What to cook with chicken liver. How and with what to cook chicken liver: recipes and tips

21.10.2019

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This dish is easy and simple to prepare and turns out incredibly tasty and healthy. And there are so many recipes that you can pamper your loved ones for a whole month. How and with what to cook Surely every housewife has her own own secret How to make this dish not only tasty and satisfying, but also healthy.

All the benefits of chicken liver

This product contains the same amount of protein as a dietary chicken breast. The liver is rich in iron, which is important for human body element without which production is impossible vital energy. It is enough to eat chicken liver at least once a week, and the level of hemoglobin in the blood will always remain within normal limits.

Classic of the genre - liver with onions and apples

If you think about what comes to mind classic recipe dishes with onions. But this is so banal! For a long time now, modern housewives have been pampering their households with creative versions of classic dishes. So, chicken liver with apples. For preparation you will need the following ingredients:

The chicken liver itself is half a kilogram.
Two medium onions.
One sour apple.
Tablespoon tomato paste.
The same amount of flour.
Half a glass of boiled water.
Vegetable oil in the amount necessary for frying the liver.
Pepper and salt.

Based on the listed ingredients, it is easy to guess that this dish will be served with aromatic sauce. First of all, it is necessary to prepare chicken by-products for use. To do this, the liver is thoroughly cleaned of films and other unsightly parts. It is not at all necessary to throw it away, because there is probably already a furry animal spinning under your feet. At worst, you can feed any homeless animal.

Cooking process

If you really have to choose what to cook with chicken liver, then you can’t find a better combination with onions. After the product has passed all stages of purification, you can begin further actions.

Now you can prepare a fragrant sauce in which the liver will simmer. Onions must be cut into thin half rings. Apples - grate. Tomato paste, flour, water, salt and pepper are added to taste.

After this, heat the oil in a frying pan and pour in the cut into half rings. onion. Once the vegetable has become transparent, you can add the chicken liver. Stirring constantly, fry it for five minutes. The degree of readiness is determined by evenly fried edges and the absence of bleeding. Now you can add spices, and then the prepared sauce, in which it will simmer for some more time. Five minutes is enough for the incredible aroma of this dish to spread throughout the kitchen.

You can use steamed vegetables, boiled potatoes and even pasta as a side dish. This classic recipe is always on the note of every housewife who loves to pamper her household with something unusual.

Recipe for a royal treat

Even in the old days, housewives knew exactly what to cook chicken liver with. Of course, with sour cream, and richer! You can cook this dish in a frying pan or in pots. Everything will take no more than 20 minutes, but there will be enough impressions and enthusiastic exclamations for another for a long time. For the royal treat you will need the following ingredients: 200 grams of chicken liver, 2 onions, three tablespoons of sour cream with high percentage fat content (can be replaced with cream), as well as salt and pepper.

Before preparing the dish, the chicken liver must be cleaned of all excess. Fry finely chopped onion in hot oil. After this, add the chicken liver and fry until fully cooked, stirring constantly. Sour cream is added to the pan literally 2 minutes before it is fully cooked, along with salt and pepper. Before serving the chicken dish, you can generously sprinkle it with fresh, finely chopped herbs.

A few tricks for properly preparing chicken liver

Surely young housewives have more than once wondered how to cook chicken liver so that it is soft, like the most tender meat. And here are a few tricks that will help you make a tasty and satisfying dish:

To cook chicken liver quickly and tasty, it is advisable to use a non-frozen product. Due to the effects of low temperature, the dish will never turn out perfectly tender - the liver will simply give up its juice, instead of browning and retaining all the most delicious things inside itself. Therefore, it is advisable to use only chilled chicken liver.
Before cooking chicken liver in a frying pan, it is advisable to not only thoroughly clean it of everything unnecessary, but also dry it, but do not add salt. After washing, the chicken liver can be blotted with a paper towel.
You shouldn’t put all the liver in the pan at once - you should do it one piece at a time and gradually add all the rest. If you add the entire amount of liver at once, the temperature on the surface of the pan will drop sharply, which will not allow a neat crust to form.
The degree of readiness of the product should be checked by pressing your finger. Its ideal state is soft, but slightly denser than when raw.
And the last secret. Chicken livers are incredibly tender and continue to cook even when the heat is off. If the frying pan has a thick bottom, then it is advisable to immediately after finishing cooking the dish transfer it to a separate container.

After such subtleties, it would be a sin not to go to the nearest store for fresh chicken livers. And now it’s worth meeting one more original recipe preparations.

Chicken liver in soy-honey sauce

For this dish you need the following ingredients: half a kilogram of chilled chicken liver, 1 onion, three tablespoons of soy sauce and the same amount of flower honey (it should be liquid and transparent), as well as a small amount of vegetable oil for frying.

The liver is being prepared traditional way using all the above tricks. Heat the oil in a frying pan, but not too much, so that the liver does not burn. After this, you can lay out the liver one piece at a time, gradually adding the rest. In this case, you need to carefully ensure that the bottom of the pan does not have time to lose temperature due to the cooled product.

It is very important that there is not too much of all the ingredients in the pan. It is impossible for the liver to lie in three rows, and there is also an onion between them. Once the liver pieces are ready, you can proceed to further steps. It is advisable to place chicken by-products in a separate container. The onions are not fried, but simmered in the sauce that comes from the liver. Added to it soy sauce and honey This composition should not boil for more than one minute. Only after this can you add chicken liver to it and simmer it for two minutes.

"A la foie gras"

Stewing the liver in a frying pan is one thing. But to make a completely different dish out of it, one that is classified as a delicacy, is already something of a royal treat. Surely few people know how to cook But this is an analogue of the French delicacy, which is prepared from goose or duck liver.

