Recipe for boiled chicken liver. Five rules for making the perfect chicken liver

Recipe for boiled chicken liver.  Five rules for making the perfect chicken liver
Recipe for boiled chicken liver. Five rules for making the perfect chicken liver

Chicken liver is present in the diet of almost any family, not only because of its nutritional value, but also thanks to the fast and simple preparation. Before you cook chicken liver, it is worth knowing that in terms of the content of iron and B vitamins, it is not inferior to beef, but it is absolutely undemanding in the selection of accompanying products.

Chicken liver - classic recipe

The simplest to follow, but no less satisfying, is the classic recipe, which requires the most common ingredients:

  • liver – 500 g;
  • onion – 2-3 heads;
  • sunflower oil – 30 ml;
  • salt, spices - to taste.

To create a dish according to the classic recipe, you can follow the steps below, which will allow you to serve a very tasty liver:

  1. The offal is washed and dried with a paper towel, and then divided into quarters.
  2. Peeled onions are cut into rings.
  3. Place onion in hot oil in a frying pan and fry over medium-high heat until golden brown.
  4. Add the liver to the onion and fry for 7 minutes with constant stirring.
  5. The contents of the frying pan are salted and peppered, then covered with a lid and the heat reduced to a minimum.
  6. After 5 minutes of stewing, the chicken liver with onions is ready.

Stewed in sour cream (Stroganoff-style liver)

An ideal dish for a weekday dinner, it simply melts in your mouth and is dietary. To create a nutritious by-product in sour cream, just add to the main ingredients from classic recipe 200-300 g of sour cream, depending on the desired thickness of the gravy. The cooking method is also similar to the classic one with one nuance: before proceeding to the last step, the fried onions and liver are poured with sour cream and simmered under the lid for a quarter of an hour.

Advice! Chicken liver in sour cream will turn out even more tender if you soak the product in milk for a quarter of an hour before cooking.

Chicken liver pancakes

Excellent independent second a dish that also goes well with potato side dishes.

To prepare pancakes from half a kilogram of liver you need:

  • liver – 500 g;
  • onion – 1 head;
  • sunflower oil – 30 ml;
  • chicken egg – 1 pc.;
  • flour – 50 g;
  • salt, spices - to taste.

Description

Chicken liver fried with onions- This is a very tasty and tender dish, which is a favorite delicacy of most people. Many people do not like the taste of beef or pork liver since childhood, but in comparison with 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.)

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?

  1. 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.
  2. 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.
  3. Heparin, which is also present here, helps regulate blood clotting.
  4. 200 g of liver contains the daily dose of amino acids necessary for a person.
  5. 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...

  1. Color. 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 about the expiration date.
  2. Smell. Healthy fresh liver smells subtly and slightly sweet, but a sour scent warns of a low-quality product.
  3. 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.

  1. 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.
  2. 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.
  3. If you find greenish spots of bile in your purchase, carefully cut them out too. And at the same time delete excess fat.
  4. 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.
  5. 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.
  6. 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 festive lunch - the 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.

  1. 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

  2. Fry the onion in butter. It should become transparent and slightly golden.

    Butter will add an extra delicate flavor to the dish.

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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.

  8. 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.

  1. 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

  2. Boil the eggs hard and grate on a fine grater.

    You can chop the eggs into small cubes

  3. 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

  4. 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

  5. Chop the cucumbers as desired.

    The cucumber can be salted or pickled

  6. Cut the boiled liver into smaller pieces.

    It's easy to cut boiled liver

  7. Grate the cheese on a coarse grater.

    Choose hard cheese

  8. Chop the dill.

    What's a salad without fresh herbs?

  9. 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.

  1. Dissolve the yeast in warm water.

    Take instant yeast, things will go faster

  2. 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

  3. 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

  4. Roll out the dough into a thin layer and cut into circles using a glass or cup.

    You can cut out circles of dough for tartlets using a regular glass.

  5. 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.

  6. 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

  7. 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

  8. Grate the carrots on a fine grater.

    Carrots make the dish more delicious

  9. Boil the eggs and also chop them using a grater.

    With eggs, the snack will become tastier and more satisfying.

  10. 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

  11. 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.

  1. 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.

  2. 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 either.

