Calf Liver And Onions Louisiana-style

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup milk
• 3 large onions, halved and sliced kind of thin
• 4 tablespoons butter (or bacon grease)
• 2 cups all-purpose flour
• 1 cup canola oil (or enough to cover bottom of pan about 1/4-inch)
• 2 lbs young calf liver, sliced
• 2 cups chicken stock
• 1/2 cup green onion
• 2 garlic cloves, minced
• salt and pepper
• garlic powder

Recipe

• 1 wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
• 2 remove liver from bag, season with salt and pepper. dust the liver with flour in a pan and leave them in the flour.
• 3 in a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain drain any leftover butter in a cup. while doing this, dust the liver once more and set on a plate. let the liver rest a few minutes.
• 4 add the cooking oil to the same pan and heat until ready to fry inches put two or three pieces of liver in the oil leaving a 1" space between each. keep the oil at a good temperature to maintain frying. fry liver on each side until golden brown and remove. you are not trying to fully cook it, just brown it.
• 5 take the liver out, put it a plate and cover it with foil. pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. add enough flour to make a small medium brown roux. add chicken stock (or water) enough to make the roux a medium thickness. be sure to boil this and sprinkle some garlic powder in it.
• 6 remove roux and in the same pan return liver, onions (regular and green) and roux. cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.