Chicken Liver Spaghetti Sauce Recipe
Would you like to try a special Chicken Liver Spaghetti Sauce recipe? I am sure this super delicious Italian Chicken Liver Spaghetti Sauce is gonna bowl you over with its addictive flavor! Even though Chicken Liver Spaghetti Sauce is a Side Dish I relish it any time of the day. If you don't want to be a big sinner, don't simply read this Chicken Liver Spaghetti Sauce recipe, try it as well.
Ingredients
2 tbsp (30 mL) butter
1 lb (500 g) chicken livers, diced
2 tbsp (30 mL) butter
2 garlic cloves, chopped fine
2 large onions, chopped fine
1/2 cup (125 mL) fresh mushrooms, sliced
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) dry mustard
2 fresh tomatoes, peeled and diced
3 tbsp (50 mL) tomato paste
1 tbsp (15 mL) flour
1 cup (250 mL) canned consomme, undiluted
1 tsp (5 mL) basil
1/2 tsp (2 mL) rosemary or marjoram
Directions
Place the first 2 tablespoons (30 mL) butter in a 4-cup (1 L) microwave-safe dish.
Microwave at HIGH 2 minutes.
Add the diced chicken livers.
Stir well.
Microwave at HIGH 3 minutes, stirring once.
Remove the livers from the dish.
Melt the second 2 tablespoons (30 mL) butter in the same dish 2 minutes at HIGH.
Add the garlic and onions.
Microwave at HIGH 4 minutes.
Stir.
Add the mushrooms.
Mix well.
Microwave 1 minute at HIGH.
Add the salt, pepper and dry mustard.
Stir well.
Add the diced tomatoes, stir again.
Microwave at HIGH 4 minutes.
Stir together the tomato paste and the flour.
Add to the tomato mixture.
Stir in the consomme, basil and rosemary or marjoram.
Microwave 4 minutes at HIGH, stirring once.
This sauce will keep 4 to 6 days refrigerated, covered.
Warm at MEDIUM, as needed.
The time will depend on the quantity.
This sauce freezes very well and may be kept frozen for 3 to 4 months.
When you wish to use it, just place it frozen in the microwave and warm at MEDIUM-HIGH, uncovered, until hot.
Microwave at HIGH 2 minutes.
Add the diced chicken livers.
Stir well.
Microwave at HIGH 3 minutes, stirring once.
Remove the livers from the dish.
Melt the second 2 tablespoons (30 mL) butter in the same dish 2 minutes at HIGH.
Add the garlic and onions.
Microwave at HIGH 4 minutes.
Stir.
Add the mushrooms.
Mix well.
Microwave 1 minute at HIGH.
Add the salt, pepper and dry mustard.
Stir well.
Add the diced tomatoes, stir again.
Microwave at HIGH 4 minutes.
Stir together the tomato paste and the flour.
Add to the tomato mixture.
Stir in the consomme, basil and rosemary or marjoram.
Microwave 4 minutes at HIGH, stirring once.
This sauce will keep 4 to 6 days refrigerated, covered.
Warm at MEDIUM, as needed.
The time will depend on the quantity.
This sauce freezes very well and may be kept frozen for 3 to 4 months.
When you wish to use it, just place it frozen in the microwave and warm at MEDIUM-HIGH, uncovered, until hot.
