What to cook from chicken liver delicious. Chicken liver - simple recipes with photos

Chicken liver is very rich in vitamins and various trace elements. According to these characteristics, it is in second place after beef liver. But unlike her, it costs much less.

You can cook a large number of dishes from chicken liver. But you need to know a few secrets of cooking.

• It is better to buy chilled liver. When cooking, it will retain more internal runoff. But if you can’t buy chilled, use frozen. To keep the desired softness in it, it is better to roll it in flour. Then the juice will remain, and the crust will be ruddy.
• Take a good look at the purchased chicken liver. If you see pieces with a dirty yellow coating, it is better to put them aside. This means that the chicken was cut incorrectly, and the bile got into the liver. Such a liver will be very bitter. I recommend not to use such a product for cooking.
• Check this product carefully for blood clots. If they are, then clean them well, rinse the liver under running water. Drain in a colander and then dry thoroughly with paper towels.
• Fry, stew or boil chicken liver very quickly, literally within 10 - 15 minutes, but no more! Otherwise, it will become hard and hard. Put it in already well-heated oil. And immediately after the end of frying, it is better to put it in another dish. Because the pan remains hot for some time, and the liver can overcook.
• Do not put the whole liver in the pan at once. It must lie in one row, otherwise it will release the juice and will be stewed, but not fried. Cook in batches.
• You need to salt it at the very end of cooking.
• To test for doneness, simply cut open with a knife and see if the inside is raw.
• Some advise to cut it into pieces or pour boiling water over it, but I do not do this. Chicken liver is already not large, but it is also fried. I cut into pieces only when required by the recipe.
• If you have a blender, then any salad with chicken liver can be turned into a pate!

Products:

• about 500 gr. chicken liver;
• 1 medium boiled carrot;
• onion head;
• any hard cheese, about 150 gr.;
• 3 boiled eggs;
• 3 cloves of garlic;
• 2 tbsp. tablespoons of vegetable oil;
• mayonnaise or sour cream for dressing;
• salt, pepper to taste.

Boil the eggs, do not forget to pour about a tablespoon of salt into the water. This is done so that if the egg cracks during cooking, so that it does not leak out. When the eggs are hard boiled, it is about 3-5 minutes after boiling, hot water you need to drain and put the pan under cold water. This will make the eggs much easier to peel.

Peel the carrots and boil them too.

Cut the liver into pieces.

Fry the onion in hot vegetable oil.

Add the liver to the browned onion. Salt only at the very end of frying.

Stir and fry for no more than 8 minutes - the liver pieces fry faster.

Cut eggs and carrots into cubes.

Finely chop the garlic or pass through a press.

Cheese grate on a fine grater.

We shift everything into a salad bowl.

And mix everything gently but thoroughly.

Taste and season with salt and pepper if needed.

Decorate the salad and serve.

Chicken liver salad with pickled cucumbers and Korean carrots

Products:

• 1 tray chicken liver;
• about 100 gr.;
• 2 medium pickled cucumbers;
• 2 hard-boiled eggs;
• onion head;
• half a teaspoon of salt and sugar;
• a tablespoon of 9% vinegar;
• parsley to taste;
• mayonnaise for dressing.

Cut the onion into half rings and marinate with salt, sugar and vinegar for 40 minutes. If the onion is very bitter, squeeze the juice out of it.

Boil the eggs.

Cook the liver for a maximum of 8 - 10 minutes. The resulting foam - remove. Just to keep the liver from being dirty.

Cucumbers cut into strips. Cool the boiled eggs, peel and also cut into strips. Put everything in a suitable bowl. Add Korean carrots to the same.

Squeeze the pickled onion from excess liquid and also add to the products.

Cut the cooled chicken liver into strips.

Grind washed and dried herbs.

Add mayonnaise to taste.

Festive puff salad with mushrooms and potatoes

Products:

• 300 gr. chicken liver;
• 3 - 4 medium potatoes;
• 350 - 400 gr. fresh champignons or oyster mushrooms (the more mushrooms, the tastier the salad);
• 2 large onion heads;
• 1 medium carrot (optional)
• 4 chicken eggs;
• any hard cheese 150 - 200 grams;
• mayonnaise;
• salt pepper;
• vegetable oil for frying.

Boil carrots, eggs and potatoes in their skins.

Finely chop the onion and mushrooms.

Fry one onion with mushrooms in a pan.

Fry the second onion with the liver.

Cool everything down.

Now grate the carrots, potatoes and cheese on coarse grater.

Divide the egg white and yolk and grate separately. You may or may not share. This is for salad dressing.

When I make layered salads with mayonnaise, I immediately mix all the products with it in different bowls. It’s more convenient for me, and the salad is not so dry. But you can just water each layer a small amount mayonnaise. It is more convenient to use sauce from a soft package. Cut off a corner so that there is a very small opening, and flavor your salad.

Now let's take a salad bowl, preferably transparent, so that multi-colored layers can be seen. For layering on wide dish You can use a detachable baking dish. Don't forget to delete it afterwards!

