Chicken liver can be called a universal product. Recipes with her are very different. Soup, hot dishes, pancakes, meatballs and even cakes are prepared on its basis.

Chicken liver - a classic recipe

According to the classic recipe, the liver is simply well fried with onion rings and served with any side dish. Ingredients: half a kilo of offal, 2 onions, a little flour, salt, aromatic herbs.

1. White films are removed from the liver and blood clots are removed. After washing, it is not coarsely cut.
2. The meat pieces are rolled in a small amount of flour, after which they are fried to a crust in any oil. In the process, they are salted and sprinkled with spices.
3. It remains to send onion rings to the frying product and cover the pan with a lid for 7-8 minutes.

Still hot, the dish is served to the table with any suitable additions. According to the same recipe, you can cook chicken liver, fried with onions in sour cream. It will be enough to add half a glass of sour cream to the pan at the end.

Braised in sour cream

Fatty homemade sour cream will add juiciness and tenderness to the dish. It is taken 220 grams. The rest of the ingredients: a pound of liver, 60 g of light flour, a pinch of pepper and salt.

1. The offal is washed and dried.
2. Pieces of the liver are rolled in salted and peppered flour, after which they are fried on all sides until golden brown.
3. In a separate bowl, a couple of large spoons of wheat flour are fried in any oil. With constant stirring, the product acquires a golden hue. Sour cream and a small amount of water are added to this mass. It can be replaced with broth.
4. The sauce is brought to a boil, after which a pre-prepared liver is laid out in it.
5. The dish is stewed for another 15-17 minutes over low heat.

Before serving, chicken liver in sour cream is generously sprinkled with chopped herbs.

Fried with onions

Especially delicious fried liver with onions will turn out if you do not spare spices. In addition to 600 g of offal, it is taken: onion, carrot, a pinch of grated nutmeg, a couple of garlic cloves, salt, a mixture of peppers.

1. Onion and garlic cubes, as well as coarsely grated carrots, are fried in well-heated oil. This process will take at least 3-4 minutes.
2. Washed, dried and finely chopped liver is then fried with vegetables. You do not need to do this for too long, otherwise the product will lose its juiciness. At this stage, all prepared seasonings and salt are added to the pan.

Ready-made liver is served with any pasta.

Liver fritters

Pancakes according to this recipe are especially liked by the youngest members of the family. Ingredients: 960 g liver, 2 large eggs, 120 g wheat flour, 2 small onions, garlic to taste, 2 small. tablespoons of salt and half less baking powder, a mixture of peppers.

1. The liver gets rid of all unnecessary parts, washed out and crushed together with garlic and onions. It is convenient to do this in a food processor or in a special blender nozzle.
2. The resulting puree is salted and peppered. Next, flour and baking powder are poured into it. You can sift these products together.
3. The dough is thoroughly kneaded with a whisk. After that, pancakes are poured into a frying pan with hot oil and fried on both sides. It is not necessary to cover the dishes with a lid.

Chicken liver pancakes with sour cream are served for dinner.

How to make pate?

Homemade chicken liver pate is a surprisingly tender “spread” for sandwiches. You can use it as a delicious and healthy breakfast recipe. Ingredients: large carrots, a pound of liver, half a pack of butter, 1 tbsp. filtered water, onion, salt, aromatic herbs.

1. First, onion cubes are fried in hot oil. Next, grated carrots and small pieces of prepared liver are added to them.
2. Water mixed with salt and selected herbs is poured into the products. The ingredients are stewed for about half an hour under a closed lid.
3. At the end, the ingredients are cooked open for about 12 minutes so that the liquid evaporates from the container.
4. It remains to shift the contents of the pan into a blender along with softened butter and puree the food.

The pate is stored under a film that protects it from drying out.

Oriental style with soy sauce

According to this recipe, a very original oriental dish for the festive table is obtained. Ingredients: half a kilo of offal, a pinch of curry, salt, sweet paprika, dried garlic, a large spoonful of potato starch, an onion, 3 tablespoons of soy sauce, 2 tablespoons of liquid bee honey, the same amount of refined oil and 60 ml of water.

