Delicious fried liver. Fried beef liver with onions.

Any hostess will be useful to know how to cook the liver, because it is a favorite product of many, different useful composition and high nutritional value. A variety of offal dishes excites the imagination, so you should learn how to cook the most sophisticated of them in order to amaze guests at a holiday or households on weekdays.

The secrets of cooking liver

For most cooks, preparing the liver is a difficult process, but this is due to the inability to choose and process the product. You should learn how to cook the liver, so it turned out soft - pour milk or soda solution. The variety of options that can be prepared from the liver is great - here and simple dishes like salads, snacks in the form of pies, cakes or pancakes with gravy.

As a side dish you can cook roast, braised liver with vegetables, potatoes, mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or liver poultry, how to do each of them - prompt instructions. Types of offal are distinguished by a rich taste with light notes of tenderness and a specific aroma. How to make tasty snacks quickly and tasty, read below.

How to choose the right liver

For any culinary specialist it will be important to choose a liver to make it tasty food at home. For anyone fresh product characteristic pleasant sweetish aroma, lack of damage, large vessels, the surface is elastic and smooth:

Chicken livers are of a maroon shade with a shiny surface and a sweetish aroma. Frozen by-product should not be orange and with a thick layer of glaze.
Veal liver is distinguished by a light brown color, moist elastic consistency, without a gray patina.
Beef liver has the color of ripe cherries with scarlet blood and hints of sweet smell, white wrap, easily separated from the main meat.
Pork liver brown color, with a smooth surface without stains.

How much to cook the liver

The type and processing of the offal depends on how much the liver is prepared. Stew the liver should be no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is supposed, then it is recommended to cook the chicken liver for 10 minutes, pork, which must be soaked in milk or water, for 20 minutes, and beef - 10 minutes. For even roasting or stewing, cooks advise you to pre-cut a large piece into thin slices.

Dishes from the liver - recipes with photos

Today, any cook will not be difficult to find the right recipes from the liver. It is better to choose a step-by-step recipe, how to cook a liver, with vivid illustrations, photo or video content. A variety of options for liver appetizers is surprising - there are burgers, cakes, roasting in the oven, stewing in a slow cooker. Combine by-product well with juicy vegetables - carrots, onions, and pour sour cream or cream. Homemade recipe Liver is useful to all.

Recipe for liver patties step by step

Cooking time: 30 min.
Servings: 10 persons.
Calorie dishes: 167 kcal.
Purpose: for lunch.
Cuisine: author.

Cooking liver patties that are great for lunch or dinner, if served with mashed potatoes or porridge, noodles with sauce, is quick. Fresh vegetables are also good as a side dish for meatballs made from any type of liver. Chicken liver is suitable for a child, and for an adult - pork or beef, soaked first in milk.

Ingredients:

liver - 0.75 kg;
onions - 20 g;
carrots - 40 g;
eggs - 70 g;
potato starch - 25 g;
sunflower oil - 50 ml.

Cooking method:

Scroll the liver with onions and carrots through a meat grinder, add eggs and starch.
Fry in a pan, oiled, on both sides until golden brown.

Liver cake recipe with photo

Cooking time: 1 hour.
Servings: 10 persons.
Calorie dishes: 308 kcal.
Purpose: for a snack.
Cuisine: author.
The difficulty of preparation: medium.

As a hearty snack, a recipe is suitable for making a liver cake. It looks like a real confectionery masterpiece, but in reality it becomes a meat meal that is great for a festive table. Guests will be surprised when they see it in front of them, and will be even more amazed by the rich, delicious taste of amazing food. For a well-soaked dish, it is worth putting it in the refrigerator for 6 hours before serving.

Ingredients:

hard cheese - 50 g;
wheat flour - a glass;
eggs - 3 pcs .;
milk - a glass;
pork liver - half a kilo;
sunflower oil - 50 ml;
mayonnaise - 2 packets;
dill - 10 g.

Cooking method:

To clear a liver from a film, to crush the blender, to add flour, eggs, to salt.
Pour in milk to make a thick dough. Cook a few cakes on the pan.
Smear cakes with mayonnaise, fold with a cake, sprinkle with grated cheese and chopped dill.
After 6 hours of infusion, serve on the table, cut into portions.

Chicken liver soup

Cooking time: 1 hour.
Servings: 3 persons.
Calorie dishes: 64 kcal.
Purpose: for lunch.
Cuisine: author.
The difficulty of preparation: medium.

Hearty, but dietary chicken soup turns out, which is well served on the dining table losing weight. To first satisfied even a child, it is worth taking chicken liver, which is more tender in texture. Benefits and vitamins are added by adding zucchini, cauliflower and potatoes, and boiled rice cereal gives the desired thickness. It’s not so easy to make such a soup.

Ingredients:

potatoes - 200 g;
zucchini - ½ pcs .;
carrots - 1 pc .;
cauliflower - 0.3 kg;
rice - 40 g;
chicken liver - 150 g;
olive oil - 20 ml.

Cooking method:

Boil the liver in salted water for 10 minutes, chop with a blender.
Boil potatoes, carrots, rice, cauliflowerzucchini for half an hour. Grind blender.
Combine both masses, boil slowly, season with olive oil and salt.
If desired, you can use beef broth to dilute the thick soup or add cream to it.

Chicken liver fried in sour cream

Cooking time: 40 min.
Servings: 8 persons.
Calorie dishes: 146 kcal.
Purpose: for lunch.
Cuisine: author.
The difficulty of preparation: medium.

Chicken liver fried with onions in sour cream is considered traditional for many families. This hearty main dish perfectly nourishes the body, gives strength and energy. Best of all, a liver in this design is combined with simple side dishes - rice, buckwheat, pearl barley, it is easy to prepare and in a dietary way with vegetables. The pronounced meat taste with creaminess of sour cream emphasizes the sharpness of onion.

Ingredients:

chicken liver - 1 kg;
onions - 50 g;
sour cream - a glass;
vegetable oil - 30 ml.

Cooking method:

Shred onion, fry in butter until golden, add liver, stirring, bring to half-ready.
Add sour cream, salt and stew for 20 minutes.

Liver salad recipe

Cooking time: 30 min.
Servings: 7 persons.
Calorie dishes: 115 kcal.
Purpose: for a snack.
Cuisine: author.
The difficulty of preparation: medium.

Quickly prepare a salad with liver, which has a rich taste due to the combination of mushrooms, beans and traditional vegetables, you get an experienced mistress. It can be served warm or hot, but in the cooled state it is very tasty and does not lose its benefits. Classic mayonnaise, low-fat sour cream or natural yogurt with garlic and chopped greens can serve as a dressing.

Ingredients:

red beans - 200 g;
chicken liver - half a kilo;
onions - 150 g;
carrots - 200 g;
vegetable oil - 20 ml;
canned champignons - 150 g;
sour cream - 75 ml.

Cooking method:

Chop the onion into cubes, rub the carrot, fry in a pan with butter.
Boil the liver and beans separately, cut the meat into strips.
Mushrooms chop, mix all the ingredients.
Salt, season with sour cream and pepper.

Stroganoff liver in a slow cooker

Cooking time: 1 hour.
Servings: 4 persons.
Calorie dishes: 130 kcal.
Purpose: for dinner.
Cuisine: Russian.
The difficulty of preparation: medium.

Traditional for Russian cuisine is considered to be the recipe of cooking liver in a Stroganov style, which has been popular for several centuries. Modern housewives have an advantage in cooking snacks due to the presence of a multicooker, which will make the food perfect in texture, will not let it burn and retain all the juiciness and aromas of the added spices.

Ingredients:

beef liver - 0.75 kg;
milk - 2 t .;
sour cream - a glass;
butter - 50 g;
onion - 2 pcs .;
green onions - bunch;
dill - a bunch.