  3. Do the same with carrots.

    Carrots are vitamins, satiety and bright color soup

  4. Process the liver - wash, dry, remove films and ducts.

    All excess - fat, films - must be carefully removed

  5. Fill everything with water, add salt and pepper, cover with a lid and cook until the potatoes become soft, and when the pieces of liver are pierced, light juice begins to come out instead of blood.

    Liver soup has a very special taste and aroma.

  6. Fry the flour in a dry frying pan. It should brown slightly, but not burn, so turn on the lowest heat possible and remember to stir the pan with a spatula.

    Be careful not to burn the flour

  7. 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

  8. 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.

  1. 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

  2. Pass the liver through a meat grinder or grind using a blender.

    Blender, meat grinder or food processor- any technique will do

  3. Peel the onion and chop it smaller.

    Onions are a constant ingredient in dishes with liver

  4. Cut the lard into cubes.

    The cutlets will really turn out tasty

  5. 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!

  6. Chop the greens.

    Parsley, dill, green onions? Choose for yourself

  7. 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

  8. 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.

  1. Rinse the liver, remove all excess, and cut the pulp into pieces.

    Liver cut into pieces is easier to grind

  2. Peel and chop the onion.

    If you periodically wet the knife in water, your eyes will not sting

  3. Pass both ingredients through a meat grinder.

    The pancake base is almost ready

  4. 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

  5. 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 paper towel so that it absorbs 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.

  1. 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

  2. Cut into slices slightly thicker than your finger. Season with salt and pepper.

    The thickness of the piece should be 1–1.5 cm

  3. Beat the egg with a whisk.

    Preparing the breading

  4. Pour the flour into a flat plate.

    You can replace wheat flour with oatmeal

  5. 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.

  1. Peel the onion, cut in half and then cut into small pieces.

    Cut the onion into rings and then chop them into cubes

  2. Beat the eggs.

    Beat the yolk well

  3. 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

  4. Peel all your remaining vegetables, remove the core and seeds, and cut the pulp into cubes.

    The dish will be juicy

  5. Remove the liver from the marinade and place it together with the vegetables in a preheated and oiled frying pan. Fry the juiced mass 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 there are still more eaters for a long time not tormented by hunger, 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.

  1. Cut the washed and prepared liver into medium-sized pieces.

    It is easier to cut liver that is not completely thawed

  2. Peel the onion and cut into half rings.

    Tart onion enhances the taste of any dish

  3. Grind the cheese using a fine grater.

    Don't skimp on the cheese

  4. Champignons, if they are whole, cut into pieces or slices - as you wish.

    Often canned mushrooms are already cut into slices

  5. 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

  6. 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

  7. In the same pan, fry the onions and mushrooms.

    The appetizing smell will gather everyone in the kitchen

  8. 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 spoon to sour cream tomato paste, 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.

  1. Feed your babies exclusively chicken or veal liver. All other types of it have a high fat content and are less healthy.
  2. 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.
  3. Of course, the liver must be fresh and cleaned of all kinds of films and veins.
  4. 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.
  5. 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.

Chicken liver is useful product, from which you can prepare quite simple and delicious dishes. Many families love to cook it different countries. In addition to the fact that it is very useful, its advantages are that any dish with its participation can be prepared very quickly, the product goes well with all cereals, vegetables and mushrooms, it goes well with many different sauces and it is very inexpensive!

The liver can be boiled, stewed, fried, baked. Cook as an independent dish and use as a filling for pancakes and pies. 100 grams of this by-product contains daily norm adult protein. It is easily digestible and is considered a dietary product.

However, you shouldn’t get too carried away with dishes made from it; it is believed that you should eat it no more than 1-2 times a week. This is due to the fact that it contains quite a lot of cholesterol, and its excess can have a negative impact on health.

But probably everyone doesn’t strive to cook it every day. We cook it only occasionally, and I want to cook something delicious every time! Therefore, today we will remember the well-known classic chicken liver dishes, but we will try to prepare them as tasty as possible. We will also prepare dishes that are not so popular, but no less desirable on the table!

We will need:

  • chicken liver - 300 gr
  • red onion - 1 pc.
  • bell pepper - 1 piece
  • pickled cucumbers - 3 pcs.
  • arugula salad (or salad mix) – 100 g
  • Dijon mustard - 1 teaspoon
  • white wine vinegar - 1 tbsp. spoon (can be replaced with regular 3%)
  • cognac - 1 tbsp. spoon
  • sugar - 1 teaspoon
  • butter
  • olive oil
  • salt, pepper - to taste

Preparation:

1. Rinse the lettuce leaves, drain and dry thoroughly with paper towels.

2. Peel the bell pepper from seeds, cut into strips and fry on low large quantities olive oil for 10 minutes, over medium heat. At the same time, stir it constantly, the finished pepper should become slightly soft.

