Method in cooking for. The healthiest ways to cook

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, this is about 3 - 5 minutes after boiling, the hot water must be drained and the pan placed 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 of 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 a 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 pour each layer with a small amount of 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 laying layers on a wide dish, you can use a split 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 a complete dietary dish in their own right. 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 is one of the most versatile types of offal. It is extremely useful and delicious. But perhaps the best part is that it only takes a few minutes to prepare.

The benefits and calorie content of chicken liver

It is worth noting that gourmets around the world classify chicken liver as a delicacy, and dishes from it can be found on the menu of the most fashionable restaurants.

At the same time, nutritionists recommend eating chicken liver regularly in order to saturate the body with useful substances and even improve it.

But why is chicken liver so useful? The answer to this question lies in its secret composition, which includes the most important vitamins and minerals.

Chicken liver contains a lot of vitamin B, which improves immunity and promotes normal blood circulation. For this reason, the product is indicated for young children, pregnant women and debilitated people.

A standard serving of chicken liver satisfies the body's daily need for iron, magnesium and phosphorus. Those who regularly eat chicken liver dishes do not know problems with skin, nails and hair. Because it has a lot of vitamin A.

Together with the offal, valuable selenium and iodine enter the body. These elements ensure the stable functioning of the thyroid gland. Chicken liver also contains a lot of vitamin C, the magical properties of which even children know.

In addition, 100 g of chicken livers contains about 140 kcal. The only drawback of this dietary offal is the high cholesterol content. But this is not a problem if you eat dishes from it no more than 1-2 times a week.

What can be cooked from chicken liver? It is fried and stewed with sour cream, cooked with onions, carrots and other vegetables. Moreover, the liver can be baked in the oven or fry cutlets and fritters to the delight of the whole family. Detailed recipes with photos and videos will tell you about various cooking options.

Chicken liver - very tasty chicken liver: recipe + video

Cooking chicken liver is very easy. But in order for the offal to become even more tender and tastier, you definitely need to know a couple of secrets. It is about them that the recipe with video instructions will tell.

• 500 g chicken liver;
• 1 large head of onion;
• 2/3 st. (20%) cream;
• 1 tbsp without a hill of flour;
• for frying strictly butter;
• salt, spices for chicken, pepper.

Cooking:

1. Sort the chicken livers, cut out the veins. Wash in water and place in a bowl. Pour in a little cold milk to just cover and leave to soak for a couple of hours. This will remove possible bitterness from the by-product and make its structure even more tender.
2. After soaking, transfer the liver to a colander, rinse again under running cold water and let the excess liquid drain.
3. Cut the onion into fairly large half rings. Melt the butter in a frying pan and fry them until light golden.
4. Put the dried liver to the onion, cover with a lid and hold on medium heat for about three minutes.
5. Remove the lid and fry the liver until golden brown, but not overcooking (about 3-5 minutes).
6. Pour the cream into the almost ready liver.
7. Dilute the flour with cold milk. As soon as the cream boils, pour in the resulting mixture in a thin stream, without stopping stirring.
8. Now salt and season to taste. Let the cream boil again and remove from heat.

Chicken liver in a slow cooker - step by step recipe with photo

If the liver is left in the pan for a little longer, it will become tough and tasteless. But in a slow cooker, the offal always turns out to be tender and soft.

• 500 g of liver;
• 3 tbsp sour cream;
• 1 carrot and onion;
• salt pepper;
• 2 tbsp vegetable oil.

Cooking:

1. Rinse the liver with cold water, cut out the veins if necessary. Cut excess pieces in half.

2. Grate carrots.

3. Chop the onion into small cubes.

4. Immediately set the appliance to the “extinguishing” mode for one hour. Pour the vegetable oil into the multicooker bowl and load the chopped vegetables. Fry them for 10 minutes with the lid closed.

6. Stir, salt and pepper by eye. Close the lid and continue cooking until you hear a beep.

7. For the remaining period of time, do not forget to stir the dish about a couple of times, and at the end add salt if necessary.

If you have a couple of hours of free time and chicken liver at your disposal, then you can cook a truly royal dish, which is not a shame to serve even at a dinner party.

• 500 g of chicken liver;
• 500 g of onions;
• 500 g carrots;
• ½ st. raw semolina;
• ½ st. milk or kefir;
• some mayonnaise;
• salt pepper.

