What can be prepared from chicken liver. Chicken liver with sour cream

18.04.2024

November 13, 2017

Chicken liver is a very tender and tasty food product. And you need to be able to cook it deliciously. Although I haven’t come across any dishes made from chicken liver that are not tasty. This is such a simple and easy ingredient that it is simply impossible to spoil it.

Doctors all over the world recommend this product for use by pregnant women, as well as those who suffer from nervous system disorders. The vitamins and nutrients in the liver help heal metabolism and also help restore strength after hard mental work. Plus, it's just very tasty.

Chicken liver is a healthy and tasty product, but not everyone loves it. I think that once they try chicken liver cooked in sour cream, they will change their minds. Since the liver simply melts in your mouth and leaves behind only positive reviews.

Ingredients:

Chicken liver 300-350 grams.
Onion 1 head.
Sour cream 4 large spoons.
10 grams butter or vegetable oil.
Wheat flour 1 large spoon.
Half a glass of water.
Salt and pepper to taste.

Cooking process:

Peel the onion, cut into rings on the floor and place in a frying pan to fry in oil.

While the onion is frying, rinse and inspect the liver. As soon as the onion becomes transparent, add the liver, add a little salt and stir. Fry the liver on all sides for literally 2-3 minutes. Then add flour to the dish and stir constantly until not a trace of flour remains.

When the flour is absorbed, add water, stir and cover the pan with a lid. While stirring, keep the liver in the pan for 3-4 minutes. During this time, the water will turn into a thick sauce that should boil vigorously. The heat under the frying pan should not be too high. Then add sour cream and allspice. Stir and cover again. Simmer for literally 3 minutes and turn off the heat. The liver should simmer for a little longer under the closed lid. After a couple of minutes the dish can be served.

It is good to serve the liver with a vegetable salad or a side dish of pasta. Liver in sour cream turns out to be tender, satisfying, and simply a beautiful dish. Bon appetit.

Chicken liver pancakes

Earlier on the blog there was an article about how to make liver cake from chicken liver. This is almost an analogue of today's dish since the recipes are similar. But pancakes are pancakes, and a cake is a cake. So let's look at how to cook chicken liver deliciously.

Ingredients:

Chicken liver 500.
Onion 2 heads.
Wheat flour half a glass.
2 eggs.
Vegetable oil.
Sour cream 1-2 large spoons.
Salt and pepper to taste.

Cooking process:

In this recipe for preparing liver from liver and a set of products, you need to prepare the dough from which we will prepare our pancakes.

To do this, peel the onion and cut it into 3-4 parts. Rinse the liver and inspect for residual bile. Next, chop the onion and liver using any available method. Meat grinder or blender, whatever you have on hand.

Then add milk, a little vegetable oil, eggs, flour, and spices to the resulting mass. Mix well and you can fry the pancakes in hot oil.

Prepare mashed potatoes for pancakes. Since such pancakes will look more like thin cutlets. Bon appetit.

How to cook chicken liver in a frying pan with onions

This cooking recipe is one of the simplest dishes that can be prepared from chicken liver. The dish is really simple and tasty. The pieces turn out tender and juicy. The ingredients are simple and can be found in almost every home.

Ingredients:

Liver 350g.
1-2 onions.
Sour cream 2 large spoons.
Vegetable oil.
Greenery.
Salt and pepper to taste.

Cooking process:

Sort the liver and rinse. Cut the onion into half rings and place in a frying pan to fry in oil. As soon as the onion becomes transparent, you can add the liver. Fry the liver and cover with a lid. A lot of water will be released from the liver in this vodka to simmer the food for a little while. After 2-3 minutes, add sour cream and add salt and pepper to taste. Reduce heat and cover with a lid. Simmer the liver for 2-3 minutes. Finely chop the greens.Vegetable oil.

Salt and pepper to taste.

Cooking process:

Fry the onion in vegetable oil. Add mushrooms cut into slices to the onion. Cook until all the liquid has come out of the mushrooms.

Before serving, garnish with chopped herbs. Bon appetit.

How to deliciously cook chicken liver in a frying pan

Bon appetit!

