Martin’s Chicken Liver Hot Pot

chickenlivercass

Now this dish is just great for those who love their liver dishes, Chicken livers are a bit more delicate but I like to do this on a Sunday as it does a such rich gravy and goes well with all the Roasted veg! Healthy too!

You will need…

500g Chicken Liver

2 large rashers unsmoked back bacon

2 Sticks of celery

One good sized onion

1 leek

tomato puree

tomato juice or thicker

Herbs – thyme, rosemary, cumin,

Paprika nd chilli flakes

salt  and ground black pepper

Worcester sauce

2 stock cubes

2 large carrots

wine or brandy

I browned the onions and then the chicken livers added them to the Hot Pot dish (This can be a slow cooker as well as a casserole dish) then added the carrots, leek, celery and all the other spices and herbs, wine and tomatoes and topped up with water. Cook on 150 degrees for about 2 hours at the end mix a small cup of corn flour and add. You will see that it thickens straight away so add water if needed or more thickener and cook for a further 15 mins. Serve with roasted potatoes , parsnips and other veg. Delicious!