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Chicken Liver Scottsdale


Great Aunt Bessie Jansen's Recipe

Rate this recipe 4.1/5 (7 Votes)


  • 3 Tbs Rum
  • 6 Tbs butter
  • 1 1/2 lbs chicken livers
  • 2 tsp molasses
  • 4 tsp Dijon mustard
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup brandy
  • 2 Tbs chopped parsley


Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget


Step 1

Sauté liver in butter til brown. Stir in molasses, mustard, salt and pepper. Combine Rum and Brandy; add 1/2 to liver. Heat to boiling, stirring, sprinkle with parsley. Warm remaining liquor, pour over livers and ignite. Serve over rice.

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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Chicken Liver Scottsdale Chicken Pie