3. Cut the onion into thin half rings. You can also use regular white onion, but red will give not only a beautiful purple color, but also a sweeter taste.

4. In a separate frying pan, fry the liver in butter. Don't forget to stir and fry for 3 minutes.

5. Add chopped onion and fry everything together for another 5 minutes.

6. Pour in the cognac, simmer everything together a little so that the alcohol has time to evaporate. Then add salt to taste.

7. Make the roux. To do this, pour wine vinegar into a bowl, add sugar, mustard and pepper to taste. Beat everything with a fork.

If you don't have wine vinegar, you can add regular vinegar, or squeeze the juice out of a lemon and use it.

8. Place lettuce leaves on a large flat plate, leave a few identical leaves For decoration. Pour half the sauce over the lettuce leaves. No need to stir.

9. Carefully place fried peppers, liver and onions, and small pickled cucumbers cut into rounds on top. You can garnish with fresh tomatoes.


10. Pour the remaining dressing sauce over the top and garnish with the reserved lettuce leaves. There is no need to stir the contents.

11. Serve immediately.

Layered salad with mushrooms and grapes

We will need:

  • chicken liver - 300 gr
  • white seedless grapes – 100 g
  • pickled mushrooms – 100 gr
  • fresh cucumber – 1 pc.
  • pine nuts - 2 tbsp. spoons
  • garlic - 2 cloves
  • hard cheese - 100 gr
  • salt, pepper - to taste
  • mayonnaise - to taste

Preparation:

1. Boil or fry the liver. If you're cooking diet salad, then it’s better to boil it, and if it’s regular, then it will be tastier to fry it. Cool and finely chop into thin strips.

2. Chop the garlic and mix with mayonnaise.

3. Place the first layer of liver on a flat plate and coat it with garlic mayonnaise.

4. Cut the mushrooms into small strips and place in the next layer. Mushrooms can be used not only marinated, but also fried.

5. Sprinkle with half the nuts. If not pine nuts, then you can sprinkle with any others. But first crush them.

6. Cut the cucumber into small strips. If you use marinated mushrooms. then it is better to take a fresh cucumber. If the mushrooms are fresh and fried, then it will be delicious if you use pickled cucumber. But in principle, any combination can be used.

7. Place the next layer of finely chopped cucumber and also lightly coat it with mayonnaise.

8. Cut the grapes into two halves and place beautifully on top of the mayonnaise. Sprinkle with nuts again.

9. Grate the cheese on a fine grater and sprinkle on top. Garnish with grapes and fresh herbs.


10. Let stand and soak for 2 hours. You can decorate with a sprig of red currant.

You don’t have to use mayonnaise, but pour oil over the salad instead.

Profiteroles with liver pate

You will say that you can buy chicken liver pate in the store. And I agree with you, it’s possible! But I don’t agree that store-bought pate will taste the same as homemade pate. Yes, in principle, probably no one will argue with this.

I would like to suggest for viewing good video. In it you will find not only how to prepare liver pate, but also learn how to bake profiteroles (if anyone doesn’t know how).

And, of course, it is not at all necessary to prepare pate with profiteroles. Once prepared, you can subsequently spread it on bread or a loaf and eat it at breakfast, washed down with sweet tea.

Scotch soup

We will need:

  • liver - 300 g
  • potatoes - 150 g (2 - 3 pcs)
  • carrots - 1 pc.
  • pearl barley - 70 gr
  • vegetable broth - 1.5 liters
  • leek - 1 piece
  • white roots - parsnip, parsley - 50 g
  • vegetable oil - 2-3 tbsp. spoons
  • salt, pepper - to taste
  • Bay leaf

Preparation:

1. Cut the leek into small cubes and fry it in vegetable oil.

2. Cut the carrots and roots into thin strips and grate on a Korean carrot grater. Add to the soft onion and simmer all together for 5 minutes.

3. Pour vegetable broth over the vegetables and add washed pearl barley.

4. Cook for 30 minutes, then add the potatoes cut into cubes. Add salt to taste.

5. Rinse the liver and cut into 3-4 parts. Pour boiling water over it and drain the water. You can cook it for 2 minutes instead. This way the soup will not be cloudy.

