Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Chicken Liver Custard
HOT LUNCH RECIPE WAGON: Chicken Liver Custard
This is a hit among those who usually can’t abide liver, as well as for those who’ve never had it before. It is a great way to introduce liver to a child, since traditional American preparations are usually too strong tasting for children.
1/3 cup (about 3 ounces) chicken livers (see hint)
2 tablespoons parsley leaves
½ garlic clove
Pinch of dried thyme
1 teaspoon unsalted butter
¾ heavy cream or milk
2 eggs
½ teaspoon salt
Freshly ground pepper to taste
- Put the chicken livers, parsley, garlic and thyme into a food processor and process until mixture is very smooth.
- Melt the butter in a small skillet over medium-high heat and saute’ the liver mixture, stirring constantly, until liver has lost all its pink color, about 1 minute. Cool for 10 minutes.
- Preheat the oven to 400 degrees F. Coat two ½ cup heatproof glass or ceramic custard cups with nonstick baking spray.
- Place the cooled liver mixture in a blender along with the cream or milk, eggs, salt, and pepper and blend until smooth. Pour into the prepared custard cups and place the cups in a deep baking pan (a round cake pan works well). Place the pan on the oven rack and pour enough hot water into the baking pan to come up almost to the tops of the cups.
BAKE
- Bake uncovered for 40 to 45 minutes. To test doneness, pierce the center of one of the custards with a paring knife, when it comes out clean, custards are cooked. Remove cooked custards from the oven and let them sit in hot water for 10 minutes.
- To serve, unmold the custards on to foil to pack warm in a heated lunch tote.
HINT:
The chicken livers can be saved and frozen from the whole chickens you buy, defrost before using.
VARIATIONS:
You can make this into a chicken custard by substituting ½ cup cubed boneless and skinless chicken breast for the liver.
You can also make this a single mold. Simply choose a small ( 1 cup) heatproof souffle’ dish. The cooked custard can be cut into wedges and served that way.
STORAGE:
You can refrigerate the custard for up to 3 days and serve it cold, or heat the cups in the microwave or in a hot water bath in a low oven.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF