Plucky's New Digs

PLUCKY is one lucky chick. She and her fellow feathered friends will winter nicely in the new coop built for them by Kevin Daly of Kirby, Vermont -- gobbling up the best chicken grub in these parts, gossiping, watching their favorite reality shows (they love "The Real Henpeckers of the Delmarva Peninsula"), doing a little needlepoint in the evenings . . . and of course handing over the occasional egg.


And what does Plucky and her gang have to do with anything? Well, very little. But if I'd titled this entry appropriately, I'd lose at least a few of you.


I've been feeling a little peaked lately. Kind of stressed out. No 'me' time. Eating whatever's hanging around. Much as I love cornbread, subsisting on squares of it swallowed down with lukewarm coffee for a day and half is probably not wise. Last night I needed a something more.

Enter the chicken livers.

Now, I don't eat them regularly. They are the stuff of solitary dining, as a dish of chicken livers is not something anyone I know requests to be served. But I do now and then actually crave them, the way I crave steak, or fish, or the occasional Baby Ruth bar. And while I'm not a nutritionist, I've often felt that our cravings frequently register some sort of need.

So, the chicken livers. For those of you who are still with me, here is how I prepare them. Rinse them in cold water. Discard any that are not firm -- I am ruthless about this. Anything spongy or falling apart gets tossed. Cut away the little tendons. Now place what's left in a bowl and cover with milk. Allow to soak for 20 to 30 minutes.

Drain and pat dry well. Dredge gently in flour seasoned with salt and pepper. Dip in an egg wash, then back they go again in the flour (I prefer just flour, though you could add breadcrumbs for a more substantial coating).

Heat a little corn oil in a skillet over medium high heat. When warm but not too hot, add the livers in a single layer. Cook, turning occasionally, until golden brown. Remove to a plate, salt lightly, eat immediately.

My husband liked chicken livers. I'd make a simple gravy for them after cooking -- pour out most of the oil, toss in a tablespoon plus a little more of flour. Stir and cook just a minute, add a cup and a half of milk, mix all together well and bring to a mild simmer. Season well with salt and pepper. Melt in a little butter, too, if you like.

So there you have it. Fried chicken livers. Of course, there's sauteed chicken livers, and liver with onions and rice . . . but this might be just enough for a Friday morning. As for Plucky, her liver is not in jeopardy.

Photo by Gretchen Daly.