We lay out the layers (I don’t write about mayonnaise, we coat each layer with it):

1. potato
2. mushrooms with onions
3. liver with onion
4. carrot
5. squirrels
6. yolks

If you had a liver with hearts, then they can be used to decorate the salad. Boil 8 hearts in salted water. Cut them in half and lay out the rose. Decorate with ketchup. Petals can be cut from a cucumber. Or use lettuce leaves.

Liver pancakes or pancakes

I combined these two recipes into one because they are prepared in almost the same way and from the same products. The difference is only in size.

Products:

• chicken liver tray;
• half a liter of milk or sour cream;
• 3 - 4 eggs;
• 3 medium onions;
• 3 - 4 cloves of garlic;
• 7 art. spoons of flour;
• half a teaspoon of soda quenched with vinegar;
• 3 art. spoons of sunflower oil;
• salt, pepper to taste.

Pass the liver along with onions and garlic through a meat grinder. Or do the same with a blender.

Add eggs and mix well with a whisk or blender.

Now milk or sour cream. Accordingly, milk will take more flour than sour cream.

Quench the soda with vinegar and pour into the dough.

Line of vegetable oil. Do not forget to mix each added ingredient thoroughly.

Gradually add flour. See for yourself how much. On pancakes, like on pancakes. On pancakes, like on pancakes.

When the consistency of the dough satisfies you, we begin to fry our dish. Heat vegetable oil in a frying pan. If frying pancakes, pour them with a ladle. If pancakes - a tablespoon. Cooking on medium heat.

Fry on both sides.

Such pancakes and pancakes can be eaten with sour cream or mayonnaise-garlic sauce. They are already complete in themselves. diet dish. But I want to offer you to make pancakes with stuffing.

Options for fillings for liver pancakes

You can wrap anything in a liver pancake! But first it is better to prepare a sauce of mayonnaise or sour cream with garlic. It is very easy to prepare. Garlic (the number of cloves to taste) - through a press, add it to mayonnaise or sour cream. You can chop any greens that you have here and pepper. It will taste even better.

And with this sauce, grease each pancake before you put the filling in it:

• minced meat from boiled or fried meat with fried onions;
• grated cheese;
• fried chicken fillet with onions and mushrooms;
• simply fried mushrooms with onions;
• potatoes with onions and mushrooms;
• cucumbers, fresh, pickled, marinated with melted cheese and eggs;
• carrots in Korean;
• boiled eggs with rice;
• pieces of slightly salted salmon;
• red or black caviar, finally.

Roll the liver pancake with the filling into a tube, and then cut it in half.

Now from the liver pancakes we are smoothly moving on to the chicken liver pancake cake. We usually make this dish for the holidays. It is very tasty and satisfying. It is swept off the table in the very first minutes of the feast.

Classic liver cake with onions and carrots

Like pancakes, they can be filled with anything you like. You can layer each layer with different fillings. The main thing is that the products are combined with each other.

I won’t describe how to bake pancakes, look at the previous recipe.

And for the filling we need:

• 4 onion heads;
• 3 medium carrots;
• mayonnaise;
• 4 - 5 cloves of garlic;
• vegetable oil for sautéing vegetables;
• salt, pepper to taste.

Onion cut into cubes. Grate carrots better on a fine grater, but, in principle, without much difference. Fry onions for a few minutes, add carrots to it. Salt, pepper, if necessary.

Prepare mayonnaise - garlic sauce (see previous recipe).

Grease the mold in which you will lay out the cake with this sauce. Put the first pancake, brush again with a thin layer of sauce. Spread the filling in a thin layer. So lay out layer by layer until the pancakes run out. Let the cake brew and soak for 30-40 minutes.

Decorate the cake and serve. It is recommended to keep in the refrigerator no more than a day.

From the sides of the cake sprinkled with egg whites, grated on a fine grater. In the center are yolks. Roses are made from slices of boiled carrots twisted into a bud. Garnished with dill sprigs.

Chamomile is made from half the yolk and protein, cut into strips. The top is also sprinkled with yolk. But you can replace it with cheese.

Decorating a liver cake with cheese and green onions. Callas are made from cheese plates, and tendrils are made from boiled carrots.

Liver paste

Products:

• chicken liver tray;
• 3 - 4 medium carrots;
• 3 - 4 medium bulbs;
• salt, pepper to taste;
• a glass of sunflower oil.

Chicken liver pate is a very tasty dish. It can be smeared on bread and used for a full breakfast or snack.

The main secrets of a delicious pate are a large number of vegetables and vegetable oil. This makes the pate not so dry.

Boil the liver until cooked in salted water, but no more than 10 minutes after boiling. Don't forget to remove the foam.

Cut onions and carrots randomly and fry in vegetable oil.

Pass the liver and vegetables already cooled through a meat grinder. You can even 2 times, if immediately the pate turned out to be not so homogeneous.

Mix well. Can be stored in the refrigerator for 3-5 days.

