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Homegrown Hits: Chicken In Liver Sauce

4 months ago

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Sharing well-loved heirloom recipes

Chicken In Liver Sauce

1 Whole chicken (about 1.2 -1.5 kilos)

Juice from 2-3 calamansi

1 Tbsp Rock salt

  1. Rinse whole chicken and pat dry. Rub chicken with calamansi juice and rock salt all over. Set aside.

Stuffing:

1/2 cup Minced onions

1/2 cup Chopped celery

2 1/2 cups Shredded white bread

1/2 cup Evaporated milk

2 Tbsps Minced parsley

1 tsp Salt

1/4 tsp Freshly ground black pepper

2 Tbsps Butter, left at room temperature

  1. Mix in a bowl the onions, celery, bread,  evaporated milk, parsley, salt and pepper.
  2. Divide the mixture into three parts, forming each portion into balls with your hands. Smear butter into each ball.
  3. Insert the balls of stuffing inside the cavity of the chicken. Wrap the whole chicken completely in aluminum foil.
  4. Preheat oven to 350 F for 15-20 minutes. Bake chicken for 45 minutes.
  5. Allow chicken to rest for 5-10 minutes and remove foil.
  6. Carefully remove stuffing and set aside in a bowl.  Cut chicken into serving pieces and set aside. 

Liver Sauce:

6-8 Chicken livers

4 Chicken giblets

2 cups Water

*cooked bread stuffing

2 Tbsps Butter

1 Onion, chopped

1 cup Water

1 Chicken bouillon cube

1 small can Liver spread

2 Tbsps Sherry wine

  1. Boil chicken livers and giblets in water until tender, about 15-20 minutes.
  2. Transfer liver and giblets (including stock) to a blender and puree. Add the bread stuffing to this mixture. Set aside.
  3. In a medium saucepan, melt butter and sauté onions. Add blended liver and stuffing mixture to the sautéed mixture.
  4. To the liver mixture, add water, chicken bouillon cube, liver spread and sherry wine. Bring mixture to a boil and turn off heat.
  5. Preheat oven to 400 F. Transfer chicken pieces to a baking pan. Pour liver sauce over chicken and return to the oven. Broil chicken in the oven for 5 minutes or until liver sauce is golden brown.
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