Chicken liver is a healthy product from which you can prepare quite simple and tasty dishes. It is loved by many families in different countries. In addition to the fact that it is very useful, its advantages are that any dish with its participation can be prepared very quickly, the product goes well with all cereals, vegetables and mushrooms, it goes well with many different sauces and it is very inexpensive!

The liver can be boiled, stewed, fried, baked. Cook as an independent dish and use as a filling for pancakes and pies. 100 grams of this by-product contains the daily requirement of protein for an adult. It is easily digestible and is considered a dietary product.

However, you shouldn’t get too carried away with dishes made from it; it is believed that you should eat it no more than 1-2 times a week. This is due to the fact that it contains quite a lot of cholesterol, and its excess can have a negative impact on health.

But probably everyone doesn’t strive to cook it every day. We cook it only occasionally, and I want to cook something delicious every time! Therefore, today we will remember the well-known classic chicken liver dishes, but we will try to prepare them as tasty as possible. We will also prepare dishes that are not so popular, but no less desirable on the table!

We will need:

chicken liver - 300 gr
red onion - 1 pc.
bell pepper - 1 piece
pickled cucumbers - 3 pcs.
arugula salad (or salad mix) – 100 gr
Dijon mustard - 1 teaspoon
white wine vinegar - 1 tbsp. spoon (can be replaced with regular 3%)
cognac - 1 tbsp. spoon
sugar - 1 teaspoon
butter
olive oil
salt, pepper - to taste

Preparation:

1. Rinse the lettuce leaves, drain and dry thoroughly with paper towels.

2. Remove seeds from bell peppers, cut into strips and fry in a small amount of olive oil for 10 minutes over medium heat. At the same time, stir it constantly, the finished pepper should become slightly soft.

3. Cut the onion into thin half rings. You can use regular white onions, but red ones will give not only a beautiful purple color, but also a sweeter taste.

4. In a separate frying pan, fry the liver in butter. Don't forget to stir and fry for 3 minutes.

5. Add chopped onion and fry everything together for another 5 minutes.

6. Pour in the cognac, simmer everything together a little so that the alcohol has time to evaporate. Then add salt to taste.

7. Make the roux. To do this, pour wine vinegar into a bowl, add sugar, mustard and pepper to taste. Beat everything with a fork.

If you don’t have wine vinegar, you can add regular vinegar, or squeeze the juice out of lemon and use it.

8. Place lettuce leaves on a large flat plate, leaving a few identical leaves for decoration. Pour half the sauce over the lettuce. No need to stir.

9. Carefully place fried peppers, liver and onions, and small pickled cucumbers cut into rounds on top. You can garnish with fresh tomatoes.

10. Pour the remaining dressing sauce over the top and garnish with the reserved lettuce leaves. There is no need to stir the contents.

11. Serve immediately.

Layered salad with mushrooms and grapes

We will need:

chicken liver - 300 gr
white seedless grapes – 100 g
pickled mushrooms – 100 gr
fresh cucumber – 1 pc.
pine nuts - 2 tbsp. spoons
garlic - 2 cloves
hard cheese - 100 gr
salt, pepper - to taste
mayonnaise - to taste

Preparation:

1. Boil or fry the liver. If you are preparing a dietary salad, then it is better to boil it, but if it is a regular salad, then it will be tastier to fry it. Cool and finely chop into thin strips.

2. Chop the garlic and mix with mayonnaise.

3. Place the first layer of liver on a flat plate and coat it with garlic mayonnaise.

4. Cut the mushrooms into small strips and place in the next layer. Mushrooms can be used not only marinated, but also fried.

5. Sprinkle with half the nuts. If there are no pine nuts, then you can sprinkle with any others. But first crush them.

6. Cut the cucumber into small strips. If you use marinated mushrooms. then it is better to take a fresh cucumber. If the mushrooms are fresh and fried, then it will be delicious if you use pickled cucumber. But in principle, any combination can be used.

7. Place the next layer of finely chopped cucumber and also lightly coat it with mayonnaise.

8. Cut the grapes into two halves and place beautifully on top of the mayonnaise. Sprinkle with nuts again.

9. Grate the cheese on a fine grater and sprinkle on top. Garnish with grapes and fresh herbs.

10. Let stand and soak for 2 hours. You can decorate with a sprig of red currant.

You don’t have to use mayonnaise, but pour oil over the salad instead.