Cooking:

1. Twist the liver in a meat grinder with a fine grate. Add milk, semolina, salt and pepper. Stir and refrigerate the mixture for about an hour.
2. Grate the carrot, cut the onion into half rings. Fry vegetables until golden brown in vegetable oil. Cool completely.
3. Grease the form with oil, sprinkle with breadcrumbs or raw semolina.
4. Lay out half of the fried vegetables in an even layer, pour half of the liver mass on top, then again vegetables and liver.
5. Lubricate the surface with mayonnaise and bake the dish for an hour in an oven heated to 180 ° C.

What to cook quickly for a tasty and satisfying meal? Of course, chicken liver, which is fried for no more than a few minutes.

• 400 g of liver;
• 100 g butter;
• 3–5 tbsp flour;
• salt pepper.

Cooking:

1. Rinse the chicken liver in cold water and cut into smaller pieces.
2. Add salt and pepper to the flour, mix. Heat oil in a frying pan.
3. Roll each piece of liver in flour and fry until golden brown (2-3 minutes), first on one side, and then a couple more minutes on the other.
4. Everything, the dish is ready!

Chicken liver in sour cream

It is believed that sour cream is best combined with the liver. Moreover, during cooking, a delicious sour cream sauce is almost formed by itself.

• 300 g chicken livers;
• 1 onion;
• 1 st. l. flour;
• 3–4 tbsp sour cream;
• 30–50 g butter;
• ½ st. water;
• salt and pepper.

Cooking:

1. Cut the onion randomly and fry it strictly in butter.
2. Add chicken livers, pre-washed and cut into small pieces.
3. As soon as the liver and onion are lightly browned, sprinkle them with flour and mix quickly so that it is evenly distributed.
4. Now add warm water, salt and pepper. Mix well and break up any lumps. Simmer for about 5 minutes.
5. Now add sour cream, and as soon as the sauce boils, turn off the heat.

This dish can be prepared in a variety of ways. Onions can be fried before the liver, after it, or even separately. It all depends on personal tastes and wishes. Bulgarian pepper gives a special piquancy to the finished dish.

• 500 g of liver;
• 2 large onions;
• 1 sweet pepper;
• salt, black pepper;
• vegetable oil.

Cooking:

1. Wash the liver, dry and cut in half, but do not grind.
2. In this recipe, the onion acts as an unusual side dish, and therefore it must be cut neatly and beautifully. Cut the peeled onions in half, then cut each half into equal strips lengthwise.
3. Remove the core from the bell pepper and cut the flesh into small cubes.
4. Heat up about 1-2 tbsp. vegetable oil in a frying pan. Put the onion first, and as soon as it becomes soft and browns a little, sweet pepper.
5. Fry everything together for 2-3 minutes and transfer the vegetable side dish to a plate.
6. Add 1-2 more tablespoons of oil to the pan and, with continuous stirring, quickly fry the pieces of liver.
7. As soon as the livers "grab" and redden, salt and pepper. Roast for 5-6 more minutes. The readiness of the liver is determined easily. On the cut, the product becomes light and releases a strictly colorless juice.
8. Beautifully arrange the finished liver on a vegetable pillow and serve.

Chicken liver with carrots

With carrots, chicken livers are doubly healthier. A thick sour cream sauce in combination with any side dish makes the dish perfect.

• 400 g of liver;
• 2 medium carrots;
• 2 small onions;
• 150 g sour cream;
• the same amount of water;
• oil for frying;
• a pinch of salt and pepper.

Cooking:

1. Cut the onion and carrot into thin strips. Fry over medium heat in a portion of oil until the vegetables are golden brown.
2. Wash chicken livers, cut each into 2-3 parts. Place in skillet with vegetables.
3. Fry quickly, add salt, pepper and sour cream. Add hot water and stir.
4. Simmer over low heat covered for about 20 minutes.

Chicken liver at home

At home, you can experiment with classic dishes to your heart's content. For example, the following recipe offers a variation on the theme of fried chicken liver.

• 800 g chicken livers;
• 400 g chicken hearts;
• 2 onion heads;
• 200 g of medium-fat sour cream;
• 2 tbsp flour;
• salt, bay leaf, black pepper.

