Southern Chicken Livers & Grits
My husband and I used to go to a restaurant called Two Steps Down years ago over in Clinton Hill, Brooklyn. To our dismay they closed down. They served great fried chicken, pancakes and my husband's favorite...southern chicken livers. I just had to find a way to replicate the dish. I researched everywhere online and on youtube. Nothing seemed to look even remotely close to the dish at Two Steps Down. I had to dig deep and come up with my own recipe. And the first time I made it my husband was happily surprised...he loved it!
Makes 2 servings
5 chicken livers (connective tissue removed)
1/4 teaspoon of onion powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of flour
Quick cooking grits are fine. The grits I used in the video are stone ground white grits.
They have a cook time of about 35-40 minutes and a creamier texture than quick grits.
Gravy
1/4 cup of onion (finely chopped)
1 cup of chicken stock
1 tablespoon of butter
1 tablespoon of flour
salt & pepper to taste
Makes 2 servings
5 chicken livers (connective tissue removed)
1/4 teaspoon of onion powder
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of flour
Quick cooking grits are fine. The grits I used in the video are stone ground white grits.
They have a cook time of about 35-40 minutes and a creamier texture than quick grits.
Gravy
1/4 cup of onion (finely chopped)
1 cup of chicken stock
1 tablespoon of butter
1 tablespoon of flour
salt & pepper to taste
Trim the connective tissue from the livers and season them with onion powder, salt & pepper.
Then add in 1 tablespoon of flour and gently toss.
Then add in 1 tablespoon of flour and gently toss.
In a skillet on medium to high heat pan fry the chicken livers in a few drizzles of olive oil. You want a nice crust to form so fry them for about 2 minutes on each side. Remove the livers and set them aside on a platter. Now we can make the gravy.
The key to the gravy is brown butter and the bits left over from pan frying the livers. Add in 1 tablespoon of butter to the pan and wait 1 minute. The butter will begin to brown and a nutty scent will emerge. Now you can add in the onions and 1 tablespoon of flour.
Stir the onion flour mixture for a minute giving the flour time to cook through. Now add in the chicken stock. Bring up the gravy to a low simmer and add back in the chicken livers. Add in salt & pepper to taste. Let it simmer for 5-7 minutes and the gravy will thicken. During this time you can make the grits. I am using quick 5 minute grits but it is entirely up to you. Place the cooked grits into a bowl and spoon the chicken livers with the gravy on top.
Both rich and delicious this is perfect
for any morning.
Music: Mundo Livre by Amine Maxwell
for any morning.
Music: Mundo Livre by Amine Maxwell
