Chicken Hearts & Livers
Chicken Hearts & Livers
This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Ingredients
- chicken hearts
- chicken livers
- boiled potatoes
- carrots, sliced
- ½ can evaperated milk
Instructions
- Heat the potato and carrots or vegetables of your choice (or leftovers) in a pot of simmering water or steam them.
- While the vegetables are heating, in a large pan, heat a splash of olive oil, when hot, add the hearts and livers, mix them and make sure they are cooked through.
- When just cooked through, add the evaporated milk and simmer until you get a slight thickening.
- Spoon the gravy over boiled potatoes, mashed potatoes, or even pasta,
Notes
Low cost as everything was bought for other dishes.
Variant: 1. Use any leftover vegetable for the side dish.
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