1. Starch combines with all other dry ingredients. Oil is poured into the resulting mixture.
2. Prepared miniature pieces of liver are saturated with the resulting marinade. The product should stand in it for 15-17 minutes.
3. Next, the pickled liver is fried in hot oil with thin half-rings of onion.
4. The sauce is combined with water and honey, poured into a frying pan. Together, the components are cooked for another 6-7 minutes.

Served with mashed potatoes.

Chicken liver fried with vegetables

From vegetables in general, you can take any that will appeal to all households. Ingredients: 2 pcs. tomatoes, bell peppers, onions and carrots, 700 g of liver, a pinch of a mixture of peppers and suneli hops, a large spoonful of tomato paste, salt. How to cook delicious chicken liver according to this recipe is described in detail below.

1. The prepared offal is divided into pieces.
2. First, all randomly chopped vegetables are fried in a large amount of oil until soft, then they are cooked already together with the liver.
3. Lastly, tomato paste, salt and seasonings are sent to the pan.

Stew under a closed lid for 12-14 minutes.

How to cook pilaf?

This hearty second course goes well with an assortment of pickled vegetables. Ingredients: half a kilo of offal, 1 tbsp. rice, carrot, onion, salt, aromatic herbs.

1. The prepared liver is finely chopped and fried in hot oil, first alone, then for 3-4 minutes with onion cubes and about the same time with grated carrots.
2. The roast with the liver is transferred to a cauldron, well-washed rice is poured on top, salt, aromatic herbs and hot water are added. Liquids are taken 2 times more than cereals.
3. On the slowest fire under the lid, the treat will languish for 20-25 minutes.

A ready-made dish should stand for half an hour, wrapped in a blanket.

With potatoes, baked in a pot

This is a great hot option for the holiday table. Ingredients: 320 g liver, onion, 9 potatoes, carrots, garlic to taste, 1 tbsp. fat sour cream, salt, a little water, any spices.

1. All vegetables are cut into cubes. Garlic - small cubes.
2. Prepared ingredients are fried in a pan.
3. When the vegetables soften, cubes of pre-washed and dried liver are sent to them.
4. When the offal changes color, you can add salt and seasonings to it.
5. The contents of the pan are laid out in portioned pots, poured with salted sour cream, slightly diluted with water.

The dish will be baked in the oven for 50-55 minutes.

Chicken liver cutlets

Very healthy and tasty cutlets can be prepared from bird's liver. In addition to this offal (400 g), take: 1 tbsp. filtered water, onion, table egg, salt, 40 g semolina, a pinch of baking soda, 60 g buckwheat flour, spices.

1. The prepared liver, egg and onion are turned into liquid minced meat with the help of a special blender nozzle.
2. All remaining dry ingredients are immediately poured into the mass.
3. The mixture will be infused for half an hour in the cold. During this time, it will become much thicker.
4. Chicken liver cutlets are cooked in well-heated oil on both sides.

Soda is an optional component of the dish, but it gives the cutlets an appetizing volume.

Scotch soup

This soup is a traditional Scottish first course. They are very fond of thick rich stews. Ingredients: 320 g of liver, 3 potatoes, 70 g of barley, 1 liter of filtered water, small. a spoonful of dried parsley, carrots, parsnips and green onions, salt.

1. Barley goes to cook first. It is she who cooks the longest in the dish. If desired, you can replace it with dried peas.
2. Half an hour later, all the dry ingredients and potato cubes are poured into barley, salted to taste.
3. Pieces of the prepared liver are boiled for a couple of minutes in a separate container, after which they are laid in an almost ready soup. Together, the components are cooked for another 8-9 minutes.

Excellently tasty, fragrant and tender chicken liver dishes do not require excessive time and extra effort for their preparation, and the high nutritional and culinary value of the heroine of our today's story allows us to classify chicken liver as an offal of the first category. The excellent dietary qualities of chicken liver are undeniable. This product contains a large amount of valuable B vitamins, especially vitamin B12, selenium, folic acid and retinol. In addition, chicken liver is rich in iron, which is involved in the formation of hemoglobin, which means that dishes prepared from chicken liver not only improve the state of the cardiovascular system, but also literally help to supply oxygen to every cell of our body. But, of course, first of all, we love chicken liver for its tenderness, juiciness and such a captivatingly bright and exquisite taste and aroma. Today we invite you to learn how to cook chicken liver.