Cooking:

1. Chop the peeled onions into quarter rings. Fry until golden brown in vegetable oil.
2. Add washed and dried livers and hearts. Cook with stirring for 10 minutes so that the offal is also lightly fried.
3. Sprinkle the ingredients with flour, mix quickly. Then salt and pepper to taste, throw in a couple of bay leaves. Pour in sour cream, add a little water if desired.
4. Stir and simmer over low heat for about 15 minutes.

Chicken liver cutlets

Original chicken liver cutlets will certainly become the most unusual dish on the table. The meatballs are delicious and very easy to make.

• 600 g of chicken liver;
• 3 large eggs;
• 2-3 onions;
• salt and pepper;
• 1–3 tbsp flour.

Cooking:

1. Rinse the liver lightly with water, dry. Peel the onions and cut into quarters.
2. Grind both components in a meat grinder or in a blender. Beat eggs into the onion-liver mass, add salt, pepper and other seasonings as desired.
3. If the minced chicken liver came out too thin, mix in a little flour, breadcrumbs or raw semolina.
4. Mix thoroughly and let rest for 5-10 minutes.
5. Heat vegetable oil in a frying pan. Spread one tablespoon of dough at a distance from each other. After a couple of minutes (as soon as the underside is golden), carefully flip over and fry for another couple of minutes.
6. Serve liver cutlets with any side dish and always with sour cream sauce.

Fritters with chicken liver

• 1 kg of chicken liver;
• 2 medium potatoes;
• 1 large carrot;
• 2 medium onions;
• 3-4 large eggs;
• 1 st. kefir;
• 100 g of raw semolina;
• 100-150 g of white flour;
• salt pepper.

Cooking:

1. Peel potatoes, carrots and onions. Cut into approximately equal pieces. These ingredients will make the pancakes more juicy and somewhat muffle the specific taste of the liver.
2. Grind the washed and slightly dried liver in a blender or in a meat grinder. Do the same with vegetables. Strain the juice that appears.
3. Mix both mixtures, beat in eggs, add kefir. Salt and pepper to taste. Mix well.
4. Add semolina one spoon at a time, and then flour. Knead a liquid dough. Leave it for 30-40 minutes so that the semolina swells well.
5. Fry the liver pancakes in the same way as regular pancakes, in well-heated oil. To remove excess fat, fold finished products on a paper towel.

Chicken liver pate at home

Homemade chicken liver pate is eaten very quickly. In any case, it can be stored in the refrigerator for no more than 3 days, but in the freezer it will last for a couple of months.

• 1 kg of chicken liver;
• 0.5 ml of medium fat milk;
• 400 ml (20%) cream;
• 3 onions;
• 3 tbsp vegetable oil;
• 100 g creamy;
• salt, pepper, any other spices to taste.

Cooking:

1. Lightly rinse the liver under a tap, remove the veins if necessary. Anger the offal with milk and soak for about one hour.
2. Heat the vegetable oil well in a frying pan, throw in a small piece (30 g) of butter. Fry the onion, cut into large half-rings, until transparent.
3. Take the liver out of the milk, dry it a little and send it to the pan with the onions. Cook everything together, stirring constantly, for about 20 minutes.
4. Reduce the gas to a minimum, pour cream into the pan to the liver and simmer for another 15-20 minutes, so that the liquid has evaporated by half.
5. Remove the skillet from the stove and let it cool completely.
6. Transfer the cold liver mass to a blender, throw in the remaining butter and chop thoroughly.
7. Put the finished pate in a bag or mold and keep in the refrigerator for at least 8-10 hours.

Chicken liver cake

This savory cake can be made from any kind of liver. But chicken will provide cakes with special tenderness, moreover, such a cake is prepared much faster.

Cakes:

• 500 g of liver;
• ½ st. raw milk;
• 3 eggs;
• 6 tbsp flour;
• 1 onion;
• pepper and salt to taste.

Filling:

• 2 large carrots;
• 1 onion;
• 200 g of hard cheese;
• sour cream or mayonnaise;
• garlic, herbs optional.

