Image Source: Inspired by Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes via Black Foodie Finder
A Southern Chicken Livers and Gizzards in Rich Pan Gravy
Chicken Livers and Gizzards is a classic Southern comfort dish that transforms humble ingredients into a rich, flavorful meal. Lightly coated in seasoned flour, the livers and gizzards are browned until golden, then simmered in a savory onion gravy that’s perfect for serving over rice, mashed potatoes, or biscuits.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe reflects the Southern tradition of making the most of every part of the chicken, creating hearty meals full of flavor and history.
Ingredients
- 1 pound chicken livers
- 1 pound chicken gizzards
- 1 onion (chopped)
- 1/2 green pepper (chopped)
- 1/4 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cooking oil
- 1 cup flour
Serves: 4–6
Instructions
- Season the chicken livers and gizzards with the garlic salt, salt, and pepper.
- Coat the seasoned livers and gizzards evenly with 3/4 cup of the flour.
- Heat the cooking oil in a large skillet over medium-high heat.
- Brown the livers and gizzards on all sides until lightly crisp. Remove them from the skillet and set aside.
- Pour off most of the cooking oil, leaving about 4 tablespoons in the pan.
- Stir the remaining 1/4 cup flour into the pan drippings and cook until lightly browned to form a roux.
- Add the chopped onion and green pepper, cooking until softened.
- Gradually stir in 2 cups of water, whisking until the gravy is smooth.
- Return the chicken livers and gizzards to the skillet.
- Simmer gently for about 10 minutes, or until heated through and the gravy has thickened.
- Serve hot over rice, mashed potatoes, or with warm biscuits.
Closing Summary / Pro Tips
- A traditional Southern dish that celebrates resourceful home cooking.
- Rich homemade gravy adds deep flavor to every bite.
- Delicious served over rice, mashed potatoes, or buttermilk biscuits.
- Season generously and simmer gently to keep the livers tender.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Find more amazing recipes like this in the book, available through local booksellers and online retailers.