The availability of the source product and the great taste of the dishes that we can cook from it make chicken liver a welcome guest in our kitchens and tables. And the magnificent variety of recipes for its preparation provides us with a wide choice and leaves a huge scope for the application of our own culinary imagination. What is not prepared from chicken liver! Delicate salads and savory appetizers, fragrant soups and juicy main courses, the most delicate pâtés and exquisite parfaits. Boiled, fried and stewed, chicken liver remains invariably juicy, fragrant and tasty. Chicken liver goes well with many other products. Fresh, boiled and stewed vegetables will not only decorate your liver dish, but also make it even more healthy and tasty. Cereals and nuts will create a new sophisticated range of flavors, perfectly fitting into the liver's own aroma. Spicy vegetables and herbs will enhance the charm of your chicken liver dish, giving it thousands of new undertones and flavors. What about dairy products? Add a little sour cream to roast chicken liver, and you will be surprised at the special juiciness and tenderness of the resulting dish, a couple of tablespoons of light yogurt will serve as a great decoration for any salad with chicken liver, and even the simplest creamy or milky sauce will help you add appetizing and attractiveness to the most ordinary fried chicken liver .

Despite the apparent ease, cooking truly tender, juicy and delicious chicken liver dishes will require you to know little secrets and tricks. Today "Culinary Eden" offers you a selection of the most important tips, cooking secrets and recipes that are sure to help even the most inexperienced housewives and tell you how to cook chicken liver.

1. The taste of your finished dish will largely depend on how carefully you approached the choice of chicken liver. Carefully inspect and smell the liver before buying. A good chicken liver should be brown with a burgundy hue. In no case do not buy chicken liver if you find greenish spots on its surface. Such spots remain on the liver when the gallbladder was damaged during its extraction. A too light yellow tint of the liver will tell you that the liver has been frozen, a delicious dish from such a liver will not work. If you buy chilled chicken liver, be sure to smell it. A good, fresh liver has a pleasant, slightly sweet smell. Any unpleasant foreign odors or the smell of ammonia will tell you about not the first freshness of the product or its improper storage. Needless to say, it is better to refuse such a purchase altogether.

2. When buying frozen chicken liver, pay close attention to the amount of ice and the appearance of the product. Too light color of the liver will tell you that it has been thawed and re-frozen. The snow accumulated in the package will tell you the same. If you notice that the liver is frozen with too much ice, refuse the purchase in favor of a more honest seller. Why pay for water and buy a product of dubious quality? Carefully inspect the package with cookies before buying. Make sure all liver pieces are evenly covered with a thin, clear layer of ice. If part of the liver is not covered with ice and, as a result, has begun to dry out, do not buy such a liver, most likely it was stored incorrectly and can not only spoil your meal, but also harm your health.

3. Pay attention to the process of defrosting frozen chicken liver. Defrost the liver in the lower compartment of your refrigerator at a temperature not exceeding +5⁰. Such a slow defrosting method will allow you to fully preserve all the nutritional and taste properties of the product. Rinse the defrosted liver thoroughly under running cool water and clean from the remaining films and large bile ducts. If you are not quite sure about the quality of the chicken liver you bought, then soak it for 12 hours in cold water with the addition of a small amount of milk. This simple technique will help you easily get rid of bitterness and excessive dryness of the liver.

4. Try this simple yet delicious warm chicken liver and spinach salad. Rinse, dry slightly and cut into small pieces of 300 gr. chicken liver. In a skillet, melt 2 tbsp. tablespoons of butter and fry the liver over high heat until golden brown for 10 minutes, stirring often. Hard boil three eggs and cut into cubes. Put 200 gr. on the bottom of the salad bowl. fresh spinach leaves, top with warm chicken liver and sprinkle with chopped eggs. Pour dressing over 2 tbsp. spoons of olive oil, 1 tbsp. spoons of wine vinegar, 1 tbsp. spoons of not too bitter mustard, 1 teaspoon of honey and 2 tbsp. tablespoons finely chopped green onions. Serve immediately.

