April 30, 2016 9176
Many housewives are happy to cook chicken liver for lunch and dinner for their household, because it is not only terrific and tasty, but also incredibly easy to prepare. Even with a little culinary experience, you can cook this delicate product.
A little practice, add to your culinary piggy bank with a dozen recipes for cooking liver. It can be baked, stewed, fried, and potatoes, cereals, pasta and vegetables can be a side dish - this unique product goes well with all the above.
Below you can learn about the secrets of cooking liver, and more about several ways of cooking.
How to choose a quality chicken liver
In order to cook tasty dish, you must initially choose high-quality, fresh, tasty foods. Very often the liver is bitter and the reason may be a violation of the rules of preparation.
In order not to buy such a product, remember these simple rules:
How to cook royally delicious chicken liver in sour cream
The most common recipe for cooking chicken liver is considered to be stewing in sour cream. These two products seem to be made for each other. Sour cream best emphasizes the tender texture of the liver.
If you have not tried this popular cooking method, correct this omission as soon as possible!
In order to put out the chicken liver in sour cream, you will need:
- Pound chicken liver;
- One onion;
- Four spoons of sour cream;
- Tablespoon butter (fatty) oil;
- Tablespoon flour;
- Half a cup of water;
- Spices to taste.
Chicken by-product is well washed and cut into small blocks with a diameter of three to four centimeters.
During cooking, they are slightly stuck, so do not cut too finely. Remove all bile ducts and streaks.
Cut the onion and fry it on melted butter until smooth golden.
Add the liver to the pan and fry for two minutes. No need to achieve the effect of a crust, leave it pink and gray.
Pour in half a glass of water and add flour. Immediately stir to avoid lumps. Please salt.
About three minutes to extinguish the by-product, and then throw the sour cream to the contents of the pan and stir well, so that it covers the entire liver and mixed with the rest of the sauce.
Immediately turn off the gas and cover the dish with a lid. If you do not, and leave to prepare the liver on an open fire, sour cream can curl up, and you will not achieve the desired effect.
Leave the liver for 5 to 12 minutes. During this time, the sauce will grab, and the liver will soak up the delicate creamy taste of sour cream. All! Now you can serve it with your favorite side dish.
The recipe for a successful stewed chicken liver in a multi-
Now almost every hostess uses such a home assistant as a slow cooker. It significantly saves the time spent in the kitchen, and also allows you to save the taste and benefits of products.
Therefore, if you have this indispensable kitchen unit, feel free to try to cook the liver in it according to the following recipe.
For him you will need:
- A kilogram of chicken liver;
- One onion;
- A tablespoon of butter (non-spread) butter;
- Tablespoon flour;
- Half a liter of milk;
- Half a spoonful of nutmeg;
- Spices to taste.
The fact is that the favorite recipe for cooking the liver in sour cream can not be repeated in a multicooker, because when heated sour cream will split. Therefore, sour cream is replaced by milk, and the taste is almost the same.
Wash the by-product and cut it into three to four centimeter slices.
On the “Frying” mode, fry the finely chopped onion in butter for five to six minutes.
Add the liver to the bowl and set the mode of “Quenching” or “Baking” for 20 minutes.
At this time in the pan you will need to prepare the sauce. To do this, melt the prepared butter, add flour to it and mix thoroughly to avoid any lumps. Now slowly pour in the milk and put in the nutmeg. Mix well again and leave before the mass thickens slightly.
When the slow cooker has finished cooking, open it and pour in the sauce to the liver. Salt to taste. Now again put the mode "Quenching" and leave the dish for half an hour.
Recipe for the fried chicken liver in the pan
If you want fried liverthen you must be very careful. If you overdo this tender product, it will turn into rubber. You need to fry it for two or three minutes, literally so that it grabs. Check the readiness, puncturing it with a fork: if a clear juice, and not blood, is released, then the liver can already be consumed.
Remove the offal on a plate and fry the onions in this oil until golden brown.
On top again lay the liver and cover. Stir the dish for about ten minutes over low heat for its full readiness.
How to make chicken liver pate
Probably every person at least once in his life tried a sandwich with a delicious liver pate. But the purchase of pate can not always meet all your needs for quality and composition. Therefore, there is nothing better than trying to cook it at home. Moreover, it is easier than it may seem.
