Mouth-Watering Chicken Liver Stew!

READY IN: 1hr 45mins
Recipe by Happy Harry 2

This is a remake of a recipe that was in a Woman's Day Cookbook of many years ago. I changed the seasoning to my liking.

Top Review by Pearlesyarn

mmmm this was very good, thanks

Ingredients Nutrition


  1. Clean the livers, removing any fat and large veins. Place whole in a bowl of cold water and set aside.
  2. Peel potatoes and carrots, or if thin-skinned, scrub clean. Cut all the vegetables into medium-sized dice.
  3. Remove livers from water and discard water.
  4. Place livers in a large saucepan with cover.
  5. Add 3 cups of water and all the listed seasonings minus the Kitchen Bouquet.
  6. Bring to a soft rolling boil and immediately turn down to a simmer. Cook 10 minutes. Remove the livers with a slotted spoon to a cutting board. Cut up into small pieces, but larger then the vegetables.
  7. Return liver to broth along with the vegetables.
  8. Cover and simmer for 1 hour. Don't cook at higher heat or any longer or it will turn into mush. Stir occasionally. Add a small amount of extra water if it seems too dry.
  9. You can add a few drops of the Bouquet to give it a richer color or use my recipe for Browned Flour recipe#161962 to both thicken and color.

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