Ingredients:

Liver - 300 grams.
Onion - 1 medium sized head.
Two cloves of garlic.
Olive oil.
200 ml milk.
Egg yolk - 5 pieces.
3 tbsp. l. flour.
Butter - 50 g.
A small amount of cognac (this is a delicacy!) - 50 ml.
Salt pepper, nutmeg.

Cooking method

Chop the onion and garlic. Heat olive oil in a frying pan and steam the onion, but do not fry. Add cognac and wait until it evaporates. Grind the cleaned and washed liver with a blender. Add to it everything that is in the frying pan, milk, spices, egg yolks and mix everything thoroughly again. After this, add flour and bring the whole mass to a homogeneous consistency. After this, pour into the mold and place in a preheated oven for 60 minutes. After about 50 minutes, heat the butter in a water bath and pour it over the almost finished pate. Cool slightly and place in the refrigerator for 1.5 hours. The pate is ready. For convenience, it can be cut into small pieces and wrapped in cling film.

Salad with liver and grapes

Yes, this product is universal and can become the main component of any dish. Here, for example, is a recipe for a delicious salad that can be made from chicken liver. The photo eloquently demonstrates that this dish can become a decoration for any holiday table.

Ingredients: 300 grams of red grapes, the same amount of chicken liver, 2 cloves of garlic, one bunch of Iceberg lettuce, olive oil, salt and pepper.

Pass the garlic through the appropriate device, add olive oil to it so that the two components “get used” to each other. The liver is fried on both sides, and spices are added a few minutes before it is fully cooked. Place lettuce leaves and halved seedless grapes in a dish. The fried liver will lie harmoniously over the entire plant composition. Everything is refueled olive oil and served to the table.

Another festive table decoration

Cooking chicken liver is quick and easy. But this is a delicate product, and it deserves to be tinkered with. We will talk about liver cake - a dish that requires the following ingredients to prepare:

Chicken liver itself - 500 g.
Mayonnaise with low fat content - 150 g.
Chicken egg - 4 pcs.
1 clove of garlic, 1 onion.
Half a glass of flour.
A teaspoon of soda.
Vegetable oil, salt and pepper.

Pass the liver, onion and garlic through a meat grinder. Add eggs, spices, soda and flour to them. The resulting mass should not be too thick, and to prevent it from sticking to the pan, you can add a small amount of vegetable oil. Fry pancakes from the resulting dough. Place the flatbreads on top of each other, while spreading the layer between them with mayonnaise and garlic. Before serving the cake, the dish can be decorated with grated yolks and herbs.

What remains to be added? Of course, these are not all the recipes for dishes that can be prepared from chicken liver, but even this is quite enough to surprise your household with not only healthy, but also incredibly delicious food. Knowing how to cook juicy chicken liver, you can experiment, surprising you with new dishes every time.

They have long become commonplace in the daily diet. Housewives love it for its ease of preparation and rich composition of vitamins. Everyone, even children, will appreciate its delicate and piquant taste. This product contains a huge amount of vital substances. For example, by eating only 100 grams of stewed liver per day, you satisfy the body’s daily need for iron.

Inventive chefs prepare hot dishes, salads, pancakes and even cakes from it. Today we will prepare the most interesting, original and delicious versions of chicken liver dishes. After all, no matter how tasty it is, the same thing can become boring with constant use. I very often cook liver, alternating beef and chicken, according to the recipes described below.

Many people hesitate to cook such an offal for fear of not being able to cope with it. But, I assure you, everything will definitely work out. In the recipes I will hide the main secrets of cooking liver. Following step by step description, you will certainly prepare a very tasty, beautiful and mouth-watering masterpiece.

1. Chicken liver with vegetables and sauce

Probably every housewife in the kitchen is faced with a shortage of time to prepare dinner. After all, in addition to culinary victories, there are other important things to do during the day. At the same time, I want to pamper my family with something delicious, and also stay within the time frame.

For such cases, I suggest you prepare liver with vegetables in sauce. It turns out very tender, melting in your mouth. You can serve with any side dish - pasta, mashed potatoes or other.

Ingredients:

half a kilo of chicken liver;
2 cloves of garlic;
2 medium bell peppers;
1 onion;
half a teaspoon of coriander;
a little vegetable oil for frying;
ground black pepper to your taste;
1 teaspoon sugar;
100 grams of water;
2 tablespoons starch;
2 tablespoons soy sauce;
salt;
2 tablespoons milk;
some greenery.

Cooking steps:

1. The liver must be thawed. It's even better if you use fresh. It can be pre-filled with milk. This procedure is not necessary, because the liver is already very tender. But I still do it to make it even more tender.

2. While the liver is infused, finely chop the onion.

3. Cut the sweet pepper into neat pieces. It will be more beautiful if you use fruits of different colors.

4. Simmer the liver, without oil, for literally 2 minutes. There is no need to wait for readiness. It is enough that the product changes color. Transfer to a separate bowl and fry the pepper in the same frying pan for the same time. Add onion to it and cook until light golden brown.

5. Now you need to return the liver to the fryer. Add garlic, chopped into small cubes.

6. For the sauce, combine water, soy sauce and dissolve sugar and starch there. While the starch has not yet settled to the bottom, pour the sauce over the liver and vegetables. Mix. There are literally a couple of minutes left until it's ready. Add salt and all the prepared spices. Chop the greens.

This dish cooks very quickly. Everything from preparing the ingredients to stewing takes no more than 10 minutes. A appearance and the taste delights the eyes and stomachs.

Try it!

2. Salad with chicken liver, pickles and eggs

This very quick, tasty and satisfying salad can be served on festive table or just make it for a family dinner. The liver does not take long to cook, but it turns out unusually tender. Together with the other ingredients, it turns out to be a delicious combination.