Cooking:

1. Wash the chicken livers and chop together with the onion (in a meat grinder or in a blender).
2. Add eggs and milk, mix thoroughly. Add flour one spoon at a time to get the consistency of the dough for pancakes.
3. Salt and pepper a little, leave for 15-20 minutes to infuse.
4. Meanwhile, grate the carrots coarsely and cut the onion into half rings. Fry until soft in oil. Transfer the roasted vegetables to a plate.
5. Grate the cheese again on a coarse grater. Mix it with sour cream or mayonnaise. If desired, add crushed garlic and chopped herbs.
6. Bake cakes from liver dough. Why pour a little oil into the pan, and when it warms up, put a few tablespoons of dough in the center and distribute by rotating the pan.
7. After 2-3 minutes, carefully flip the pancake to the other side and cook the same amount more.

The liver is an affordable and extremely useful product. Doctors recommend eating the liver with a low level of hemoglobin, and the liver is also rich in vitamin B9, protein, iron and calcium. Expectant mothers should also include this product in their diet as it contains folic acid. The liver is considered a dietary product that contains almost no fat.

How to cook chicken liver? This question is asked by almost every housewife. For many, liver dishes are not popular, because the liver can turn out to be hard, dry, or even bitter. To be soft and juicy, there are several secrets that we will talk about today.

Initially, you need to choose a quality liver.

How to choose a liver:

• always choose only fresh liver;
• pay attention to the color and smell of the product. The color of the liver should not be too dark or too light, also a fresh liver has a slightly sweet smell, if sourness is present, then this is a sign that the product is spoiled and not suitable for consumption;
• a quality product has a smooth surface, without spots, the structure must be elastic.

In fact, there are many options and ways to cook liver deliciously. Today we will look at many ways, be sure that chicken liver dishes will be one of your favorites from now on. Initially, you should prepare the product for cooking, and for this you should follow a few mandatory recommendations:

• it is necessary to remove films, large veins and vessels from the liver. This is done so that your dish does not get bitter and does not turn out tough;
• cut into portions and soak the liver for 40 minutes. in cold milk, this will give it a delicate taste. After this procedure, it is necessary to blot the liver with a paper towel;
• do not salt the liver during cooking, do it at the end, otherwise it will become tough;
• try not to overcook the liver, keep it on low heat for quite a bit of time;
• it is better to cut the liver across the fibers.

After the above procedures, the liver is ready for further cooking. Recipes The preparations of this product are so diverse that it is sometimes very difficult to decide which way to cook this or that dish. Let's talk about the most common ways to prepare delicious liver dishes that will not only surprise your guests, but maybe you too. What way to cook chicken liver you will choose for yourself, everyone may like it.

Fry chicken liver in a pan with gravy:

Required ingredients for cooking:

1. 1 kg chicken liver
2. 300 ml skimmed milk
3. 200 gr wheat flour
4. 1 onion (large)
5. 2 tbsp. l. low-fat mayonnaise
6. 1 carrot
7. Vegetable oil
8. 3 cloves (small) garlic
9. 1 st. l. tomato paste
10. Greens (parsley, dill, cilantro)
11. Salt, spices, ground black pepper

Meal preparation:

• 1 step: We wash the liver well, remove the film and remove the ducts, dry it, cut into portioned pieces and pour milk for about 1 hour. Roll each piece in flour and fry in a well-heated pan for about twenty minutes.
• 2 step: We wash and clean greens, onions, carrots, garlic. Grind the greens, onion and garlic, grate the carrots finely on a grater. Onions and carrots need to be added to the liver, mix well and fry for about five more minutes.
• 3 step: We take a bowl and mix tomato paste and mayonnaise in it, add a small amount of water and mix, add a tablespoon of flour here and pour the resulting mass into a well-heated pan. Add greens, pepper, garlic, salt, your favorite spices to the gravy. Mix all the contents of the pan thoroughly and simmer for about 5 minutes.
• 4 step: We take a plate and put the finished liver on it and pour it with gravy. Garnish can be potatoes or buckwheat porridge. Bon appetit!

If you are limited in time for one reason or another, then you should contact your multicooker assistant. In it, you will not only cook very quickly, but also insanely delicious. The liver, cooked in a slow cooker, retains a lot of useful substances that it contains.

