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recipes:liverwurst_chicken [2023/08/22 10:35] – paul@johnsonville.orgrecipes:liverwurst_chicken [2024/05/16 11:07] (current) – paul@johnsonville.org
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 [[https://earthwormexpress.com/sausages/recipe-liver-sausage-rind-and-liver/|https://earthwormexpress.com/sausages/recipe-liver-sausage-rind-and-liver/]] [[https://earthwormexpress.com/sausages/recipe-liver-sausage-rind-and-liver/|https://earthwormexpress.com/sausages/recipe-liver-sausage-rind-and-liver/]]
 +
 +===== Recipe =====
 +
 +[[https://wurstcircle.com/recipes/poultry-liverwurst/|https://wurstcircle.com/recipes/poultry-liverwurst/]]
 +
 +==== Ingredients for 1 Kg ====
 +
 +450 g poultry meat (e.g. chicken breast, turkey breast, etc.)\\
 +250 g chicken liver\\
 +200 g poultry fat (e.g. turkey fat or chicken fat/skin)\\
 +100 g cream\\
 +An excellent way to achieve the lean to fat ratio is to use chicken wings. In addition to 50% bone, these also have about the required amount of fat/skin and meat. So to get the necessary 550g of meat & fat you can simply take 1,100g of chicken wings and start at step 2.
 +
 +==== Spices per kg ====
 +
 +15,5 g salt\\
 +2,5 g Cure #1\\
 +2 g black pepper\\
 +1 g white pepper\\
 +1 g mace\\
 +0,5 g allspice\\
 +0,3 g cardamom\\
 +50 g onion
  
 ===== Batch Notes ===== ===== Batch Notes =====
  
-2023-08-20 Have wanted to try this, picked up some meat on a whim. Primarily following the recipe at [[https://wurstcircle.com/recipes/poultry-liverwurst/|https://wurstcircle.com/recipes/poultry-liverwurst/]] , adjusting for supplies and available spices. Did not have all the spices mentioned in the recipe, used alternates from other recipes and substitutions found on the internet. Scaled amounts based on thetotal meat.+==== 2024-05-16 Batch ==== 
 + 
 +  * (2) 40oz/2.5lb frozen chicken wing sections 
 +  * 20oz chicken livers 
 +  * 226oz heavy cream 
 +  * 35g salt 
 +  * 5.6g cure 
 +  * 4.5g black pepper 
 +  * 2.25g white pepper 
 +  * 2.25g mace 
 +  * 1.2g allspice 
 +  * 0.7g cardamon 
 +  * 125g fine onion powder 
 +  * 12g fine garlic powder 
 +  * Additional spices: 1g coriander, 1g marjoram 
 + 
 +Cooked wing segments in small slow cooker on low, until internal temp reached ~170 (wing at top, those lower down were undoubtably at a higher temp), 2 batches. Cooked weight of rendered liquid: 658g. Chicken & skins after deboning: 814g. With 568g livers, total 2040 g. Estimated total to represent 2.25 batches par the WurstCircle recipe, used that factor for all other ingreedients. For the most part followed the instructions in the WurstCircle recipe. 
 + 
 +After prep, filled (8) 8oz canning jars and (2) 12oz canning jars. One 8oz jar broke during processing. 
 + 
 +==== 2023-08-20 Batch ==== 
 + 
 +Have wanted to try this, picked up some meat on a whim. Primarily following the recipe at [[https://wurstcircle.com/recipes/poultry-liverwurst/|https://wurstcircle.com/recipes/poultry-liverwurst/]] , adjusting for supplies and available spices. Did not have all the spices mentioned in the recipe, used alternates from other recipes and substitutions found on the internet. Scaled amounts based on thetotal meat.
  
   * 3.5# bag of chicken wing parts   * 3.5# bag of chicken wing parts
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 Pre-cooked chickem wings as described in the Recipe. Deboned. Pre-cooked chickem wings as described in the Recipe. Deboned.
  
-Soaked livers in H&H (not the amount used in the recipe), drained.+Soaked livers in Half&Half (not the amount used in the recipe), drained.
  
 Ground the wings (including skin, fat), white meat, livers, spices. Ran through the grinder a total of 3 times. Added 14 Ritz crackers to clean out the grinder, probably 1/2 made it into the mix. Ground the wings (including skin, fat), white meat, livers, spices. Ran through the grinder a total of 3 times. Added 14 Ritz crackers to clean out the grinder, probably 1/2 made it into the mix.