Ingredients:

0.5 kilograms of chicken liver (you can use another one);
1 onion;
3 eggs;
1 carrot;
3 medium-sized pickles;
2 cloves of garlic;
a little mayonnaise (preferably homemade);
a bunch of dill;
oil for frying;
salt and spices to taste (I use ground pepper).

Cooking steps:

1. Clean the liver from films and rinse. Cut it into strips, not very thin, otherwise it may turn into porridge after frying. Pour some oil into a frying pan and fry the liver. Add salt. As soon as it stops secreting juice and the blood disappears, fry it for a few more minutes until golden brown. Place on a double layer of paper towel to prevent the salad from becoming too greasy.

2. Fry the vegetables until the onions are golden from the carrots. There is no need to wait for it to fry. So, in a semi-finished state, you need to transfer them to a plate so that the mass cools down.

3. B suitable dishes break the eggs. Add pepper (optional) and salt. Beat until smooth. There is no need to beat until stiff. You need to fry several pancakes from this mixture.

4. Stack the cooled pancakes and roll them into a roll.

5. Cut it into strips of medium thickness.

6. Cut the pickled cucumbers into strips. It is very convenient to do this by first chopping them into circles and then cutting them lengthwise.

7. Mix all ingredients together. Lightly pepper and add salt if necessary. Season with mayonnaise or sour cream, as you prefer.

All ingredients must be cooled at the time of mixing if you want a cold appetizer. If you prefer a warm salad, combine the ingredients as soon as they are no longer very hot. This warm salad should be served immediately.

Bon appetit!

3. Liver rolls stuffed with cheese and eggs

A very tasty, quick and satisfying snack that you won’t be ashamed to put on the table. Despite its original appearance, it is easy and simple to prepare. Every housewife whose family loves liver should try this recipe. I am sure that your loved ones will not leave you alone and will ask for such rolls again and again.

Ingredients:

300-400 grams of liver (you can use any kind. I often take chicken liver, as it is softer and more tender);
2 tablespoons flour;
a little ground pepper;
half a glass of milk;
2 eggs;
vegetable oil;
a little salt;
250 grams of cream cheese;
a tablespoon of mayonnaise;
2 boiled eggs;
some greenery.

Cooking steps:

1. Make liver dough for pancakes. It's very easy to do. To do this, place the washed and cleaned liver in a blender bowl. Add salt and pepper, milk, flour and raw eggs. Carefully blend all this into a liquid mass with a blender. Pour in about 1 tablespoon of oil so that the mixture does not burn when frying.

2. Grease the frying pan with oil. This will only be required before the first blink. Subsequent times you don't have to do this. Fry the pancakes as usual.

3. Boil the eggs and grate them. Mix with the rest of the ingredients listed. The result is a soft and tasty mass. This will be our filling.

4. Spread the filling in a layer of medium thickness along the entire circumference of the liver layer. Roll it into a roll without pressing tightly.

5. Cut off the ends of each on both sides, as they turn out uneven. You can eat them right now, but you shouldn’t serve them. Cut each roll into portions.

You can serve it garnished with any in a convenient way. Greens and cherry tomatoes will fit into the picture especially well.

This is how you can prepare such a delicious treat in three simple steps. It's very simple - fry, mix, wrap!

Help yourself!

4. Chicken liver in batter - a very tasty recipe

This dish, when chilled, can be used as a snack. An excellent alternative for your loved ones - both tasty and healthy. When hot, it can be served with side dishes, or eaten as an independent dish.

Ingredients:

half a kilo of chicken liver (you can use another one);
2 tablespoons of mayonnaise;
3 tablespoons flour;
3 eggs;
2 tablespoons sour cream;
4 cloves of garlic;
salt and seasonings at your discretion.

Cooking steps:

1. Clean the liver from films and rinse thoroughly. After this, be sure to dry the pieces. The good thing about the chicken liver in this recipe is that it doesn’t need to be chopped. She small size, so you can fry it whole. Add salt and spices to it. Stir and set aside for 5-10 minutes.

2. Mix the remaining ingredients into a batter. To do this, finely chop the garlic or crush it in a special press. Add flour last. You need to stir very thoroughly so that no flour lumps remain.

3. Place the liver into the dough, mix thoroughly so that each piece is evenly surrounded by batter. Fry each piece in oil under the lid. Fry on both sides for about 2 minutes.

4. Directly from the frying pan, it is better to place the liver on paper towel. It will take away unnecessary oil. After this, you can serve the treat in any way. You can simply arrange it beautifully on lettuce leaves, garnishing with herbs and vegetables.

Mmm, how delicious! Try it!

5. Video - Chicken liver cake

This cake has been in my cookbook for a long time. It is not difficult to prepare, and all the products are available and inexpensive.

Today I talked about the chicken liver recipes that I love the most. Even young children eat it, because it is unusually tender. But it's not even about her taste. After all, she is very useful. Any liver contains a bouquet of vitamins and substances necessary for the body. They ensure smooth and complete functioning of the circulatory system. Its use is mandatory at least once a week, alternating with meat products and fish.

Unlike beef or pork, chicken liver does not need to be pre-soaked in milk. Of course, if you want an even more delicate taste, this can be done.

What recipes do you prepare from this offal? Did you like today's dishes? Share your experience directly in the comments below.

Description

Chicken liver fried with onions- This is a very tasty and tender dish, which is a favorite delicacy of most people. Many people from childhood do not like the taste of beef or pork liver, but compared to them, chicken liver has a delicate taste and unobtrusive aroma. This is a very affordable food product that should be in every person’s diet at least several times a month.

Cooking fried chicken liver with onions is as easy as shelling pears, but you need to know some tricks to help you make it as delicious as possible. It is very important to choose the right chicken liver. Always pay attention to her appearance. Its surface should be smooth and glossy, and the color of the chicken liver should be brown with a slight cherry tint. As for the smell, it should be pleasant and slightly sweet; there should be no other smells in it. When chicken liver falls apart in your hands, this indicates that it is stale and has been frozen several times. It should be elastic and solid.