Profiteroles with liver pate

You will say that you can buy chicken liver pate in the store. And I agree with you, it’s possible! But I don’t agree that store-bought pate will taste the same as homemade pate. Yes, in principle, probably no one will argue with this.

I would like to offer you a good video to watch. In it you will find not only how to prepare liver pate, but also learn how to bake profiteroles (if anyone doesn’t know how).

And, of course, it is not at all necessary to prepare pate with profiteroles. Once prepared, you can subsequently spread it on bread or a loaf and eat it at breakfast, washed down with sweet tea.

Scotch soup

We will need:

liver - 300 g
potatoes - 150 g (2 - 3 pcs)
carrots - 1 pc.
pearl barley - 70 gr
vegetable broth - 1.5 liters
leek - 1 piece
white roots - parsnip, parsley - 50 g
vegetable oil - 2-3 tbsp. spoons
salt, pepper - to taste
Bay leaf

Preparation:

1. Cut the leek into small cubes and fry it in vegetable oil.

2. Cut the carrots and roots into thin strips and grate on a Korean carrot grater. Add to the soft onion and simmer all together for 5 minutes.

3. Pour vegetable broth over the vegetables and add washed pearl barley.

4. Cook for 30 minutes, then add the potatoes cut into cubes. Add salt to taste.

5. Rinse the liver and cut into 3-4 parts. Pour boiling water over it and drain the water. You can cook it for 2 minutes instead. This way the soup will not be cloudy.

6. When the potatoes and pearl barley are completely ready, add the liver to the soup. Wait until it boils and cook for 5 minutes. Two minutes before cooking, add bay leaf and pepper to taste.

7. Serve hot, you can sprinkle with chopped herbs.

Scottish soup is primarily prepared with vegetable broth. But analogues of this soup can also be cooked in chicken broth. And it is clear that such a soup will not lose at all, but will become even tastier.

Also, instead of barley, you can cook this soup with rice, peas, beans and other cereals and legumes. It will also be very tasty.

You can also cook it with pasta. So, if you urgently need to cook soup, then always have a package of chicken liver in the refrigerator, and consider that in 40 minutes, an appetizing, tasty hot soup will already be smoking on your table!

Cream soup with cream

In addition to regular soups, you can also make delicious cream soup from this product. And today I want to offer you such an interesting and tasty recipe.

We will need:

chicken liver – 400 gr
potatoes - 1 pc.
carrots - 1 pc.
onion - 1 pc.
garlic - 3 cloves
boiled chicken meat - 200 g
butter - 70 g
cream 33% – 120 ml
chicken broth - 1.5 liters
olive oil - 1 tbsp. spoon
vegetable oil - 100 ml
parsley - 4 - 5 sprigs
black bread croutons - for serving

Preparation:

1. Cut vegetables into cubes of the same size in random order.

2. Fry them together with the washed and dried liver for 5 - 7 minutes.

3. Pour in chicken broth and cook for 20 minutes until the vegetables are ready.

4. While the soup is cooking, finely chop the chicken and chop the parsley.

5. When the vegetables are cooked, grind them with the liver and broth into a liquid puree using an immersion blender.

6. Strain everything through a sieve.

7. Add chicken meat, cream and butter. Add salt and pepper to taste.

8. Bring to a boil and turn off.

9. Serve sprinkled with parsley and croutons and drizzle with olive oil.

10. Eat with pleasure!

Chicken liver in sour cream

We will need:

chicken liver – 500 gr
onion - 1 - 2 pcs
butter - 3 tbsp. spoons
sour cream - 4 tbsp. spoons
chicken broth - 1/4 cup
salt, pepper - to taste
greens - to taste and desired for sprinkling

Preparation:

This is a very easy dish to prepare. It is prepared not only from the liver, chicken hearts and stomachs can also be added. The cooking method changes.

1. Rinse the product and cut into 3-4 parts. But you can leave it entirely. Boil water and scald the liver with it. Drain the water.

You don’t have to scald it, but start frying right away. But I want to give a variety of ways to work with the product. So that you can try them all, and then choose the one you like the most!

2. Fry it in butter for 3 minutes, while not forgetting to stir periodically.

3. Cut the onion into half rings and add to the liver. Add salt and pepper to taste. Fry everything together for another 5 minutes.

