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staceyj said:
View attachment 1200041 View attachment 1200042 View attachment 1200043 @Rubysword
Here are 3 po'd chickens for ya , posing in Santa hats.
I'd need six helpers to get them all on at once and get a picture of them! Which you all were here.
Of course @rjohns39 could probs sit in a chair and whisper to them," Go on girls, put your pretty little hats on for daddy."
...and they would!
Click to expand...


Isn't that what he does to all of US on this thread?!?!? *Cmon smuvs... you need to go to this website and buy all the tools... go on now girl... go get 'em!*........:lau
 
rjohns39 said:
Oh can I also request some taters (smashed or fried) and some crusty bread to soak up all that gravy?:D



Ah, now you've gone and done it. I'l have to give you the recipe.:lau:gig
  • Fry up a pound of sugar cured bacon in a 5 quart pan, remove the bacon plate lined with a paper towl and let it cool
  • Thin Slice up 3 onions (2 vidalia and one high acid (spanish or white))
  • Optional, saute some mushrooms.
  • Add a couple tablespoons of butter to the bacon grease and caramelize the onions
  • While the onions are cooking, season up the liver with Tony's and dredge in seasoned flour.
  • Remove the onions to the bacon plate
  • Add a little more butter and some olive oil and fry up the liver in batches, putting it on top the onions when done.
  • Once all the liver is done, add a quart of chicken stock to the pan and scrape up all the brown bits from the bottom. Bring to a simmer.
  • Layer the liver back into the pan with onions and bacon and cover and let simmer 45 minutes to an hour (sauce will thicken to a nice gravy).
  • Add Salt and pepper to taste.
:drool:lau:drool




Premium member with red text. Sorry I'm typing slower than you folks today.:oops:
Click to expand...
Oh wow!
I'd eat that for breakfast lunch and dinner.
Sorry to all you who hate it.
 

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