Chicken Liver Salad Sandwich
Recipe by Julia LeRoy, Executive Chef/Owner, LeRoy’s Fried Chicken
Yield: 6 servings
3 pounds chicken livers
2 cups flour, seasoned with salt and pepper
2 quarts lard
1/2 bunch celery, minced
1 red onion, minced
1 1/2 cups Duke’s Mayonnaise
3 tablespoons curry powder
salt and pepper to taste
1 head romaine lettuce
6 H&F Bread pretzel rolls or bread of your choice
Wash and clean chicken livers and dredge in flour. In skillet, heat lard to 350 degrees.
Pan sear livers, making sure to cover the pan during the cooking process because the livers
will cause the oil to pop. Cook livers thoroughly, cool thoroughly and chop.
Mix livers with celery, onion, mayonnaise and curry powder; check for seasoning.
Rinse romaine. Warm pretzel rolls, hinge bread and place a piece of lettuce inside.
Stuff with chicken liver salad and serve.