Baked pate from Stalik Khankishiev

chicken liver foie gras recipe

The easiest recipe for cooking chicken liver with onions in a pan - in sour cream or with mayonnaise

Chicken liver belongs to the economy class products, as it is quite inexpensive. However, at the same time, it remains a dietary product with a low energy value. It contains a lot of useful elements, including B vitamins, vitamin A. It would seem that such an affordable and at the same time useful product should be more often included in daily ration. However, not in every home, chicken offal often appears on dining table. All due to the fact that not all housewives know how to cook chicken liver really tasty. Meanwhile, even a novice cook will cope with this task if he knows a few little secrets.

Features of cooking so that the liver is soft and juicy

Before you start learning the secrets of cooking chicken liver, it does not hurt to learn how to choose a quality product. If you have the opportunity to smell it, do it: an unpleasant smell is a clear sign that the product is stale. In the absence of the ability to connect the sense of smell, you will have to be content with a visual assessment, but the appearance of offal can also tell a lot. So, a loose, broken-down liver, too pale or with a greenish tint, clearly does not deserve to be on your table. Choose a whole, nice color. Choosing the right product is already half the battle. Complete success will help to achieve the advice of experienced chefs.

• Frozen chicken liver the best choice. Of course, if you defrost it in the refrigerator, it will not suffer too much, but still it will not turn out the same as fresh or chilled. It will be difficult to fry it so that it is covered with a golden crust. Most likely, it will spread in a pan and turn into a shapeless mass.
• Before cooking chicken liver according to any of the recipes, it must be thoroughly washed and dried with paper towels.
• In order for the chicken liver to quickly become covered with a delicious crust and remain juicy inside, you need to put it in boiling oil. Moreover, you can’t put the whole liver in the pan at once, since in this case the oil will cool down and the liver will not fry. Therefore, put the liver in the pan in turn, slowly.
• You can salt the chicken liver only after it has browned. Otherwise, salt will cause the liver to secrete juice and in the end it will turn out dry and tasteless.
• If you stew the liver in sour cream or other suitable sauce, it will be more tender and juicier. But she “does not like” hot spices and spices with a pronounced aroma.

The technology for preparing chicken liver may vary depending on the specific recipe, but knowing the above subtleties will not hurt in any case.

Chicken liver with sour cream and onions in a pan

• chicken liver - 0.5 kg;
• onions - 150 g;
• sour cream - 150 g;
• salt, pepper - to taste;

Cooking method:

• Rinse the chicken liver well in running water, dry with kitchen napkins. Cut each by-product into several pieces.
• Free the onion from the husk, cut into halves of the rings.
• Heat the oil in a frying pan, put the onion in it and fry it until a golden hue appears.
• Put the liver on the pan. Fry it for 7-8 minutes over medium heat, stirring occasionally so that it browns on all sides.
• Salt, pepper, cover with sour cream. Lower the heat and simmer the chicken liver, covered, for 12 minutes.

This dish is a culinary classic. Of course, you won’t surprise anyone with it, but the result will be impeccable: the liver will be tender, juicy, literally melting in your mouth. As a side dish, mashed potatoes are ideal for it, although chicken liver stewed in sour cream with onions also goes well with buckwheat.

Chicken liver stewed in sour cream with garlic

• chicken liver - 0.5 kg;
• sour cream - 100 ml;
• garlic - 2-3 cloves;
• vegetable oil - as needed;
• salt, pepper - to taste.

Cooking method:

• Wash the liver, blot with napkins. Cut into small pieces.
• Heat up a skillet with oil. Fry the liver in it over medium heat until golden brown.
• While the liver is fried, squeeze the garlic into the sour cream, add salt and pepper to it, stir.
• Lubricate the liver with sour cream sauce, cover with a lid. Simmer over low heat for 15 minutes.

You can serve with any side dish. The liver fried in sour cream with garlic harmonizes well with rice and potatoes. Despite the fact that the recipe is somewhat similar to the previous one, the taste of the dish is completely different, although it is just as soft and tender.

Chicken liver stewed in a slow cooker

• chicken liver - 1 kg;
• onions - 100 g;
• butter - 100 g;
• wheat flour - 20 g;
• nutmeg - a pinch;
• salt, spices - to taste;
• milk - 0.5 l.

Cooking method:

• Rinse well chicken offal, dry, cut into pieces about one and a half centimeters.
• Peel the onion and cut into small pieces.
• Turn on the "Frying" or "Baking" mode.
• Melt the butter in the multicooker bowl, pour a tablespoon into the pan. Put the onion in the remaining oil, fry it for 5 minutes.
• Add the liver and fry it together with the onion in the same mode for 10 minutes.
• While the onion and liver are fried, heat the oil in a pan, add flour to it. Pour the milk in a thin stream, while whisking the sauce in the pan so that there are no lumps. Add nutmeg, salt and other spices to taste. Cook a little more to thicken the sauce.
• Pour the sauce over the liver. Turn on the "Extinguishing" mode and cook the liver in this mode for half an hour.

Chicken liver cooked according to this recipe has a delicate creamy milk taste and a pleasant aroma. It harmonizes with almost any side dish, even pasta.

How to cook chicken liver in the oven

• chicken liver - 0.5 kg;
• onion - 150 g;
• tomatoes - 0.3 kg;
• flour - 50 g;
• cheese - 0.2 kg;
• sour cream - 100 ml;
• salt - to taste;
• vegetable oil - as needed.

Cooking method:

• Prepare the chicken liver by washing, drying, cutting into small pieces.
• Pour flour into a tight plastic bag, put liver pieces in it. Shake the bag, tying it up so that the liver is covered with a layer of flour.
• Heat the oil in a frying pan and fry the liver in it so that it becomes covered with a delicious crust. Salt, season and stir.
• Peel the onion, cut into quarters of the rings. Fry it in another pan until golden brown, dropping it into boiling oil.
• Finely grate the cheese, mix with sour cream.
• Wash the tomatoes and cut into cubes.
• Place the liver in an ovenproof dish. Cover with onions. Lay out the tomatoes in the next layer. Top with thick cream cheese sauce.
• Place the mold in an oven preheated to 180 degrees. Cook for about 30 minutes until the dish is covered with an appetizing crust.

If the liver is baked in the oven according to this recipe, it will not be a shame to serve it even to the festive table.

Chicken liver stewed with mushrooms

• chicken liver - 0.7 kg;
• canned champignons (whole) - 0.4 kg;
• onions - 0.2 kg;
• garlic - 3 cloves;
• tomatoes - 0.25 kg;
• dry white wine - 150 ml;
• wheat flour - as needed;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Rinse the liver, dry it. If you wish, you can cut each liver in half, but you can leave it whole.
• Drain the brine from the mushroom jar. Place the mushrooms in a bowl.
• Cut the onion into small cubes, chop the garlic with a knife into small pieces.
• Put the onion and garlic in a frying pan with hot oil, lightly fry.
• Add mushrooms, fry them with onions and garlic for 5-10 minutes, remove from the pan.
• Heat a new batch of oil in a clean skillet. Roll the liver in flour, fry it on all sides until golden brown.
• Add champignons to the liver. Stir. Turn off the fire. Simmer the liver under the lid along with the mushrooms for 10 minutes. Do not forget to stir so that the dish does not burn.
• Pour boiling water over the tomatoes, remove the skin from them. Grind the pulp of tomatoes in a blender and mix with wine.
• Salt and season the dish, pour the wine sauce and tomato puree. Continue to simmer covered for another 10 minutes.

The advantage of this appetizer is that it is delicious both hot and cold.

How to cook chicken liver pate

• chicken liver - 1 kg;
• carrots - 0.2 kg;
• onions - 150 g;
• butter - 0.2 kg;
• salt, pepper - to taste.

Cooking method:

• Wash the chicken liver, cut into small pieces, salt and season.
• Grate the carrots on a coarse grater, chop the onion into cubes with a knife.
• In a frying pan, melt half the oil indicated in the recipe, fry the onions and carrots in it until soft.
• Add liver, stir. Cover the pan with a lid and simmer the liver and vegetables over low heat until tender, about 10-12 minutes.
• Cool the contents of the pan and grind with a blender.
• Add softened butter, not used for frying, to the resulting mass. Whisk the pâté along with it.
• Give the pate a beautiful shape and cool in the refrigerator.

Chicken liver pate is usually spread on bread and eaten as a cold appetizer. The festive table will not spoil this dish in any way.

There are many ways to prepare chicken liver. The taste of each dish is unique. Therefore, chicken liver will help not only make your diet healthier, but also significantly diversify the menu. Yes, and you will always find something to treat and surprise guests if you know some unusual recipes for cooking chicken liver.

Chicken liver is not a frequent guest on our tables. Alas ... After all, the product is from useful and, let's say, directly, from inexpensive. Maybe it's because of the difficulty in cooking? Let's fix this injustice! You just need to know some secrets, and then any dish prepared with the participation of this important component of many healthy dishes will be tender and extremely tasty! You can buy delicious liver at Instamart, whose pickers always choose fresh and high-quality products.

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

Tip #2 .You can not fry the liver in a wet form . That is, before sending it to the pan, remove moisture from the surface of the liver as much as possible. How? In any way - with a paper napkin, towel, etc.

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

Tip #4 .You need to fry chicken liver only in well-heated oil . For these purposes, more vegetable is suitable, because creamy can instantly burn out and spoil the taste of the dish.

Tip #5 . No need to fry the whole portion at one time . It is necessary to put the liver in such a way that there is space between the pieces. Otherwise, it will not be fried liver, but boiled in juice.

Tip #6 . To find out if the liver is ready, just press your finger on its surface . Do not let it be hard and too soft. In other words, wait until the flesh begins to sag a little less under your finger than in its raw form. Over time, experience will come, and you will learn to determine readiness by appearance.

Tip #7 . Don't leave the pan on the stove by turning it off . After all, this delicate product will continue to be prepared.

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

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

There are so many of them that even listing recipes will take a lot of time and space. Therefore, I will share those on which I cooked, and more than once. The main thing to remember is that sometimes it is useful to deviate from all the rules (I'm talking about the compatibility of products), and experiment. After all, to be honest, chicken liver is a peculiar one with a peculiar taste, which not everyone likes. That is why I call for a variety of experiments!