Cooking method:

Liver cut into strips, pour with milk, after 35 minutes, drain.
Cut the bulbs into rings, fry in multiplayer mode and temperature 160 degrees for 5 minutes. Add liver, stirring, cook for 6 minutes, pour sour cream.
Bring to softness, salt and pepper. Decorate with chopped greens.

Recipe for beef liver in a pan

Cooking time: 35 min.
Servings: 8 persons.
Calorie dishes: 188 kcal.
Purpose: for lunch.
Cuisine: author.
The difficulty of preparation: simple.

One more classic recipe is cooking beef liver in a pan, which is obtained evenly roasted and appetizing. This option refers to the fact that you can cook delicious food from the liver in order to please all family members or even surprise guests by serving them such a snack right in a small-diameter frying pan. On the secrets of making homemade dishes recipe tells the liver.

Ingredients:

beef liver - 0.6-0.7 kg;
onions - 40 g;
olive oil - 60 ml;
flour - 40 g;
garlic - 5 cloves.

Cooking method:

Liver cut into pieces, repel through food wrap, pepper, roll in flour, fry on each side for 2 minutes, salt.
In the same oil, fry chopped onion with crushed garlic, lay the liver on top, leave to stand under the lid for 5 minutes.

Boiled liver pate

Cooking time: 45 min.
Servings: 10 persons.
Calorie dishes: 215 kcal.
Purpose: for a snack.
Cuisine: author.
The difficulty of preparation: medium.

Delicious spread on the sandwiches will be a paste of boiled beef liver. It can be eaten with rye or wheat bread as a snack or while drinking tea or coffee in the morning for breakfast. For the child, this option would be doubly useful - saturate the body with vitamins and energize the next school day. correctly and how to make homemade pate from it for snacks, tell the recipe.

Ingredients:

beef liver - 0.55 kg;
carrots - 2 pcs .;
onions - 1 pc .;
butter - 200 g

Cooking method:

Soak the liver for 10 minutes in cold water, changing it a couple of times to get bitterness.
Boil carrots, chop onions and fry until golden brown.
Wash the liver, cook for 15 minutes, cool, remove the ducts and film.
Mix all ingredients, double-scroll through a meat grinder. Salt and pepper.

Liver and mushrooms in sour cream sauce

Cooking time: 30 min.
Servings: 6 persons.
Calorie dishes: 105 kcal.
Purpose: for dinner.
Cuisine: author.
The difficulty of preparation: easy.

To get soft liver under cream sauce, it is poured with sour cream or cream, stewed with spices and mushrooms. It turns out incredible tasty snackIt goes well with mashed potatoes, cooked pasta or cereals. Prepare the best chicken by-product, because it turns out to be exquisitely tender and not so high-calorie.

Ingredients:

chicken liver - 0.6 kg;
champignons - 200 g;
onions - 200 g;
water - 50 ml;
carrots - 100 g;
sour cream - 250 ml;
flour - 40 g;
hops-suneli - 10 g;
dill - 30 g

Cooking method:

Heat the pan, fry the shredded onions, mushroom plates, and grated carrots until the moisture evaporates.
Add liver, after 5 minutes, season with salt, spices, flour. Pour sour cream with water, add chopped dill. Stew for 15 minutes.

Liver and potatoes in the oven

Cooking time: 1.5 hours.
Servings: 5 persons.
Calorie dishes: 71 kcal.
Purpose: for lunch.
Cuisine: author.
The difficulty of preparation: medium.

Tasty and fragrant liver is obtained baked in the oven with potatoes and other vegetables. Cooking 2 in 1 is a side dish and the main thing is easy, in less than an hour, without taking into account soaking. For garnish fit any vegetables - onions, zucchini, carrots. Optionally, you can add green beans, eggplants and tomatoes. To get an appetizing crust on readiness, you can sprinkle the products with cheese chips.

Ingredients:

chicken liver - 0.25 kg;
potatoes - 200 g;
zucchini - 200 g;
carrots - 100 g;
onions - 50 g;
water - 250 ml;
milk - half a cup;
sunflower oil - 20 ml.

