Main courses from chicken liver recipes. Five rules for making the perfect chicken liver

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 dishes from chicken liver, but we will try to cook 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. bell pepper remove seeds, cut into strips and fry in a small amount of 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 use regular white onions, but red ones 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, leaving 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 are preparing a dietary salad, then it is better to boil it, but if you are preparing a regular salad, 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 there are no 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 liver chicken 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 them to Korean carrots. 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 also cook it with pasta. So, if you urgently need to cook soup, always have a package in the refrigerator chicken liver, and consider that after 40 minutes, mouth-watering, delicious 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 delicious 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 random order.

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

3. Fill 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. Fill 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 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. Finished product Place on a flat dish, top with fried onions and pour over wine sauce.

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 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 details are described in great 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 plate. 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 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, before the formation golden brown crust 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 to do it healthy dish also delicious. 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 is an offal that is very often used to prepare the most different dishes. It contains B vitamins, as well as folic acid, which is very necessary for pregnant women. A set of all vitamins and useful substances has a beneficial effect on nervous system, metabolism and mental activity. There are a number of common dishes that can be prepared from chicken liver. However, you can use a few tips to prepare delicious chicken liver.

To make the liver more tender, you must first grind it in milk.
It is better not to use frozen liver, as it will turn out drier and less tasty.
While cooking, add the liver gradually. This will allow each piece to cook evenly in the future.
To prevent the liver from becoming hard, you need to check its softness by pressing the piece with a finger or a fork.

Fried chicken liver with onions

This recipe is the most economical, since in addition to chicken liver there is a minimum of products.

To prepare chicken liver with onions you will need the following ingredients:

Chicken liver 500 gr.
Medium size onion 2 pcs. (or 1 large one).
Flour 100-150 gr.
Half a cup of vegetable (olive) oil.
Butter 70 gr.
Salt and pepper to taste.

Sequence of actions:

Prepare the chicken liver. To do this, rinse it under cool water.
Heat a frying pan and add butter.
Peel and cut the onion into rings. Add the onion to a heated frying pan with oil and fry it until slightly golden.
In another frying pan, heat vegetable (olive) oil. Cut the liver into pieces the right size, salt and pepper it. Dip each piece in flour and place the liver in a frying pan with heated oil.
Fry the liver on each side for 5 minutes over medium heat. Add the onion to the liver and fry it over low heat for 1-2 minutes.

Fried chicken liver can be served along with vegetables or herbs.

Chicken liver in a slow cooker

This method of cooking liver is one of the easiest to prepare, as a slow cooker will save your time.

Ingredients required for preparation:

Chicken liver 400-500 gr.
Medium size onion 1 pc.
Sour cream 100 gr.
Carrot 1 pc.
Vegetable oil.
Salt and pepper to taste.
Garlic 1 clove optional.

Sequence of actions:

Rinse the chicken livers in water and drain off excess water. Then divide the liver into 2 parts.
Cut the onion into rings and grate the carrots on a fine grater. Add the liver to the carrots and onions, fry them in a slow cooker in vegetable oil, turning on the “Fry” mode.
Separately, mix sour cream and add finely chopped garlic.
Mix sour cream with onions and liver, salt and pepper. Then turn on the “Stew” mode and leave the dish to cook for 30 minutes.
7-8 minutes before the liver is completely ready, open the multicooker lid and wait until the cooking is complete. This will remove all excess liquid from the dish.

The cooked liver can be served with a side dish, sprinkled with herbs.

Chicken liver cooked in sour cream

Liver cooked in sour cream is perfect with side dishes as an additional dish. The resulting sauce will go well with potatoes, rice, pasta and other side dishes.

To prepare liver with sour cream, you will need the following ingredients:

Chicken liver 400-500 gr.
Onions 1 piece.
Sour cream 20% fat 400 gr.
Vegetable and butter.
Salt and pepper to taste.

Sequence of actions:

Wash the liver and cut it into small pieces.
Cut the onion into half rings and fry it in butter until golden brown.
In another frying pan, heat the vegetable oil over low heat and add the chicken liver. Add onions to it and fry them over medium heat for 5 minutes. Then add all the sour cream, salt and pepper to taste. Fry them over low heat for 10-15 minutes.

Chicken liver will be an excellent addition to a wide variety of dishes: potatoes, pasta, vegetables, etc. It does not take long to cook, but it turns out aromatic and tasty.

