Five ways to use Fowl Livers and a soup recipe

Sometimes the day after a butcher, you want to really show off those wonderful fresh organ meats, and some days you don’t.. you still need to use them and they are so good for you.. but sometimes its nice to hide it.. Truly you could serve this as Curry Potato Soup and no one would know from the taste about the extra’s.

I have made this recipe for a number of years, myself, I like liver and onions and I am good to go but my beloved hubby, not so much.. this is a favorite way to serve him live in a way that will eat..  I was looking in my freezer this weekend, and found a number of organ meats that need to be used up in the next few weeks as I don’t want them to get to much older as they were butchered in the past three months.

Curry Chicken Liver and Potato Soup Recipe

  • 1 Chicken liver, heart and Gizzard -All cleaned, trimmed and diced very fine.
  • One small onion-Peeled and diced fine
  • 2 cloves garlic-Peeled and diced fine
  • 1 stock of celery- Trimmed and diced fine -or a tablespoon of diced dried celery
  • 2 large potato’s-Peeled and Diced
  • 1 heaping tbsp of curry mix, salt, pepper to taste.

I cooked the meats, onion and garlic first, took it out of pot, and put the potato’s and celery in and covered with just enough  water to cook, and spices, when they are cooked, add the meat mix back into the pot and allow to meld, then take the blending stick and blend into a thick smooth soup, serve with a dollop of fresh yogurt in the middle with a bit of fresh diced green onions on top with a crack of fresh black pepper.

Lets step back to this wonderful mix of organ meats, onion and garlic shall we.. here are just a few ways I have taken this and used it in meals.

  1. Add sour cream or heavy cream , some wilted greens or veggies of choice and serve up over top of cooked rice or mashed potato’s or cooked pasta
  2. Mix with bread cubes, spices and bone broth, make a wonderful  baked stuffing.
  3. Add to scrambled eggs for a hearty breakfast.
  4. Mix in with stew meat or ground meats into pot pies.
  5. Grind till smooth, add salt/pepper to taste and chill, use in sandwhichs with fresh greens.

What you make if this was your start?

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10 Responses to Five ways to use Fowl Livers and a soup recipe

  1. Tourtière: ). Loads of great spices to fool even the fussiest eater; )

  2. A Small Country Living says:

    [J] The differences between UK and N American English are always interesting. Initially I thought an ‘ic’ had got sliced off by mistake during the butchering. Then I wondered whether you do something musically themed with the windpipe and intestines, but reading on I realized that ‘organ meat’ should be taken at face value. We call it offal. Organ meat sounds better!

    • I try and write it, walk away and come back and read it again to correct spelling and grammar but it only works to a point.. I do try and hit the spell check as well but sometimes I forget to be honest. but yes, I agree, we forgot that often different places have different names for the same things. I do have some interesting recipes for blood, and even lung that I use now and again on the blog.. but organ meat tends to mean, heart, kidney, liver, gizzard, spleen and such.. We will be having a lovely stuffed heart recipe coming to the blog later in the week 🙂

  3. valbjerke says:

    Living on my own as a teenager in high school, I used to buy trays of chicken hearts from the store, (uber cheap) and fry them up in butter 🙂
    Nowadays we have a long term pet Raven (can’t fly) who knows very well what we’re up to when he sees us leaving the barn with the big white chickens and heading to the scalder.
    He starts making enough noise to wake up the dead and hops up and down like he’s demented – and I ‘feed as we slaughter’ all the goodies to him – saving the rest in the fridge to be fed out over the next week or so. Some people think I’m daft – but he needs protein too – and is our responsibility.

    • Ah, Valbjerke , I have always enjoyed your posts and comments but this.. this takes you right over the top for me.. I am huge raven fan.. love them and I have made friends with a number over the years, and I would be right there adopting a raven in need if it came to my farm as well..

      • valbjerke says:

        Well he can open any kind of latch and let livestock and chicken loose, he’s allowed free run of the place – and gets into everything (supervised free run that is, when other ravens realize he can’t fly they are inclined to attack) and is a stellar mimic – he can do make or female so well I warn new guests not to be alarmed if they hear voices/conversations in the goat house.
        When I used to milk goats – my morning started like this.
        Squish: “good morning”
        Me: “good morning Squishy”
        Squish: “treats?”
        Me: “dad will bring you treats”
        Squish: “fresh water?”
        Me: “when I’m done milking Squishy”
        Squish: “silly goats!”
        It’s hard to explain to people how incredibly intelligent they are – but I’ve never been sorry for a second that we agreed to rake him.

      • I had a wild raven friend when I live in Iqaluit, his name was Kurr-plunk.. because he loved to make the sound of a rock fallng and then landing in water.. he loved his extra bits and he learned to knock on the window to say good morning, they are beyond smart and clever.. Squish sounds amazing and just a it of a trickster 🙂

    • and yes, it used to be one of the cheapest meats you could get.. 99 cents for a huge package of chicken hearts at the store when I was in collage as well. Sometimes, they would have a mixed tray of hearts and gizzards, and same with a nice big fresh liver..

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