6. When the potatoes and pearl barley are completely ready, add the liver to the soup. Wait until it boils and cook for 5 minutes. Two minutes before cooking, add bay leaf and pepper to taste.

7. Serve hot, you can sprinkle with chopped herbs.


Scottish soup is primarily prepared with vegetable broth. But analogues of this soup can also be cooked in chicken broth. And it is clear that such a soup will not lose at all, but will become even tastier.

Also, instead of barley, you can cook this soup with rice, peas, beans and other cereals and legumes. It will also be very tasty.

You can cook it with pasta. So, if you urgently need to cook soup, then always have a package of chicken liver in the refrigerator, and consider that in 40 minutes, an appetizing, tasty hot soup will already be smoking on your table!

Cream soup with cream

In addition to regular soups, this product can also be used to cook tasty soup cream. And today I want to offer you such an interesting and tasty recipe.

We will need:

  • chicken liver – 400 gr
  • potatoes - 1 pc.
  • carrots - 1 pc.
  • onion - 1 pc.
  • garlic - 3 cloves
  • boiled chicken meat - 200 g
  • butter - 70 g
  • cream 33% – 120 ml
  • chicken broth - 1.5 liters
  • olive oil - 1 tbsp. spoon
  • vegetable oil - 100 ml
  • parsley - 4 - 5 sprigs
  • black bread croutons - for serving

Preparation:

1. Cut vegetables into cubes of the same size in any order.

2. Fry them together with the washed and dried liver for 5 - 7 minutes.

3. Pour in chicken broth and cook for 20 minutes until the vegetables are ready.

4. While the soup is cooking, finely chop the chicken and chop the parsley.

5. When the vegetables are cooked, grind them with the liver and broth into a liquid puree using an immersion blender.

6. Strain everything through a sieve.

7. Add chicken meat, cream and butter. Add salt and pepper to taste.

8. Bring to a boil and turn off.

9. Serve sprinkled with parsley and croutons and drizzle with olive oil.


10. Eat with pleasure!

Chicken liver in sour cream

We will need:

  • chicken liver – 500 gr
  • onion - 1 - 2 pcs
  • butter - 3 tbsp. spoons
  • sour cream - 4 tbsp. spoons
  • chicken broth - 1/4 cup
  • salt, pepper - to taste
  • greens - to taste and desired for sprinkling

Preparation:

This is a very easy dish to prepare. It is prepared, it is not only from the liver, it can also be added chicken hearts, and stomachs. The cooking method changes.

1. Rinse the product and cut into 3-4 parts. But you can leave it entirely. Boil water and scald the liver with it. Drain the water.

You don’t have to scald it, but start frying right away. But I want to give a variety of ways to work with the product. So that you can try them all, and then choose the one you like the most!

2. Fry it in butter for 3 minutes, while not forgetting to stir periodically.

3. Cut the onion into half rings and add to the liver. Add salt and pepper to taste. Fry everything together for another 5 minutes.

4. Pour sour cream, cover with a lid, and let it boil.


5. Serve, sprinkled with herbs. Can be served with any side dish.

Liver in sour cream - recipe No. 2

Another very simple recipe, but prepared in a slightly different way.

We will need:

  • chicken liver – 700 gr
  • onion - 1 pc.
  • sour cream - 100 gr
  • butter -3 tbsp. spoons
  • flour - 0.5 cups
  • salt, pepper - to taste
  • greens - to taste and desire

Preparation:

1. Rinse the liver, cut into two to four parts, or leave whole. Pour cold water for 10-15 minutes.

2. Remove, drain and dry with paper towels.

3. Season with salt and pepper, then roll in flour and fry in oil for 3-4 minutes, remembering to stir or turn over.

4. Cut the onion into thin half rings and sauté in a separate frying pan.

5. Then place it on top of the liver and pour sour cream, close the lid and simmer for 3 minutes. If it turns out a little dry, you can add a little boiled water or broth.


6. Serve with chopped fresh herbs or lettuce.

Honey marinade for fried liver with onions

You can simply take and fry the liver with onions, or you can add a little tasty twist in the form of a honey-lemon marinade. And then the familiar dish will acquire new sweet and sour notes!