Juicy chicken liver with crispy fried potatoes

It was an impromptu. I bought chicken liver, and, apart from potatoes and some other ingredients, nothing else really fit into this picture. That's where this yummy comes from, which looks like it was made in a restaurant!

Ingredients:

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

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

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

Step 1. Washed liver

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

Step 2. Grated cheese

The green onion will not only decorate the taste of the dish. Look how green he is. Such a cut will decorate the dish.

Step 3. Green onions

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

Step 3. Liver straws

That's all and ready for cooking. Now you can chop the potatoes. Let it also be a straw. By the way, you need to try so that the liver and potatoes are almost in the same proportion.

Step 4. Cut the potatoes

It is necessary to lightly marinate the pieces of chicken liver. In what? There are many options, for example, in different sauces. But we have to fry. Therefore, we will make a dry marinade. I had italian herbs with dried dill and parsley. Sprinkle on top.

Step 5. Liver in a dry marinade

We put the pan on the stove, heat it up slightly at first. We put the butter, then gradually melt it and heat it up.

Step 6. Oil in a frying pan

We fry the potatoes first. It should brown slightly in hot oil. Nearby it is necessary to lay out pieces of the liver in parts so that it does not let the juice out. Sprinkle cheese on top.

Step 7. The liver and potatoes are fried

We fry for a short time! Otherwise it will be porridge. Therefore, you can put a little more oil. In an almost ready dish, send green onions. Stir, lightly salt, turn off after a minute and serve. Beautiful? And also delicious!

Step 8. The dish is ready! Bon appetit!

Chicken liver a la foie gras - gourmet dish

I confess that this is not my recipe. I tried it somewhere, decided to cook it, but, as always, I made my own. So the liver turned out like a chicken liver like fu-gras. The dish adequately decorated the New Year's table.

a la foie gras

The washed liver (200 g) must be cleaned of everything superfluous and let it weather a little. While the court is in business, prepare a tablespoon of pomegranate sauce, a few drops of balsamic vinegar and a teaspoon of olive oil gravy. Fry whole pieces of liver in hot oil for several minutes. Fry until pinkish. Pour them with the resulting gravy. Let it stew a little in it and serve immediately!

Delicious recipe for chicken liver pancakes with a thin golden crust

Do not think that it is difficult, and the pancakes will turn out to be less tasty. I did not have time to take them out of the pan, as they were snatched up, as they say, on the fly! Another nice thing is that the cooking algorithm is familiar to you.

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

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

There are very few ingredients here. But this does not mean that it will turn out primitive. It is worth cooking this beauty once, and that's it ... Your family, which has recently turned away from the liver, will get hooked on this dish. And you are happy. After all, it is prepared quickly, and the benefits will also be transferred to your children in the form of a chic breakfast.

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

How easy it is to cook chicken liver cutlets -

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

Chicken liver pate - my grandmother's recipe

I love this tender appetizer! Delicious with pasta and sandwiches. Let's grind half a kilogram of chicken liver. Cut onion and carrot. Fry the onion in vegetable oil first. Then we'll send carrots and liver to him. Pour water (a glass) and boil for half an hour under the lid right in the pan, adding laurel and a clove of garlic. The water should evaporate. Let's cool it all down. Add 50 g of soft butter consistency. Let's beat it in a blender. Everyone, spread on a bun!

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

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

Chicken liver is a dietary dish that is rich in folic acid. 100 g of the product contains 170 kcal.

Here is such a utility, I propose to cook. Cooking chicken liver is simple, but to get a delicate taste, there are little secrets that we will study today.

Foremost secret - liver cooks quickly, the longer it cooks, the tougher it becomes.

And so, today we are preparing:

Tender chicken liver

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

We need:

• 500 g chicken liver
• 2 medium onion heads
• 30 g butter
• salt, ground black pepper to taste

Cooking:

1. Wash the liver under running water and put it in a colander to glass the liquid. After that, we clean the liver of fat, bile, if it comes across, and cut it into two parts.

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

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

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

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

4. Melt the butter, put the onion and liver on it and simmer for 3 minutes. In the process of frying, salt, pepper the dish and stir continuously. Ready meal can be served on the table, either on its own or with a side dish.

Chicken liver according to a unique recipe with sugar

We need:

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

Cooking:

1. Liver, before cooking, wash and soak for a couple of hours, or overnight in milk. Drain in a colander and pat dry with paper towels.

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

We put it in a plastic bag and sprinkle with flour, shake the bag so that the liver is enveloped in flour.

Secret: Using a plastic bag will get rid of excess dirt in the kitchen.

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

Put on a plate, and while hot, salt lightly and pepper. The dish is ready.

Chicken liver fried with onions and sour cream in a pan

We need:

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

Cooking:

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

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

3. In the onion oil, add another 1 tbsp. melted butter, heat up and lay out the pieces of the liver, sprinkle with sugar, when frying, from 2 sides. After the appearance of a golden crust, add sour cream, and top with fried onions. Simmer for 5 minutes, no salt needed.