4. Pour sour cream, cover with a lid, and let it boil.

5. Serve, sprinkled with herbs. Can be served with any side dish.

Liver in sour cream - recipe No. 2

Another very simple recipe, but prepared in a slightly different way.

We will need:

chicken liver – 700 gr
onion - 1 pc.
sour cream - 100 gr
butter -3 tbsp. spoons
flour - 0.5 cups
salt, pepper - to taste
greens - to taste and desire

Preparation:

1. Rinse the liver, cut into two to four parts, or leave whole. Pour cold water for 10-15 minutes.

2. Remove, drain and dry with paper towels.

3. Season with salt and pepper, then roll in flour and fry in oil for 3-4 minutes, remembering to stir or turn over.

4. Cut the onion into thin half rings and sauté in a separate frying pan.

5. Then place it on top of the liver and pour sour cream, close the lid and simmer for 3 minutes. If it turns out a little dry, you can add a little boiled water or broth.

6. Serve with chopped fresh herbs or lettuce.

Honey marinade for fried liver with onions

You can simply take and fry the liver with onions, or you can add a little tasty twist in the form of a honey-lemon marinade. And then the familiar dish will acquire new sweet and sour notes!

We will need:

chicken liver - 1 kg
onions - 2-3 pcs (large)
lemon - 1 pc.
honey - 1 teaspoon
vegetable oil - 3-4 tbsp. spoons
salt - 2/3 teaspoon
bay leaf - 2-3 pcs
water - 10 -12 tbsp. spoons

Preparation:

1. Cut the liver into oblong pieces. But if it is not very large, then you can leave it entirely.

2. Squeeze the juice out of the lemon, we will need 1.5 - 2 tbsp. spoons of juice. Mix lemon juice with honey until smooth.

3. Place it in a bowl, pour the resulting mixture over it and mix with your hands, coating each piece on all sides. There is no need to press on the pulp so that it remains intact! Leave to marinate for 10-15 minutes.

4. Meanwhile, cut the onion into very thin half rings, the thinner the better. Heat a frying pan over a fire and pour two tablespoons of vegetable oil into it. Fry the onion.

The fire should not be too strong and the onion should not burn. It should soften slightly and brown just a little. When the onion is ready, you will need to remove it from the frying pan, allowing the oil to drain. Put it on a plate, we will need it in the future.

5. Increase heat to high, adding more vegetable oil. Drain all the marinade and juice from the liver into a bowl, we will need it later, and fry it in oil until a crispy crust forms, stirring occasionally.

It should be crispy on top, but still raw on the inside. So it will be juicy and tasty.

6. Fry it for no more than 5-7 minutes. Then pour the marinade into the frying pan and place the onion on top, covering it in an even layer.

And also add pre-measured water.

7. Salt, add pepper and bay leaf.

8. After the liquid boils, reduce the heat to low and note the time. Simmer for exactly 5 minutes.

9. Then cover the frying pan with a lid, turn off the heat and simmer with the lid closed without heat for 6-7 minutes.

10. It’s very tasty to serve liver with mashed potatoes or rice. Or with any vegetables, boiled, fried or baked in the oven or grilled.

11. Eat with pleasure!

Recipe for liver fried with onions and stewed in wine

And if you add a little wine

We will need:

chicken liver – 500 gr
onion - 1 piece (large)
butter - 2 tbsp. spoons
vegetable oil - 3-4 tbsp. spoons
fortified wine (madeira, sherry) - 3 tbsp. spoons
flour - 0.5 cups
salt, ground black pepper - to taste

Preparation:

1. Cut the onion into thin half rings.

2. Prepare a small frying pan and fry the onion in butter over low heat so that the oil and onion do not burn. The onion will need to be fried until slightly golden.

3. Then pour in the wine, let it boil again and simmer the onion in the wine for 1 minute. Then remove the pan from the heat.

4. Salt and pepper the liver to taste. Prepare the flour by pouring it into a wide bowl.

5. Heat vegetable oil in another frying pan. Then, bread it in flour, rolling it on all sides, and fry in oil. Fry for 4-5 minutes on each side.

Turn it over to the other side when ready, but only once so that the finished dish looks beautiful.

