Chicken liver dishes quickly. Five rules for making the perfect chicken liver

Chicken liver has a low calorie content and is valued in cooking because dishes made from it are soft, juicy and tender. But, as with any offal, you need to know how to cook chicken liver quickly and tasty so that it does not lose its merits and does not turn into something tough and incomprehensible.

If you prefer to eat healthy food, you should definitely include chicken liver delicacies in your menu. It does not require long soaking (unlike pork and beef offal), with proper heat treatment it turns out very tender and juicy, and has no specific smell. Chicken liver- a universal culinary product: it can be fried, stewed, boiled, made into pates, fillings for pies, cooked with spices, herbs and various sauces.

Fried chicken liver with onions

How to cook chicken liver quickly and tasty, while maintaining the softness of the product? The most important thing is to follow two simple rules a: use only well-thawed product and salt it at the very end of cooking. And the most elementary way to cook delicious dinner- fry the liver in a frying pan with onions and serve with potatoes or pasta.

Ingredients:

• 500 g offal;
• 1 head onions(or salad);
• 0.5 tbsp. flour;
• 50 g butter;
• salt, pepper

Preparation:

Chicken offal stewed with vegetables

Lovers of tasty and healthy food are often interested in the question of how to cook chicken liver so that it is soft and juicy, without being overcooked or overcooked. A simple way out of the situation is an offal stewed with vegetables. This dish is prepared quickly, and the results are finger-licking good.

Ingredients:

• 500 g offal;
• 2 onions;
• 1 sweet pepper;
• 20 ml water;
• 2 cloves of garlic;
• salt, spices, herbs.

Preparation:

Second with sour cream and mushrooms

Another way to fry chicken liver quickly and tasty is to add sour cream and herbs to it.

Ingredients:

• 500 g chicken liver;
• 2 large onions;
• 300 g champignons;
• 200 g sour cream;
• salt, pepper

Preparation:

1. Fry the onion first. Use low heat until it becomes translucent and soft.
2. When the onion reaches the desired consistency, add mushrooms cut into thin slices.
3. Fry over moderate heat until the juice from the champignons has evaporated.
4. Next, lay out the prepared pieces of liver, cut into quarters.
5. Fry onions, mushrooms and offal over medium heat for about 5 minutes.
6. Add sour cream mixed with salt and pepper, cover the dish with a lid and keep the dish on moderate heat for 10 minutes.
7. Be sure to season the finished liver with finely chopped herbs.

Chicken liver with gravy

Be sure to add this recipe to your culinary collection. He will tell you how to cook chicken liver in a frying pan with gravy quickly and tasty.

Ingredients:

• 500 g liver;
• 150 ml milk;
• 100 g flour;
• 1 onion;
• 2 tbsp. l. mayonnaise;
• 1 carrot;
• salt, pepper, herbs, spices to taste.

Preparation:

1. Prepare the ingredients: peel the clean offal from films, finely chop the onions and carrots.
2. First fry the onion in a hot frying pan, after 2 minutes add the carrots to it. As soon as it becomes soft, lay out the liver cut into pieces. Fry everything together for 5 minutes. Fire is medium.
3. Dissolve flour and spices in cold milk (you can immediately add some finely chopped herbs) and pour the mixture into the liver.
4. Wait for the milk to boil and immediately reduce the heat to low.
5. Simmer covered for 5 minutes.
6. The dish is ready when the gravy becomes thick and clear juice comes out of the liver.

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

How to cook chicken liver correctly:

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

Chicken liver dishes recipes with photos are simple and tasty

There are many ways to cook chicken liver to make it tasty and juicy, so choose any recipe you like and treat your family and friends.