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 of the kind! If the liver did not belong to a sick bird before it ended up on your plate, there are practically no harmful substances in it. But there are more than enough vitamins, minerals and other “benefits”.

The liver contains many vitamins and minerals

Which ones exactly?

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, necessary for the normal functioning of the thyroid gland.
The liver contains a killer amount of vitamin B9, without which it will not be able to function properly. circulatory system. 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 make the finished dish taste bitter, too light or yellowish means that you are dealing with the liver of a sick animal, orange indicates re-freezing, and gray indicates an 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.

Rinse the liver with cold water and dry it thoroughly 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 bile spots 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 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.

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.
Flavor each layer a small amount 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 for real holiday dish it looks decent and doesn’t taste bad. For it you will need:

chicken liver - 300 g;
champignons - 300 g;
eggs - 2 pcs.;
carrots - 150 g;
onion - 1 pc.;
green;
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 the soft dough, then cover the bowl with a towel and let it stand for a while. warm place 30–40 minutes for the dough 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 courses

If you have mastered cooking simple dishes and managed to get a feel for the specific but interesting taste of liver, do 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 either.
Do the same with carrots.
Carrots provide vitamins, satiety and bright color to the 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 the pieces of liver are pierced, light juice begins to come out 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 possible 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 people love Ukrainian cuisine for its 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 in vegetable oil on 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 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.

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 the 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 product from large manufacturers, at whose enterprises quality control is higher. 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.

Any dish can be made truly unique and healthy if you prepare it correctly - it’s all about technique and some culinary secrets. Today we will learn how to properly cook chicken liver - for homemade salads, as a light snack, or even as a component for another dish. This is not difficult to do, but there are a number of significant nuances, which we will also talk about.

How to boil chicken liver at home

It doesn’t matter what dish you are going to boil the chicken liver for, in any case the process will be almost the same. So avoid the series typical mistakes It won’t be difficult for you - we will teach you how to cook chicken liver correctly.

First of all, before cooking, the offal must be thoroughly inspected and cleaned, as well as washed. This is a priority stage, and you cannot miss it, otherwise the treat may turn out bitter and tasteless.
Secondly, cook chicken liver only in boiling water. You should not put the delicacy in a pan with cold water - this can ruin all your efforts.

Thirdly, the liver must be boiled not only in boiling water, but also seasoned with spices. This helps make the dish more aromatic, tastier, and richer. Without spices and seasonings, chicken liver will be bland. Therefore, before cooking, put salt, black peppercorns and bay leaves into the pan - this is a basic set of spices for chicken liver.
The cooking time is no less important. Traditionally, due to its tenderness and small size, poultry liver is cooked much less than, for example, beef liver. Also short cooking time and gentle thermal regime allows you to preserve most of the nutrients and vitamins in the chicken liver.
It is believed that the finished chicken liver should not release any liquid or juice when pierced - and this is true. The offal in its finished, boiled form will be slightly dry inside, but this is quite normal, so boiled chicken liver is best placed in salads or served with various sauces.

And, of course, the most important point is the quality of the product. If the liver is fresh, then any dish made from it will be tasty and successful, but it is better not to use offal of questionable quality at all - there is a high chance of poisoning.

Secrets of delicious boiled chicken liver from Your Cook

When going to a store or market for bird liver, be careful - you need to be able to choose such a product correctly, the dish you are going to make will depend on this.

So, a good chicken liver should have a smooth texture - it is a little moist, it has a noticeable glossy sheen. The color of a high-quality and fresh liver can range from pink to dark burgundy.

But if you are planning to cook unnaturally pale chicken liver at home, then most likely you bought an unsuccessful product - stale or pre-frozen.

It is important that there are no green spots on the surface of the offal, otherwise the delicacy will be very bitter. And if you do find them, then first get rid of the inclusions and these places by simply cutting them out with a knife.

Fresh chicken liver is very beneficial for the body - it is a dietary product rich in iron and vitamin A, so even those who are on a diet can eat boiled poultry liver. And in the company of fresh vegetables and salads, this dish can even replace a full meal!

How to prepare poultry liver for cooking, main steps

You cannot put this offal into the pan directly from the bag, so before you cook it, you will have to spend time processing the delicacy.

If you bought chicken liver at the market, you will need to cool it first. This can be done by putting the ingredient in the refrigerator for half an hour. Why is this important? It is very difficult to sort through warm liver, and it will be more difficult to rid it of bitterness.
Chicken liver from a store or supermarket is usually already sold chilled, so this step can be omitted.
After cooling, the chicken liver will have to be soaked in cold water so that it is not bitter. Some housewives believe that if you boil the liver in boiling water, it itself will become less bitter, but this is not so - the bitterness of the meat is imparted by dried blood and bile, and they will not go anywhere if they are not removed.