We will need:

  • chicken liver – 1 kg
  • onions - 2-3 pcs (large)
  • lemon - 1 pc.
  • honey - 1 teaspoon
  • vegetable oil - 3-4 tbsp. spoons
  • salt - 2/3 teaspoon
  • bay leaf - 2-3 pcs
  • water - 10 -12 tbsp. spoons

Preparation:

1. Cut the liver into oblong pieces. But if it is not very large, then you can leave it entirely.

2. Squeeze the juice out of the lemon, we will need 1.5 - 2 tbsp. spoons of juice. Mix lemon juice with honey until smooth.

3. Place it in a bowl, pour the resulting mixture over it and mix with your hands, coating each piece on all sides. There is no need to press on the pulp so that it remains intact! Leave to marinate for 10-15 minutes.

4. Meanwhile, cut the onion into very thin half rings, the thinner the better. Heat a frying pan over a fire and pour two tablespoons of vegetable oil into it. Fry the onion.

The fire should not be too strong and the onion should not burn. It should soften slightly and brown just a little. When the onion is ready, you will need to remove it from the frying pan, allowing the oil to drain. Put it on a plate, we will need it in the future.

5. Increase heat to high, adding more vegetable oil. Drain all the marinade and juice from the liver into a bowl, we will need it later, and fry it in oil until a crispy crust forms, stirring occasionally.

It should be crispy on top but still raw on the inside. So it will be juicy and tasty.

6. Fry it for no more than 5-7 minutes. Then pour the marinade into the frying pan and place the onion on top, covering it in an even layer.

And also add pre-measured water.

7. Salt, add pepper and bay leaf.

8. After the liquid boils, reduce the heat to low and note the time. Simmer for exactly 5 minutes.

9. Then cover the frying pan with a lid, turn off the heat and simmer with the lid closed without heat for 6-7 minutes.


10. It’s very tasty to serve liver with mashed potatoes or rice. Or with any vegetables, boiled, fried or baked in the oven or grilled.

11. Eat with pleasure!

Recipe for liver fried with onions and stewed in wine

And if you add a little wine

We will need:

  • chicken liver – 500 gr
  • onion - 1 piece (large)
  • butter - 2 tbsp. spoons
  • vegetable oil - 3-4 tbsp. spoons
  • fortified wine (madeira, sherry) - 3 tbsp. spoons
  • flour - 0.5 cups
  • salt, ground black pepper - to taste

Preparation:

1. Cut the onion into thin half rings.

2. Prepare a small frying pan and fry the onion in butter over low heat so that the oil and onion do not burn. The onion will need to be fried until slightly golden.

3. Then pour in the wine, let it boil again and simmer the onion in the wine for 1 minute. Then remove the pan from the heat.

4. Salt and pepper the liver to taste. Prepare the flour by pouring it into a wide bowl.

5. Heat vegetable oil in another frying pan. Then, bread it in flour, rolling it on all sides, and fry in oil. Fry for 4-5 minutes on each side.

Turn it over to the other side when ready, but only once so that the finished dish looks beautiful.

6. Place the finished product on a flat dish, add fried onions on top and pour wine sauce over it.


If desired, you can sprinkle with fresh herbs.

7. Serve on a common platter, having thought in advance what you will serve as a side dish. Enjoy eating!

Fried liver with onions and vegetables

Chicken liver goes well with all cereals, legumes and of course vegetables. Therefore, I offer you a very simple and quick recipe her preparations.

It takes very little time to prepare. But the dish turns out beautiful, very healthy and tasty.

Oriental recipe with soy sauce

We will need:

  • chicken liver – 500 gr
  • bell pepper - 1 piece
  • soy sauce - 4 tbsp. spoons
  • ginger root
  • garlic - 1 clove
  • green onions- 1 PC
  • sugar - 2 tbsp. spoons
  • vegetable oil - 2 tbsp. spoons
  • sesame oil - 1 teaspoon
  • salt, pepper - to taste

Preparation:

1. Cut the liver into two to four parts. Pour in half the soy sauce, stir and leave to marinate for 30 minutes.

2. Fry it in hot oil for 4 - 5 minutes.

3. Peel the pepper and cut into feathers. Add to the liver and fry for 3 minutes.

4. Peel and grate the ginger root. Take a root about 2.5 cm long. Chop the garlic, cut the green onions into small feathers.

5. Add all this to the pan and fry for another 2 minutes.


6. Then remove from heat, add salt and sugar, remaining soy sauce, stir. Let stand for 5 minutes with the lid closed and serve hot.

