Box 4: Chicken livers with mushroom and bacon
Looking for a simple recipe to get your head in the offal game? This is a super tasty crowd-pleasing intro to chicken livers with some clever tips on bringing out the best in this nutrient dense meat. You could also try our chicken liver pate recipe if a full meal is a risk you don't wait to take just yet!
Serves 4 - 6
1 large brown onion sliced
150g bacon sliced
150g brown mushrooms sliced
1 tbs ghee
500g pasture raised chicken livers
1 cup milk
2 tbs butter
2 tbs unbleached white flour or gf flour
1 cup chicken stock or broth
2 sprigs fresh thyme
¼ tsp chilli
Salt & pepper
¼ bunch parsley to garnish
- Soak the livers in milk for minimum of 1 hour (up to 3 hours) in the fridge. This helps dial down the liver flavour if you’re trying to win someone who is new to eating offal over. If you’re a regular offal eater, you can skip this step if you wish but we think it also brings out the best texture in the livers.
- Next, add sliced bacon to a cold pan and set the heat to medium-high. Cook bacon until it just starts to get a little crispy, then add the sliced onions. Cook for 3-4 for minutes or until the onions are just starting to turn translucent.
- Add your herbs and spices and mushrooms to the pan, cook for 2-3 mins then remove from the pan and set aside in a bowl.
- Remove the livers from the milk, rinse them and pat them dry with paper towel. Add the ghee to the pan, when the pan is hot add the livers and season with salt and pepper. Cook for about 2 mins each side then remove and set aside. Don’t overcook the livers, you want them a touch pink inside which will give you a smooth texture and also bring out the best flavour.
- Next add the butter and flour to the same pan and cook on low for 2-3 minutes. Add the chicken stock—the gravy will thicken and once you are happy with the consistency add the bacon, mushrooms, onions and livers and heat everything through.
- Serve with oven roasted potatoes, pasta or rice and steamed greens. Garnish with the fresh parsley.