Chicken liver is most often served fried; it goes well with any side dish and is often the main ingredient in many salads. However, chicken liver is no less tasty if cooked with fried onions and sour cream. This dish will help out any housewife if guests suddenly appear on the doorstep. Yes and after working day you can quickly fry chicken liver and dinner will be ready.

In today's recipe we will be preparing fried chicken liver with onions. You can prepare it in 25 minutes, and as a result you will get an incredibly tasty and healthy dish. However, despite the simplicity of preparation, it is important to know a few rules for frying liver. If you don't stick to them, you can ruin its delicate flavor and soft texture, leaving you with a tough piece of liver.

It is necessary to fry the chicken liver with onions only over medium heat with the addition of a small amount of salt so that the liver is thoroughly fried inside. If you cook the liver over high heat, it will immediately become crusty and not cooked through, so when cut, blood may flow out of it.

To prepare chicken liver with onions you will need minimum set products: liver, onions, spices and vegetable oil for frying. Cook only as much liver as you can eat at a time, as refrigeration makes it less appetizing and less tender.

Now you know how to choose fresh liver and how to fry it correctly, but our step-by-step recipe will tell you how to quickly and tasty cook fried chicken liver with onions. Each stage is accompanied by a photo, so you won’t miss a single moment of its preparation.

Ingredients

(500 g)
(300 g (2 medium onions))
(4 tbsp.)
(2 tbsp.)

What is chicken liver? First of all, it is a delicious delicacy that housewives love to cook and athletes should be able to cook. It contains vitamin B12, a valuable nutrient for the body. However, we want to show you how to cook chicken liver properly, so that it is juicy and soft in the pan. We will also show you some nice recipes for liver in batter, liver with soy sauce, onions and much more. What is the advantage of this product, and that it can be used to make many types of dishes. Let's move on to viewing chicken liver recipes with photos.

How to cook chicken liver correctly:

First, determine the quality of the product;
liver color should be brown tint with a shiny crust or surface. If yellow this means the liver was frozen;
if you want to prepare a frozen type of liver, then keep track of how much ice and snow from the freezer is on it, in this case it was defrosted again and then frozen so that the product would last a long time. This liver is not suitable for purchase;
It is best to let the liver defrost naturally by placing it at room temperature;
it takes up to 10 minutes to fry, otherwise it will turn out dry;
add salt only after cooking;
There are fewer problems with chicken liver, it does not have a film;
sour cream gives the liver juiciness;
pay attention to the smell of the liver. If the smell is a little sweet, it’s good and you can buy and eat it. If there is a sour smell, then such chicken liver should not be eaten;
Chicken liver is useful especially for athletes and pregnant women;
To prevent the liver from giving off a bitter taste, it must be soaked in fresh milk;
always calculate how much you will eat and cook it at once, otherwise it will simply dry out in the refrigerator;
it is also suitable for various types diets due to their high protein content.

Chicken liver dishes recipes with photos are simple and tasty

Many ways to eat and cook chicken liver, so that it becomes tasty and juicy, so choose any recipe you like and treat your family and friends.

Liver in batter

What products are needed:

egg - 1 piece;
liver – 500 grams;
flour - one spoon;
pepper and salt for taste;
vegetable oil.

How to cook:

We thoroughly wash the liver under water and divide it into two parts. Then beat the egg and add pepper, add a little salt and add flour and shake everything well with a fork. Heat the oil and add each pre-cut piece of liver to the batter and fry for about 7 minutes for each side. The dish is ready. Enjoy your meal.

Chicken liver with sour cream

Products for the dish:

liver – 500 grams;
onions – 2 medium pieces;
sour cream – 300 grams;
a lobe of flour;
pepper and salt for flavor;
vegetable oil.

How to cook:

We slowly rinse the liver because of its delicate part. We wait for the water to drain. Let's move on to the onion, you need to chop it into medium rings and sauté until fully cooked, then remove from the hot frying pan. The liver can be fried in full size. However, if you like it crushed, then so be it.

Add oil and fry for about three minutes on both sides. Now add sour cream and onions. Another 5 minutes and you can close the lid on top and cook for 25 minutes. Don't forget to add salt and pepper at the end.

To properly prepare a side dish, see the article on how to cook rice so that it is crumbly.

Chicken liver with soy sauce

Products for the dish:

liver – 500 grams;
honey – 2 spoons;
one large bow;
soy sauce – 4 medium spoons;
pepper and salt for flavor;
vegetable oil.

How to cook:

It is clear that it needs to be washed. Pay a little attention to see if there are any remaining bile residues; if there are, remove them. Pat dry carefully.

Chop the onion and sauté for a couple of minutes, add the chicken liver and fry both sides. Add honey, sauce, spices for flavor on top and carefully mix slowly. Now you can cover with a lid and let fry over low heat for up to 10 minutes.

Chicken liver with onions

Products for the dish:

liver – 500 grams;
peppercorns – 5 pieces;
onion – 5;
Bay leaf;
pepper;
salt;
olive oil – 5 spoons;
dill for taste;
butter – 15-20 grams.

How to cook:

We wash the liver under water, various remains we remove. Place the frying pan on high heat and heat it, do not add oil, add our liver. Now turn the pieces over, allowing them to fry better. After the liver has changed its color, add the chopped onion and let it fry for another 3 minutes. Now set the heat to medium and continue cooking. Don't forget the oil and spices at the end. All cooking takes 8-10 minutes. An excellent addition to purees.

Chicken liver with mushrooms

Products for the dish:

onion – 2 medium;
liver – 500 grams;
champignons – 350 grams;
full-fat sour cream – 5 spoons;
vegetable oil;
pepper;
salt.