Pilaf with pistachios baked with pancakes

We will need:

  • chicken liver - 300 gr
  • rice - 2 cups
  • onion - 1 pc.
  • peeled pistachios - 2 tbsp. spoons
  • raisins - 2 tbsp. spoons
  • butter - 100 g
  • chicken broth - 2.5 cups
  • sugar - 0.5 tsp
  • salt - about 5 teaspoons
  • ground black pepper - to taste
  • spices - cumin, ground coriander - 05 tbsp. spoons
  • parsley - 3-4 sprigs

For pancakes:

  • flour - 5 tbsp. spoons
  • milk - 350 ml
  • egg - 1 pc.
  • salt, sugar - to taste
  • vegetable oil - 3 tbsp. spoons

Preparation:

1. Boil the rice in salted water, then rinse it in cold water several times.

2. Wash the raisins, pour boiling water over them and leave for 20 minutes, then drain the water.

3. Rinse the liver, remove fat and films and cut into pieces.

4. Heat butter in a saucepan or large frying pan and fry the pistachios for 2-3 minutes.

5. Cut the onion into small cubes and add to the pistachios. Fry for 2-3 minutes, then add the liver and fry for another 5 minutes.

6. Warm the broth and add to it. Then add raisins, sugar, pepper and salt. Cover with a lid and bring to a boil. Then reduce the heat and simmer for 15-20 minutes.

7. Prepare dough for pancakes. All the nuances are described in a large article on this topic. Therefore, I will touch on this only briefly here.

Beat the egg with a fork, mix with milk, salt and sugar. Pour into the flour in a thin stream and knead into a batter.

8. Bake pancakes in vegetable oil.

9. Grease a deep refractory pan with butter and line it with pancakes, overlapping them. Leave some of the pancakes to cover the pilaf.

10. Finely chop the parsley, combine the rice, liver with nuts, raisins and broth. Mix everything carefully.

11. Place everything in pan with pancakes. Top with remaining pancakes. Cover with foil.

12. Bake for 20 minutes at 180 degrees.


13. Serve hot on a platter. Enjoy eating!

How to cook liver in beer batter with rosemary

We will need:

  • chicken liver – 500 gr
  • light beer - 300 ml
  • rosemary - 0.5 tsp
  • flour - 7 tbsp. spoons
  • salt, pepper - to taste
  • vegetable oil - for frying

Preparation:

To prepare the batter, we need very chilled beer, almost ice cold. Thanks to him, we will get a very tasty and tender liver.

1. Rinse the product, drain and dry with a paper towel.

2. Grind the rosemary in a coffee grinder, mix it with salt and pepper and sprinkle the offal.

3. Mix cold beer with flour. The batter should look like liquid sour cream. In order not to overfill the flour, it should not be added all at once, but gradually. Add a little salt.

To keep the batter cold all the time, place it in a very cold water, you can add ice to the water.

4. Heat the oil in a frying pan. Then, dipping each piece of liver into the batter, fry it until golden brown on both sides.


Try to fry immediately until the desired state, that is, until a golden brown crust forms, without turning the piece back and forth.

Secrets of cooking delicious chicken liver

Liver dishes are very healthy, and I have already noted this. But how can you make this healthy dish also tasty? Let's look at this.

1. Before use, it must be thoroughly washed and all ducts and films removed from it. They shrink it when frying and make it tough.

2. Boiled liver is the healthiest. But in order to preserve all the beneficial properties, it does not need long-term heat treatment. This applies to both frying and stewing.

3. The product should be fried over high heat, so it will turn out juicier. You can cut it into small pieces or leave it whole.

4. If you fry it in a large piece, then fry it on both sides for no more than 5-7 minutes so that it remains slightly damp inside. Subsequently, by covering it with onions and continuing to simmer with the frying pan closed, it will reach readiness in 5 minutes

5. To keep it juicy, it is usually fried in flour or breadcrumbs.

6. Keeping the offal in milk for a short time will also help it remain soft and juicy. Milk also removes possible bitterness of the product.

7. After soaking in milk, dip it in boiling water for a minute, or pour boiling water over it. And only after that fry.


9. The product should be salted at the end of cooking.

Now that you know the basic secrets and recipes for preparing delicious chicken liver, you always have quick and tasty dishes at hand. When you come home late after work, you can quickly prepare them.