Liver in batter

What products are needed:

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

How to cook:

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

Chicken liver with sour cream

Products for the dish:

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

How to cook:

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

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

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

Chicken liver with soy sauce

Products for the dish:

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

How to cook:

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

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

Chicken liver with onions

Products for the dish:

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

How to cook:

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

Chicken liver with mushrooms

Products for the dish:

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

How to cook:

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

Chicken liver with tomatoes

Cooking products:

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

How to cook:

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

Chicken liver with adjika

Products:

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

How to cook:

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

Tender chicken liver

Products:

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

How to cook:

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

Chicken liver with vegetables

Products:

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

How to cook:

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

Other food recipes:

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

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

Beneficial properties of chicken liver

Today it is difficult to imagine, but once upon a time liver was considered a product of the poor, unworthy of appearing on the tables of wealthy people. However, why is it difficult? Even today you can hear the opinion: they say that this product is unhealthy and harmful, since in the body it only does what it does: cleanse the blood of all rubbish. Nothing 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?

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. 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.
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 bile spots 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 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 dense 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 minimalistic set of products designed to highlight the taste of the liver in the previous recipe seems a bit 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 taken 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.

   

   Do not flavor each layer a large number 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.

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 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

4. 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.

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 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.

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.

3. Do the same with carrots.

   

   Carrots provide vitamins, satiety and bright color to the 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 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.

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 crust. 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 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.

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.

   

   A healthy and tasty dinner is 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 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.

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 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.
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.

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

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

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

1. Chicken liver with vegetables and sauce

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

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

Ingredients:

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

Cooking steps:

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

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

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

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

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

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

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

Try it!

2. Salad with chicken liver, pickles and eggs

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

Ingredients:

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

Cooking steps:

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

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

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

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

5. Cut it into strips of medium thickness.

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

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

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

Bon appetit!

3. Liver rolls stuffed with cheese and eggs

Very tasty, fast and hearty snack, which is not a shame to put on the table. Despite its original appearance, it is easy and simple to prepare. Every housewife whose family loves liver should try this recipe. I am sure that your loved ones will not leave you alone and will ask for such rolls again and again.

Ingredients:

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

Cooking steps:

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

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

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

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

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

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

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

Help yourself!

4. Chicken liver in batter - a very tasty recipe

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

Ingredients:

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

Cooking steps:

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

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

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

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

Mmm, how delicious! Try it!

5. Video - Chicken liver cake

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

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

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

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

Excellently tasty, aromatic and tender dishes from chicken liver do not require excessive time and extra effort for their preparation, and the high nutritional and culinary value of the heroine of our today's story allows us to classify chicken liver as an offal of the first category. The excellent dietary qualities of chicken liver are also undeniable. This product contains large amounts of valuable B vitamins, especially vitamin B12, selenium, folic acid and retinol. In addition, chicken liver is rich in iron, which is involved in the formation of hemoglobin, which means dishes prepared from chicken liver not only help improve the condition cardiovascular system, but also literally help to supply oxygen to every cell of our body. But, of course, first of all we love chicken liver for its tenderness, juiciness and such captivatingly bright and exquisite taste and aroma. Today we invite you to learn how to cook chicken liver.

The availability of the original product and the excellent taste of the dishes that we can prepare from it make chicken liver a welcome guest in our kitchens and tables. And the magnificent variety of recipes for its preparation provides us with a rich choice and leaves enormous scope for applying our own culinary fantasy. What is not prepared from chicken liver! Delicate salads and savory appetizers, aromatic soups and juicy main courses, delicate pates and exquisite parfaits. Boiled, fried and stewed, chicken liver remains invariably juicy, aromatic and tasty. Chicken liver goes well with many other products. Fresh, boiled and stewed vegetables They will not only decorate your liver dish, but also make it even more healthy and tasty. Cereals and nuts will create a new, exquisite range of aromas, blending perfectly with the liver’s own aroma. Spicy vegetables and herbs will enhance the charm of your chicken liver dish, giving it thousands of new undertones and shades of taste. What about fermented milk products? Add a little sour cream to the roast chicken liver, and you will be surprised at the special juiciness and tenderness of the resulting dish; a couple of spoons of light yogurt will serve as an excellent decoration for any salad with chicken liver, and even the simplest creamy or milk sauce will help you add appetizing and attractiveness to the most ordinary fried chicken liver.

Despite the apparent ease, preparing truly tender, juicy and tasty chicken liver dishes will require you to know little secrets and tricks. Today “Culinary Eden” offers you a selection of the most important advice, cooking secrets and recipes that will definitely help even the most inexperienced housewives and tell you how to cook chicken liver.

