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Mouth-Watering Chicken Liver Stew!

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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.”
READY IN:
1hr 45mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

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 recipe#161962 to both thicken and color.

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