Chicken liver with mayonnaise recipe. Braised chicken liver is quick and tasty
Chicken liver contains a lot of protein, as well as vitamins and minerals necessary for our body.
This product must be present in the diet of people with low hemoglobin.
Braised chicken liver - basic cooking principles
Chicken liver is a rather delicate product, so it cooks quickly enough. The liver is compatible with almost all foods. The dish can be varied by adding vegetables, mushrooms or other ingredients. It does not require lengthy processing before cooking, which means stewed chicken liver even a novice hostess can cook.
The liver is washed, cut in half, and the bile sacs cut out. Most importantly, do it very carefully. If the pouch bursts, the liver will taste bitter and the dish will be hopelessly spoiled. Season with salt, pepper and leave for seven minutes.
Previously, the liver is fried until golden brown over moderate heat. Then they are laid out in a cauldron or stewpan.
In the fat remaining after frying the liver, onion chopped in half rings are sautéed until transparent, and transferred to the liver.
The liver is poured with sauce and stewed over low heat for about an hour. The sauce is prepared on the basis of cream, milk, tomato or mayonnaise.
Recipe 1. Stewed chicken liver
Ingredients
half a kilo of chicken liver;
two pinches of salt;
bulb;
a pinch of black pepper;
80 g butter;
50 g tomato paste.
Cooking method
1. Thoroughly rinse the liver, dry, remove, if present, bile sacs. Cut the offal into small pieces.
2. Peel the onion, wash and chop finely with a sharp knife.
3. Transfer the chopped liver and chopped onion to a thick-walled saucepan. Add butter and put on fire. Season with salt and pepper.
4. Simmer over low heat for about five minutes, stirring occasionally. Put a tomato in the liver and keep on fire for a couple of minutes. Sprinkle the finished dish with finely chopped herbs.
Recipe 2. Stewed chicken liver in mayonnaise sauce
Ingredients
chicken liver - 600 g;
rast. butter;
onion - 2 heads;
condiments, bay leaves, sea salt and pepper;
Cooking method
1. Rinse the peeled onions and finely chop. Fry in hot oil until golden brown.
2. Rinse the chicken liver, remove the bile, dry slightly and chop finely. Place the prepared offal to the onion.
3. Transfer the mayonnaise to a mug, pour in a little more than a glass of warm water and mix thoroughly.
4. Pour this mixture over the liver. Season with salt, pepper, bay leaves and spices. Twist the fire to minimum, and simmer under the lid for about ten minutes. After this time, turn off the heat, sprinkle the dish with chopped herbs and close the lid again.
Recipe 3. Stewed chicken liver with balsamic onions
Ingredients
chicken liver - 700 g;
sugar, ground pepper and salt;
onions - 3 pcs.;
bay leaf - 3 pcs.;
dry red wine - 100 ml;
olive oil;
100 ml balsamic vinegar.
Cooking method
1. Cut onion into half rings, fry in hot olive oil until golden brown. Reduce heat slightly, sprinkle onions with salt and sugar, pour in balsamic vinegar and keep on fire until it thickens. Transfer cooked onions to a plate.
2. Add more oil to the skillet, turn up the heat, and add the washed, dried and chopped chicken livers. Fry, stirring occasionally, until golden brown. Season with salt and pepper.
3. Reduce the heat again, pour in the wine, add the bay leaf, stir and simmer for five minutes under the lid, until the wine is completely evaporated. Serve with mashed potatoes. Put the mashed potatoes in a plate, top with the balsamic vinegar, and on top of it the stewed liver.
Recipe 4. Stewed chicken liver with apples
Ingredients
150 g of mushrooms;
half a kilo of chicken liver;
salt, coriander, turmeric, black pepper and basil;
bulb;
large apple;
garlic - 4 cloves.
Cooking method
1. Peel the mushrooms, wash them, dry and fry in butter.
2. Rinse the chicken liver, pat dry and cut each piece into thirds.
3. Mix flour with spices and salt. Dip the pieces of liver in this mixture and set aside.
4. Chop the onion with fine feathers. Saute it in a separate skillet. Transfer the sautéed onions to a plate.
5. Put the breaded pieces of liver into a frying pan and fry in butter until half cooked.
6. Transfer the liver to a cast iron and pour in a little water. Add sautéed onions and mushrooms. Put out five minutes.
7. Peel the apple, cut into slices and place in the liver. Stir, add finely chopped garlic and salt. Simmer for another ten minutes over low heat.
Recipe 5. Stewed chicken liver in sour cream
Ingredients
bulb;
salt and spices;
800 g chicken liver;
one and a half tbsp. drinking water;
800 g chicken liver;
200 ml sour cream.
