In the kitchen with MyTrela

Chicken liver and turkey heart stew with bacon

Smoked bacon releases fat in which strips of chicken liver and turkey hearts are fried. Tomato purée and broth form the liquid part of the stew, with parsley added to the finished dish.

1 serving

Chicken liver and turkey heart stew with bacon — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Chicken liver100 gWeigh the cleaned liver before frying.
  • Turkey heart100 gWeigh the cleaned hearts before frying.
  • Smoked pork bacon50 g
  • Sweet paprika1 g
  • Garlic powder1 g
  • Salt1 g
  • Black pepper1 g
  • Tomato purée200 g
  • Broth100 g
  • Parsley leaves6 g

Preparation

  1. Trim liver and hearts of tough tissue, then cut into strips.
  2. Fry bacon in a deep frying pan to render the fat. Mix with sweet paprika, garlic powder, salt and pepper.
  3. Add offal strips and fry until browned. Pour in tomato purée and broth and stew together for a few minutes. Before finishing cooking, use a kitchen thermometer to check that the inside of the thickest liver and heart pieces has reached at least 74°C; if necessary continue stewing to that temperature. Browning alone is insufficient.
  4. Sprinkle with chopped parsley before serving.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.