Therefore, pour cold (but not ice) water into a clean bowl, add salt, stir the liquid, and then place the liver, washed under the tap, in a bowl so that the water completely covers it. We wait 30-35 minutes for all the bitterness to come out of the offal.
After this, remove the delicacy from the bowl and clean it of films, remove traces of blood (you can blot them with a paper towel), cut everything out strange places with a suspicious color, which may taste bitter.
Again, rinse the chicken liver under running water, this time already cleaned. Let's chop it into the pieces we need (larger ones for the salad).

Now the chicken liver can be safely lowered into the pan and cooked.

How to deliciously boil chicken liver, a quick recipe

Ingredients

Chicken liver – 500 g + -
- 1 head + -
- 1 tsp. + -
- to taste + -
— 3 pcs. + -

How to cook chicken liver quickly and tasty

Cut the prepared liver into medium pieces - keep in mind that this product may boil down noticeably during the cooking process, so the slices will become somewhat smaller.
Place a pan of suitable size on the fire so that the liver floats freely in it and water can be poured in excess.
Turn on high heat and bring the liquid to a boil, then reduce it to medium.
Peel the onion and cut it in half, then place it in the pan. After cooking, we will simply remove the vegetable and throw it away, but it will give the liver more taste, and at the same time relieve it of its characteristic smell.
Place the bay leaves in a saucepan, salt and pepper the water.
Place the liver in boiling water and turn the heat down even lower.
Cook the poultry liver without a lid for 10-12 minutes. Skim off any foam during cooking to keep the water clean.

Like this in a simple way You can cook chicken liver deliciously and correctly.

Try adding one to it after cooling boiled egg, chopped coarsely, as well as lettuce and walnuts, season the dish with your favorite dietary sauce, and you will have a real culinary masterpiece!

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Tell VK

Chicken liver is a very healthy product; it contains vitamins B, A, C, as well as calcium, zinc, iron, copper, choline (responsible for the normal functioning of the brain and memory), iparin (blood clotting), in addition, The liver contains amino acids and other beneficial substances.

Chicken liver - dietary dish, which is rich in folic acid. 100 g of product contains 170 kcal.

I suggest you prepare this useful thing. Cooking chicken liver is not difficult, but to obtain a delicate taste, there are small secrets that we will study today.

The most important secret is that the liver cooks quickly; the longer it cooks, the tougher it becomes.

And so, today we are preparing:

The most tender chicken liver

This recipe requires a minimum of ingredients, but it turns out delicate taste dishes.

We need:

500 g chicken liver
2 pcs medium onions
30 g butter
salt, ground black pepper to taste

Preparation:

1. Wash the liver under running water and place in a colander to drain the liquid. After this, we clean the liver of fat, gall, if any, and cut it into two parts.

Secret: Before cooking the liver, it needs to be soaked in ice water for a couple of hours, or in milk overnight.

2. Peel the onion, cut into half rings and fry until light golden, remove from the frying pan with a slotted spoon into a bowl.

Secret: When sautéing, you can add 1 tsp to the onion. honey, which will give an extraordinary taste.

3. In this oil, fry the prepared liver until crusty, on both sides, for 7 minutes. We also take it out with a slotted spoon and put it in a bowl with the onion. Cover with a lid and leave for 15 minutes.

4. Melt the butter, place the onion and liver on it and simmer for 3 minutes. During frying, add salt and pepper to the dish and stir continuously. Ready dish can be served on its own or with a side dish.

Chicken liver according to a unique recipe with sugar

We need:

1 kg chicken liver
3 tsp Sahara
3 tbsp. flour
vegetable oil for frying
salt, ground pepper to taste

Preparation:

1.Before cooking, wash and soak the liver in milk for a couple of hours or overnight. Drain in a colander and dry with a paper towel.

2. After that, put them in a bowl in layers, sprinkle each layer with sugar and mix.

Place in a plastic bag and sprinkle with flour, shake the bag so that the liver is coated in flour.

Secret: Use plastic bag, will get rid of excess dirt in the kitchen.

3. Heat vegetable oil in a frying pan, put pieces of liver into it and fry, covered, until golden brown on both sides, for a couple of minutes.

Place on a plate and while hot, add a little salt and pepper. The dish is ready.