Cooking method
1. We wash the liver under the tap, clean it from bile and cut it in half.
2. Peel the onion, rinse and chop with fine feathers. We clean the carrots, wash and grind them with coarse shavings.
3. Put the onion in a preheated pan, fry it for five minutes, then put the carrot shavings on it and continue to fry until soft.
4. In a separate skillet, fry the liver until golden brown. At the end of frying, add salt and sprinkle with spices. Add vegetable frying and sour cream to the liver. Pour in some drinking water and mix. Simmer over moderate heat for another two minutes. Turn off the heat, sprinkle the dish with herbs and serve with a potato or rice side dish.
Recipe 6. Mexican braised chicken liver
Ingredients
a can of canned beans;
half a kilo of chicken liver;
allspice and red pepper, bay leaf and sea salt;
a pod of sweet pepper;
30 g tomato paste;
carrot;
rast. butter;
bulb.
Cooking method
1. Finely chop the peeled and washed onion. Fry it in hot oil until golden brown.
2. Peel and wash the carrots, chop them into coarse shavings. Place over the toasted onion and continue to fry until the carrots are soft.
3. Rinse, dry and cut the sweet pepper into short, thin strips. Put it in the onion-carrot fry, add the tomato, season with spices and pour in half a glass of boiling water. Stir and simmer for another ten minutes.
4. Cut bile out of the liver, rinse and dry. Cut into large pieces and lightly fry in a separate skillet. Transfer the liver to the vegetables, and add the beans, after draining the liquid from the jar. Stir and continue simmering for another ten minutes.
Recipe 7. Stewed chicken liver in cheese sauce
Ingredients
300 g of processed cheese;
olive oil;
half a kilo of chicken liver;
two large onions;
salt and ground pepper;
100 ml of purified water.
Cooking method
1. Remove the husk from the onion, rinse it immediately and chop it finely with a sharp knife.
2. Flush the liver, place on a board and remove films, fluids and connective tissue. Transfer the prepared food to a plate.
3. Boil water and cool slightly.
4. Pour some oil into a skillet, heat it up and add chopped onion. Fry the onion, stirring with a wooden spatula, until transparent.
5. Place the chicken liver in the fried onion, stir and fry for five minutes. Stir constantly so that the offal is evenly fried on all sides. Season with salt, pepper, and spoon over the soft melted cheese. Stir again and simmer for another three minutes until the cheese is completely melted.
6. Pour hot water into a frying pan, stir, reduce heat to low and simmer for 15 minutes. Then turn off the heat and leave the liver under the lid for another three minutes.
Recipe 8. Stewed liver in soy sauce
Ingredients
80 ml olive oil;
half a kilo of chicken liver;
bulb;
sea salt and cinnamon;
60 ml soy sauce;
carrot.
Cooking method
1. We wash the chicken liver, cut off the films and veins. Cut in half. Put it in a deep bowl and fill it with soy sauce.
2. Peel the onion, rinse and chop with fine feathers. Peel the carrots, wash them, cut them in half lengthwise and cut them into thin slices.
3. Put the chopped onions in the carrots, fry for seven minutes, and add the carrots. We continue to fry the carrots until half cooked. Put the pickled liver with the vegetables, simmer it with vegetables for another five minutes, and sprinkle with ground cinnamon.
Recipe 9. Stewed chicken liver in a spicy sauce
Ingredients
chicken liver - half a kilogram;
olive oil;
onions - 150 g;
salt - a pinch;
garlic - 2 teeth;
starch - 25 g;
paprika - 10 g.
sugar - 25 g;
soy sauce - 75 ml;
tomato paste - 30 g.
Cooking method
1. Rinse the chicken liver, dry and cut off all excess. Cut it into small pieces and transfer to a deep container. Pour olive oil into it, add paprika and crushed garlic. Season with salt and stir. Leave it on for 20 minutes to marinate the liver well.
2. Rinse the peeled onion and chop finely.
3. In a bowl, combine the soy sauce, tomato paste and sugar. Dissolve this mixture in 100 ml of water.
4. Pour the oil into a frying pan, heat it up and put the liver in it. Fry for two minutes with vigorous stirring. Then add the onion, stir and cook for another five minutes. Pour in the sauce, stir, and simmer covered over low heat for ten minutes. Serve with a rice or potato side dish.
Recipe 10. Stewed chicken liver in soy-honey sauce
Ingredients
25 g of natural honey;
1 kg of chicken liver;
250 g tomato sauce;
4 g garlic;
black pepper and table salt;
75 ml soy sauce;
2 onions;
50 g starch.