Cooking method:

Liver pour milk for an hour.
Cut onion and zucchini into cubes, potato slices, grate carrot.
Lightly fry all the vegetables, add the liver. After a few minutes of frying, add water, salt and pepper, close the lid.
Put to prepare in the oven for 25 minutes at 195 degrees.

The main question for chefs is how to make a tasty liver so that it is soft and without bitterness. Chefs with extensive experience in cooking offer the following secrets of how to properly prepare a by-product:

To soak the bitterness and the specific taste of the liver will help soaking in milk, sour cream, kefir for an hour or in a weak solution of soda with water for 2-3 hours.
To the product was not solid, dry and rubber, it should be salted at the end.
Beef liver before boiling need to be cleaned from the film - rinse cold water, pour warm for a couple of minutes, make a cut on the film and separate with your thumb.
Pig tape is even easier to remove because it is thin. The by-product is washed, scalded with boiling water, the fingers are removed after incision with one side of the film.
The bitterness can be attached by large veins and vessels. Remove them with a sharp knife, which must be placed along the vessels and ducts.
For the tenderness and softness of the liver pieces, it is better to cook them sliced thinly, up to 1.5 cm thick.
Prepare a juicy liver will, if you fry for 5 minutes on each side in a well-heated frying pan. To make an appetizing crust, the pieces roll flour.

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Beef liver fried with onions is a very simple and nutritious main dish. You can serve it not only for everyday lunch or dinner, but also for the festive table. The liver slices fried in sunflower oil are in perfect harmony with the golden rings of fried onion, and the onions only complement the taste sensations, not at all imploring the superiority of the by-product.

Ingredients

beef liver - 1 kg
wheat flour - 4 tbsp. l
onion - 4-6 heads
sunflower oil - for frying
freshly ground black pepper to taste
salt - to taste

Servings Per Container: 5

Cooking

1. Rinse the liver well under running cold water. Remove the outer film and peel off the bile duct.

Cut into slices of arbitrary shape and about 1 cm thick.

2. Sprinkle black pepper and salt on each side of the liver on both sides.

3. Pour the flour into a flat plate. Roll slices of liver in it.

4. Heat the sunflower oil in a pan and place the slices in one layer.

5. Fry the liver for 5 minutes until golden brown.

6. Then pour a little hot boiled water into the pan, cover with a lid and continue to fry the liver on low heat for about 12-15 minutes until soft. In the process of cooking turn the slices on the other side.

Peel the onions, wash and cut into thin rings.

7. Fry the onions until golden brown in another pan.

8. Grilled beef liver is ready. Put it on a dish, pour the juice formed during frying. Place slices of fried onion on top of the liver slices. A great side dish to this dish will be airy. mashed potatoes, boiled or fried potatoes. With the duet of the liver and potatoes are perfectly combined fresh tomatoes and greens.

Hostess note

The dish will become more nourishing and original, if you put a thin crispy slice of roasted pork smoked bacon on each piece of the liver when serving.

Beef liver is a valuable by-product, enriched with vitamin A, group B vitamins. Eating beef liver is the ideal way to prevent anemia. First of all, the taste of the finished liver depends not only on how to fry beef liver, but also on how fresh it is, how old the animal is and other indicators.

How to choose beef liver

It is best to choose a cooled liver, since a frozen one loses more than half of its nutrients and quality finished product getting worse. A chilled liver should have a smooth, shiny surface. In the liver, which has lain for some time, this luster is lost, and it becomes a dull color. The color of the liver varies from the age of the animal, if it is veal, then the liver is saturated red, if it is beef, then the liver is more of a cherry, dark red shade. It should have the same color throughout the volume. There are no traces left on a fresh liver when pressed with a finger, everything else suggests that the liver is no longer the first freshness.

Liver recipes

How to fry In principle, it is not so difficult, the main thing is to comply with the technological process of cooking. Properly cooked liver does not taste bitter, soft and tender.

Fried Liver

Kilogram liver;
A little soda;
Ground black pepper;
Salt;
Flour;
Frying oil;
Butter slice;
Greenery.

