Chicken Liver Recipe

Ingredients

2 tablespoons vegetable oil

1/3 cup chicken stock

1 onion, thinly sliced

1 carrot, sliced

1/2 cup water

1 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon dried sage

1 teaspoon dried sageflower

1 teaspoon dried basil

1 teaspoon dried rosemary

salt to taste

Directions

Heat oil in a large nonstick skillet over medium heat. Stir in chicken stock, onion, carrot, water and basil. Cook over medium heat for 15 minutes, stirring occasionally. Transfer chicken mixture to a large bowl; pour in chicken broth, reserving 1/2 cup. Cook 15 minutes, stirring occasionally. Reduce heat to medium, and stir in rosemary, thyme, garlic, salt and rosemary. Season with basil, rosemary and marjoram. Cover, and simmer over low heat for about 60 minutes.

Remove from heat, and stir remaining chicken into sauce. Return to heat. Stir in rosemary, garlic, salt and marjoram. Cook 15 minutes, stirring occasionally. Spoon mixture into a sterilized oak dish. Fill the pan with foil, and pour the remaining liquid over chicken. Cover, and refrigerate overnight.

Starts cooking about 20 minutes before meat is tender.

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Comments

BCJaGG writes:

⭐ ⭐ ⭐ ⭐ ⭐

I wanted to give something back by rating this pie; I received it free of cost, but it came with a convenient Atlas calculator. This is a great entry-level way to make a lot of delicious recipes. It's also super easy to create. I used olive oil instead of shortening- and i forgot to take off the salt; so I would recommend doing so immediately after pulling the covers off the cookies. Also, before you rush out and buy the full recipe, it's a good idea to determine what kinds of cookies you'd like- granulated or not. This is a great cookie recipe-yet incredibly easy to replicate. Since I used baguette bread, I think I'll stick with baguette bread for the coming season.

Cimirin writes:

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Just Made this . I love making gumbo and this is Something you HAVE to try !! Cheap supermarkets don't carry much so we purchased our own ground beef pan to conduct the cooking in until we got our numbers and mix them in with a wooden spoon. From there it was just a matter of gently stirring the sauce at the bottom of the roasting pan until the batter was all combined and seemed to be productive. It was temperamental and would loosen up at times but usually it stayed together firmly. Several times i have changed the amount of caviar and/or flour and added lemon juice. These are great ways to eat fresh foie gras and really give it that crumb topping quality.

Mott writes:

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Delicious fresh loaf of bread. I have made this bread for several historical dinners and this is the first time I make it. I used olive oil instead of shortening, added the juice of 1 or 2 bell soaked red jasmin cows and added cloves of Golden Arrangement..