The main thing is to have a package of offal in the refrigerator, or even better, run to the store and buy a fresh chilled product, which is undoubtedly healthier and tastier than an already frozen one.

Bon appetit!

Chicken liver - no frequent guest on our tables. Alas... After all, the product is useful and, let’s say, inexpensive. Maybe it's because of the difficulty in cooking? Let's correct this injustice! You just need to know some secrets, and then any dish prepared with the participation of this important component of many healthy dishes, will be tender and incredibly tasty! You can buy delicious liver at Instamart, whose collectors always choose fresh and high-quality products.

Tip #1 . If you want to fry liver, do not cook from freshly taken out of the freezer . In general, you should try not to freeze it at all. This is especially true if you want it to be liver with a nice crust and juice inside. After all, the defrosted one will release juice, and you will get stewed, not fried. In a word, cook from chilled chicken liver.

Tip #2 .Do not fry liver while it is wet. . That is, before sending it to the frying pan, remove as much moisture as possible from the surface of the liver. How? In any way - paper napkin, towel, etc.

Tip #3 . Don't add salt! Salt will literally squeeze all the juices out of this delicate product. As a result, the dish will turn out to be either dry or stewed rather than fried.

Tip #4 .Fry chicken liver only in well-heated oil. . For these purposes, vegetable products are more suitable, because creamy ones can instantly burn and spoil the taste of the dish.

Tip #5 . No need to fry the entire portion at one time . You need to place the liver so that there is space between the pieces. Otherwise it won't be fried liver, but boiled in juice.

Tip #6 . To find out if the liver is ready, just press your finger on its surface . Don't let it be too hard or too soft. In other words, wait until the pulp begins to press inward under your finger a little less than when raw. Over time, experience will come and you will learn how to appearance determine readiness.

Tip #7 . Do not leave the frying pan on the stove after turning it off . After all, this delicate product will continue to cook.

Tip #8 . If it is stewed chicken liver, it is better to stew it in sour cream or cream – it will turn out more tender and tastier. And then add tomatoes and other goodies.

Tip #9 . Do you want to make cutlets or chicken liver pate? Wonderful. But do not forget to carefully check each liver for bile. Even the smallest spot will ruin all your hard work, and the cutlets will turn out bitter.

There are so many of them that even listing the recipes would take a lot of time and space. Therefore, I will share those that I have prepared more than once. The main thing is to remember that sometimes it is useful to deviate from all the rules (I’m talking about product compatibility) and experiment. After all, let’s be honest, chicken liver is unique with a unique taste that not everyone likes. That’s why I encourage a variety of experiments!

Juicy chicken liver with crispy fried potatoes

It was impromptu. I bought chicken liver, but apart from potatoes and some other ingredients, nothing else really fit into this picture. This is where we get this delicious treat that looks like it was prepared in a restaurant!

Ingredients:

  • Chicken liver – 300 g
  • Spices – 1 tsp.
  • Salt - to taste
  • Green onions – 2-3 feathers
  • Cheese – 70 g
  • Butter – 100 g

How best to cook fried chicken liver with potatoes - step-by-step preparation with photos

Let's start with processing the liver, because the potatoes will quickly dry out. Every time I bring this product home, I will not prepare anything until I examine it for bile. Only then I rinse it, and then set it aside so that there is no moisture left.

Step 1. Flushed liver

While the liver is recovering, let's prepare everything that will participate in the process. Cheese plays an important role here, and determine the quantity to your taste. The main thing is to put it in on time. Three on a coarse grater.

Step 2. Grated cheese

A green onion will not only enhance the taste of the dish. Look how green he is. This cut will decorate the dish.

Step 3. Green onions

Is your liver slightly chapped? So it's time to cut it. Yes, just cut it into pieces because it will be ugly and not so tasty. So, let's draw a straw!

Step 3. Liver strips

Now everything is ready for cooking. Now you can chop the potatoes. Let this also be a straw. By the way, you should try so that the liver and potatoes are almost in the same proportion.

Step 4. Slice the potatoes

You need to lightly marinate the pieces of chicken liver. What? There are many options, for example, in different sauces. But we'll have to fry. Therefore, we will make a dry marinade. For me it was Italian herbs with dried dill and parsley. Sprinkle on top.

Step 5. Liver in dry marinade

Place the frying pan on the stove and heat it slightly at first. Add the butter, then melt it little by little and heat it up.