5. Unusually tasty and fragrant, a memorable original appetizer of baked apples with chicken liver is obtained. For three large sour apples, cut off the tops and remove the core, leaving walls one centimeter thick. Clean the pulp from seeds and chop. Place the apples in a greased baking dish, cover with the cut tops, add a couple of tablespoons of water to the dish and bake the apples in an oven preheated to 180⁰ for 15 minutes. Meanwhile, heat 2 tbsp. tablespoons of butter, add two small finely chopped onions and fry until translucent. Once the onion is ready, add 300 gr. chicken liver, lightly floured, and fry for another 10 - 15 minutes until golden brown. Following this, add chopped apple pulp to the liver, pour in 100 ml. dry red wine, salt and pepper to taste. Simmer everything together over high heat for another 2-3 minutes. Fill baked apples with liver filling, cover with lids and pour over the juice remaining from frying. Serve with a glass of good red wine.

6. The original and very satisfying Scottish chicken liver soup will delight you with its delicate mild taste. Boil 1 ½ liters of water in a saucepan, add 70 gr. pearl barley and cook for 30 minutes. When the cereal is ready, add 150 gr. potatoes, cut into small cubes, and 100 gr. chopped spicy vegetables to your taste (parsley root, parsnip, celery, carrots, leeks). Boil everything together until the vegetables are tender, 20 to 30 minutes. In a separate saucepan, boil 300 gr. chicken liver in lightly salted water for 5 minutes. As soon as the vegetables are ready, add the boiled liver, salt and black pepper to them to taste. Simmer everything together for another five minutes, remove from heat, cover and let steep for 10 minutes. Sprinkle your soup with finely chopped fresh herbs before serving.

7. Aromatic and very tasty stewed chicken liver with mushrooms. Rinse and cut into 300 gr. fresh (preferably forest) mushrooms. In a small skillet, melt 2 tbsp. tablespoons of butter, add mushrooms and fry until the juice released from them boils away completely. Remove from fire. Roll in 2 tbsp. spoons of flour 300 gr. chicken liver and fry it in a separate pan in 2. Art. tablespoons of butter until golden brown. Once the liver is ready, add fried mushrooms to it, 3 tbsp. tablespoons of sour cream, salt and pepper to taste. Cover the pan with a lid and simmer everything together for another 10 minutes. Sprinkle with finely chopped parsley before serving.

8. Extremely tender and juicy Creole chicken liver is prepared very quickly and simply. Rinse, dry slightly, cut into small pieces and roll in 2 tbsp. spoons of flour 500 gr. chicken liver. In a deep skillet, heat 3 tbsp. tablespoons of olive oil, add one chopped white onion and fry until translucent. Then add the chicken liver to the onion and fry until golden brown. Then add three large tomatoes, diced, 3 tbsp. spoons of sherry, salt and ground white pepper to taste. Mix well and add 3 tbsp. spoons of pesto. If you don't have pesto, you can replace it with 3 tbsp. spoons of your favorite fresh herbs, chopped in a blender. Stir again, cover the pan with a lid and simmer everything together over medium heat for five minutes. Serve with fresh vegetables.

9. It's not hard at all to make a delicious casserole chicken liver casserole. Rinse, dry slightly, cut into not too large pieces and roll in 2 tbsp. spoons of flour 300 gr. chicken liver. In a skillet, heat 2 tbsp. tablespoons of butter and quickly fry the liver over high heat until golden brown. Then add one chopped onion and fry for another 3 minutes. Lubricate the ceramic pots with oil from the inside, spread 500 gr. potatoes, cut into large slices, one carrot, cut into cubes, and fried liver. Pour everything with an equal amount of sauce prepared from 300 ml. water, 3 tbsp. spoons of sour cream, salt, black pepper and your favorite spices to taste. Place the roast pots prepared in this way in an oven preheated to 180⁰ and bake for 40 - 60 minutes. 10 minutes before cooking, sprinkle your roast with any finely grated hard cheese. Garnish the finished roast with chopped parsley or dill before serving.