6. Place the finished product on a flat dish, top with fried onions and pour wine sauce over it.

If desired, you can sprinkle with fresh herbs.

7. Serve on a common platter, having thought in advance what you will serve as a side dish. Enjoy eating!

Fried liver with onions and vegetables

Chicken liver goes well with all cereals, legumes and of course vegetables. Therefore, I offer you a very simple and quick recipe for its preparation.

It takes very little time to prepare. But the dish turns out beautiful, very healthy and tasty.

Oriental recipe with soy sauce

We will need:

chicken liver – 500 gr
bell pepper - 1 piece
soy sauce - 4 tbsp. spoons
ginger root
garlic - 1 clove
green onions - 1 pc.
sugar - 2 tbsp. spoons
vegetable oil - 2 tbsp. spoons
sesame oil - 1 teaspoon
salt, pepper - to taste

Preparation:

1. Cut the liver into two to four parts. Pour in half the soy sauce, stir and leave to marinate for 30 minutes.

2. Fry it in hot oil for 4 - 5 minutes.

3. Peel the pepper and cut into feathers. Add to the liver and fry for 3 minutes.

4. Peel and grate the ginger root. Take a root about 2.5 cm long. Chop the garlic, cut the green onions into small feathers.

5. Add all this to the pan and fry for another 2 minutes.

6. Then remove from heat, add salt and sugar, remaining soy sauce, stir. Let stand for 5 minutes with the lid closed and serve hot.

Pilaf with pistachios baked with pancakes

We will need:

chicken liver - 300 gr
rice - 2 cups
onion - 1 pc.
peeled pistachios - 2 tbsp. spoons
raisins - 2 tbsp. spoons
butter - 100 g
chicken broth - 2.5 cups
sugar - 0.5 tsp
salt - about 5 teaspoons
ground black pepper - to taste
spices - cumin, ground coriander - 05 tbsp. spoons
parsley - 3-4 sprigs

For pancakes:

flour - 5 tbsp. spoons
milk - 350 ml
egg - 1 pc.
salt, sugar - to taste
vegetable oil - 3 tbsp. spoons

Preparation:

1. Boil the rice in salted water, then rinse it in cold water several times.

2. Wash the raisins, pour boiling water over them and leave for 20 minutes, then drain the water.

3. Rinse the liver, remove fat and films and cut into pieces.

4. Heat butter in a saucepan or large frying pan and fry the pistachios for 2-3 minutes.

5. Cut the onion into small cubes and add to the pistachios. Fry for 2-3 minutes, then add the liver and fry for another 5 minutes.

6. Warm the broth and add to it. Then add raisins, sugar, pepper and salt. Cover with a lid and bring to a boil. Then reduce the heat and simmer for 15-20 minutes.

7. Prepare dough for pancakes. All the nuances are described in a large article on this topic. Therefore, I will touch on this only briefly here.

Beat the egg with a fork, mix with milk, salt and sugar. Pour into the flour in a thin stream and knead into a batter.

8. Bake pancakes in vegetable oil.

9. Grease a deep refractory pan with butter and line it with pancakes, overlapping them. Leave some of the pancakes to cover the pilaf.

10. Finely chop the parsley, combine the rice, liver with nuts, raisins and broth. Mix everything carefully.

11. Place everything in pan with pancakes. Top with remaining pancakes. Cover with foil.

12. Bake for 20 minutes at 180 degrees.

13. Serve hot on a platter. Enjoy eating!

How to cook liver in beer batter with rosemary

We will need:

chicken liver – 500 gr
light beer - 300 ml
rosemary - 0.5 tsp
flour - 7 tbsp. spoons
salt, pepper - to taste
vegetable oil - for frying

Preparation:

To prepare the batter, we need very chilled beer, almost ice cold. Thanks to him, we will get a very tasty and tender liver.

1. Rinse the product, drain and dry with a paper towel.

2. Grind the rosemary in a coffee grinder, mix it with salt and pepper and sprinkle the offal.

3. Mix cold beer with flour. The batter should look like liquid sour cream. In order not to overfill the flour, it should not be added all at once, but gradually. Add a little salt.

To keep the batter cold all the time, place it in very cold water, you can add ice to the water.

4. Heat the oil in a frying pan. Then, dipping each piece of liver into the batter, fry it until golden brown on both sides.

