Ellen's Chicken Liver

Course : Chicken
Serves: 2
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1 tablespoon canola oil
2 cups onion -- sliced or chopped
4 Medium celery ribs -- sliced
12 ounces chicken livers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup cooked brown rice -- optional
1 spray vegetable oil spray

Preparation / Directions:

Equipment: 1 non-stick skillet, at least 9" diameter; 1 other skillet; stirring spoon; non-scratching pancake flipper 1. Heat oil in regular skillet at medium heat; add onions and saute until softened, stirring occasionally. Add celery and continue to saute until softened. Reduce heat to low. Stir occasionally. 2. Meanwhile, trim fat from all the pieces of liver; rinse and drain. Be careful not to contaminate work area. If this would be difficult, then, after trimming fat, set pieces of liver in a large bowl partly filled with cold water, and drain pieces by lifting them from the bowl with a slotted spoon or with tongs when ready to start cooking. 3. Spray separate non-stick skillet with vegetable oil cooking spray (I used canola oil spray); turn up heat gradually so as not to destroy non-stick coating. At medium heat, add livers, preferably arranged in a single layer so as to cook uniformly. Use flipper to turn livers over when bottom sides are light brown; cook on second side until these are also brown. Turn down heat to medium-low, cover, and let liver pieces continue to cook until brown throughout (no pink), stirring occasionally. 4. Add livers, salt, pepper, and cooked brown rice (if using) to vegetable mixture and cook, stirring often, until heated.


Nutritional Information:

456 Calories (kcal); 15g Total Fat; (28% calories from fat); 35g Protein; 46g Carbohydrate; 747mg Cholesterol; 743mg Sodium

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