Liver thoroughly clean of transparent film, cut veins and large veins, cut into portions, the thickness of one piece from 7 to 10 mm. Sprinkle the prepared liver with a small amount and let it soak for a while, then it must be washed and blotted with a towel. Add salt and pepper to the liver, then roll each piece into flour and fry in a frying pan with hot oil on both sides for three minutes. If the piece is larger than necessary, then you can fry for five minutes. When the liver is ready, it is spread on a plate and decorated with greens and a piece of butter, which melted, gives the liver a special soft taste.

with oranges

A pound of liver;
Mustard a couple of spoons;
Flour;
Frying oil;
Salt and pepper;
Ground ginger;
Dry red wine one hundred milliliters;
Butter slice;
Orange two pieces.

We manually clean the liver of the film and remove the unnecessary streaks, wreaths and pieces of muscle with a knife. We cut into portion pieces with a thickness of less than one centimeter, each piece is lubricated with mustard, due to it it will be even softer. Before frying beef liver, roll it down in a small amount of flour and fry in a frying pan for two minutes on high heat and another three minutes on weak under the lid. Then get the liver, and in this pan pour half a glass cold waterbring to a boil and strain through cheesecloth. One orange is cut into neat rings, and the second orange is passed through a juicer. Water with butter mix with juice and wine, keep on low heat, not allowing to boil, about five minutes. I spread the pieces of liver on a plate, and decorate can be served separately or pour the liver on them.

Secrets and tips on cooking beef liver

It can not only fry, but also stew, how much stew beef liver? In fact, stew it just as much as fry, if you extinguish over high heat, it will be enough five minutes, maximum seven;
It will be tender and soft if it is soaked in milk before frying;
Pre-marinated in mustard, it will also become softer;
It is necessary to salt it at the very end, and pepper it - at first, black ground pepper removes unpleasant odor;
A byproduct rolled in flour is prepared quickly and does not get tough.

In this article we tried to tell you how to fry beef liver, as well as what best seasonings to add and methods to use, so that it becomes softer, tastier. This valuable product for our body is best consumed once a week.

The use of the liver and the stunning taste of dishes from it is no secret to anyone. The easiest and fastest is preparing pork, chicken or beef liver, fried with onions. The recipe in its simplest version is known, perhaps, to everyone. However, for all its simplicity, not always the beginning cook can boast a worthy result - secrets, tricks and subtleties exist in the preparation of any dish. This article reveals secrets and offers options for more complex (but also more delicious!) Dishes from fried liver.

Just liver with onions

The dish is primitive to the amazement, if you know how to cook. with a bow, will remain soft under two conditions:

Do not hold in the pan for a long time. That is, fry over high heat.
Salt at the very end. From the salt, the by-product is dubeet and becomes tough if introduced at the beginning of preparation

If you prepare the most common, without any frills, roast beef liver with onions, the recipe prescribes to wash the by-product well and remove all sorts of films from it. Then it is cut into small sticks, each one is dipped in flour and quickly fried. As the brow turns red, the piece turns over, and the brown side is attached. When the slices are ready, they are transferred to the plate and salted, and the onion semi-ribs are put in the empty pan. Gold-plated - put to the liver and in the covered state to hold for five minutes.

Venetian liver

The cooking method is considerably complicated and additional components will be required. But it turns out very tender and juicy beef liver, fried with onions. Step-by-step recipe looks like this.

In a skillet, olive and butter are mixed in equal quantities.
When the mixture is heated, the chopped onion is fried in it. It is cut arbitrarily, as you like - cubes or half rings.
As soon as the onions redden, small pieces of liver are thrown to it (about a quarter of a kilogram); over a fairly large fire, they are fried from all sides.
Having achieved a pronounced blush, pour in a glass of broth and juice of half a lemon.
After five minutes of chopping, chopped parsley greens are poured out, and the frying pan is immediately removed from the stove.

Already when serving, the liver can be powdered with onion-feather and zest. It does not need additional spices - and so it turns out fragrant and tasty.

