Which Gravy mix do l use with Liver'?!
Chicken or Beef!?
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Here you go !.!.!.!.!.!.!. = )
Pan-Roasted Chicken & Gravy
1 large clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 1/2 teaspoons fresh thyme leaves
1 3 1/2-pound chicken, giblets removed
1 teaspoon peanut or canola oil
2 teaspoons butter, softened, divided
2 teaspoons all-purpose flour
1 1/2 cups reduced-sodium chicken broth
1 tablespoon minced fresh flat-leaf parsley for garnish
Preheat oven to 400°F!.
Mash garlic and salt into a paste in a small bowl, using the back of a spoon!. Stir in pepper and thyme!.
With a sharp knife, remove any excess fat from chicken!. Dry the inside with a paper towel!. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin!. Rub the garlic mixture over the breast and thigh meat!.
Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat!. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes!.
Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour!. Transfer the chicken to a clean cutting board; tent with foil!.
Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms!. Place the pan (use caution, the handle will be hot) over medium-high heat!. Add broth and bring to a simmer, stirring to scrape up any browned bits!. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes!. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top!. Skim off the fat with a spoon!. Carve the chicken and serve with the gravy!. Garnish with parsley, if desired!.
Salisbury Steak with Mushroom Gravy
1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1!.2-ounce) packet brown gravy mix
Cooked rice, for serving
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning!. Mix thoroughly and shape into 4 oval patties!.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat!. Brown patties on both sides and transfer to a plate!.
Add remaining butter and cognac (remove pan from heat when adding cognac!.) Saute mushrooms for 7 to 8 minutes!. Add beef stock and whisk in gravy mix until smooth!. Stir in remaining mushroom soup!.
Return patties to skillet and spoon gravy over top!. Cover pan and simmer for 20 to 25 minutes!.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice!.Www@FoodAQ@Com
Pan-Roasted Chicken & Gravy
1 large clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 1/2 teaspoons fresh thyme leaves
1 3 1/2-pound chicken, giblets removed
1 teaspoon peanut or canola oil
2 teaspoons butter, softened, divided
2 teaspoons all-purpose flour
1 1/2 cups reduced-sodium chicken broth
1 tablespoon minced fresh flat-leaf parsley for garnish
Preheat oven to 400°F!.
Mash garlic and salt into a paste in a small bowl, using the back of a spoon!. Stir in pepper and thyme!.
With a sharp knife, remove any excess fat from chicken!. Dry the inside with a paper towel!. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin!. Rub the garlic mixture over the breast and thigh meat!.
Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat!. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes!.
Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour!. Transfer the chicken to a clean cutting board; tent with foil!.
Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms!. Place the pan (use caution, the handle will be hot) over medium-high heat!. Add broth and bring to a simmer, stirring to scrape up any browned bits!. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes!. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top!. Skim off the fat with a spoon!. Carve the chicken and serve with the gravy!. Garnish with parsley, if desired!.
Salisbury Steak with Mushroom Gravy
1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1!.2-ounce) packet brown gravy mix
Cooked rice, for serving
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning!. Mix thoroughly and shape into 4 oval patties!.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat!. Brown patties on both sides and transfer to a plate!.
Add remaining butter and cognac (remove pan from heat when adding cognac!.) Saute mushrooms for 7 to 8 minutes!. Add beef stock and whisk in gravy mix until smooth!. Stir in remaining mushroom soup!.
Return patties to skillet and spoon gravy over top!. Cover pan and simmer for 20 to 25 minutes!.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice!.Www@FoodAQ@Com
None! Just brown the liver in a pan and saute some onions!. Then deglaze the pan with some white wine and put the liver and onions back in the skillet and let simmer until everything is tender!. The white wine with some added seasonings like garlic & seasoning salt along with the onions is all you will need!.Www@FoodAQ@Com
My boyfriend loves fried chicken livers (yuck!), but everytime he orders it from a restaraunt it comes with a bowl of brown grave!.!.!.if anything use beef!.Www@FoodAQ@Com
Maybe just a brown gravy, onion gravy or mushroom gravy, otherwise beef!.Www@FoodAQ@Com
when your done frying the liver leave the fire on and brown some flour in the skillet with the liver grease, when the flour turns dark brown apply water, onions and seasoning and stir until smoothWww@FoodAQ@Com
I agree with Gabby G!.!.!.
I personally despise liver but my friends mom used to make it all the time!.!.!.the way Gabby said but she also would fry some bacon in the pan!.Www@FoodAQ@Com
I personally despise liver but my friends mom used to make it all the time!.!.!.the way Gabby said but she also would fry some bacon in the pan!.Www@FoodAQ@Com