, broth or a combination of broth and milk. Stir as it thickens on a medium low heat.
- If you need more, just remember to keep the fat to flour ratio even. Using drippings from a roast will make a fabulous gravy! Just add the flour to the drippings to make the roux, (whisking and browning) then add beef or chicken broth, depending on what meat you roasted, heating until thickened. Have fun!
- You can saute sliced onions or mushrooms for the gravy. Or perhaps you have a special recipe that just needs thickening. Just remember your roux basics and you can thicken any sauce you want!
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