1. How carefully you choose chicken liver will largely determine the taste of your ready-made dish. Carefully inspect and smell the liver before purchasing. A good chicken liver is a must have brown with a burgundy tint. Never buy chicken liver if you find greenish spots on its surface. Such spots remain on the liver when the gallbladder was damaged during its removal. A too light yellow tint of the liver will tell you that the liver has been frozen, delicious dish such a liver will not work. If you buy refrigerated chicken livers, be sure to smell them. Good, fresh liver has a pleasant, slightly sweet smell. Any unpleasant foreign odors or the smell of ammonia will tell you that the product is not fresh or has not been stored properly. It is unnecessary to remind you that it is better to refuse such a purchase altogether.

2. When buying frozen chicken liver, pay close attention to the amount of ice and the appearance of the product. If the color of the liver is too light, it will tell you that it has been thawed and re-frozen. The snow accumulated in the package will tell you the same thing. If you notice that the liver is frozen with too much ice, refuse the purchase in favor of a more honest seller. Why pay for water and buy a product of dubious quality? Carefully inspect the liver packaging before purchasing. Make sure all liver pieces are evenly covered with a thin, clear layer of ice. If part of the liver is not covered with ice and as a result begins to dry out, do not buy such a liver; most likely, it was stored incorrectly and can not only ruin your meal, but also harm your health.

3. Pay attention to the process of defrosting frozen chicken liver. Defrost the liver in the lower compartment of your refrigerator at a temperature not exceeding +5⁰. This slow method of defrosting will allow you to fully preserve all the nutritional and taste properties of the product. Rinse the thawed liver thoroughly under running water. cool water and clean any remaining films and large bile ducts. If you are not entirely sure of the quality of the chicken liver you purchased, then soak it for 12 hours in cold water with the addition small amount milk. This simple technique will help you easily get rid of bitterness and excessive dryness of the liver.

4. Try making a simple but very tasty warm salad with chicken liver and spinach. Wash, lightly dry and cut into small pieces 300 g. chicken liver. Melt 2 tbsp in a frying pan. spoons of butter and fry the liver over high heat until golden brown for 10 minutes, stirring frequently. Hard boil three eggs and cut into cubes. Place 200 grams on the bottom of the salad bowl. fresh spinach leaves, place warm chicken liver on top and sprinkle with chopped eggs. Pour 2 tbsp of dressing over everything. spoons olive oil, 1 tbsp. spoons of wine vinegar, 1 tbsp. spoons of not too bitter mustard, 1 teaspoon of honey and 2 tbsp. tablespoons finely chopped green onions. Serve immediately.

5. Unusually tasty and aromatic, it turns out to be memorable. original snack from baked apples with chicken liver. Three large sour apples cut off the tops and remove the core, leaving the walls one centimeter thick. Remove the seeds from the pulp and chop it. Place the apples in a greased baking dish, cover with the cut off tops, add a couple of tablespoons of water to the pan and bake the apples in an oven preheated to 180⁰ for 15 minutes. Meanwhile, heat 2 tbsp in a frying pan. spoons of butter, add two small finely chopped onions and fry until transparent. As soon as the onion is ready, add 300 g to it. chicken liver, lightly dredged in flour, and fry for another 10 - 15 minutes until golden brown. After this, add chopped liver to the liver. apple pulp, pour in 100 ml. dry red wine, salt and pepper to taste. Simmer everything together over high heat for another 2 - 3 minutes. Fill the baked apples with liver filling, cover with lids and pour over the remaining juice from frying. Serve with a glass of good red wine.

6. An original and very hearty Scottish soup with chicken liver will delight you with its delicate soft taste. Boil 1 ½ liters of water in a saucepan, add 70 g. pearl barley and cook for 30 minutes. When the cereal is ready, add 150 gr. potatoes, cut into small cubes, and 100 gr. chopped spicy vegetables to your taste (parsley root, parsnip, celery, carrots, leeks). Cook everything together until the vegetables are ready for 20 - 30 minutes. Boil 300 g in a separate saucepan. chicken liver in lightly salted water for 5 minutes. As soon as the vegetables are ready, add boiled liver, salt and black pepper to taste. Cook everything together for another five minutes, remove from heat, cover and let sit for 10 minutes. Before serving, sprinkle your soup with finely chopped fresh herbs.