Chicken liver fried with onions and sour cream in a frying pan

We need:

1 kg chicken liver
2 large onions
2 tbsp. melted butter
1 tsp Sahara
2 tbsp. sour cream 20%
salt to taste

Preparation:

1. Soak the liver in milk overnight or for a couple of hours, drain through a colander and paper towel.

2. Cut the onion into half rings and fry in butter, add salt. Drain the oil and transfer the onion to another bowl.

3. Add 1 more tbsp to the onion oil. melted butter, heat and lay out pieces of liver, sprinkle with sugar, while frying, on both sides. After the golden crust appears, add sour cream, and top with fried onions. Simmer for 5 minutes, no need to add salt.

Tip: 1. For 600 g of liver, add 200 g of sour cream, simmer for 8 minutes over low heat, add salt at the beginning of frying, pepper along with sour cream.

2. Add more onions, fry together with the liver for 10 minutes, then add sour cream, stir, and add grated apple.

Chicken liver with bell pepper in sour cream sauce

We need:

500 - 600 g chicken liver
1 piece of onion, large size
3-4 tbsp. sour cream 20%
1 tbsp. flour
salt, pepper to taste
1/2 tbsp. hot water
30-50 g butter
1-2 pcs bell pepper, different colors

Preparation:

1.Fry the onion, cut into half rings, in butter in a frying pan until light golden.

2. Peel the bell pepper from stalks, seeds and cut into thin, medium-sized strips. Fry with onions for 1-2 minutes.

3. Add the liver to this mixture and fry on each side for 1 minute, fill with water, cover with a lid and simmer for 5 minutes. When the water has partially boiled away, add sour cream, salt and pepper, stir quickly, cover with a lid and simmer for 30 seconds, turn off the heat, leave covered for another 2 minutes.

Chicken liver with mushrooms in sour cream sauce

We need:

700 g chicken liver
300 g champignon mushrooms (any kind possible)
2 onions
0.5 kg sour cream 20%
1/2 tsp. curry
1.5 tsp. salt
0.5 tsp ground black pepper
100 ml water
3 tbsp. sunflower oil
2 tbsp. flour
2 tbsp. ketchup

Preparation:

1. Prepare the liver for frying, as indicated in previous recipes, be sure to dry it.

2. Mix curry with salt, 1 tsp. add to the liver. Add flour to it and mix well for better coating.

3. Heat the oil well in a frying pan, lay out the liver and fry for 2 minutes on each side, and then place the onion, cut into thin half rings, on top.

Place the onion between the pieces of liver and fry for 2 minutes.

4. Cut the mushrooms into thin slices and add them to the onion-liver mixture, mix.

add the remaining spices with salt, ketchup, add water and add sour cream.

Mix the whole mixture well and simmer, covered, over low heat for 5 minutes.

5. Afterwards, remove from heat, pepper, stir and can be served with a side dish - mashed potatoes or spaghetti. Sprinkle chopped herbs on top.

Chicken liver in creamy sauce from a slow cooker

We need:

500 g chicken liver
1 piece onion, medium size
10 g butter
100 ml 10% cream
1 tsp flour
1/2 tsp. coriander
1/2 tsp. dried dill

Preparation:

Prepare the liver for frying (see above)

2. Chop the onion into small cubes.

3. Melt butter in a multicooker bowl, set to “cake” or baking mode. Place the onion in a bowl and fry it until light golden brown.

4. Add the liver to the onion, add salt and mix.

Lightly fry and pour cream, add dry dill, coriander, stir.

Set the mode to “manual”, set the temperature to 120 degrees and time to 25 minutes. Cover with a lid and let's start.

15 minutes before the end of cooking, add flour, stir and cover again.

Recipe for stewed chicken liver with onions and carrots

We need:

1 kg chicken liver
2 pcs onions
1 medium carrot
0.5 tbsp. wheat flour
salt, ground pepper to taste
0.5 tsp collecting seasonings for meat
vegetable oil for frying
1/2 tbsp. boiling water

Preparation:

1. Cut the liver in half, the onion into small cubes, and grate the carrots on a coarse grater.

2. In heated oil, fry the onion until transparent, then the carrots until semi-soft.

3. Roll the liver in flour and add to the onion mixture, fry for 1-2 minutes on each side.

4. Pour boiling water, cover with a lid and simmer for 5 minutes. Then add spices, salt, mix and continue to simmer under the lid for another 7 minutes. Serve with a side dish.