Fried liver in sour cream

Sour cream is an indispensable ingredient for cooking many meat dishes. Beef liver fried with onions is good in it. The recipe offers small pieces of liver soak for half an hour in milk (not necessary, but tastier), and very gently beat. Each slice (in the described case - in no panirovanny) very quickly roasted, salted and peppered. In a separate frying pan fried to tasty color a large number of Luke. For each slice of offal laid out a handful of golden fried and a spoon of sour cream. Then you can finish it on the stove under the lid, or you can put it on a sheet and finish it for about a quarter of an hour.

Apple-onion recipe

Sour cream does not surprise anyone. But this version is able to hit even the culinary experts with great imagination. Even more airy is fried beef liver with onions, the recipe of which is complemented by apples. It's nice that he almost does not require additional gestures from the cook. A pound of by-product (naturally, washed and cleaned) is quickly roasted - until there is no discharge of blood during piercing. In the pan laid large slices of two apples (without seeds, but can be with the peel). After three minutes of frying, coarsely chopped two onions are thrown in and pepper and salt are added. After five minutes, you can cover for dinner.

Soy Sauce Liver

For this delicacy, the by-product should be cut into sticks and soaked for ten minutes in soy sauce. During this time, just have time to heat the oil in the pan. Thanks to marinating, a very soft and unusual beef liver, fried with onions, is obtained. The recipe includes pickled garlic - best in sour cream with honey, but any other will do. It needs a little bit, just two slices. In a pinch, and fresh, you can take, just get ready for the fact that the smell will be sharper. The liver is quickly fried; in parallel, two sliced medium sized onions are sprinkled with a spoon of sugar. When the liver is almost ready, onions are added to it. On a strong fire, it caramelizes quickly and gives the finished dish an unspeakable charm.

Even one who does not value offal too much is sure to enjoy beef liver fried with onions. The recipe (any of the proposed) can be improved! Successful to you culinary experiments.

In this material you will find answers to questions about how to choose, store and prepare the liver. Below you will find many recipes and cooking tips, including those on video, but we will start with how our bodies benefit when we eat the liver.

Benefit:

This product is respected not only by hunters, but also by cooks and housewives. This product related fast fooddelicacy deserves attention. It is not necessary to speak about the benefits of the liver, it is a storehouse of vitamin A, iron, copper and other beneficial substances.

The liver contains phosphorus, magnesium, zinc, sodium, calcium. Vitamins of group B, D, E, K, ascorbic acid. Thus, the liver: beef, pork, veal, chicken, duck - has been and remains not only one of the most popular products since ancient times, but also very useful. The nutritional value all species are about the same, but their taste and texture are somewhat different.

Note that for the preparation it is necessary to use only the liver from healthy and properly fed animals. In addition, it is important not to limit the consumption of dishes from the liver to people with a high content of cholesterol in the blood.

It is important to note that:

so that the liver does not burn, it must be cleaned of films and duct;
so that the liver is soft and without a specific smell, it can be soaked in milk or in water for 30 minutes - the liver of young healthy animals can not be soaked;
to cook a soft liver, you can roll it in flour before frying;
in order not to overcook the liver, cut it into pieces about 1 cm thick and fry quickly in a well heated pan on both sides;
salt need the liver at the very end.

There are many recipes for cooking liver. If you are a beginner and do not know how to fry a liver, what to cook from a liver, how to cook a soft liver, then these tips will be useful to you. We will tell today how to fry the liver correctly so that it is juicy, tasty and does not become tough.

The easiest way is to fry the liver like this:

You just need to fry slices of a calf, lamb or chicken bee on high heat for two or three minutes on each side, salt and pepper to taste and the liver is a la nuturel ready.

Tastier fry like this:

Soaking it beforehand in milk or marinade, it needs to be fried until red meat juice protrudes on the surface, turn it over, fry and wait for the juice again. Everything - tender and soft liver is ready.

How to cook pork liver

Pork liver has a red-brown or dark brown color, has the brightest taste and distinct aroma that may not please everyone.
Before cooking pork liver about soaked. Cooked pork liver pies and toppings, it can be fried and stewed, used to make liver pancakes and not only.
Pork liver is just as useful as other types of liver, however, it is still slightly inferior to beef liver in terms of nutrients.

