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Maya Angelou's Chicken Livers. I haven't tried this yet but you've reminded me I intend to.

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Joined: Dec 14, 2005


Posted to Thread #29465 at 5:09 pm on Mar 2, 2017

from "Hallelujah, the Welcome Table."

Maya writes of her friend Dolly McPhereson:

"Her dining table could have groaned under the weight of her offerings. Parsleyed egg noodles shone under a lathering of butter, and in another dish string beans looked crisp and pert. There was a warm loaf of bread on a cutting board and a lovely platter of sautéed chicken livers and onions. A gravy boat filled with dark brown sauce sat nearby.

It looked good enough to eat. I hoped it was. The livers earned my lifelong respect. They were well done but still soft, and the gravy was delicious without the well-known bitter taste so often found in liver gravy. The beans were tender but still had some crunchy character, and the crust of the bread was crisp while the soft inside was warm enough to make the room-temperature butter submit"

How's that for inspiration?


1 lb. chicken livers
Salt and freshly ground pepper, to taste
3/4 cup all-purpose flour
3 Tbs. vegetable oil
2 Tbs. diced celery
2 Tbs. minced green onion (white and green parts)
1 medium onion, finely diced
2 cups chicken broth
1/3 cup good-quality dry sherry

One 1-lb. package egg noodles, boiled and tossed with 2 Tbs. butter and 1 Tbs. finely chopped parsley

Wash and separate the chicken livers, and pat dry. Season with salt and pepper, and dredge in 1/3 cup flour. Heat 2 Tbs. oil in a large skillet, and sauté livers for two minutes on each side. Remove livers from skillet.

Add remaining oil to skillet., and sauté celery and all onions until translucent. Add remaining flour to skillet. When brown, add chicken broth. Cook for 3 minutes, stirring constantly. Put livers back in skillet, and add sherry. Cover, and cook for 5 minutes. Serve at once, with buttered egg noodles

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