Chicken Liver & Mushroom Nests Recipe


Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Sunflower oil3 Tablespoon
 Onions3 , finely chopped
 Chestnut mushrooms250 Gram, chopped (1 Pack)
 Garlic1 Clove (5 gm), crushed
 Chicken livers400 Gram, trimmed of any sinewy bits (1 Pack)
 Brandy3 Tablespoon
 White breadcrumbs5 Ounce (140 Gram)
 Flat leaf parsley1 Bunch (100 gm), chopped
 Walnuts1⁄4 Cup (4 tbs), chopped (1 Handful)
 Smoked dry cured streaky bacon rashers12

Nutrition Facts

Serving size: Complete recipe

Calories 2308 Calories from Fat 922

% Daily Value*

Total Fat 105 g161.1%

Saturated Fat 23.3 g116.6%

Trans Fat 0.3 g

Cholesterol 1380.1 mg

Sodium 1368.7 mg57%

Total Carbohydrates 130 g43.3%

Dietary Fiber 18 g71.9%

Sugars 29.4 g

Protein 185 g370.6%

Vitamin A 1054.9% Vitamin C 403.6%

Calcium 52% Iron 279.9%

*Based on a 2000 Calorie diet


1. Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Turn up the heat, add the mushrooms and fry for about 10 mins until golden and all their liquid has evaporated. Stir in the garlic and cook for 1 min more. Tip everything onto a plate.
2. Pat the livers dry, then add a little more oil to the pan. Sizzle in batches for about 20 secs on each side until just golden but not cooked through. Set aside on a plate as you go. Tip in the brandy and let it reduce to 1 tbsp. Roughly chop the livers once cooled, then mix with the oniony mushrooms, brandy, bread and almost all the parsley and nuts.
3. To cook, wind bacon rashers into the wells of a 12-hole bun tin, like little nests. Spoon in the stuffing (reserving 250g for your turkey), scatter with remaining nuts, then bake, covered with foil, for 20 mins. Uncover and cook for 25 mins more until the bacon is gold. Scatter with remaining chopped parsley to serve.