How we cook beef liver

Beef liver has a dark red-brown color, has a rather pronounced hepatic taste (therefore, it is often soaked in milk before cooking).
Most often cook liver cake, liver chops, saute, hot dishes, grilled beef liver or stew. Beef liver should be roasted properly, after having been smeared with mustard and served with spicy sauces.
The advantage of this type of by-product is the high content of vitamins A and group B, essential trace elements, the liver is recommended to be used for overwork and during the recovery period after illness.

Cooking Calf Liver

Veal liver has a light brown color with red, as well as a delicate and loose structure, it is much softer than beef and it can not soak.
Calf liver is cooked delicious dishes: incredibly tasty fried veal liver a la naturalyel, you can make veal liver in sour cream, fried veal liver with onions is good, it makes delicious kebabs and also gourmet dishes. Veal liver can be baked whole in the oven or deep frying pan, then the roasting time is measured at the rate of 15 minutes per 0.5 kg of liver.
The benefits of calf liver in the vitamins A and B contained in it, dishes made from calf liver are very useful - they help regenerate hemoglobin and help improve immunity.

Cooking Chicken Liver

Chicken Liver is an affordable deli product with a delicious taste.
Chicken liver can be fried with onions, used as an ingredient for kebabs with bacon and vegetables, as an ingredient for minced meat and liver pastes, chicken liver is good in salads.
Benefit chicken liver in the high content of vitamin B12, which is involved in the formation of red blood cells, selenium, which affects the functioning of the thyroid gland, chicken liver is a valuable nutritious product.

How to cook duck or goose liver? The answer is simple =)

Duck and goose liver - found in the form of foie gras libor in the markets from the usual ducks and geese, the second option is less fat and not so expensive, but still very tender and tasty.
Duck and goose bee in the form of pate or roast will decorate the most festive table. Only you need to know the liver of ducks and geese are never cooked in sour cream, they are already fatty. The liver of the birds is ideally combined with fruits - and sweet, and sour, and sour-sweet - apples, raspberries in their raw form or slightly stewed in butter will give the dish an exotic festive look and taste.
Goose and duck liver is very fat, but extremely useful, especially for the female body, as it contains a large amount of iron, as well as all the above vitamins and minerals.

How to choose? Making the right choice of the liver

Whatever liver you buy, the liver color should be even, without stains, the surface is shiny, smooth, elastic, without dried up places.
When pressing on the liver, the fossa does not form at all or is quickly restored. Otherwise, the liver is stale.
The liver from young animals is lighter than the liver is darker, the older the animal.
Look at the blood: scarlet - fresh liver, brown - old and such a liver should not be taken.
The smell of the liver is pleasant, sweetish, in no way sour.
Fresh fresh liver is usually not purchased for future use, therefore, they take 100-125 grams per serving and prepare them within 24 hours.

How best to store the liver

The liver is beautifully stored frozen for up to six months. For this, it is not necessary to buy an already frozen product. You can freeze the steamy liver. You can store a liver as follows:

cut the liver into chunks, dry it with a napkin, wrap each slice in cling film, put it in a separate bag, and put it in the freezer otherwise the smell of the liver will be transferred to other products.

It is good because it can be cooked without defrosting, fry in a pan and grill. But these grocery stores still advise to defrost, putting a few hours on the bottom shelf of the refrigerator.

Best recipes

Dishes from the liver are very nutritious and helpful. They are tasty as hot, serving as a main dish, and in the cold - as an appetizer.
Veal and porcine livers are peeled from the film and large vessels and veins are removed. To get rid of the bitterness and for the juiciness of the future dishes soak the liver in milk for about 2 hours. Wash the chicken liver well enough.

Recipe for fried liver in Japanese:

For 2 servings, take the following foods:

- 0.3 kg of the liver;
- 1 cup long grain rice;
- 400 ml of water;
- 0.5 cups of green peas;
- 1 tablespoon of flour, vegetable oil, soy sauce;
- on a pinch of salt, red hot pepper ground;
- 1 fresh mandarin.

