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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
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  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
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Paleo Chicken Liver Gravy

I know, I know.. a bunch of people clicked right off this page when they read “chicken liver”. But you, my friends are the lucky ones because they’re missing out on all of the goodness that is this recipe. And I have to say, even if you’re not a huge fan of chicken liver I’m pretty sure you’ll love the flavors in this gravy. There’s the heartiness of the chicken livers, some extra umami and earthiness from the mushrooms and your pop of Thanksgiving with the thyme and rosemary.

It’s not made the way a traditional gravy is with a flour-y roux and pan drippings, it ends up being a lot easier in my opinion. Essentially you cook up all of these delicious savory flavors, blend them in a blender or food processor and out comes this incredible savory mix of everything that Thanksgiving is supposed to be! And you definitely don’t have to worry about clumps with this recipe either and as a bonus you can make it ahead and it will heat up VERY well for you.

One suggestions I DO have is towards the end when you are adding the chicken broth. Initially I added 1 and a 1/4 C. of it and my husband said it was too thick, but I liked it that way. So I added an additional 1/4 C. and it was great that way too. Or! You can use your pan drippings from the turkey. It comes down to a matter of preference. If you’d like it thicker add a bit less and if you would like to thin it out add the remainder or sub out some of the chicken stock for your turkey drippings. So get your tinker on, tt’s the beauty of cooking and you won’t ruin the recipe.

And my final tip? Get a good ‘do on your mushrooms. Try to keep them spaced out a bit in the pan so they can get a bit of caramelization on them. If you crowd the pan, chances are the moisture won’t evaporate as rapidly and you’ll have some soggy ‘shrooms.

Enjoy!

Chicken Liver Gravy from the Whole Smiths. Great for Thanksgiving! Paleo friendly, gluten-free and Whole30 compliant!

paleo chicken liver gravy thanksgiving
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paleo chicken liver gravy

A gluten and grain free paleo gravy perfect for Thanksgiving.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths

Ingredients

  • 1/3 Lb. chicken livers
  • 3 Tbsp. butter or ghee
  • 1/2 Lb cremini mushrooms sliced
  • 1 portobello muchroom cubed
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 1 Tbsp thyme minced
  • 1/2 Tbsp rosemary chopped
  • 1.5 C. chicken stock
  • Salt to taste

Instructions

  • In a sauce pan, heat 1 Tbsp. butter or ghee and add chicken livers
  • Cook until livers are cooked through
  • In same sauce pan heat 1 Tbsp of butter or ghee and add all mushrooms once hot
  • Salt to taste a cook until tender adding thyme and rosemary at the end
  • In a separate pan, heat additional 1 Tbsp of butter or ghee on medium heat and add onions
  • Cook until tender and caramelized
  • Once onions are cooked, add garlic, careful not to burn
  • Once all components are cooked, add to a high powered blender or food processor along with 1.5 C. chicken broth
  • Blend until smooth and serve
did you make this recipe?Tag @thewholesmiths on Instagram

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Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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