How to cook:

Mushrooms also need to be washed. Large mushrooms will need to be chopped, but leave the small ones. Cut the onion into half rings. We wash the liver, dry it and fry it until it changes color. Now add the mushrooms, sprinkle with onions, pepper and salt and, most importantly, sour cream. Cover with a lid and simmer for about 10 minutes. We periodically check how the dish is being prepared.

Chicken liver with tomatoes

Cooking products:

liver – 500 grams;
onion – 1 piece;
tomatoes - 3 pieces;
red onion – 1 piece;
flour - 3 tbsp, spoons;
olive oil – 20 ml;
pepper;
salt;
parsley dill.

How to cook:

Chop the onion to form strips and fry until transparent. Water procedures Sprinkle the liver with flour. Now feel free to add to the onion. Fry on both sides until golden brown, add tomatoes, salt and pepper. Cover with a lid and simmer for about five minutes.

Chicken liver with adjika

Products:

liver – 1 kg;
onions – 2 pieces;
adjika – 1 tablespoon full;
sour cream – 3 spoons;
pepper;
salt;
butter – 50 grams;
vegetable oil;
cilantro - a small bunch.

How to cook:

Take a deep frying pan and place the liver, previously washed under water, in it. Salt on top and add sour cream inside the pan. Cover with a lid and cook for ten minutes. Water must leave our liver because of the salt; it is cooked in a juicy soup. In a medium skillet nearby, cook the onion. The time has come to drain the liquid, leaving only the liver. And to it add adjika, pepper, onion, butter and leave for 15 minutes on low heat.

Tender chicken liver

Products:

liver – 500 grams;
sour cream – 150 grams;
onion – 2 medium;
pepper;
salt;
olive oil;
dill.

How to cook:

Cut the liver into medium pieces and remove the veins, cut the onion into large rings. We begin to heat the oil and fry the onion rings, reduce the heat and add the liver. Cover the top with a lid and let sauté for up to 10 minutes. Open, add spices, salt, pepper, sour cream, dill and cook for another three minutes.

Chicken liver with vegetables

Products:

chicken liver – 750 grams;
white onion – 3 pieces;
carrots – 2 pieces;
olive – needed for frying;
vegetable seasoning – 1 teaspoon;
salt for taste.

How to cook:

Place the liver in water for 20 minutes. This will help the blood drain quickly. Chop the onion and place in the previously heated oil. While everything is frying, grate the carrots and add to the onions. Continue sautéing and add pepper and salt. Remove the frying pan with vegetables, add oil and put on the liver and continue to simmer. Before finishing cooking, you need to season and add salt again. When the dish is ready, place the cooked vegetables and fried liver on a plate.

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How to cook shawarma at home, step-by-step recipe with photos;
How to make pizza at home quickly and easily;

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You can prepare a wide variety of dishes from liver. Extremely simple and aristocratically refined. Hearty, capable of serving as a full dinner, and light, for a snack between main meals. There are many recipes: chicken liver can become a bowl of rich soup, a pile of pancakes, a brew bubbling appetizingly in a pot... But always and everywhere it will retain its main quality - it will remain incredibly healthy. True, the offal has a rather specific taste, which not everyone likes. But this can be answered with the words of an old joke: you just don’t know how to cook it!

Beneficial properties of chicken liver

Today it is difficult to imagine, but once upon a time liver was considered a product of the poor, unworthy of appearing on the tables of wealthy people. However, why is it difficult? Even today you can hear the opinion: they say that this product is unhealthy and harmful, since in the body it only does what it does: cleanse the blood of all rubbish. Nothing like this! If the liver did not belong to a sick bird before it ended up on your plate, harmful substances there is practically none in it. But there are more than enough vitamins, minerals and other “benefits”.

The liver contains many vitamins and minerals

Which ones?

In any liver, and especially in chicken, you will always find many minerals, the main one of which is iron. It is thanks to him that doctors recommend this most useful offal for nutrition for patients with anemia. In addition, it is full of selenium, which is necessary for the normal functioning of the thyroid gland.
The liver contains a killer amount of vitamin B9, without which the circulatory system cannot function properly. As well as vitamin A, responsible for immunity, vision, hair, nails and skin. It also contains vitamins C, E, and B, which are essential for our body.
Heparin, which is also present here, helps regulate blood clotting.
200 g of liver contains the daily dose of amino acids necessary for a person.
Finally, chicken liver contains only 3% fat, which gives it every right to be called a dietary product.

How to choose and where to store

In order not to rely on the conscience of sellers, which is not always crystal clear, remember a few simple rules. When choosing a product for your table, look at...

Color. A good liver will be brownish with a noticeable red or burgundy tint. A greenish tint indicates the presence of bile, which will cause ready dish bitter, too light or yellowish - that you are dealing with the liver of a sick animal, orange - about re-freezing, and gray will tell you about the expired shelf life.
Smell. Healthy fresh liver smells subtly and slightly sweet, but a sour scent warns of a low-quality product.
State. A smooth, shiny product without suspicious spots or specks is a worthy candidate for your dish. Sticky and dull - a candidate for registration in the trash can.

Choose chilled rather than frozen liver

When buying liver at the market, do not hesitate to ask the seller for a certificate stating that his product has been verified by the veterinary service, and in the store do not forget to check whether the product’s expiration date has expired and whether its packaging is intact. There are two other ways to check an offal sold by weight: press it with your finger and see if a dent remains, or ask permission to slightly cut the product. If the flowing blood turns out to be too thick and dark, refuse to purchase.

Fresh liver can be stored for about 12 hours at room temperature and about 2 days in the upper section of the refrigerator. Frozen will lie quietly freezer and 3 months, but at the same time it will lose some of its nutrients.