10. Do you like liver pate? It’s not difficult to cook the most delicate chicken liver pate at home! In a skillet, heat 1 tbsp. a spoonful of butter, add one finely chopped onion and one carrot, grated on a coarse grater. Fry until golden brown, stirring frequently. As soon as the vegetables are ready, transfer them to a separate bowl, and heat another 2 tbsp in a pan. tablespoons of butter and add 500 gr. chicken liver. Fry over high heat until golden brown, then reduce heat and add 2 bay leaves, 1 tbsp. a spoonful of your favorite dried herbs, salt to taste. Mix everything and pour one glass of boiling water. Simmer the liver under the lid for 10 minutes. Remove the cooked liver from heat and cool slightly. Transfer the liver to the bowl of a food processor with a knife attachment, add the fried vegetables, 50 gr. softened butter and a pinch of nutmeg. Beat everything together until a homogeneous mass is formed, then add another 100 gr. butter, ½ teaspoon of balsamic vinegar, 1 tbsp. a spoonful of cognac and ½ teaspoon of fresh orange zest. Beat for 2-3 more minutes. Spread the finished pate in bowls and pour a thin layer of melted butter, which will allow your pate to keep its freshness and tenderness for several days. Store in refrigerator.

And the Culinary Eden website on its pages is always happy to offer you even more original ideas and proven recipes that will definitely tell even novice housewives how to cook chicken liver.

1. Chicken liver should not be frozen. From a frozen liver, you will never get the very ideally tender one that is discussed above. It will simply give juice when fried and will be stewed, instead of forming a thin golden crust, keeping all the juices inside. Take only chilled chicken liver.
2. Before frying, the liver must be well dried and not salted. You can dry it with a paper kitchen towel. You can’t salt it, because the liver is a very delicate product, and salt will make it give juice and this will lead to what I described above.
3. Do not put the whole liver in the pan at once, put one at a time and gradually add the next. If you put the entire volume of the liver at once, the temperature of the oil inside the pan will drop sharply, and it will eventually boil in its own juice. This catastrophic situation for the liver must be avoided by all means.
4. During the preparation of the liver, check the degree of its readiness by pressing your finger on the pulp of the liver. It doesn't have to be hard. The liver should be slightly crumpled inside, but be somewhat denser than when raw. Be sure to try pressing your finger on the liver before frying to feel what it is like. Subsequently, during frying, it will be easier for you to determine when it is time to remove the pan from the heat so as not to overcook it.
5. Chicken liver is a very delicate product, and therefore continues to cook even when you turn off the fire under the pan. If you are using pans with a thick bottom that retains heat, ideally you should take the liver out of the pan into a separate container and put it back in when the pan and the sauce in it have cooled down enough.

Ingredients:

• Chilled chicken liver 500 g
• Bulb 1 pc.
• Soy sauce 3-4 tbsp. l.
• Liquid honey 2 tbsp. l.

Cooking method:

1. Lay the liver out on a cutting board, remove the fat, and pat dry with a paper kitchen towel.
2. Heat a skillet over medium heat and heat oil in it. The oil should not be too hot, otherwise the liver will burn instantly. Better to use melted butter. But if it is not there, replace it with vegetable. You can adjust the heat under the pan by observing how the first pieces of liver put into the pan behave. If they burn right away or form a crust too quickly (you just put it in, after 5 seconds you looked at how the liver was there, and it was already very reddened), reduce the heat.
3. Place one piece at a time in the pan, being careful not to drop the temperature inside the pan too quickly. This can be tracked by such a sign as the secretion of juice from the liver. If you see that it’s not oil that hisses in the pan, but some water, and the liver is stewed, then you overdid it. Remove the liver, drain off excess liquid and start over (in this case, start with a raw liver, and put the already lightly fried liver at the very end, after gradually laying out all the raw).
4. Fry the liver without leaving the stove. Constantly monitor the formation of a crust and, if necessary, turn the pieces with cooking tongs. The golden crust should not be too hard and spread over the entire surface of the piece of liver. On average, frying the liver on one side should take 1-1.5 minutes.
5. When you have turned the liver over to the other side, add the finely chopped onion. Gently, being careful not to damage the liver, distribute it throughout the pan and let it lightly fry. If you want the chicken liver to be slightly pink inside and very, very tender, add the onion, let it sweat a little in the pan, and then remove the liver and put it in a separate plate, covered with a lid so that it does not cool down. Bring the onion to readiness.
6. When the onion is slightly softened and fried (and we have already taken out the liver, and it is waiting in the wings in a plate covered on top), add soy sauce and honey to it. Stir so that the soy sauce and honey blend together and let the sauce simmer for a bit so that it thickens slightly. Be sure to try the sauce. Adjust the taste if necessary (if it is too salty, add water or broth, if you need to make it sweeter, add more honey).
7. Put the reserved liver into the resulting sauce, warm it for 1-2 minutes and serve.