Cooking will have 35 minutes.

First boil rice until cooked. Green pea we extinguish and mix with ready rice. Stir by adding a little soy sauce and set in a warm place. We wash the liver, cut into slices, add some salt and red pepper. We warm the frying pan with vegetable oil and place the liver on it, pre-sanded in flour. It is necessary to fry the liver from two sides, sprinkling soy sauce. Mandarin divided into slices and fry after the liver.
Serve better on a large plate, in the center lay out the rice, liver on it, and the end will be fried tangerines.

Stroganoff

beef liver - 500 g
sour cream - 300 g
onion - 2 heads
salt, pepper - to taste
sunflower oil - for frying

To prepare the liver in Stroganov, you need a minimum of ingredients.
To begin, prepare the liver - clean, soak in milk, blot and chop into cubes.
Pour a little oil into the pan and fry the finely chopped onion on it until light golden color.
Put the liver sticks in the pan and fry them on all sides.
Add sour cream and simmer for 15–20 minutes.
Light vegetable side dishes or tender mashed potatoes are well served with liver dishes.

Recipe - Fried Chicken Liver

chicken liver - 1 kg
onion - 250 g
adjika - half a teaspoon (or a pinch of ground red pepper)
ground coriander - 1 tsp
garlic - 1 clove
parsley or cilantro - 1 bunch
vegetable oil
salt

Rinse the chicken liver and boil for 10 minutes. Fry chopped onion in sunflower oil. Put the cooked chicken liver in the onion in the frying pan and fry together, stirring. Sprinkle with coriander and add adjika or ground red pepper. At the end sprinkle with finely chopped garlic and greens.

Recipe - Chicken Liver Fritters

chicken liver - 500 g
onion - 1 head
carrots - 1 pc.
sour cream - 400 g
fresh dill - 5-15 g
garlic (optional) - 2-3 cloves
cooking oil
salt
pepper

Peel and chop onions, peel carrots and chop on a grater. Extinguish the onions and carrots with a little oil, cool. Mince prepared liver with minced vegetables. Add salt, pepper and mix. Put in the form of fritters in a well heated pan with butter. Fry on both sides until cooked. The degree of readiness depends on your taste.
Chop garlic and dill, combine with sour cream, mix well.
Put the finished pancakes on a plate, put 1 tbsp of sour cream on the pancakes.

Recipe - Calf liver with oranges

veal liver - 0.5 kg
mustard
flour
vegetable oil
salt
ground black pepper
ground ginger

½ cup water
2 tbsp. spoons of butter
2 oranges
½ cup dry red wine

Wash the liver, peel and chop about 1 cm thick. Coat each slice with mustard and roll in flour. Fry on all sides in heated vegetable oil for 8 minutes. Salt, pepper and add ginger to taste. Fry another 3-5 minutes on low heat. Transfer the prepared liver to another dish.

In a frying pan in which the liver was fried, add ½ cup of water and 2 tbsp. spoons of butter, let boil, then strain. Peel one orange and cut it into thin slices, squeeze the juice out of the second. Mix liquid from frying with orange juice and ½ cup of dry red wine, heat over low heat, do not bring to a boil.

Fried liver, put on a dish, pour orange sauce and garnish with orange slices.

With bacon

500 g pork liver
80 g pork fat
carrot
bulb
salt
ground black pepper
nutmeg
½ cup beef broth or milk
100 g butter

Pork liver cut into small pieces. Fat finely chop and fry. Put grated carrots and finely chopped onions into the melted fat. Fry until half ready. Add pieces of liver, salt, ground pepper and grated nutmeg to taste to vegetables, fry until golden brown, and then bring to readiness over medium heat under the lid. Refrigerate and mince with a fine grate 3-4 times. Pour broth or milk into the prepared mass, bring to a boil and cool. Mix with softened butter and whisk until smooth. Prepare the finished pate as desired.