Try to fry immediately until the desired state, that is, until a golden brown crust forms, without turning the piece back and forth.

Secrets of cooking delicious chicken liver

Liver dishes are very healthy, and I have already noted this. But how can you make this healthy dish also tasty? Let's look at this.

1. Before use, it must be thoroughly washed and all ducts and films removed from it. They shrink it when frying and make it tough.

2. Boiled liver is the healthiest. But in order to preserve all the beneficial properties, it does not need long-term heat treatment. This applies to both frying and stewing.

3. The product should be fried over high heat, so it will turn out juicier. You can cut it into small pieces or leave it whole.

4. If you fry it in a large piece, then fry it on both sides for no more than 5-7 minutes so that it remains slightly damp inside. Subsequently, by covering it with onions and continuing to simmer with the frying pan closed, it will reach readiness in 5 minutes

5. To keep it juicy, it is usually fried in flour or breadcrumbs.

6. Keeping the offal in milk for a short time will also help it remain soft and juicy. Milk also removes possible bitterness of the product.

7. After soaking in milk, dip it in boiling water for a minute, or pour boiling water over it. And only after that fry.

9. The product should be salted at the end of cooking.

Now that you know the basic secrets and recipes for preparing delicious chicken liver, you always have quick and tasty dishes at hand. When you come home late after work, you can quickly prepare them.

The main thing is to have a package of offal in the refrigerator, or even better, run to the store and buy a fresh chilled product, which is undoubtedly healthier and tastier than an already frozen one.

Bon appetit!

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

How to cook chicken liver correctly:

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

Chicken liver dishes recipes with photos are simple and tasty

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

Liver in batter

What products are needed:

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

How to cook:

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

Chicken liver with sour cream

Products for the dish:

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

How to cook:

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

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

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

Chicken liver with soy sauce

Products for the dish:

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

How to cook:

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

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

Chicken liver with onions

Products for the dish:

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

How to cook:

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

Chicken liver with mushrooms

Products for the dish:

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

How to cook:

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

Chicken liver with tomatoes

Cooking products:

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

How to cook:

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

Chicken liver with adjika

Products:

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

How to cook:

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

Tender chicken liver

Products:

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

How to cook:

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

Chicken liver with vegetables

Products:

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

How to cook:

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

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What to cook quickly and tasty for dinner

Chicken liver is a versatile ingredient for making a quick dinner. To make the dish aromatic and juicy - our recipes with photos are for you

20 minutes

140 kcal

5/5 (1)

A wide variety of sources speak about the benefits of any liver: recommendations from nutritionists, doctor’s prescriptions, advice from experienced chefs and caring grandmothers. The benefits of this product are beyond doubt, but everyone prepares it differently. Each housewife has her own secrets, which, as a rule, surprise only close relatives or guests. I have it in my culinary collection several options for cooking chicken liver, tested by time and the opinion of my loved ones.

The liver contains many useful components. A special place among them occupies vitamin A, mainly affecting human immunity and brain performance. Nutritionists note the presence of offal in the composition vitamin B12, which supplies the body with collagen and is the main participant in the process of cell division. Regular consumption of chicken liver contributes not only strengthening vitality, but also vision, perseverance and normalization of the metabolic process in the body.

In some cases, doctors recommend including chicken liver in the diet. Most often, the product is recommended for use by patients with diabetes, people prone to obesity, those who have undergone surgery, and those who have problems with hemoglobin levels. For pregnant women, chicken liver is of particular importance. By eating it memory improves, the nervous system stabilizes and vital activity.

How to cook chicken liver

There are a huge number of ways to prepare chicken liver. Some housewives prefer fried foods, others try to cook chicken liver using multicooker or oven. Our family always gives preference to rich and aromatic dishes, so chicken liver dishes prepared by frying or stewing most often appear on the table.

Chicken liver can be prepared in any way:

fry;
cook;
put out;
bake;
cook in a slow cooker.

Chicken liver: cooking recipes

It doesn’t take much time to prepare a delicious and healthy dinner from chicken liver. Chicken liver g will respond very quickly, and you won’t have to spend hours waiting. If you don’t have time, then you can use recipes for the simplest liver dishes. Check out the ones we've listed below - you'll definitely want to make something out of them!

