Mouth-Watering Chicken Liver Stew!

• 1 lb chicken liver
• 3 large white onions
• 4 medium potatoes (white or baking)
• 3 medium carrots
• 6 medium white mushrooms
• 1 -2 teaspoon sea salt
• 1/2 teaspoon black pepper, fresh ground
• 3/4 teaspoon poultry seasoning
• 1 1/2 tablespoons Worcestershire sauce
• 3 cups water
• Kitchen Bouquet (optional)

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.

chicken, white onions, potatoes, carrots, white mushrooms, salt, black pepper, poultry seasoning, worcestershire sauce, water, kitchen

Taken from www.food.com/recipe/mouth-watering-chicken-liver-stew-164931 (may not work)