Advice: 1. You can add 200 g of sour cream for 600 g of liver, evaporate for 8 minutes over low heat, salt at the beginning of frying, pepper - along with sour cream.

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

Chicken liver with bell pepper in sour cream sauce

We need:

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

Cooking:

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

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

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

Chicken liver with mushrooms in sour cream sauce

We need:

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

Cooking:

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

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

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

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

4. Cut the mushrooms into thin slices and put them in the onion-liver mass, mix,

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

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

5. After, remove from heat, pepper, mix and can be served at the table, with a side dish - mashed potatoes or spaghetti. Sprinkle chopped herbs on top.

Chicken liver in a creamy sauce from a slow cooker

We need:

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

Cooking:

1. Prepare the liver for frying. (See above)

2. Chop the onion into small cubes.

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

4. Put the liver to the onion, salt and mix.

Lightly fry and pour cream, put dry dill, coriander, mix.

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

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

Stewed Chicken Liver with Onions and Carrots Recipe

We need:

• 1 kg chicken liver
• 2 pcs onion
• 1 medium carrot
• 0.5 st. wheat flour
• salt, ground pepper to taste
• 0.5 tsp seasoning for meat
• vegetable oil for frying
• 1/2 st. boiling water

Cooking:

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

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

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

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

Italian baked chicken liver

We need:

• 500 g chicken liver
• 2 garlic cloves
• 3 pcs red tomato
• 200 g low-fat hard cheese
• 2 onions
• 1/2 tsp spices hops-suneli
• olive oil for frying, vegetable oil

Cooking:

1. Cut the prepared liver in half.

2. We rub hard cheese on a coarse grater.

3. Cut the onion into half rings, finely chop the garlic with a knife.

4. Heat the olive oil in a pan, put the pieces of the liver and fry for 2 minutes on each side. Immediately put the onion and fry together with the liver.

5. Remove the skins from the tomato (put in boiling water for a couple of minutes) and cut into small cubes.

6. Put the liver pieces in the baking dish,

top - tomatoes, salt, sprinkle with spices,

then sprinkle with chopped garlic and grated cheese.

7. Bake in the oven, at a temperature of 180 degrees, for 15 minutes.

Bon appetit!

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A healthy protein product containing a record amount of vitamins and a minimum percentage of carbohydrates has a calorie content of less than 145 calories. This makes chicken liver ideal for feeding children, pregnant women, the elderly and those who are watching their figure. But they love her for something else: the liver is incredibly tasty, tender and cooks very quickly.

How to cook chicken liver

Bird's liver is cooked in different ways: fried, stewed, boiled, baked in the oven. For each recipe - a different preparation of the product, and liver dishes - a great variety.giblets cooking- A rewarding and rewarding job. The products for it are simple, it is prepared quickly and easily, and the result is always amazingly tasty, healthy, beautiful.

How much to cook

For some salads and pâtés, the liver pieces are boiled. Before,how to cook chicken liver,it needs to be washed, cut off the excess. Water for boiling is taken in moderation so that the pieces are completely covered, but no more. The liver is immersed in salted boiling water and boiled for 10-15 minutes. Its readiness is determined by piercing: a properly boiled product does not release pink juice.

How to fry

The most common cooking method is frying. So it turns out an independent dish or preparation for some warm salads. Before,how to fry chicken liver,defrost, rinse and dry it. Refined vegetable oil is used for frying. Three to five minutes in the pan on each side - and the product is ready.

How much to stew

For lovers of liver dishes with various gravies - tips on howhow to stew chicken liver.The easiest way to cook: quickly fry the liver pieces (preferably small ones) with onions, pour over the sauce and keep on low heat for no more than ten minutes. The liver stewed in cream or sour cream is unusually tender. It goes well with any side dish, especially mashed potatoes, pasta, boiled rice.

Chicken liver dishes

Diverse and wonderfulchicken liver dishescan be cooked at home. It can be a main protein dish served with a side dish or vegetables, a salad ingredient, a soup base. Liver pates, pancakes and cakes are a great idea for a buffet table, they are convenient to take with you in lunch boxes to work, study, picnic or on the road. Often these snacks are liked even by those who do not like other liver dishes at all.

Salads

For salads, liver pieces are boiled, fried or baked in the oven. Such dishes are warm and cold. In warmlettuceadd boiled or fried vegetables, eggs, beans. Cold salads include fresh cucumbers, tomatoes, boiled potatoes, corn or peas. In many ways, the composition of the salad depends on your personal preferences, fantasies and desire to experiment.

snack

Popular among compatriotscold appetizers from chicken liver. These include a variety of pates, pancakes, liver cakes. They are prepared from raw, boiled or fried liver mass, twisted in a meat grinder, into which onions, carrots, and other vegetables can be added. Pate recipes are varied, each hostess has her own. Try different combinations of products, compare, so that your signature liver pate is the best!