To make chicken pate, take:
Leave the oil at room temperature until it is soft.
Finely chop the onion and grate the carrots. Fry them for five to seven minutes.
Rinse the by-product thoroughly and cut into small pieces. Fry it in a frying pan for about five minutes.
Pass the liver and vegetables through a meat grinder and cool.
Add to liver mass butterPepper and salt. Mix well.
Put in the fridge for half an hour to grab the pate.
All! Now it can be added to tartlets or smear on bread.
The secrets of cooking chicken liver
- Choose chilled chicken livers. Frozen will give a lot of juice and lose an appetizing soft crust;
- After you have washed the by-product, you can dry it by putting it on a paper towel. This will allow to achieve the very gentle, but delicious crust;
- It is better to salt the liver at the very end, so that it does not produce a lot of juice;
- Add the liver to the pan one by one. This trick will not allow the oil to lower the temperature, and the liver will quickly grab a ruddy crust;
- If your pan retains its heat well and has a thick bottom, then after cooking, it is better to transfer the liver to another container, otherwise it will continue to be prepared and may become stiff.
Bon Appetit!
So, according to the results of the survey, competing in the number of votes collected from ravioli and warm salad, the chicken liver quickly escaped! Apparently, because the product is easily accessible and often on the table for many. Almost everyone has his own special recipe for making this tender and particularly demanding part of the bird. I will talk about how to cook chicken liver in our home.
But before turning to the recipe for chicken liver in soy-honey sauce, I want to tell you a few tricks that will allow you to achieve perfection in its preparation.
What should be perfectly cooked chicken liver? Of course, tender! Ruddy on the outside and juicy, soft, similar to the mousse inside. It is not difficult to achieve this if you follow simple rules.
Rule one: chicken liver should not be frozen. From the frozen liver will never get the same perfect-tender liver, which I am talking about above. It will simply give the juice when roasting and stew, instead of forming a thin ruddy crust, to keep all the juices inside. Take for this recipe only chilled chicken liver.
Rule two: Before roasting, the liver must be dried well and not salted. You can dry it with a paper kitchen towel. Salt can not be because the liver is a very gentle product, and salt, again, will force it to give juice and this will lead to what I described above.
Rule Three:do not put all the liver in the pan at once, put one thing at a time and gradually add the following. If you immediately put the entire volume of the liver, the temperature of the oil inside the pan drops sharply and this, again, will not allow the crust to form, keeping the juices inside the liver, and the liver itself will eventually boil in its own juice. This catastrophic situation for the liver should be avoided by all means.
Rule Four:during the preparation of the liver, check its readiness by pressing a finger on the pulp of the liver. It should not be hard! The liver should be slightly to the inside, but be somewhat denser than when it is raw. Be sure to try to press your finger on the liver before frying to feel what it is and later, during frying, it will be easier for you to determine when it is time to remove the pan from the heat so as not to overdo it.
Rule five: chicken liver is a very delicate product, and therefore continues to prepare, even when you turned off the fire under the pan. If you use frying pans with a thick, heat-retaining bottom, ideally you should take the liver out of the frying pan into a separate container and put it back when the pan and sauce have cooled sufficiently.
And now the recipe!
Chicken liver in soy-honey sauce
You will need:
- 500 g of chilled chicken liver
1 onion (cut into half rings or finely as you like)
3-4 tablespoons soy sauce
2 tbsp. flower honey (honey must be clear and liquid)
Butter for frying (ideally, melted cream, but it can be on vegetable)
1. Spread the liver on a cutting board, remove the fatty streaks and dry it well with a paper kitchen towel.
2. Preheat the pan over medium heat and heat the oil in it. The oil should not be too hot, otherwise the liver will instantly burn. You can regulate the fire under the frying pan, watching the first pieces of the liver put into the pan behave. If they immediately burn or form a crust too quickly (you just put it, after 5 seconds you looked like there is a liver, and it has already reddened much), reduce the heat.
3. Put one piece of liver in the pan, carefully making sure that the temperature inside the pan does not fall too fast. This can be traced to such an attribute as the release of juice from the liver. If you see that the fizzling on the frying pan is no longer butter, but water and the liver is stewing, then you have overdone it. Take out the liver, drain the excess liquid and start over (in this case, start with raw liver, and already lightly fried, put it at the very end, after you have already laid all raw).
