Tuesday, 20 October 2015

Herbed chicken liver (GAPS)

Juicy liver served with kohlrabi mash and spinach sauce

I like the chicken liver more than the muscle meat. It has a very unique taste and texture which I am very fond of. Chicken liver is a GAPS-superfood, loaded with nutrients. I usually make a batch every other week or every week if I fancy.

This version is infused with fresh herbs, served on a bed of creamy kohlrabi mash accompanied by smooth and silky spinach sauce.

You will need (feeds 3 to 4):
500 g chicken liver
3 large onions
3 tbsp duck fat or ghee
2 fiery garlic cloves
1 cm fresh ginger
1/2 cm fresh turmeric
small bunch of fresh thyme
large bunch of fresh parsley
1/2 tbsp dried marjoram
3 ladles of chicken bone broth
a good pinch Himalayan rock salt
freshly ground black pepper

2 medium kohlrabies
2 tbsp ghee
2 tbsp fresh thyme leaves
a good pinch of coarse Himalayan rock salt
freshly ground black pepper, to taste
1 wee pinch of freshly grated nutmeg

200 g young spinach leaves
1 tbsp ghee
1/2 ladle chicken bone broth

1. In a large casserole dish melt the 3 tbsp duck fat and cook the thinly sliced onions over low heat until slightly coloured, to light brown.
Tip: The casserole should be wide enough to arranged the liver pieces in a single layer, so they can be cooked undisturbed without stirring. No stirring, seriously!
2. Add the cleaned chicken livers. I usually cut a chicken liver in 3 pieces, I cut off the smaller half first, then I halve the bigger. Cover with a lid and sweat the juice out. Cook on medium heat for 6 to 8 mins.
3. Season with the thinly sliced garlic, ginger and turmeric, sprinkle with the dried marjoram, then add the fresh thyme leaves and the roughly chopped parsley leaves (save the parsley stems for your next bone broth).
4. Add the chicken bone broth, cover with a lid, and gently cook on low heat for about 45 to 60 mins.
Tip: Gently shake the casserole once or twice during cooking. Do not lift the lid, do not let the cooking steam escape. This will ensure that the liver stays soft and moist and just melts in the mouth at the end of cooking.
5. Peel the kohlrabies and cut into smaller chunks. Put them in a large enough sauce pan. Cover with filtered water, bring to boil, cover with a lid and gently cook on low heat for 15 to 20 mins or until soft.
6. Drain well the cooked soft kohlrabies (use the lid to help you in this). Season with ghee, thyme leaves, salt, pepper and nutmeg. Immerse a hand blender and blend until creamy.
7. Rinse the spinach leaves. Drain, then put them and the bone broth in a pan. Cover with a lid and cook on low heat for 4 to 5 mins, until the leaves just soften. Transfer to a tall glass container, add the ghee and immerse a hand blender to cream into a smooth sauce.
8. To serve: Put some kohlrabi puree on a serving plate, a little off center, place few chicken liver pieces on top, spoon some spinach sauce next to the kohlrabi puree and spread with the back of the spoon. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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