Cooking liver in a slow cooker :

Ingredients:

1. 1 kg liver
2. 2 medium onions
3. 4 medium carrots
4. 50 ml olive oil

Cooking method:

We prepare the chicken liver, then chop the onion and chop the carrots on a coarse grater. After that, put the vegetables in a slow cooker, add olive oil and turn on the "Stew" mode for 30 minutes. When 10 minutes have passed since the stew, add the pre-prepared (washed, peeled, chopped) liver to the vegetables. Until the end of the operating mode, we cook under a closed lid, but sometimes the products should be mixed. For such a liver, rice or potatoes can serve as a side dish. Ready! Enjoy your meal!

Cooking the liver in a pan with sour cream:

Ingredients:

1. 300 gr liver
2. 1 small onion
3. 4 tbsp. l. sour cream
4. 1 st. l. wheat flour
5. 10 gr butter
6. 0.5 cups of water
7. Ground black pepper, salt

Meal preparation:

• Step 1: Heat the pan, melt the butter on it;
• Step 2: Wash, peel, cut the onion into half rings and fry until golden brown;
• Step 3: While the onion is fried, cut the liver, which was previously prepared, into portions. Add pieces to the pan when the liver is almost ready, then pepper and salt;
• Step 4: The liver should be a little pinkish, so fry it on each side for 30 seconds;
• Step 5: Now add flour and mix well;
• Step 6: Add water, stir and bring our sauce to a thick consistency. Simmer over low heat for 3-4 minutes;
• Step 7: Add sour cream, mix well and quickly so that the sauce becomes homogeneous, and turn off the heat. Please note! If you overexpose the sour cream on the fire, it will curdle.
• Step 8: Serve the dish with a side dish of your choice, but vegetables are best, as the liver cooked in sour cream turns out to be satisfying.

To diversify the liver dish a little, you can add the heart to the recipe too:

Required products:

1. 1 kg chicken liver
2. 300 gr chicken hearts
3. 3 onions
4. 3 art. l. sour cream
5. Sunflower oil - to taste
6. Pepper, salt

Step by step preparation:

• Step 1: Thoroughly wash the liver and hearts. Prepare the liver for cooking and remove blood clots from the hearts.
• Step 2: Fry our products in a pan. Then cut the onion into cubes and add to the liver with hearts to fry. Cover with a lid, simmer for 20 minutes.
• Step 3: When the onion becomes golden, you can add sour cream, salt, pepper. To make more gravy, you can add boiled water, then cover and cook for another 5 minutes.
• Step 4: The dish can be served with your favorite side dish, but best of all with buckwheat or pasta.

Bon appetit!!!

Insanely delicious chicken liver baked in the oven:

Ingredients:

1. 0.5 kg chicken liver
2. 125 gr hard cheese
3. 2 fresh tomatoes
4. 1 onion (small)
5. 2 tbsp. l. olive oil
6. Salt, ground black pepper
7. Spices "Italian herbs" - to your taste

Step by step preparation:

• Step 1: Cut the liver into portions;
• Step 2: Grate the cheese on a fine grater;
• Step 3: Peel and chop the onion and fry until browned;
• Step 4: Add the liver to the onion and fry everything for about three minutes;
• Step 5: When the liver is ready, it must be cooled and transferred to a refractory form. Add spices and salt;
• Step 6: Next, you need to peel the tomatoes. Make a cross-shaped incision and pour boiling water over the tomatoes. We cut the vegetable into small cubes and spread it on a layer on the chicken liver;
• Step 7: Put the grated cheese on the tomatoes;
• Step 8: Preheat the oven to 180 degrees and bake until the cheese is golden brown.
• You won't regret cooking liver this way!

You can save a lot of time by preparing the liver already with a side dish.

Chicken liver cooked with potatoes:

Required products:

1. 0.5 kg chicken liver
2. 7 medium sized potatoes
3. 1 bulb
4. 1 medium carrot
5. 1 clove of garlic
6. Vegetable oil

Meal preparation:

We wash the liver and cut into pieces. Cut the onion into rings, chop the garlic, rub the carrots coarsely on a grater. Potatoes need to be peeled and cut into thin semicircles. Pour the oil into a frying pan (the height of the oil in the pan is about 1 cm), heat up and fry the onion until softened. Add carrots, salt and fry for 5 minutes, stirring occasionally.