4. Important! Liver in the pan should not be too much. You can not have it, for example, lying in two rows, we still need to pour onion and fry, it also needs a place.
5. Follow the liver, without departing from the plate. Always monitor the formation of crusts and if necessary turn the pieces with a fork. Rosy crust should not be too hard and spread over the entire surface of the liver. What is in the photo (see below) is enough. On average, it takes 1-1.5 minutes for me to fry my liver.
6. When you turned the liver on the other side, put in the onion. Gently, trying not to damage the liver, distribute it throughout the pan and let it fry slightly. I love a very delicate liver when it is pink inside, so I pour on onions, give it a little potomotitsya in a pan, and then take out the liver and put it in a separate plate, covering it so it does not cool, and I bring the onion to the desired degree of readiness + I cook sauce, and only then I return the liver back and advise you to do the same (this will achieve the desired result without unnecessary labor and worry about the fact that, ah, the onion is not yet ready, and the liver of that and look will become too hard).
6. When the onions soften slightly and fry (we have already taken out the liver and it is waiting in the wings in a plate covered on top), add to it soy sauce and honey. Stir so that the soy sauce and honey merge together and let the sauce boil a little (1 min.) For it to thicken slightly. Be sure to try the sauce! If necessary, adjust the taste (if it is too salty, add water or broth, if you want to make it sweeter, add more honey, in the process you will understand in which direction you need to balance the taste).
7. Put in the resulting sauce peeled liver, warm it for 1-2 minutes and serve on the table.
Bon Appetit!
Chicken liver, fried with onions, it turns out incredibly fragrant and very appetizing. Due to the fact that the meat by-product first collapses in flour with spices, the pieces acquire a golden crust, and the ray is caramelized and gives the dish a little piquant sweetness. We will share with you a few simple and proven recipes for cooking fried chicken liver, and you will understand how delicious it is!
Fried Chicken Liver Recipe
- flour - 3 tbsp. spoons;
- chicken liver - 500 g;
- vegetable oil - 6 tbsp. spoons;
- hops-suneli seasoning - 1 tsp;
- carrots - 1 pc .;
- bulb - 2 pieces;
- spice.
Bulb clean and chop half rings. Carrots process and grate. Wash the liver, separate from the white films and cut into pieces. In a small bowl, mix the flour and with the hops-suneli seasoning and roll the pieces of the liver in a dry mixture. Heat the vegetable oil over high heat and put the pieces in one row. Fry for 4 minutes, and then gently turn the liver, spread the onions, carrots and cook over high heat, stirring occasionally. After 5 more minutes, pour the chicken liver with onions and carrots, cover with a lid and fry for another 7 minutes. We serve the dish with hot garnish.
Chicken liver recipe with onions
- chicken liver - 450 g;
- onion - 1 pc .;
- milk - 1.5 st .;
- spice;
- vegetable oil - 2 tbsp. spoons.
To fry chicken liver with onions, prepare all the ingredients first. To do this, wash the liver well, cut it in half and fold it into a bowl. Then pour milk and leave to stand. This time we clean the onion, shred it with half rings and pass in the pan. After that, carefully remove the onion and lay it in a bowl. Each piece of chicken liver rolls down in flour, put in a hot frying pan, add a little oil and fry on one side to brown color. Now turn the meat over and turn it on the other side until done. At the very end of the salting, return the onion into a frying pan, mix with the liver and fry together for another 1 minute. We serve the finished dish best with mashed potatoes.
The classic recipe for chicken liver with onions
How to cook chicken liver with onions? To do this, the liver is well washed and dried. Carefully remove connective tissue and all veinlets. Cut the prepared liver into portions and transfer them to a saucepan. Onion process and shred with a knife large half-rings. Sift flour, pour into a large flat plate and add some salt to taste. All mix and roll in a dry mixture of pieces of the liver from all sides. On a heated pan, pour a little vegetable oil, warm it, spread the liver and fry it over high heat until rosy. After that, turn the pieces on the other side and bring to readiness so that when piercing, blood is not released from them. Next, we shift the liver to the plate, and pour some more oil into the pan and pass on it the onions to a translucent state. Spread the liver on a roasted onion and cover with a lid. We turn down the fire and insist on the dish for 10 minutes under the lid. Serve ready fried chicken liver with onions, mashed potatoes or regular pasta.