How to process

Usually there is no need to soak chicken liver in milk or water - it is already quite tender and rarely tastes bitter. But if you want perfect results, take a few minutes to process the product before you start cooking it.

Flush your liver cold water and dry it thoroughly with a paper towel. Or leave in a colander and wait until the water has completely drained.
Remove film nodes, veins and ducts, if any are found. But it is usually not necessary to peel off the thin whitish film from the surface of the chicken liver - it is too thin and, unlike beef liver, will not spoil your finished dish.
If you find greenish spots of bile in your purchase, carefully cut them out too. And at the same time delete excess fat.
To prevent a bitter taste, you can soak chicken livers in milk or kefir for an hour or two. This is an optional condition, but it will not do any harm.
Option for gourmets: rub the pieces of prepared offal with mustard and let them sit for 30–40 minutes. This will make the dish especially tender and piquant in taste.
To rid the product of a bright, recognizable smell, it is recommended to fry it with a thin slice of lemon.

Salt the liver shortly before the end of cooking, otherwise it will give up its juice and become dry and tough.

What to cook - step-by-step recipes

There are slightly fewer dishes that can be prepared from liver than there are stars in the sky. Well, okay, even if this is a slight exaggeration, over many centuries humanity has really learned to cook a lot from unpresentable-looking offal. Soups, salads, cutlets, golden brown pancakes, stews with vegetables, snack liver cakes... Whatever you are planning - a modest family dinner or a holiday lunch - liver will always be in place.

Liver can be the highlight of the holiday table

Salads and snacks

Let's start with, perhaps, the simplest thing: light snacks that can be put on the table before serving the main course.

Liver pate from Yulia Vysotskaya

This is not just a pate, but a real palette of flavors! Moreover, it is assembled from the simplest, but perfectly compatible ingredients: onions and peppers for spiciness, nutmeg for sophistication, cognac for piquancy, butter and cream for tenderness and depth of taste. And the result is well-fed smiles from the guests and a flurry of applause for the hostess.

So, you will need:

chicken liver - 300 g;
cream - 100 ml;
onion - 1 pc.;
cognac - 100 ml;
butter - 20 g;
nutmeg - 1 tsp;
red and black pepper, salt.

Preparation.

Peel the onion, cut in half and chop into thin half rings.
The onion pieces can be any size, they still have to go through the blender
Fry the onion in butter. It should become transparent and slightly golden.
Butter will add an extra delicate flavor to the dish.
Rinse the liver thoroughly, trim off excess fat and separate sharp knife into medium sized pieces. Send them to the bow.
Don’t forget to inspect the liver for films and spots
Once a nice dark crust begins to appear on the slices, add black and red pepper and nutmeg to the pan, and then finally salt.
At this stage you can add spices and salt
Next, Julia advises pouring cognac over the liver. If you have not cooked with alcohol before, be very careful at this stage: cognac may burst into flames in a hot frying pan. There is no need to knock down the flame, much less pour water on it. It will quickly go out on its own.
Do not try to douse the flame with water! It will burn out on its own
Reduce the heat and simmer the liver and onions for another 10–15 minutes so that the liquid has time to partially evaporate, and then pour cream over everything.
By this time the liver will be almost ready
Stir the bubbling thickening mass well, remove the pan from the stove and cover with a lid. Now you have to be patient and wait until your future pate cools down a little. Only after this can the contents of the frying pan be transferred to a blender bowl and blended until completely homogeneous.
All ingredients must be thoroughly blended with a blender.
Place the finished snack in the refrigerator overnight. During this time, the pate will thicken, infuse and acquire the necessary consistency and rich taste.
To serve, choose beautiful dishes for the pate

A pate that is too thick can be whipped again by adding a little cream to the bowl, and a pate that is too liquid can be thickened with a spoon or two of breadcrumbs.

If the minimalist set of products, designed to highlight the taste of the liver in the previous recipe, seems a little meager, prepare a salad. Everything will be here: vegetables, cheese, eggs. No one will be left hungry or disappointed.

You will need:

chicken liver - 250 g;
eggs - 2 pcs.;
favorite cheese - 50 g;
carrots - 1 pc.;
pickled cucumbers - 2–3 pcs. depending on size;
onion - 1 pc.;
garlic - a couple of cloves;
dill;
vegetable oil - 30 g;
mayonnaise - 80 g;
salt.

Preparation.

Place the liver in a saucepan, add salt, bring to a boil and boil until tender for a quarter of an hour.
Chicken liver cooks quickly
Boil the eggs hard and grate on a fine grater.
You can chop the eggs into small cubes
Peel the onion, cut in half and chop into cubes, and either grate the carrots on a fine grater or cut into very thin strips.
Prepare vegetables for salad
Heat the vegetable oil in a frying pan and first fry the diced onion in it for 4-5 minutes, and then the carrots for another 2-3 minutes. Finally, add the peeled and pressed garlic cloves or crushed with the flat side of a knife.
The frying will be ready in a few minutes
Chop the cucumbers as desired.
The cucumber can be salted or pickled
Cut the boiled liver into smaller pieces.
It's easy to cut boiled liver
Grate the cheese on a coarse grater.
Choose hard cheese
Chop the dill.
What's a salad without fresh herbs?
Place the liver in a salad bowl, smooth it with a spatula and brush with mayonnaise.
Season each layer with a small amount of mayonnaise.
Place a layer of cucumbers on top in the same way, then vegetables, then eggs on them. Finally, sprinkle the salad with grated cheese and finely chopped dill and let it sit in the refrigerator for a couple of hours.

Snack tartlets

And this is a truly festive dish that looks decent and won’t let you down in taste. For it you will need:

chicken liver - 300 g;
champignons - 300 g;
eggs - 2 pcs.;
carrots - 150 g;
onion - 1 pc.;
greenery;
mayonnaise - 2–3 tbsp. l.;
salt.

