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Bone Suckin' Chicken Livers with Gravy
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Bone Suckin' Poultry Seasoning, 2 Tbsp.
Chicken Livers, 1 lb.
Flour, 1 cup
Panko, 2/3 cup
Peanut Oil, 1 cup
Sea Salt and Pepper to taste


Mix flour, panko, Bone Suckin' Poultry Seasoning, salt and pepper into a re-sealable bag. In batches, add chicken livers and coat thoroughly by shaking the bag.

In a frying skillet pour enough oil to coat the bottom of the pan about 1/4 of an inch deep. Heat oil to a medium high temperature; one by one place the coated livers in the fry pan. Cook the livers about 4 minutes per side and place them on a paper towel covered plate to drain. (It is best to test a liver to adjust the cooking time accordingly.) Cooking liver is best done in small batches and more oil can be added to the pan, as the oil gets soaked up into the livers.

After livers have been fried, set them aside and keep warm.

Gravy Ingredients:

Bone Suckin' Poultry Seasoning, 2 Tbsp.
Flour, 1/2 cup
Chicken Broth, 2 cups
Sea Salt and Pepper to taste

Use the leavings (the oil and fried bits left in the pan) from the chicken livers. Bring the skillet to a medium low heat. Sprinkle the flour and Bone Suckin' Poultry Seasoning on to the leavings in the pan, stir with a fork making sure that the flour is mixed well. As the mixture thickens, add the chicken broth and continue to stir until the gravy is mixed well.
Serve over rice and livers. Serves 4

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