Soups

The first is an invariable attribute of Russian cuisine. INsoupsadd potatoes, cereals, vermicelli, vegetables. It is boiled with or without frying - in a light version. The liver is cut into large pieces, pre-soaked in milk and boiled for no more than 10-12 minutes. Such a soup turns out to be transparent, fragrant, light and very pleasant to the taste.

Recipes

For lovers of delicious food, below arechicken liver recipes, diverse in composition and complexity of preparation, which came from the cuisines of different nationalities. Try to cook each of them, please your home and dear guests. Fried, baked, turned into a pate or even a cake, chicken liver is sure to become a favorite dish in your home.

Liver cutlets

• Cooking time: about 40 minutes.
• Cuisine: Russian.
• Difficulty: easy.

Try to cookcutlets. The process of frying them is similar to making pancakes. Often the final product is called that - liver pancakes. This section presents a special recipe, unlike others, in which the liver is not ground, but finely chopped with a knife. Cutting the product into thin sticks is easy and pleasant if it is slightly frozen before that. Add an onion, a clove of garlic - they will make the taste of cutlets brighter. If desired, you can put boiled carrots, mashed into puree.

Ingredients:

• chicken liver - 300 g;
• egg - 1 pc.;
• bulb - 1 pc. (small);
• garlic - 1-2 cloves;
• flour - 2 tbsp. l;
• vegetable oil - 50 ml;
• salt pepper.

Cooking method:

1. Two-thirds of the washed, dried, frozen liver, finely cut with a knife into pieces of arbitrary shape.
2. Cut the onion into several pieces, chop it in a blender with garlic and the remaining liver into a pulp. Add flour there.
3. Mix the mass with liver pieces, salt, season with pepper.
4. Heat up the oil in a frying pan. Spoon cutlets, fry on both sides for 3-5 minutes each.

Pate

• Cooking time: 40-60 minutes.
• Calorie content of the dish: (per 100 g) 190 kcal.
• Purpose: for breakfast, for dinner, for sandwiches.
• Cuisine: French.
• Difficulty: easy.

Try to cook delicious food for your familyliver paste. From gibletsit turns out to be gentle at home. This dish will come out as useful as possible if the liver and vegetables for it are not boiled, but baked in the oven. Pate is a wonderful spread for sandwiches and an excellent filling for pita rolls. It can be stored in the refrigerator for several days, serving as a quick snack while lunch is not yet ready.

Ingredients:

• chicken liver - 300 g;
• lard - 300 g;
• carrots - 1-2 pcs. (approx. 300 g);
• onions - 1-2 pcs. (approx. 300 g);
• salt pepper.

Cooking method:

1. Giblets, bacon (in pieces), peeled carrots, onions, put in a heat-resistant container with a lid, bake until the carrots are ready (about half an hour). The salo will melt slightly.
2. Twist all the ingredients in a meat grinder twice or grind thoroughly with a blender. Don't forget to salt and pepper to taste.
3. Spread the mass in a container with the melted part of the fat, mix thoroughly, put in a storage form.

in sour cream

• Cooking time: 30 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: (per 100 g) 146.5 kcal.
• Purpose: for lunch - the second dish.
• Cuisine: Russian.
• Difficulty: easy.

Great recipe for family dinner – fried chicken liver with onions in sour cream. Before you cook it, defrost the liver and soak it in milk. This technique will help make the taste of the liver softer, remove excess bitterness. Take any sour cream of your choice. The taste of the onion fried with the liver is great, cut it a lot, there is always not enough of it. Almost any side dish is suitable for a fried liver: buckwheat, rice, millet, any pasta, potato. Prepare more gravy, it will certainly be in demand.

Ingredients:

• chicken liver - 350 g;
• onion - 1 pc.;
• sour cream - 3 tbsp. l.;
• milk - 100 ml;
• vegetable oil - 50 g;
• salt pepper.

Cooking method:

1. Cut the washed, dried liver into quarters.
2. Chop the onion halves of the rings, fry it in a frying pan in oil until golden brown.
3. Lower the liver into the frying and continue to fry for another five minutes, turning over.
4. Mix sour cream with flour, dilute with milk, add the resulting liquid to the pan, close the lid and simmer for no more than 10 minutes.

In a slow cooker

• Cooking time: 40 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: (per 100 g) 142.5 kcal.
• Purpose: for lunch, a hot dish.
• Cuisine: Russian.
• Difficulty: easy.

Variant of the previous dish -chicken liver in sour cream in a slow cooker. It differs not only in the use of a different technology. In this recipe, in addition to onions, carrots and mushrooms are added. A few champignons, oyster mushrooms or edible forest mushrooms will add interesting notes to the liver taste. A very satisfying, healthy, in all respects pleasant dish for a family dinner or a feast.

Ingredients:

• chicken liver - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• mushrooms - 100 g;
• sour cream - 3 tbsp. l.;
• milk - 100 ml;
• flour - 1 tbsp. l.;
• vegetable oil - 50 g;
• salt pepper.