7. Stewed chicken liver with mushrooms is aromatic and very tasty. Wash and cut 300 gr. fresh (preferably forest) mushrooms. In a small frying pan, melt 2 tbsp. spoons of butter, add mushrooms and fry until the juice released from them has completely evaporated. Remove from heat. Roll in 2 tbsp. spoons of flour 300 gr. chicken liver and fry it in a separate frying pan in 2. Art. spoons of butter until golden brown. As soon as the liver is ready, add fried mushrooms, 3 tbsp. spoons of sour cream, salt and pepper to taste. Cover the pan with a lid and simmer everything together for another 10 minutes. Before serving, sprinkle with finely chopped parsley.

8. Extraordinarily tender and juicy Creole chicken liver is prepared very quickly and easily. Rinse, dry slightly, cut into small pieces and roll in 2 tbsp. spoons of flour 500 gr. chicken liver. In a deep frying pan, heat 3 tbsp. spoons of olive oil, add one chopped white onion and fry until transparent. Then add the chicken liver to the onion and fry until golden brown. Then add three large diced tomatoes, 3 tbsp. spoons of sherry, salt and ground white pepper to taste. Mix thoroughly and add 3 tbsp. spoons of pesto. If you don't have pesto, you can substitute 3 tbsp. spoons of your favorite fresh herbs, chopped in a blender. Stir again, cover the pan with a lid and simmer everything together over medium heat for five minutes. Serve with fresh vegetables.

9. It’s not at all difficult to prepare a delicious roast chicken liver in pots. Rinse, dry slightly, cut into not too large pieces and roll in 2 tbsp. spoons of flour 300 gr. chicken liver. Heat 2 tbsp in a frying pan. spoons of butter and quickly fry the liver over high heat until golden brown. Then add one chopped onion and fry for another 3 minutes. Grease the inside of the ceramic pots with oil and spread 500 grams over them. potatoes, cut into large slices, one carrot, diced, and fried liver. Pour everything with an equal amount of sauce prepared from 300 ml. water, 3 tbsp. spoons of sour cream, salt, black pepper and your favorite spices to taste. Place the roast pots prepared in this way in an oven preheated to 180⁰ and bake for 40 - 60 minutes. 10 minutes before cooking, sprinkle your roast with any finely grated hard cheese. Before serving, garnish the finished roast with chopped parsley or dill.

10. Do you like liver pate? Making the most delicate chicken liver pate at home is not at all difficult! Heat 1 tbsp in a frying pan. spoon of butter, add one finely chopped onion and one carrot, grated on a coarse grater. Fry until golden brown, stirring frequently. As soon as the vegetables are ready, transfer them to a separate bowl and heat another 2 tbsp in a frying pan. spoons of butter and add 500 gr. chicken liver. Fry over high heat until golden brown, then reduce heat and add 2 bay leaves, 1 tbsp. a spoonful of your favorite dried herbs, salt to taste. Mix everything and pour one glass of boiling water. Simmer the liver covered for 10 minutes. Remove the finished liver from the heat and cool slightly. Transfer the liver to the bowl of a food processor with a knife attachment, add fried vegetables, 50 gr. softened butter and a pinch nutmeg. Beat everything together until smooth, then add another 100 grams. butter, ½ teaspoon balsamic vinegar, 1 tbsp. a spoonful of cognac and ½ teaspoon of fresh orange zest. Beat for another 2 - 3 minutes. Place the finished pate in bowls and pour a thin layer of melted butter, which will allow your pate to retain its freshness and tenderness for several days. Store in the refrigerator.

And the “Culinary Eden” website on its pages is always happy to offer you even more original ideas and proven recipes that will definitely tell even novice housewives how to cook chicken liver.