Add the liver to the vegetables, fry for 5 minutes, while stirring. Add salt and garlic. After the time has elapsed, we take out the liver with vegetables from the pan and transfer it to another bowl. If necessary, add more oil to the pan and fry the potatoes. Close the lid and fry for 10 minutes. Then add the liver with vegetables and simmer for another 5 minutes. Salt to taste.

Pleasantly surprise your guests by serving chicken liver in batter:

Ingredients:

1. 500 gr liver
2. 70 gr sunflower oil
3. 1 egg
4. 70 gr wheat flour
5. 100 ml beer (light)

Cooking method:

We prepare the liver, remove the film, etc. Cut into 2 halves. We heat the pan, put the liver and simmer until cooked. At the end of cooking - salt, pepper.

Now you need to prepare the dough for batter:

We take a bowl, break an egg into it, add beer and mix. Then add flour and salt. Mix until you get a homogeneous mass. The dough should turn out like pancakes.

Dip the pieces of the finished liver in batter and fry on both sides until golden brown. Then lay out on a paper towel. Pickles or vegetables are best served as a side dish.

Enjoy your meal!!!

You can cook chicken liver with mushrooms , it will turn out pretty tasty:

Ingredients:

1. 0.5 kg chicken liver
2. 150 gr champignons
3. 1 medium onion
4. 2 tbsp. l. sour cream
5. 1 tsp mustard
6. 0.5 tsp salt
7. 20 ml sunflower oil
8. 1 st. l. wheat flour
9. 0.5 tsp curry

Step by step cooking:

• Step 1: Pre-prepare the liver (wash, remove film, etc.)
• Step 2: Of course, we will cook with onions. Take an onion, wash, peel and chop. Fry in sunflower oil.
• Step 3: Cut the liver into portions and add to the onion. Cover with a lid and fry for 10 minutes.
• Step 4: Take an empty bowl, combine mustard (not spicy), sour cream, seasonings and flour in it. Stir carefully until smooth.
• Step 5: Pour the liver with the prepared sauce and add 100 ml of water. Don't forget to add salt.
• Step 6: Cut the mushrooms into plates, put them on top of the liver and simmer under a closed lid for about 15 minutes.
• Step 7: When our dish is ready, mix gently and serve to guests.

Bon appetit!

For various reasons, many adhere to a diet, so let's cook a dietary chicken liver, while it will be no less tasty and healthy.

Ingredients:

1. 600 gr liver
2. 3 onions
3. 2 cloves of garlic
4. 2 carrots
5. 1 red bell pepper
6. 1 yellow sweet pepper
7. 2 tomatoes
8. 70 ml cream (low fat) or sour cream
9. Vegetable oil
10. Salt pepper
11. Greens - to decorate the dish

Cooking method, step by step recipe:

• Step 1: After preparing the liver, boil it in salted water for 10 minutes;
• Step 2: While the liver is boiling, you need to cut the vegetables: onions - in half rings; garlic and carrots - thin slices; cut tomatoes and peppers into cubes;
• Step 3: The liver is boiled - we recline it in a colander so that the water is well glassed. After it has cooled down a bit, cut into portions;
• Step 4: We heat the pan, pour oil and fry onions, carrots, peppers, garlic and tomatoes (we need half-cooked vegetables, keep in mind the fact that they have yet to be stewed);
• Step 5: Add the liver and simmer for another 5 minutes;
• Step 6: At the very end of cooking, add cream or sour cream and mix well. Salt, pepper and leave for a few more minutes.
• Step 7: We are preparing to serve our stewed liver with vegetables. Put on a plate, sprinkle with herbs and serve.

Bon appetit!!!

As you have already seen, there are many options for cooking chicken liver. But what to do if you are against all kinds of fats and oils? There is a way out!!! Especially for you we are now we will cook chicken liver baked in the oven without oil.

Ingredients:

1. 100 gr chicken liver
2. 50 ml milk
3. 1 egg
4. Salt, ground black pepper

Cooking:

Prepare the liver for further use. We interrupt it with a blender along with milk. Add pepper and salt to the resulting mass. We need whipped protein, so we separate the yolk from the protein. Beat the protein separately into foam, then carefully transfer it to the liver. Mix and spread in portioned clay pots.

We heat the oven to a temperature of 160 degrees and place our pots there. Bake for 30 minutes. Serve the dish on the table should be hot and in pots. Bon appetit!