Fried chicken liver in soft sour cream sauce

Cooking time for this dish: just 20 minutes. You will need almost a minimum of ingredients:

Ingredients

The cooking process begins with preparing the ingredients. First you need to wash the liver and, if necessary, cut it into small pieces, and also chop the onion. On a heated frying pan onions are sent first. The liver (after drying) is added to the contents of the pan through 3-4 minutes.
As soon as the aroma appears and the workpiece is almost ready, sour cream is added to it. All ingredients are mixed and fry for a few more minutes. Or there is another option: you can stew the liver in sour cream 5 minutes after frying for a minute in a frying pan.
Before serving, the dish can be decorated with fresh or dried herbs.

Stewed chicken liver with garlic-nut sauce - original recipe

Fans of spicy dishes will especially like this chicken liver recipe. You will need a little more ingredients, but this will not affect the cooking time. This liver also takes 20 minutes to prepare.

Ingredients for chicken liver in garlic-nut sauce:

500-600 g chicken liver (washed, dried and cut into large pieces if necessary);
150-200 g sour cream;
half a glass of ground walnuts;
vegetable oil (small amount for frying);
curry and other seasonings to taste;
salt;
2-3 chopped garlic cloves;
3 tablespoons flour.

To prepare this dish it is better to use two frying pans. In one, the liver is cooked in vegetable oil until almost ready, and in the other, dressing is added.
The sauce is fried mixture of garlic, nuts, seasonings and sour cream.
After preparing the dressing, pour the resulting mixture over the liver and simmer for 5 minutes.
It is better to serve the dish immediately after preparing it.

Chicken liver in a slow cooker with mushrooms and tomatoes - recipe with photo

The main secrets of cooking chicken liver in a slow cooker are two nuances. Firstly, don't add water. Secondly, don't experiment with sour cream. In the first case, too much liquid will appear, in the second, the product will change its consistency.

Ingredients for chicken liver in a slow cooker:

500-600 g chicken liver;
3-4 tomatoes;
1 onion;

100 g champignons;
salt and seasonings to taste;
butter (about 50 g).

Any liver is considered a rather capricious product. During its preparation it is necessary to use some secrets. Chicken liver is no exception.

First of all, I try to buy chicken liver only chilled, not frozen. This nuance allows you to prepare a tender and juicy dish. Frozen options produce excess juice during cooking and the taste is impaired.

Secondly, a distinctive feature of chicken liver is its tenderness. If you leave the product in the pan and simply turn off the gas, it will continue to cook, so I try to immediately transfer the dish to a separate bowl and cover with a lid to simmer.

Thirdly, you should not cook chicken liver immediately after washing. Remove moisture You can use a paper towel.

Another important point is that the process of laying the liver on the frying pan must be done gradually. The surface of the pan should already be hot.

You can often see how the liver is first placed in a frying container and only then put on the fire. If you do this process gradually, the product will be more tender, and in the second case a lot of liquid will be released.

You can determine whether the liver has been thawed by its color. Rich color indicates the freshness of the product, and the appearance of light spots means that the liver has already been thawed. The ideal option is a smooth and shiny surface, as well as a brown-burgundy color. If you have to defrost the liver, then this should only be done in the refrigerator (in the lower compartment).

Features of serving dishes and table setting

The most common side dishes for chicken liver can be called rice, buckwheat, potatoes and pasta. Suitable for a light dinner as an addition to the product: stewed vegetables, baked pumpkin or green salad.

An original idea would be to serve chicken liver. with potato and carrot garnish. It is very simple to prepare this dish: first boil the potatoes in their skins, then peel and cut into slices, fry the preparation with grated carrots in vegetable oil until a golden crust forms. I prefer this option because you can cook the potatoes at the same time as cooking the liver, and the final dish looks like it took hours of effort.

In contact with

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

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

Tip #2 .Do not fry liver while it is wet. . That is, before sending it to the frying pan, remove as much moisture as possible from the surface of the liver. How? In any way - paper napkin, towel, etc.

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

Tip #4 .Fry chicken liver only in well-heated oil. . For these purposes, vegetable products are more suitable, because creamy ones can instantly burn and spoil the taste of the dish.