Cooking method
1. We wash the liver of the chicken under the tap, cut off all excess and dry it. Cut large pieces. Transfer to a deep bowl, salt, pepper and stir. Add the starch and stir with a spoon until all the liver pieces are evenly covered with starch.
2. Pour the soy sauce into a deep container and mix it with the tomato. Add honey to the mixture and stir until it completely dissolves in the sauce.
3. Preheat a frying pan with vegetable oil, and fry the liver in it, stirring vigorously, until golden brown.
4. Add the onion cut into half rings to the liver, mix and continue to fry until it becomes transparent.
5. Pour the sauce over the liver and onion, stir quickly and simmer under the lid for three minutes. Stir constantly as the starch can stick to the bottom of the pan. Squeeze the garlic through a press and add it to the liver. Simmer for a couple of minutes over low heat.
For stewed chicken liver, use only chilled food. So you can be sure of its freshness.
During frying, do not put all the liver in the pan at once. Lay out one piece at a time, and so, gradually, lay out the entire liver.
To make the liver very soft, soak it in milk for several hours.
Braised chicken liver can be cooked in clay pots or a slow cooker.
Pay special attention to bile. It is very important to remove it completely without damaging the pouch.
Fried liver is deservedly appreciated among housewives, not only for its amazing taste and ease of preparation. It is a well-known fact that the product contains an incredible amount of nutrients, and the liver is rightfully considered an exquisite delicacy.
How to fry the liver deliciously?
The key to creating a delicious dish is its correct preparation. In order for a soft fried liver to come out, in which there will be no dryness and bitterness, you must adhere to certain rules, which are as follows:
- When choosing a liver, you need to pay attention to the absence of scratches and dried out areas.
- The presence of a sour smell should be excluded, as this indicates that the product is stale.
- You can not buy a product with stains, greenish color, blood vessels and clots, in this case there will be bitterness.
- Pretreatment of the product is very important. To do this, remove the vessels and the film, which is removed by prying and pulling slightly.
- To get a delicate product, you can leave it in soda for an hour, having previously cut it into pieces.
- You can eliminate bitterness by placing the liver in cool milk and leaving it for several hours.
- As for frying, the process is carried out for 5 minutes so as not to dry out, and then the product is left to languish in its own juice.
- It is recommended to salt the liver at the very end to eliminate excessive hardness.
How to fry chicken liver?
For those who do not like the taste of pork or beef, fried chicken liver is ideal. It is characterized by a pleasant sweetish taste and tenderness. To choose it correctly, you should pay attention to a product that has a shiny surface and a brown tint without yellowness.
Ingredients:
- liver - 0.5 kg;
- onions - 2 pcs.;
- flour - 2 tbsp. l.
Preparation
- Place in cold water for 20 minutes.
- Remove the film and cut into pieces.
- Cut the onion into half rings.
- Dip the liver in flour. Fry for 5 minutes.
- Add onion and sauté for another 5 minutes.
Fried beef liver
The classic cooking option that housewives often use is beef liver fried in flour. You can make the dish especially piquant by adding nutmeg to its composition. In addition, squeezed garlic and spices such as black and white peppers can be used to achieve a rich, sophisticated flavor.
Ingredients:
- liver - 0.5 kg;
- onions - 2 pcs.;
- flour - 2 tbsp. l .;
- spices.
Preparation
- Refrigerate the liver in the freezer for an hour, then rinse with cold water.
- Cut, roll in flour. Fry for 5 minutes.
- Chop and fry the onion separately.
- Combine the ingredients and fry for another 5 minutes, salt at the end.
Fried pork liver with onions
One of the most delicious variations is fried pork liver with onions. It must be carefully selected, paying particular attention to color and smell. Additional piquancy can be added to the dish if you use not only fried onions, but also carrots. This fried liver recipe is considered one of the most successful.
Ingredients:
- liver - 0.5 kg;
- onions - 2 pcs.;
- flour - 2 tbsp. l.
Preparation
- Rinse cold liver and cut into pieces.
- Dip in flour, fry for 10 minutes.
- Add chopped onion and fry for another 5 minutes.
- Turn off the heat, the fried liver is stewed for another 5 minutes.
How to fry turkey liver in a pan?
Fried turkey liver with onions is considered a special delicacy. The most successful solution would be to fry it with onions and carrots, this combination can be called a classic. There are a number of other cooking methods, such as sour cream, garlic, or mayonnaise. The recommendations for choosing a product are the same as those for chicken liver.
Ingredients:
- liver - 800 g;
- onions - 1-2 pcs.;
- carrots - 4 pcs.
Preparation
- Finely chop the onion and carrot and sauté together. Then put them in a separate container.