Liver is a healthy and tasty product, but very capricious. Very often it turns out dry and tasteless, so many housewives avoid.
But, in fact, the secrets of cooking chicken liver are very simple. There are several tricks to get tasty and juicy dishes with a minimum expenditure of time and effort.
The liver is prepared with a variety of foods, but most often with onions. The taste of these two products harmoniously harmonizes and gives a huge scope for creativity.
Chicken liver with onions - the general principles of cooking
Liver before cooking washed and always dried with a towel. The product should not contain drops of water and other moisture. Then, with the help of a knife, remove the veins, films and defective areas. After which the product is cut into pieces. But it can be prepared entirely, due to its small size.
Bow mainly used. It is simply cleaned, cut. You can pre-marinate. Chicken livers with onions can be fried, braised or baked. As a filling, various vegetables, cereals, cheese, spices and herbs are used.
Recipe 1: Chicken liver with onions in sour cream
For the preparation of the most delicate chicken liver with onions, you will need sour cream of 15% fat. Similarly, you can use the cream. The preparation of the dish will take no more than 20 minutes. The liver is obtained in a thick sauce, which is wonderfully combined with cereal and vegetable side dishes.
Ingredients
300 grams of liver;
Bulb;
100 grams of sour cream;
A piece of butter;
Dried or fresh dill;
A spoonful of flour.
Cooking
1. Put a piece of butter in the pan, melt it.
2. Shred the onion, peeled into half rings, fry until ruddy in color.
3. Wash the liver, dry it with a napkin, cut into 3 cm pieces and send to the frying pan with golden onions.
4. Sprinkle with salt, pepper and fry for a minute. Then pour flour, mix quickly, avoiding the formation of lumps.
5. Pour 150 ml of boiling water, let the dish to extinguish for 3 minutes.
6. Add sour cream, boil for another 5 minutes, fill with greens and ready!
Recipe 2: Fried Chicken Liver with Onions
A simple recipe for fried chicken liver with onions, which requires a minimum amount of food. Preparing the dish in large pieces, you can whole.
Ingredients
500 grams of liver;
100 grams of flour;
2 onions;
A little bit of butter.
Cooking
1. Heat the oil in the pan.
2. Wash the liver, if necessary, then defrost. Remove the film and all the excess.
3. Pour flour in a plate.
4. Dip the liver pieces into the flour, fry on each side. Then add salt, pepper, sprinkle with any spices.
5. We clear onions, we cut by large half rings, we send to a liver, we fry a minute and we cover with a cover. We remove the fire to a minimum and cook another 5 minutes to full readiness.
Recipe 3: Chicken Liver with Onions and Carrots
A specialty of this dish of fried chicken liver with onions and carrots is nutmeg. It gives the dish a special zest and unusual flavor.
Ingredients
400 grams of liver;
2 onions;
1 carrot;
Black pepper;
A pinch of nutmeg.
Cooking
1. We heat oil in a large frying pan.
2. Put the cut pieces of liver. Fry for a minute so that a white film appears on the surface, then cover and simmer for 3 minutes.
3. Clean the vegetables. Onion shred half rings, carrots straw. If you do not want to cut the carrot with a knife, then you can rub on a coarse grater, but only Korean. Normal will not work.
4. Put the vegetables in a pan with the liver. At this stage, pepper, salt and sprinkle with nutmeg. Put a number of spices to your taste. Instead of nutmeg, you can use turmeric in the same way. Or put both. Mix well and fry under the lid for 5 minutes. Periodically open and stir.
5. Remove the cover, evaluate the result. If the liver with vegetables is not ruddy, then fry for another minute, adding fire.
Recipe 4: Chicken Liver with Onions and Mushrooms
In general, for the preparation of chicken liver with onions in this recipe, you can use not only champignons, but also any other mushrooms. Take those that are available. Preparing the dish in the pan.
Ingredients
500 grams of liver;
300 grams of champignons;
2 onions;
250 grams of sour cream.
Cooking
1. Liver cut arbitrarily, but not very small. Slightly fry in a pan, about 3-4 minutes, then remove in a bowl.
2. Shred champignons with plates, fry in oil after the liver. As soon as the mushrooms are evaporated liquid, and they begin to roast, add the onion cut into cubes or thin half-rings. Fry until golden brown.
