Mouth-Watering Chicken Liver Stew! |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is a remake of a recipe that was in a Woman's Day Cookbook of many years ago. I changed the seasoning to my liking. Ingredients:
1 lb chicken liver |
3 large white onions |
4 medium potatoes (white or baking) |
3 medium carrots |
6 medium white mushrooms |
1 -2 teaspoon sea salt |
1/2 teaspoon black pepper, fresh ground |
3/4 teaspoon poultry seasoning |
1 1/2 tablespoons worcestershire sauce |
3 cups water |
kitchen bouquet (optional) |
Directions:
1. Clean the livers, removing any fat and large veins. Place whole in a bowl of cold water and set aside.
2. Peel potatoes and carrots, or if thin-skinned, scrub clean. Cut all the vegetables into medium-sized dice.
3. Remove livers from water and discard water.
4. Place livers in a large saucepan with cover.
5. Add 3 cups of water and all the listed seasonings minus the Kitchen Bouquet.
6. Bring to a soft rolling boil and immediately turn down to a simmer. Cook 10 minutes. Remove the livers with a slotted spoon to a cutting board. Cut up into small pieces, but larger then the vegetables.
7. Return liver to broth along with the vegetables.
8. Cover and simmer for 1 hour. Don't cook at higher heat or any longer or it will turn into mush. Stir occasionally. Add a small amount of extra water if it seems too dry.
9. You can add a few drops of the Bouquet to give it a richer color or use my recipe for Browned Flour Browned Flour to both thicken and color.
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