Let's cook more chicken liver with pasta:

Ingredients:

1. 150 gr pasta
2. 300 gr liver
3. 200 ml tomato juice
4. 1 bulb
5. 1 carrot
6. Vegetable oil
7. Salt, ground black pepper
8. Bay leaf

Cooking method:

My chicken liver and cut into strips. Fry in a heated pan, you need to evaporate the liver juice. Wash and clean onions and carrots well. Three carrots on a coarse grater, chop the onion, then add the vegetables to the liver to fry. Mix food and fry. Next, you need to add tomato juice and simmer under a closed lid for 10 minutes, the juice should thicken.

At the end of cooking, add salt, ground pepper and bay leaf. Boil pasta. Put the finished pasta on a plate, and put the liver with vegetables in the sauce on top (you can mix if you wish). Ready! Bon appetit!

If you like experiments, then your attention is chicken liver with apples:

Cooking Ingredients:

1. 300 gr liver
2. 1 bulb
3. 1 large apple
4. 50 gr butter
5. Seasonings: salt, pepper, oregano, dried parsley

Step by step cooking chicken liver with apples:

• step: Cut the onion into half rings, fry in oil until golden brown. First you need to fry under a closed lid, and then you should open it;
• step: Prepare the liver, cut into pieces. Peel the apple and also cut into pieces. Don't use sweet apples, they will fall apart! Put the liver and apples in a pan with onions. Under a closed lid, simmer until cooked, periodically turning over;
• step: Salt, pepper, add seasonings to your taste.

Your guests will be pleasantly surprised. Enjoy your meal!!!

Chicken liver for a nursing mother :

Nursing mothers very carefully select and include certain foods in their diet. And it is right!!! It should be borne in mind that both the baby and his mother should receive good nutrition for their body, which is enriched with vitamins and useful trace elements. The liver is the best option to achieve this goal.

As mentioned earlier, the liver is considered a dietary product with a minimum amount of fat. It contains many useful elements, such as phosphorus, vitamins of groups A, D, E, K, potassium, calcium, sodium.

Boiled liver is best for a nursing mother, maybe stewed, but not fried.

So that nursing mothers also enjoy deliciously cooked chicken liver with pleasure, we will prepare a diet dish according to Dukan:

Cutlets from the liver (according to Dukan)

Ingredients:

1. 300 gr liver
2. 1 egg
3. 1 medium onion
4. 0.5 tbsp corn starch
5. Pepper, salt, spices

Product preparation:

Grind the onion and simmer, with the addition of water, until it becomes soft. Put on a plate to cool. Finely chop the liver, add the cooled onion, egg, starch and spices. Mix all products well.

Spoon the cutlets into a heated pan and fry on both sides until golden brown over low heat. If desired, soft fat-free cottage cheese can be used in place of the creamy sauce. Bon appetit!

It remains only to cook and delight your dear and close people with delicious dishes from such an affordable, but insanely healthy product. Cook with love!

How to cook chicken liver pancakes

Delicious and mouth-watering liver pancakes will be appreciated even by those who usually do not eat liver.

To prepare fritters you will need: 0.5 kg of chicken liver, 2 eggs, 3-4 tbsp. flour, 4 tbsp. sour cream, 1 onion, salt, pepper.

1. Cleanse the liver from bile, rinse, twist in a meat grinder along with onions. Or you can grind in a blender.
2. Beat the eggs, pour into the resulting mixture along with sour cream, add salt and pepper to taste.
3. Pour the flour in parts, stirring and watching the consistency. You should get the dough as for ordinary pancakes. If you overdo it with flour, they will turn out tough.
4. Heat up a frying pan with vegetable oil. Pour the minced meat with a spoon in small portions. Fry on both sides over medium heat until golden brown. Do not overdry, the pancakes should remain juicy and tender.

How to cook chicken liver pate

Delicate and hearty pâté is suitable both as an everyday dish and as a festive delicacy.

To prepare a classic pate, you need: 0.5 kg of chicken liver, 50 g of butter, 1 medium carrot, 200 ml of water, salt, pepper, bay leaf.