3. Return the pieces of the liver to the pan, mix with the rest of the food and heat it.
4. Mix the sour cream with salt, pepper, add 150 ml of water and mix well. Pour the resulting sauce into the pan, give a boil and remove the fire to a minimum.
5. Simmer liver with mushrooms for 5-7 minutes, then sprinkle with herbs and turn off.
Recipe 5: Chicken liver with onions under a cheese crust
A special feature of this recipe for chicken liver with onions is cheese crustwhich turns out juicy and not dry. A wine vinegar gives the dish savory taste. Preparing the liver in two stages, in the pan and in the oven.
Ingredients
500 grams of liver;
170 grams of sour cream;
200 grams of cheese;
3 onions;
2 spoons of flour;
Wine vinegar 2 spoons;
Vegetable oil.
Cooking
1. Clean all the bulbs. We send it to the frying pan with the heated oil and lightly fry it.
2. We cut the liver with pieces, pour into flour and simply mix it with our hands. Send to the onion and fry together until golden brown. Turn off the stove.
3. In the baking dish lay out the contents of the pan.
4. Take 100 grams of sour cream, add the same amount of water or any broth. We pour in the vinegar. Stir. It is necessary to pour in liquid a little, so that the sour cream is well dissolved and the mass becomes homogeneous. Add salt to the sauce, pepper, you can put nutmeg and dried dill. Stir and pour into the form.
5. Put three and 2/3 cheese on top of the liver.
6. Take the remaining sour cream and the remains of grated cheese, combine and stir. Spread the finish layer and send the form to the oven for 15 minutes.
Recipe 6: Stewed chicken liver with onions and potatoes
A wonderful meal for dinner, and if you add more liquid, it is suitable for lunch. In addition to the liver and vegetables will need pork belly, but you can take just lard.
Ingredients
A pound of liver;
700 grams of potatoes;
150 grams of brisket;
Carrot;
3 onions;
A clove of garlic.
Cooking
1. Cut the bacon in pieces, fry in a pan on both sides until a little fat is melted.
2. Shred carrots, chop the onion and send to the brisket. Fry two minutes.
3. Wash the liver, cut each into two parts. Sent to fried lard. Cooking a minute.
4. Cut the peeled potatoes into slices, fry separately in a pan until lightly crusted. Connect with the liver and vegetables, add a garlic clove. You can all the ingredients just put everything in the saucepan.
5. Fill boiled water or any broth. For a thick second dish, 200-300 ml is enough. For a thinner stew, add enough liquid to make it on par with vegetables.
6. Now everything needs salt and pepper.
7. Cover and simmer until potatoes are ready. In the end, add a laurel leaf and crushed herbs.
Recipe 7: Chicken Liver with Onions and Eggplants
The dish is cooked in the oven. Chicken liver with onions will need fresh eggplants. If they gorchat, you must first soak in salt water.
Ingredients
400 grams of liver;
2 onions;
3 eggplants;
150 grams of mayonnaise;
2 cloves of garlic;
150 grams of cheese.
2 tomatoes.
Cooking
1. Clean the onions, cut into thin half-rings and soak in water acidified with vinegar. Give marinate.
2. Cut the eggplants in thick circles of 0.5 cm. Fry the two sides in a pan.
3. We cut the liver into pieces and fry slightly, in just a minute.
4. We lubricate the form, we put the liver, we salt a little, it is possible to pepper. Squeeze the onion from the marinade, lay out the top.
5. Fold the fried eggplant circles, salt.
6. Tomatoes are also cut into small rings and laid with a finishing coat.
7. Mix mayonnaise with chopped garlic and grease the tomatoes, the rest simply pour from above.
8. Sprinkle everything with a layer of cheese and put it in the oven. Cook until a crispy crust on the cheese.
Recipe 8: Chicken liver with onions and cream in a slow cooker
A quick recipe for chicken liver with onions. However, most of the multi-cooker recipes are distinguished by their simplicity and simplicity.
Ingredients
500 grams of chicken liver;
3 onions;
Garlic clove;
200 grams of cream.
Cooking
1. Cut the bulbs in cubes, fry for 10 minutes.
2. The liver is cut arbitrarily, but it is possible to cook whole. We put it into the multivark and prepare another 5 minutes.