How to cook chicken liver - consider the most useful and effective tips. It is considered one of the most delicious dishes, which has a high content of vitamins and beneficial properties. This dish will appeal to all family members, especially children. But for a child it is worth adhering to several rules, we will talk about all this below.

To begin, consider a few tips for choosing chicken liver, its proper storage and preparation. Before buying an offal, you need to look at the color, it should be dark brown without blood clots, have a shiny surface. A good liver should not crumble and have yellowish-orange hues.

To understand how to cook chicken liver, you must first learn how to properly store it. When buying an offal, you should always look at the volume. It is better to take small pieces. Frozen liver can be stored for up to three months in the freezer, but in the refrigerator - only 2 days. To rid the dish of bitterness, you can fill it with water and leave it in this state for several hours.

How to cook chicken liver? It can be fried, stewed or boiled. Let's consider several options.

For the usual classic recipe, let's take chicken liver in the amount of 0.5 kg, 2 onions, vegetable oil for frying, salt and pepper. Pour oil into a frying pan and put on fire, cut the onion into half rings and fry in oil. Salt a little, then add chopped liver. Fry everything together for about 5 minutes, then pepper. You can add cilantro for a special taste. As a side dish, mashed potatoes or vegetables are suitable.

How especially delicious? To do this, we need to take the following products - chicken liver about a kilogram, a little salt, 2 onions, ground pepper, vegetable oil, parsley or dill (you can do both). Also, wine or port wine is added to this recipe. Heat the oil in a frying pan and fry the onion, cut into rings, for 15 minutes, add salt. Then spread the onion on plates and take on the liver. Pour the oil again, put the chopped liver in the pan and fry on all sides for several minutes. Then put the chicken liver on the onion. Bring wine (or other drink) to a boil in a pan. The process should not exceed one minute. Pour the liver and onion with the resulting sauce, and on top it is decorated with chopped parsley or dill. You can crumble a boiled egg. During the boiling process, all the alcohol will disappear, leaving only a beautiful, tasty and aromatic sauce.

To understand how to cook chicken liver for children, you need to follow the following rules. Firstly, soak the offal in water before cooking, this will give the dish softness and remove off-flavours. For a child, it is better to cook the liver not with onions, but with cereals, for example, with semolina. To do this, roll the pieces in salt and semolina, and then fry in oil. To give the liver a special softness, it can be soaked for several minutes not in water, but in cold milk.

How to cook chicken liver? It must be washed well, fried until fully cooked. You can make a dish with sour cream or mayonnaise. To do this, take - sour cream, onions, liver, parsley, lemon juice. Fry chopped onion and liver in a pan with vegetable oil until cooked, then add sour cream (mayonnaise) and lemon juice. Let sit for a few more minutes and sprinkle with chopped parsley. As a side dish, it is best to choose potatoes, rice or spaghetti.

So, we looked at several options for cooking chicken liver. All of them are quite simple. How to cook chicken liver? You can add wine or sour cream to it, make it in your own juice, stew with vegetables or mushrooms. And you can pre-fry the liver with onions, put in a saucepan, pour water and simmer until tender.

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, dishes from the liver 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, and a fresh liver also 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 cook 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 moment of stewing, add the previously 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:

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: Heat up 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 frying 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.