- Cut the liver and fry for 5 minutes.
- Add vegetables and spices, the fried liver in pieces is stewed for another 10 minutes, do not forget to salt at the end.
Fried liver with garlic and mayonnaise
Housewives who want to surprise their family members and guests are advised to master a special recipe with which delicious fried liver is prepared. It involves the use of garlic and mayonnaise. When preparing this deliciously delicious dish, it should be borne in mind that it is extremely high in calories, therefore it is recommended for special festive events.
Ingredients:
- liver - 0.5 kg;
- garlic - 2 cloves;
- mayonnaise - 4 tbsp. l .;
- flour - 2 tbsp. l.
Preparation
- Cut the liver, roll in flour and fry in vegetable oil.
- Make a garlic-mayonnaise sauce by squeezing the garlic and mixing it with mayonnaise.
- The fried liver is combined with the sauce and left to soak.
Fried liver in batter
One of the most delicate and healthy dishes is fried chicken liver in batter. The secret of its cooking lies in the constituent parts that are used for the batter. It is made on the basis of sour cream and garlic, which is incredibly delicious. The advantage of chicken liver is that it does not need preliminary preparation, it does not need to be soaked, since it is extremely soft and lacks bitterness.
Ingredients:
- liver - 0.5 kg;
- eggs - 3 pcs.;
- sour cream - 5 tbsp. l .;
- garlic - 4 cloves;
- flour - 4 tbsp. l.
Preparation
- Squeeze out the garlic, mix it with eggs and sour cream. Beat the mixture with flour.
- Prepare and cut the liver. Dip it in batter and fry on both sides for 5 minutes.
Fried liver in sour cream
Fried liver with sour cream has an amazing taste. You can use not only chicken offal, but also beef or pork. In this case, in the preliminary preparation of the liver, a special trick is used: in order for the film to be removed better, it must be doused with boiling water. Garlic goes well with sour cream, you can add different spices: nutmeg, paprika, coriander, dill.
Ingredients:
- liver - 0.5 kg;
- onion - 1 pc.;
- garlic - 2 cloves;
- flour - 1 tbsp. l .;
- sour cream - 5 tbsp. l .;
- spices to taste.
Preparation
- Cut the liver into pieces and fry for 5 minutes.
- Add chopped onion, squeezed garlic, spices and fry for another 5 minutes.
- Add water and simmer for 10 minutes.
- Add sour cream, salt, add flour diluted in 0.5 glass of water. Simmer until thick.
- Fried beef liver is infused for 15 minutes and served on the table.
How to fry a liver with potatoes?
An extremely satisfying and nutritious dish is fried potatoes with beef liver. It will serve as a high-calorie lunch or dinner that can easily feed even a large family. You can diversify the dish using all kinds of seasonings to taste, for example, it can be adjika or sour cream-garlic sauce.
Ingredients:
- liver - 1 kg;
- carrots - 2 pcs.;
- onions - 2 pcs.;
- potatoes - 7 pcs.;
- Bay leaf.
Preparation
- Chop onion and carrots finely and fry until golden brown.
- Cut the potatoes into cubes or strips and fry separately.
- Prepare and cut the liver into pieces, fry for 3-5 minutes.
- Mix all the ingredients, add the bay leaf, stew the fried beef liver with potatoes for another quarter of an hour.
How to fry burbot liver in a pan?
Fried burbot liver is considered an extremely valuable and healthy option of the dish. She rightfully belongs to real delicacies, since it is suitable for people who not only follow a diet, but also suffer from certain diseases, for example, diabetes mellitus. It contains a record amount of nutrients.
Ingredients:
- burbot liver - 500 g;
- white loaf - 200 g;
- olive oil;
- green onions.
Preparation
- Pre-dry the loaf in the oven.
- Salt and pepper the liver of burbot and quickly fry in olive oil until a crust forms.
- Serve with a loaf and sprinkle with finely chopped green onions.
Homemade delicacies are the most delicious, so you want to cook such dishes more often, in this case you need to give preference to the available options. Delicate and aromatic chicken liver with mayonnaise is just what you need if you want to quickly and tasty feed your household.
You can cook a treat with a wide variety of spices and vegetables, the main thing is that the main ingredient is of good quality.
How to choose a chicken liver
If the liver is stale, the dish will definitely not please you with its taste, because this product cannot be “revived” in any way. And so that you can always prepare delicious meals, be sure to learn how to choose a chicken liver.
- Fresh chicken livers can be bought at the market or in the grocery store. You can determine whether it is fresh or not by its color. For example, the pale pink color of the product indicates the best quality. If, on the contrary, the liver has a dark color, it means that it is already more than three days old or it was not stored properly.
