Baked Chicken Livers with Rice

Ingredients:

All purpose flour (for dredging)

1/2 pound chicken livers, cut into bite-size pieces

1/4 cup onion, diced

2 cups of chicken stock (home made is best, using chicken feet, heads, necks, or carcass)

1 teaspoon parsley (fresh is best), finely minced

1/2 teaspoon basil (dried or fresh), minced if fresh

3 tablespoons plus 1 teaspoon butter

1 cup white or wild rice

Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees

Sprinkle the livers with salt and pepper and coat them in flour however you wish - shake them in a bag, roll them by hand in a bowl - whatever it takes.

Saute the livers in 3 tablespoons of butter until brown, then transfer to a casserole baking dish (about a 6 quart pot suitable for the oven)

With butter remaining in the skillet plus the other 1 teaspoon of butter, saute the onion and raw rice until the onion is brown & nicely carmelized.

Add chicken stock to the onion and rice to deglaze the pan. Then add the parsley and basil.

Pour the onion/rice/stock mixture over the livers in the casserole.

Cover and cook at 350 degrees for about 30 minutes or until the liquid has been absorbed and the rice is tender.

Stir with a fork to fluff the rice before serving