Mouth-Watering Chicken Liver Stew! - cooking recipe

Ingredients

1 lb chicken liver
3 large white onions
4 medium potatoes (white or baking)
3 medium carrots
6 medium white mushrooms
1 -2 teaspoon sea salt
1/2 teaspoon black pepper, fresh ground
3/4 teaspoon poultry seasoning
1 1/2 tablespoons Worcestershire sauce
3 cups water
Kitchen Bouquet (optional)

Preparation

Clean the livers, removing any fat and large veins. Place whole in a bowl of cold water and set aside.
Peel potatoes and carrots, or if thin-skinned, scrub clean. Cut all the vegetables into medium-sized dice.
Remove livers from water and discard water.
Place livers in a large saucepan with cover.
Add 3 cups of water and all the listed seasonings minus the Kitchen Bouquet.
Bring to a soft rolling boil and immediately turn down to a simmer. Cook 10 minutes. Remove the livers with a slotted spoon to a cutting board. Cut up into small pieces, but larger then the vegetables.
Return liver to broth along with the vegetables.
Cover and simmer for 1 hour. Don't cook at higher heat or any longer or it will turn into mush. Stir occasionally. Add a small amount of extra water if it seems too dry.
You can add a few drops of the Bouquet to give it a richer color or use my recipe for Browned Flour recipe#161962 to both thicken and color.