Cooking method:

1. In a multicooker bowl, fry chopped vegetables and mushrooms in oil.
2. Add the liver to the frying, fry everything together for about ten minutes.
3. Mix sour cream, flour, milk with a submersible blender. Pour this mixture over the liver. Salt, pepper, set the "quenching" mode. From 7 to 10 minutes the dish is prepared, served hot.

Fritters

• Cooking time: about 50 minutes.
• Number of servings: for 2 persons.
• Calorie content of the dish: (per 100 g) 183 kcal.
• Purpose: for breakfast, dinner, everyday dish.
• Cuisine: Russian.
• Difficulty: easy.

This section presents another delicious, simple and budgetliver pancakes. From chicken liveronions and eggs, minced meat is made, which may contain flour, breadcrumbs, semolina, or cereals. It’s pancakes or cutlets - decide for yourself, but even a capricious child who does not want to try other liver delicacies will be happy to eat them.

Ingredients:

• chicken liver - 300 g;
• egg - 1 pc.;
• onion - 1 pc.;
• oatmeal - 3 tbsp. l.;
• vegetable oil - 50 ml;
• salt pepper.

Cooking method:

1. Grind the liver and onion in a meat grinder or blender, add the egg. Salt, don't forget the pepper.
2. Pour oatmeal into the mixture, leave to swell for 10 minutes. If you want faster, grind the cereal into oatmeal or use wheat flour, corn flour.
3. Spoon pancakes of the desired size into the hot oil in a frying pan. Fry for 2-3 minutes, flip to the other side and fry again.

Goulash

• Cooking time: 20-30 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: (per 100 g) 238 kcal.
• Purpose: hot everyday dish.
• Cuisine: Hungarian.
• Difficulty: easy.

A stew with vegetables in a lot of gravy - goulash, a dish familiar from childhood. It can be prepared not only from meat pulp, but also from offal, such as bird liver. Roasted and stewedchicken liver with onions, carrots, tomato and spices are not as long as pieces of meat. See how to whip up a healthy, delicious lunch in a hurry. It is a pity that the photo does not convey the smells, they are incredibly appetizing.

Ingredients:

• chicken liver - 350 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 1 tbsp. l.;
• mayonnaise - 1 tbsp. l.;
• flour - 2 tbsp. l.;
• salt, paprika.

Cooking method:

1. Cut the prepared liver into slices, roll in flour, fry.
2. Add finely chopped onion, fry it along with the liver.
3. Add carrots. Reduce heat and cover the pan with a lid.
4. Make gravy: mix mayonnaise, tomato paste and dilute with half a glass of water.
5. Simmer everything together for 10 minutes. Don't forget the salt, pepper and paprika.
6. Serve goulash with any side dish, pickled vegetables, salad.

liver cake

• Cooking time: about one hour.
• Number of servings: for 4 persons.
• Calorie content of the dish: (per 100 g) 262.5 kcal.
• Purpose: holiday snacks.
• Cuisine: Russian.
• Difficulty: medium.

Looks interesting on the holiday tablechicken liver cake,his step-by-step recipe with a photo is given in this section. Liver cakes are multi-layered, where liver pancakes are smeared with mayonnaise or sour cream-based garlic sauce. You can arrange a cake that looks like a soufflé - an airy liver casserole, between the two parts of which the filling is placed. It all depends on the imagination of the hostess and the availability of food in the refrigerator.

Ingredients:

• chicken liver - 600 g;
• egg - 6 pcs.;
• onion - 2 pcs. (large);
• carrots - 2 pcs (large);
• pickled cucumber - 2-3 pcs.;
• mayonnaise - 250 g or more;
• vegetable oil - 50 ml;
• flour - 3 tbsp. l.;
• garlic - 3 cloves;
• salt pepper.

Cooking method:

1. Make the dough: mix the liver, three raw eggs, a couple of tablespoons of mayonnaise, flour, a little salt and pepper. Beat the mixture with a blender until a homogeneous slurry.
2. Fry liver pancakes on a very hot and greased pan on both sides.
3. Onions, carrots chop and overcook. In the cooled frying, add pickled cucumber, grated on a coarse grater. Divide the frying into portions according to the number of resulting pancakes.
4. Mix mayonnaise with crushed garlic. Lubricate the pancake with mayonnaise, evenly distribute a portion of frying, cover with a second pancake. So form a tall cake.
5. Hard boil three chicken eggs. Separately rub the protein and crumble the yolk.
6. Coat the top and sides of the cake with mayonnaise. Decorate the side with protein chips, and the top with yolk.

A dietary product that has a positive effect on your body, contains more iron than an apple, and more vitamin D than fish oil, is affordable and easy to prepare.How to cook chicken liverto surprise and please guests or members of your family with a beautiful, delicious dish? Experienced cooks advise:

• Do not buy frozen food. If this is not possible, completely defrost the liver before cooking.
• Soak offal in milk - there will be no bitterness.
• Boiled, fried, stewed product is cooked quickly. Do not overexpose the dishes on the fire - the liver will become tough.
• Add more vegetables to liver dishes. Good liver with carrots, onions, potatoes.
• Collect recipes and take photos to remember especially successful dishes.

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