In addition, you will need to look in the store for a package of ready-made tartlets. Or cook them yourself. For the dough base, stock up on:

flour - 400–500 g;
milk - 150 ml;
water - 50 ml;
dry yeast - 1 tsp;
eggs - 1–2 pcs.;
vegetable oil - 2–3 tbsp. l.;
sugar - 1 tsp;
salt.

If you decide to make tartlets yourself, let’s start with them.

Preparation.

Dissolve the yeast in warm water.
Take instant yeast, things will go faster
Add slightly warmed milk to the dough, beat in an egg, add vegetable oil, sugar and salt.
Eggs must be room temperature, milk - slightly warmed
Add the sifted flour and knead soft dough, and then cover the bowl with a towel and let it stand in a warm place for 30–40 minutes so that the dough has time to rise.
Instead of a towel, you can use cling film
Roll out the dough into a thin layer and cut into circles using a glass or cup.
You can use a regular glass to cut out circles of dough for tartlets.
Place the tartlet preparations in the molds, prick them in several places with a fork and bake in an oven preheated to 180° until golden brown.
If you prick the dough with a fork, it will not puff up during baking.
Boil the liver in salted water for 15–20 minutes after boiling, cool and pass through a meat grinder.
The filling will be tender and juicy
Peel the onion and chop into cubes, cut the mushrooms into smaller pieces.
Try to make the pieces smaller, otherwise they will stick out unsightly from the baskets
Grate the carrots on a fine grater.
Carrots make the dish more delicious
Boil the eggs and also chop them using a grater.
With eggs, the snack will become tastier and more satisfying.
In vegetable oil heated in a frying pan, sequentially, with a difference of 3-5 minutes, add onions, then mushrooms and, at the very end, carrots. By by and large, you can leave it raw, there will be more vitamins.
The appetizing mixture will be an excellent addition to the liver
Combine all ingredients, add salt and season with mayonnaise. Place the filling into the cooled tartlets and decorate as you wish: green onions, olives, chopped herbs.
Agree, it looks great

Video: how to cook foie gras?

First meal

If you have mastered cooking simple dishes and have managed to get a feel for the specific but interesting taste of liver, take the next step. Try making soup from it!

Fragrant liver soup

To bring it to life delicious recipe, you will need:

liver - 400 g;
potatoes - 4–5 pcs.;
carrots - 3 pcs.;
bulbs - 1–2 pcs.;
flour - about 1 tbsp. l.;
butter;
parsley;
pepper;
salt.

Preparation.

Peel the onion, chop into neat cubes and bring to a pleasant golden hue in a deep bowl, greased with oil and set over medium heat.
Onions add both flavor and color.
Peel the potatoes and cut into even slices of equal thickness. Add to onions.
Try to keep the slices medium in size - not too thin, but not too thick.
Do the same with carrots.
Carrots are vitamins, satiety and bright color soup
Process the liver - wash, dry, remove films and ducts.
All excess - fat, films - must be carefully removed
Fill everything with water, add salt and pepper, cover with a lid and cook until the potatoes become soft, and when pierced, the pieces of liver begin to release light juice instead of blood.
Liver soup has a very special taste and aroma.
Fry the flour in a dry frying pan. It should brown slightly, but not burn, so turn on the lowest heat and remember to stir the pan with a spatula.
Be careful not to burn the flour
Dilute the flour with a few spoons of liver broth, stir with a whisk and pour into the pan with the soup. Bring it to a boil again.
Make sure there are no lumps left in the liquid
Serve the soup in serving bowls, sprinkle with parsley and add 1 tsp. butter.
Bon appetit!

Video: Liver cream soup

Second courses

It's time for the second course! Nourishing, juicy and appetizing. And preferably not too expensive, so that you can regularly pamper your family with culinary delights without spending astronomical sums on it. And the liver will again help you with this.

Raisin-style cutlets

Many love Ukrainian cuisine for the special “taste” and richness of taste. And also for its simplicity - for example, you will have to spend at most half an hour of your personal time preparing these cutlets. The refrigerator and oven will do the rest for you.

You will need:

liver – 350 g;
lard - 60 g;
rice - 80–100 g;
eggs - 1 pc.;
onion - 1 pc.;
butter;
sour cream - 200 ml;
any greens to taste;
black pepper;
salt.

Preparation.

Rinse the rice well, place in a saucepan, cover with cold water and place over medium heat, and 20–30 minutes after boiling, drain in a colander.
The basis of future cutlets will be liver and rice
Pass the liver through a meat grinder or grind using a blender.
Blender, meat grinder or food processor- any technique will do
Peel the onion and chop it smaller.
Onions are a constant ingredient in dishes with liver
Cut the lard into cubes.
The cutlets will really turn out tasty
Place the lard and onion in a frying pan and sauté over low heat until the onion is translucent.
And what a scent that will be in the kitchen!
Chop the greens.
Parsley dill, green onions? Choose for yourself
Combine all ingredients, mix with beaten egg, season with pepper and salt. Knead the resulting minced meat and put it in the refrigerator to stand - on average, this takes 1 hour.
Some suggest adding greens at this stage, others prefer to add them to the sauce
Grease a baking dish with oil. Soak a tablespoon in water, divide the minced meat into portions, form them into cutlets and place them in a mold at a short distance from each other. Bake for half an hour in an oven preheated to 200°.
Piping hot!

Serve liver cutlets with sour cream, seasoning it with garlic, herbs and your favorite spices.

Liver pancakes

These wonderful pancakes can be prepared with either semolina or ground oatmeal. In the first case, you will get a hearty dish, in the second - a light one, and if you prefer a baking sheet and oven to a frying pan, then it will be completely dietary.