1. Peel carrots and onions. Grate the carrot, and finely chop the onion.
2. Rinse the liver thoroughly, remove the bile and cut into small pieces.
3. Preheat the pan, grease with oil, fry the onion until golden brown, add the carrots and liver.
4. Slowly pour in water, throw in a couple of leaves of parsley, salt. Cover and simmer over medium heat for half an hour.
5. Open the lid and leave to simmer for 10 minutes so that all the liquid has evaporated.
6. Transfer the resulting mixture to a blender and grind to a puree.
7. Place the finished pâté in a bowl and refrigerate until set.

How to make chicken liver cake

Liver cake will be a wonderful decoration of the festive table. It can be prepared in advance and stored in the refrigerator for up to 12 hours, covered with cling film.

Ingredients for liver cake: 500 g chicken liver, 150 g flour, 2 tbsp. l. sour cream, 2 eggs, salt, pepper to taste, 3 medium onions, 3 small carrots, 1-2 cloves of garlic, 3 tablespoons of mayonnaise, 30 g of hard cheese.

1. Cooking liver cakes. We remove all veins and bile from the chicken liver, rinse with running water.
2. Place the liver in a blender and grind until smooth. You can use a meat grinder.
3. We shift the minced meat into a bowl, add sour cream, eggs, salt, pepper. Mix thoroughly.
4. Carefully add flour. Mix again.
5. Heat up a frying pan, grease with vegetable oil. Pour the batter into a circle with a spoon. Fry over medium heat on both sides until brown. We bake cakes until the dough runs out.
6. For the filling, we need onions and carrots. Peel the vegetables, grate the carrots, and finely chop the onion. Saute over medium heat until golden brown.
7. Mix mayonnaise with garlic in a bowl. To do this, the garlic must be peeled and finely grated. Add a pinch of black pepper.
8. We collect the cake: coat the cake mayonnaise - garlic sauce, put a little vegetable filling. We follow the sequence layer by layer.
9. We also smear the top cake with sauce and distribute the remaining vegetables. For decoration, you can sprinkle grated cheese and herbs on top.
10. The cake will turn out juicy and tasty if you let it soak in the refrigerator for at least a couple of hours.

Description

Chicken liver fried with onions- This is a very tasty and tender dish, which is a favorite delicacy of most people. Since childhood, many do not like the taste of beef or pork liver, but compared to them, chicken liver has a delicate taste and unobtrusive aroma. This is a very affordable food product that should be in the diet of every person at least several times a month.

Cooking fried chicken liver with onions is easy, but you need to know some tricks to help you make it as tasty as possible. It is very important to choose the right chicken liver. Always pay attention to her appearance. Its surface should be smooth and glossy, and the color of the chicken liver should be brown with a slight cherry tint. As for the smell, it should be pleasant and slightly sweet, other smells should not be present in it. When the chicken liver falls apart in the hands, this indicates that it is stale and has repeatedly succumbed to freezing. It should be elastic and solid.

Chicken liver is most often served fried, goes well with any side dish, and is often the main ingredient in many salads. However, chicken liver is no less tasty when cooked with fried onions and sour cream. This dish will help out any housewife, if guests suddenly appear on the threshold. Yes, and after a hard day, you can quickly fry chicken liver - and dinner will be ready.

In today's recipe, we will cook fried chicken liver with onions. You can cook it in 25 minutes, and as a result you will get an unusually tasty and healthy dish. However, despite the ease of preparation, it is important to know a few rules for frying the liver. If you don't stick to them, you can spoil its delicate taste and soft texture, resulting in a tough piece of liver.

It is necessary to fry chicken liver with onions only on medium heat with the addition of a small amount of salt so that the liver is well fried inside. If you cook the liver over high heat, it will immediately be covered with a crust and will not fry inside, therefore, when cut, blood can flow from it.

To prepare chicken liver with onions, you will need a minimum set of products: liver, onions, spices and vegetable oil for frying. Cook as many livers as you can eat at a time, as they become less appetizing and less tender when left in the refrigerator.

Now you know how to choose a fresh liver and how to fry it correctly, but our step-by-step recipe will tell you how to quickly and tasty cook fried chicken liver with onions. Each stage is accompanied by a photo, so you will not miss a single moment of its preparation.

Ingredients

• 
  (500 g)
• 
  (300 g (2 medium onions))
• 
  (4 tablespoons)
• 
  (2 tablespoons)