Chicken Liverscrockpot, poultry 1 lb chicken livers 1/2 cup flour 1 teaspoon salt 1/4 teaspoon pepper 3 bacon; slices , diced 3 green onions with tops, chopped 1 cup chicken bouillon 1 can mushroom soup 1 ; 10-ounce can golden 1 can sliced mushrooms 4-ounce (drained) 1/4 cup white wine 1 ; dry or sauterne Cut chicken livers into bite-size pieces; toss in flour, salt and pepper. Fry bacon pieces in large skillet; remove when brown. Add flour-coated ch icken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouil lon into ski Ilet and stir into drippings. Pour all into CROCK-POT. Add browned bacon bits and all remaining ingred ients. Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To thicken gravy, see H ints on page 12). From Rival Crock-Pot cookbook, date unknown |