3. Grind garlic, mix with cream, salt and pepper.
4. Pouring out cream sauce to the liver.
5. Close the multivark cover and turn on the quenching mode for 40 minutes.
6. Cut the fennel finely, sprinkle the liver, put the laurel leaf on top and close the lid again. You do not need to switch on the multivark, just let the dish stand for 10 minutes so that it soaks up with fragrances.
Recipe 9: Chicken liver with honey onions and white wine
Recipe for an unusual dish of chicken liver, which is served under the honey onions. You will also need white wine, you can use any, but it is better not fixed. Onion is better to take red.
Ingredients
2 onions;
500 grams of liver;
150 grams of wine;
2 tablespoons of honey;
Parsley, fresh vegetables;
Cooking
1. Cut the liver with pieces, pour wine, mix well and leave to marinate for about an hour.
2. Bulbs shred by half rings, send to a skillet with butter, fry.
3. Once the onion is browned, add honey, mix and cook another 2 minutes. Sprinkle with black pepper and turn it off.
4. On another pan, also pour a little oil and fry the pieces of liver, taking the product out of the wine marinade. As soon as it is fried, pour the remaining wine with meat juices, salt, cover and stew for 10 minutes.
5. Spread cooked liver on a plate, honey onion top, decorate with fresh vegetables, parsley leaves and can be served!
Do not cut the liver for frying finely. The pieces dry quickly and will be stiff.
For frying, it is undesirable to use the liver that was in the freezer. Buy a chilled product. Otherwise, a lot of liquid will be extracted from the liver and instead of the fried pieces a boiled stew will be obtained.
Salt draws juice from the liver, the pieces become more dry and stiff. Therefore, you need to salt the dish after frying. The same goes for marinating. The exception is cooking the liver in the oven. In this case, the dish can be added immediately, when you put it in the form.
When frying pieces of liver in a frying pan need to spread out alternately, so that the temperature of the hot oil does not drop sharply and the product immediately formed a protective film. If you put all the liver at once, it will not be cooked, but stewed in your juice.
If the onion intended for baking, pickled in vinegar, then squeezed and added to the liver, the dish will be much more interesting and tasty.
The liver is a delicate product and it is very important not to overexpose it on the stove. To check the degree of readiness, you can just press on a piece. It should be soft enough, but elastic. If the piece is hard - the liver is already overcooked.
Chicken liver turned dry and tasteless? Twist the product several times through a meat grinder, add the fried vegetables (shredded), greasy cream or oil. And get a wonderful pâté for sandwiches or a filling for pancakes, pies.
1. Chicken liver thoroughly rinse in running water and remove excess moisture with a paper towel, Cut the fat, streaks (if any) and cut into small pieces, although you can leave the liver whole.
2. Prepared onions, peeled and finely chopped rings (half rings), place on a well-heated frying pan with half of the sunflower oil.
3. Fry until golden brown. Then transfer to a separate bowl, and add the remaining oil to the frying pan. 
4. In a bowl, pour in the flour, but do not salt. Roll every piece of chicken liver in it before putting it into a frying pan. Often the liver is salted before frying or dipped in flour, which is mixed with salt. This is mistake. The fact is that if you salt the liver too early, it will become stiff and you will have to extinguish it twice as long.
5. On medium heat, fry the liver on both sides for several minutes. 
Do not lay it out right away. a large number of. It is better to cook a few pieces so that this process does not turn into cooking or quenching. 
Take note!
If the liver "shoots" in a frying pan, then the reason for the high content of moisture in it. That is, or was purchased a substandard product, which was several times subjected to freezing, or after washing, the excess liquid could not drain.
6. Place the roasted liver on a plate, and rinse the pan for the next cooking step. The fact is that the remnants of breadcrumbs when extinguishing will give the prepared dish bitterness and the smell of burning. In a clean frying pan, place onion and liver, add about 100 ml of water. Now salt and add spices to taste, mix everything. Hold on low heat for about 5 minutes. 
7. Check if the liver is ready. There are two most popular ways. The first is when the readiness is checked by pressing. But this option is suitable only for cooks with experience. For novice cooks, you can simply cut one of the pieces in half. If there is no blood inside, but only the flesh is soft pink, you can take a sample. The photo just shows you the complete readiness of fried chicken liver. 
