Monday, 14 December 2015

Potted chicken liver (GAPS)

Juicy liver served in edible pot

Chicken liver is a regular ingredient on the menu lately. I love it so much that I do not mind having it two or three times a week. My favouite way to prepare this inexpensive organ meat is to cook on the lowest setting for an hour or so. This time I have added fresh shiitake mushrooms and thinly sliced carrots, and served on a bed of peppery wild rocket leaves in an edible pot, a pre-roasted onion squash.

You will need (feeds 4):
2 medium onions
4 garlic cloves
2 generous tbsp home-made lard
400 g fresh chicken liver
2 cups of home-made chicken bone broth
150 g fresh shiitake mushrooms
2 medium carrots
freshly ground black pepper, to taste
small bunch of fresh flat leaf parsley
4 medium onion squashes
120 g fresh wild rocket leaves / rucola

1. Wash the squashes. Cut off the tops (these are going to be the lids) and scoop out the seeds. Arrange the squashes on a baking tray, spread some lard or coconut oil inside each, place back the lids and put the tray in a preheated oven and roast on 170 C for 40 to 45 mins or until the flesh is soft but the outside is holding the shape firmly.
2. In a thick bottomed skillet or pan melt the lard, then brown the thinly sliced onions until slightly caramelized. The pan should be wide enough so the liver can be arranged in a single layer, and it can be cooked undisturbed without stirring. No stirring!
3. Wash and clean the livers, then cut in half or quarter them. Add them to the lightly browned onions. Cover with a lid and sweat the juice out. Cook on medium heat for 8 to 10 mins.
4. Season with minced garlic and add the chicken bone broth. Bring to boil then reduce to minimum, cover with the lid again, and let in cook gently for 30 to 35 mins.
5. Rinse the mushrooms and cut into slices. Add tho the liver along with the thinly sliced carrots. Cover and cook for further 15 to 20 mins.
6. Season with some freshly ground black pepper and finely chopped parsley.
7. To serve: Fill the squash pots with the juicy liver and place it on a bed of peppery wild pocket. Enjoy!

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

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