Sunday, July 15, 2012

Slapped and Jacked Chicken Livers

Slapped and Jacked Chicken Livers
by Matt Baird

My wife is from London, England and it's typical of her people to make a Roast Dinner most Sundays. It's a roast chicken, gravy and roast potatoes, and she does a damn fine job of it, if I do say so myself! Today she decided to roast 2 chickens so we could have a few lunches with the leftovers, and inevitibly, I claim the livers for myself. I usually saute them and snack on 'em while waitin' on dinner and I tend to get a little crazy with my creativity! Today was no exception. Here's the recipe  :)

3 chicken livers  (we had 2 whole chickens and got 3 livers....SCORE !)
1 onion sliced n diced
2 or 3 Tablespoons butter
2 heaping teaspoons hot n spicy giardiniera
3 teaspoons Jack Daniels

Saute onion in butter and remember the more butter ya use the better it's gonna be! Add giardiniera, SYM and saute till giardiniera is done to your liking. Take onion and giardiniera out of pan and saute livers till still a little pink in center. Carefully add the Jack Daniels and onion mixture and cook till the whiskey evaporates. I like to eat this on toast points!

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