"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Zippy Chicken Livers, by Travis Mitchell, is from The Richins Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. chicken livers 13 oz. jar BBQ sauce 1/4 cup flour 1/4 cup butter
Marinate livers in BBQ sauce for 6 hours or overnight in the refrigerator. Drain well and keep marinade. Dust livers with flour and saute in butter, stirring to brown evenly. Serve with toothpicks and heated marinade sauce.
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