You will need:

liver - 500 g;
semolina or ground oatmeal - 80–90 g;
egg - 1 pc.;
onion - 1 pc.;
sunflower oil;
black pepper;
salt.

Preparation.

Rinse the liver, remove all excess, and cut the pulp into pieces.
Liver cut into pieces is easier to grind
Peel and chop the onion.
If you periodically wet the knife in water, your eyes will not sting
Pass both ingredients through a meat grinder.
The pancake base is almost ready
Add the egg and semolina (oatmeal) to the minced meat and knead thoroughly. Add salt and pepper, and then leave it alone for half an hour so that the cereal absorbs the liver juice and swells.
The cereal should get soggy, so don’t rush to fry the pancakes
Place the finished minced meat in portions in a frying pan with heated vegetable oil and fry on both sides until golden brown. Or bake the pancakes in the oven. 20–25 minutes at 200° will be enough for this.
The best sauce for liver pancakes is sour cream with spicy garlic

If you decide to use a frying pan, it would be a good idea to place the finished pancakes on a paper towel to absorb the fat.

Video: chicken liver in cream, stewed in pots

Simple and delicious. Just you, spices and a frying pan. And also, of course, the liver. Where would we be without her?

You will need:

liver - 500 g;
eggs - 2 pcs.;
flour - a few spoons;
vegetable oil;
pepper;
salt.

Preparation.

Rinse the liver, dry it, examine it. If you find fat, films and similar “excesses”, remove them with a sharp knife.
The preparation procedure is standard: washed, examined, removed excess
Cut into slices slightly thicker than your finger. Season with salt and pepper.
The thickness of the piece should be 1–1.5 cm
Beat the egg with a whisk.
Preparing the breading
Pour the flour into a flat plate.
You can replace wheat flour with oatmeal
First dip each slice of liver in the egg, then roll in flour and fry on vegetable oil from each side.
The liver should be served hot

With vegetables

Usually the liver requires a side dish - rice, potatoes, salad - which has to be prepared separately. Or you can combine healthy with... no, not only pleasant, but also even more healthy and cook liver with vegetables. Fragrant, soft, and thanks to the marinade, additionally enriched with new flavor notes.

You will need:

liver - 700 g;
tomato - 1 pc.;
bell pepper - 1 pc.;
egg - 2 pcs.;
onion - 1 pc.;
lemon juice- 2 tbsp. l.;
parsley;
soy sauce - 3 tbsp. l.;
vegetable oil;
sugar - 1 tsp;
black pepper and other spices;
salt.

Preparation.

Peel the onion, cut in half and then cut into small pieces.
Cut the onion into rings and then chop them into cubes
Beat the eggs.
Beat the yolk well
Combine soy sauce, lemon juice and beaten eggs in a deep plate, add onion, season with sugar, spices and salt. Immerse the liver in the marinade and refrigerate for 1–2 hours.
Any spices are welcome
Peel all your remaining vegetables, remove the core and seeds, and cut the pulp into cubes.
The dish will be juicy
Remove the liver from the marinade and place it together with the vegetables in a preheated and oiled frying pan. Fry the mixture that has yielded the juice until the liver is ready. Serve the dish sprinkled with fresh herbs.
Healthy and delicious dinner ready

Stewed with mushrooms

Another way to prepare an excellent dish that can satisfy a whole horde of hungry men. Mushrooms and cheese will ensure that eaters are not tormented by hunger for a long time, and the liver, as usual, will supply the body with useful substances.

You will need:

liver - 700 g;
canned champignons - 200–300 g;
cheese - 100 g;
onion - 1 pc.; - 200 ml;
flour - 100 g;
sour cream - 200 ml;
vegetable oil;
any spices;
salt.

Preparation.

Cut the washed and prepared liver into medium-sized pieces.
It is easier to cut liver that is not completely thawed
Peel the onion and cut into half rings.
Tart onion enhances the taste of any dish
Grind the cheese using a fine grater.
Don't skimp on the cheese
Champignons, if they are whole, cut into pieces or slices - as you wish.
Often canned mushrooms are already cut into slices
Combine flour with salt and spices. It is best to do this using a sieve, so everything is mixed as evenly as possible.
Make sure everything is well mixed
Roll the liver slices in the resulting breading and place the mushrooms in a frying pan with heated oil. Fry each piece on both sides, place on a paper towel, and then onto a plate.
Chicken liver is fried for no more than 8–10 minutes
In the same pan, fry the onions and mushrooms.
The appetizing smell will gather everyone in the kitchen
Return the liver to the pan, pour in sour cream, sprinkle with cheese, cover with a lid and keep on low heat for a few more minutes.
This liver is especially good with a side dish of mashed potatoes or rice.

If you add a spoonful of tomato paste to sour cream, the dish will acquire a new taste.

Video: Strogonov-style liver in a slow cooker

Cooking for a child: a few important rules

Enough has already been said about the benefits of liver, so I think no one will doubt that this product should definitely be included in the diet of the youngest family members. And starting from a very young age! For example, doctors believe that liver can be used as complementary food for infants as early as 7–8 months. But this must be done according to certain rules.

Feed your babies exclusively chicken or veal liver. All other types of it have a high fat content and are less healthy.
Buy the product from large manufacturers whose factories have higher quality control. Or from your own hands, but only from owners you know well, about whom you know exactly in what conditions they raise their livestock, what they feed them and how they treat them.
Of course, the liver must be fresh and cleaned of all kinds of films and veins.
At first, give your baby liver supplements no more than once a week. At this time, it is especially important to monitor the baby’s condition to see if he develops an allergy or another unpleasant reaction to the changed menu.
The ideal form of serving liver for children is puree, soufflé or pate with the addition of boiled vegetables, ground meat, eggs and other products already known to the baby.