Liver Dumpling Stew Recipe | Don't Like Liver? Give This A Try
I have been trying to find new ways to enjoy eating liver.
I don't eat much meat and no red meat so chicken livers are a must for keeping my energy levels and iron up. Here is a rich hearty recipe I came up with that tastes quite nice.
Sorry but I don't have a gluten-free alternative.
If you know how to make gluten-free dumplings please post a comment.
1 lb of grass fed chicken livers
1/2 medium organic onion (minced)
1 clove of organic garlic (chopped)
2 organic carrots (Sliced)
2 organic potatoes (cubed)
1/2 cup organic peas
1/2 cup organic string beans
1/2 cup organic corn
2 tbs olive oil
1/4 cup + 1 tbs organic flour
2 tsp organic baking soda
Organic pepper & Celtic salt to taste
Place vegetable, and 1/4 chopped onion in a roasting pan with salt, pepper and olive oil.
In another small roasting pan, place chicken livers (spread over the bottom) the rest of the onion , garlic salt and pepper.
Put pans side by side in oven and roast on 400 until veggies are golden and livers are somewhat dry. (aprox 45 mins). Pour two cups of water over the livers and scrape all of the liqueur off the pan. Pour this over the vegetables and return the livers to their pan, place back in the warm oven for 15 minutes to further dry the liver.
Place the vegetables with liqueur on the stove top on medium heat. Mix 1 tbs of flour with 1/2 cup of water until smooth then add to the stew.
Remove the liver from the oven and place in a food processor with 1/4 cup of flour and 2 tsp of baking soda add 1/2 cup of water and pulsate to form a dough (you may need a little extra water). Dough should be firm but sticky.
Bring your stew to a simmer and drop tablespoons of the liver dough into the stew. Simmer for 5 minutes then turn them over. Simmer for another 5 minutes then serve.