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Liver Lover: Chicken in Liver Sauce

7 months ago

chicken in liver sauce

Think lechon is the only dish can do right with liver sauce? Think again! This stuffed roast chicken recipe gets its appeal from its rich sauce made from chicken liver, butter, and sherry wine. It gives that deep, velvety goodness, you didn’t know would go perfectly with poultry.   

CHICKEN IN LIVER SAUCE

 

Makes 6-8 servings

 

1 Whole chicken (about 1.2 -1.5 kilos)

  • Juice from 2-3 calamansi

1 Tbsp Rock salt

 

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


STUFFING

½ cup Minced onions

½ cup Chopped celery

2 ½ cups Shredded white bread

½ cu p Evaporated milk

2 Tbsps Minced parsley

1 tsp Salt

¼ tsp Freshly ground black pepper

2 Tbsps Butter, left at room temperature

 

  1. In a bowl, mix 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. Insert the balls of stuffing inside the cavity of the chicken.
  3. Preheat oven to 350˚F for 15-20 minutes. Wrap the whole chicken completely in aluminum foil. Bake chicken for 45 minutes.
  4. Allow chicken to rest for 5-10 minutes and remove foil.
  5. 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 purée. 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. Serve hot.

Recipe by Celine Clemente-Lichauco

Photographed by Floyd Jhocson of Studio 100

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