The shelf life of the liver in the refrigerator should not exceed 3-4 days, if you keep it there longer - the product can harm your body.
- It is best to give preference to a product in a vacuum package. Both in the market and in the supermarket you can find this packaging option. Each package must contain the date of packaging and the shelf life of the product. The packaging is transparent, so you can visually assess the quality of the liver.
- The liver is sold by weight in large iron boxes. If you see a lot of liquid in trays with offal, then you should refrain from such a purchase. Firstly, the liver has already lost its natural juice, and therefore after cooking it will be dry and tasteless. Secondly, there is a possibility that the product has been rinsed with water to keep it stored longer.
- It is very difficult to find fresh and high quality among the frozen varieties of liverwort.
When choosing frozen liver, choose one with the least ice and frost. This is the very first sign that the product has a short shelf life.
- It is also better to buy a liver, on the packaging of which there is a freeze date and a shelf life. But in order to be one hundred percent sure of the quality of the frozen product, it is better to freeze it yourself.
Chicken liver in mayonnaise sauce: a recipe for cooking with vegetables
Ingredients
- - 600 g + -
- - 3 pcs. + -
- - 300 g + -
- - 2 teeth + -
- - 100 g + -
- - 50 ml + -
- - 1 bundle + -
- - 1 PC. + -
- - taste + -
- - 30 ml + -
How delicious chicken liver is cooked in mayonnaise sauce with vegetables
Recipes for cooking chicken liver in mayonnaise simply don't count. Of course, it is best to choose a dish that will satisfy all family members with its taste. Liver cooked with mayonnaise and vegetables will be much more satisfying and flavorful.
If you use frozen chicken liver in cooking, then properly process the product before cooking - defrost it at room temperature and soak it for a while in milk.
- Peel the carrots and wash well. Cut the fruit into small strips.
- Pour vegetable oil into a deep frying pan, heat well. Toss the chopped carrots in hot oil and fry for 5-6 minutes.
- Then finely chop the white cabbage and send to the carrots. Stir and cook vegetables for 5 minutes.
- Rinse the chicken liver well and cut into small pieces. Send the liver to the vegetables, season with salt and pepper. Simmer the mixture, covered, for 10 minutes.
- In a small bowl, combine mayonnaise with clean, cool water.
- Peel the garlic, chop and add to mayonnaise. Then add the mayonnaise sauce to the pan, mix everything thoroughly.
- Cook, covered, for 10 minutes over low heat. Stir the ingredients several times during cooking.
- Wash the parsley under running water, shake it off and chop finely. Send greens and bay leaves to the liver. Simmer the mixture for another 2 minutes and then remove from heat.
- Leave the treat under the lid for a few more minutes, and then place in serving bowls.
You can serve chicken liver in mayonnaise sauce as an independent dish or with a side dish. As a side dish for chicken offal, you can offer boiled rice, mashed potatoes and celery puree.
Chicken liver in mayonnaise: a simple recipe at home
Do you want to quickly and tasty cook chicken liver with mayonnaise? Then our recipe will help you cope with this task. To maximize the taste of the product, you need to prepare the dish with white wine. The liver will be tender and fragrant both hot and cold.
Ingredients
- Fresh chicken liver - 400 g;
- White wine (or grape juice) - 50 ml;
- Vegetable oil - 2 tbsp. l .;
- Homemade mayonnaise - 2 tbsp l .;
- Salt, pepper - to taste;
- Canned peas - 100 g;
- Dill - 20 g.
How to stew chicken liver in mayonnaise with white wine yourself
- Wash the chicken liver thoroughly under running water and dry. Do not grind the liver, but cook it whole. Place it on a cutting board and season with salt and pepper on both sides.
- Pour the vegetable oil into a skillet and add the liver. Fry it over low heat for 3-4 minutes.
- Then add white wine or grape juice to the skillet. Cook the liver until the wine has evaporated.
- Now add the mayonnaise, mix the ingredients thoroughly and cook the liver with mayonnaise sauce for no more than 10 minutes. Then remove the utensils from the heat and place the treats on plates.
If you want to replace store-bought mayonnaise with a homemade analogue, then be sure to use our master class, in which the entire simple process of making mayonnaise sauce is described step by step.
- Strain the canned peas from the liquid and rinse under running water. Place the peas on the chicken liver plates.
- Wash fresh dill (or other herbs) well and chop finely. Sprinkle the liver with dill generously and serve.
Chicken liver with mayonnaise is a delicious, healthy offal and a great option for a family dinner for every day or as a hot appetizer for a festive table.
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