Jackson Free Press

Fried Chicken Liver

Ingredients

1 pound chicken livers, about 12-15 count

1 cup buttermilk

1 tablespoon hot sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

Peanut oil or lard for frying

Four slices white bread, crust trimmed

1 tablespoon melted butter

2 cups all-purpose flour

Two mint sprigs

Leaves from three or four flat-leaf parsley sprigs

1/2 small onion, very thinly sliced

1 tablespoon sherry vinegar

3/4 cup hot pepper jelly

Directions

1. Preheat oven to 350 degrees.
2. Combine chicken livers, buttermilk, hot sauce, one teaspoon of salt and 1/2 teaspoon of pepper. Marinate for at least one hour.
3. Heat the oil in a large pot to 350 degrees.
4. Slice bread into four equal squares, brush with butter, and season with salt and pepper
5. Place bread on a baking sheet and toast until golden brown, about five to seven minutes.
6. One at a time, remove the chicken livers and coat them in flour, making sure to shake off any excess.
7. Fry them in small batches for two to three minutes.
8. Serve four toast points and top each with fried liver. Toss mint, parsley and onion with the oil and vinegar. Spread one teaspoon of pepper jelly over each liver and top with some of the salad.

Hot Pepper Jelly

Ingredients

2 1/2 cups finely chopped red bell peppers

1 1/4 cups finely chopped green bell peppers

1/4 cup finely chopped jalapeno peppers

1 cup apple cider vinegar

1 (1.75 ounce) package powdered pectin

5 cups white sugar

Directions

1. Sterilize six 8-ounce canning jars and lids. Heat water in a stockpot.
2. Place red bell peppers, green bell peppers and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Bring the mixture to a full rolling boil, stirring constantly. Quickly stir in sugar. Return to full rolling boil and let it go for exactly one minute, stirring constantly. Remove from heat, and skim off any foam.
3. Quickly ladle jelly into sterile jars, filling to within a 1/4 inch of the tops. Cover with flat lids, and screw the bands on tightly.
4. Slowly lower the jars into the pot. The water should cover the jars completely, and should be hot but not boiling. Bring the water to a boil, and process for five minutes.