Step 6. Oil in the pan

First we fry the potatoes. It should brown slightly in the hot oil. Pieces of liver should be placed nearby in parts so that it does not leak juice. Sprinkle cheese on top.

Step 7. Liver and potatoes are fried

Let's not fry for long! Otherwise it will turn out to be a mess. Therefore, you can put a little more oil. Add green onions to the almost finished dish. Stir, add a little salt, turn off after a minute and serve. Beautiful? And also delicious!

Step 8. The dish is ready! Bon appetit!

Chicken liver a la foie gras - a gourmet dish

I admit, the recipe is not mine. I tried it somewhere and decided to cook it, but, as always, I made my own contribution. So the liver turned out to be like chicken liver, like fou gras. The dish suitably decorated the New Year's table.

A la foie gras

The washed liver (200 g) must be cleaned of all excess and allowed to dry a little. While the trial is on, let's prepare a sauce from a tablespoon of pomegranate sauce, a few drops of balsamic vinegar and a teaspoon of olive oil. Fry whole pieces of liver in hot oil for several minutes. Fry until pinkish. We pour them with the resulting gravy. Let them simmer in it for a bit and serve right away!

A delicious recipe for chicken liver pancakes with a thin golden brown crust

Don’t think that this is difficult, and the pancakes will turn out less tasty. I didn’t have time to take them out of the frying pan before they were snatched up, as they say, on the fly! What’s also nice is that the cooking algorithm is familiar to you.

I chop 300 g of liver with a sharp knife (then the dough does not turn out so liquid). You can do this using another method. I add salt and pepper. I chop the onion. I mix this whole story and pour in a couple of eggs, beaten with a fork. I add flour so that it is neither liquid nor thick. The dough is like pancakes. Salt and pepper to taste. Fry in a large amount of vegetable oil, turning only once at a time as soon as one side is browned.

How to properly cook chicken liver with vegetables - a recipe proven over the years

There are very few ingredients here. But this does not mean that it will turn out primitive. You only have to cook this beauty once, and that’s it... Your family, which has recently turned away from the liver, will become hooked on this dish. And you are happy. After all, it’s quick to prepare, and the benefits will be passed on to your children in the form of a luxurious breakfast.

We will do the liver (200 g) as I first described. And we will coarsely chop half a large onion (I had the Crimean one, it is sweet and tasty), half bell pepper and a couple of tomatoes. You will need two frying pans, or a frying pan and a saucepan. We need to fry the chicken liver in pieces on both sides in oil and remove from the heat. At the same time, fry the onion and pepper, and then add the tomatoes at the end. With this beauty, lightly salted and seasoned with any delicacies, pour the liver and continue cooking in a saucepan. It will be so delicious with buckwheat, or with any other side dish!

How to easily cook chicken liver cutlets -

In principle, they are prepared in the same way as from beef or pork liver. The only thing that may differ is the consistency of the chicken - it is more tender. That’s why I sometimes add a little grated carrots, cabbage or other vegetables to the minced meat. By the way, you can put any porridge in the dough for thickness! It turns out thicker, and the cutlets themselves are even tastier, more satisfying and healthier - after all, you can even do without a side dish. Grind 200 grams of chicken liver, 70 g of lard, 1 onion, 1 carrot, 1 potato, add one or two eggs, add salt and pepper. If the minced meat is not thick, add a piece of loaf. After mixing, forming cutlets, fry in a large amount of oil.

Chicken liver pate - my grandmother's recipe

I love this delicious snack! It’s delicious with pasta and with sandwiches. Melted half a kilogram of chicken liver. Chop the onion and carrot. First fry the onion in vegetable oil. Then we will send him carrots and liver. Fill it with water (a glass) and boil it for half an hour under the lid right in the frying pan, adding bay leaves and a clove of garlic. The water should evaporate. Let's cool it all down. Add 50 g of soft butter. Let's beat in a blender. That's it, spread it on the bun!

You can also prepare a lot of delicious salads, goulash, beef stroganoff, fillings for dumplings, pies, pies and rolls, kebabs, sausages, tartlets, sandwiches, stuff it with peppers, zucchini and much more using chicken liver. The main thing is not to be afraid to experiment with a product that you didn’t like just yesterday. And you not only diversify your diet. You will strengthen the body, because chicken liver contains a lot of vitamins and other benefits.

1 ratings, average: 5,00 out of 5)