Tip #5 . No need to fry the entire portion at one time . You need to place the liver so 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 . Don't let it be too hard or too soft. In other words, wait until the pulp begins to press inward under your finger a little less than when raw. Over time, experience will come, and you will learn to determine readiness by appearance.

Tip #7 . Do not leave the frying pan on the stove after turning it off . After all, this delicate product will continue to cook.

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

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

There are so many of them that even listing the recipes would take a lot of time and space. Therefore, I will share those that I have prepared more than once. The main thing is to remember that sometimes it is useful to deviate from all the rules (I’m talking about product compatibility) and experiment. After all, let’s be honest, chicken liver is unique with a unique taste that not everyone likes. That’s why I encourage a variety of experiments!

Juicy chicken liver with crispy fried potatoes

It was impromptu. I bought chicken liver, but apart from potatoes and some other ingredients, nothing else really fit into this picture. This is where we get this delicious treat that looks like it was prepared 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 preparation with photos

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

Step 1. Flushed liver

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

Step 2. Grated cheese

A green onion will not only enhance the taste of the dish. Look how green he is. This cut will decorate the dish.

Step 3. Green onions

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

Step 3. Liver strips

Now everything is ready for cooking. Now you can chop the potatoes. Let this also be a straw. By the way, you should try so that the liver and potatoes are almost in the same proportion.

Step 4. Slice the potatoes

You need to lightly marinate the pieces of chicken liver. What? There are many options, for example, in different sauces. But we'll have to fry. Therefore, we will make a dry marinade. For me it was Italian herbs with dried dill and parsley. Sprinkle on top.

Step 5. Liver in dry marinade

Place the frying pan on the stove and heat it slightly at first. Add the butter, then melt it little by little and heat it up.

Step 6. Oil in the pan

First we fry the potatoes. It should brown slightly in the hot oil. Pieces of liver should be placed nearby in parts so that it does not leak juice. Sprinkle cheese on top.

Step 7. Liver and potatoes are fried

Let's not fry for long! Otherwise it will turn out to be a mess. Therefore, you can put a little more oil. Add green onions to the almost finished dish. Stir, add a little 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 - a gourmet dish

I admit, the recipe is not mine. I tried it somewhere and decided to cook it, but, as always, I made my own contribution. So the liver turned out to be like chicken liver, like fou gras. The dish suitably decorated the New Year's table.

A la foie gras

The washed liver (200 g) must be cleaned of all excess and allowed to dry a little. While the trial is on, let's prepare a sauce from a tablespoon of pomegranate sauce, a few drops of balsamic vinegar and a teaspoon of olive oil. Fry whole pieces of liver in hot oil for several minutes. Fry until pinkish. We pour them with the resulting gravy. Let them simmer in it for a bit and serve right away!

A delicious recipe for chicken liver pancakes with a thin golden brown crust

Don’t think that this is difficult, and the pancakes will turn out less tasty. I didn’t have time to take them out of the frying pan before they were snatched up, as they say, on the fly! What’s also nice is that the cooking algorithm is familiar to you.

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

How to properly 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. You only have to cook this beauty once, and that’s it... Your family, which has recently turned away from the liver, will become hooked on this dish. And you are happy. After all, it’s quick to prepare, and the benefits will be passed on to your kids in the form of a luxurious breakfast.

We will do the liver (200 g) as I first described. And we will coarsely chop 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 in pieces on both sides in oil and remove from the heat. At the same time, fry the onion and pepper, and then add the tomatoes at the end. With this beauty, lightly salted and seasoned with any delicacies, pour the liver and continue cooking in a saucepan. It will be so delicious with buckwheat, or with any other side dish!

How to easily 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 consistency of the chicken - it is more tender. That’s why I sometimes add a little grated carrots, cabbage or other vegetables to the minced meat. By the way, you can put any porridge in the dough for thickness! 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, add salt and pepper. If the minced meat 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 delicious snack! It’s delicious with pasta and with sandwiches. Melted half a kilogram of chicken liver. Chop the onion and carrot. First fry the onion in vegetable oil. Then we will send him carrots and liver. Fill it with water (a glass) and boil it for half an hour under the lid right in the frying pan, adding bay leaves and a clove of garlic. The water should evaporate. Let's cool it all down. Add 50 g of soft butter. Let's beat in a blender. That's it, spread it on the bun!

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

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