Chicken liver must be present in the diet of every person. It is a source of vitamins and minerals necessary for the body, in particular folic acid, iron and selenium. But not everyone knows how to cook this offal deliciously. In our article we will tell you how to cook chicken liver with apples and onions so that it turns out juicy, tender and appetizing. We will offer a choice of several interesting recipes at once, so that each hostess can find a suitable dish for herself.
Chicken liver is softer than beef or pork liver, it has less bitterness, therefore it is almost impossible to spoil a dish from it. And useful secrets from experienced chefs will help to make it even tastier:
A very tasty dish for every day can be prepared according to the following recipe. Chicken liver with apples, as in the photo, is cooked in a pan. It is preferable to use pans with a thick bottom and walls, then all the ingredients will cook evenly, do not burn or lose their shape when frying.
A step-by-step recipe for a dish consists in performing the following actions:
A dish prepared according to the following recipe has a very interesting taste. In this case, the chicken liver is cooked in a savory sweet and sour sauce based on apples and tomato paste. When preparing a dish, you should adhere to the following step-by-step instructions:
The next dish tastes very delicate. Moreover, cooking it is as easy as shelling pears:
The following dish has a very interesting spicy taste. The combination of chicken liver, apples, onions and pumpkin in the recipe is unusual for most. But this is only at first glance, because the dish really turns out to be insanely tasty. The recipe for its preparation consists of just a few steps:
Thanks to the appetizing cheese crust, the next dish can be easily served on the festive table. It not only looks delicious, but also turns out to be very tasty. Well, and you need to prepare it as follows:
The next dish will definitely appeal to those on a diet. With such a salad, you can lose weight not only effectively, but also delicious. Well, and you need to cook it like this:
The following recipe offers a very interesting snack option. The dish is also made from chicken liver and onions with apples. But it is served in the form of a pate. To prepare it, you need to follow these steps:
Then we dry with paper kitchen towels, put the liver on a cutting board, cut each into 3 - 4 pieces, put the slices in a deep bowl, add a little salt, black ground pepper to it and mix the pieces of liver with spices until smooth. We leave it in this form for 5 - 8 minutes.
Bon Appetit!
In addition to the spices indicated in the ingredients, other spices can be used, for example, cinnamon, coriander, cloves.
If possible, it is worth replacing sunflower oil with olive oil, it does not have a rather sharp specific aroma of sunflowers.
You should use sweet and sour apples for this dish, but if you only have sour fruits, do not get discouraged while stewing apples, just add 1 tablespoon of sugar or honey to the pan.
Tender, delicate chicken liver is a wonderful product.
She prepares in minutes, and with the right attitude, gratefully gives all its taste, juiciness, delicate aroma.
In fairness, it should be noted that working with the liver is not so easy - it hurts she is capricious... But despite the simplicity of this offal, the dishes from it are remarkably tasty.
Chicken liver with apples is especially good. Exactly apple juice is able to rid the product of slight bitterness and give the dish additional juiciness, softness, freshness, original sourness. Can be added to the sauce as desired cream, ketchup, wine, ginger, every time you get a completely new dish.
Chicken liver does not need special seasonings. Onions, peppers, basil, some seasonal or dried herbs - that's all the hostess needs. It is customary to serve potatoes, rice, other boiled cereals, pasta as a garnish for chicken liver with apples.
It is best to use chilled chicken livers instead of frozen. The most delicate dishes are obtained from fresh meat offal, since all the juice is preserved. To properly defrost the liver, you can leave it on the lowest shelf of the refrigerator overnight. To speed up the process, the product is simply left at room temperature for three to four hours.
Thawed liver should be rinsed under cold water and blotted thoroughly with a paper towel. Moisture will interfere with proper roasting and reduce the flavor of the food. Veins, bile ducts, pieces of fat are cut from the dried pieces. Prepared liver can be cut into smaller slices, wedges, or cooked whole.
Very often, the first step in cooking the liver is frying. It is very important to get it right. You only need to fry dried meat: moisture will prevent the formation of a crust. The liver will let the juice out and will not fry, but stew. It is important not to overexpose the meat in a skillet. For chicken liver, it is enough to spend no more than seven minutes in hot oil. An overdried liver is no good; it is dry and tough.
You cannot salt the liver before frying: the crust will not work, and the juice will leak out. When frying without salt, the liver instantly "grabs", the product remains juicy inside.
The liver is ideally combined with sweet and sour varieties of apples, for example, "Semerenko" or Antonovka. The fruits must be washed, cored, sliced or mashed, depending on the recipe. You can cook chicken liver with apples in the oven, slow cooker, or just in a pan.
This wonderful dish combines the tenderness of juicy chicken liver with apples with crispy rings of fried onions. Preparing this exquisite dish is surprisingly quick and easy.
Ingredients:
700-800 grams of fresh chicken liver;
Three large onions;
Three large apples (half the weight of the liver);
Three tablespoons of white flour;
A little vegetable oil for frying (two to three tablespoons);
Thirty grams of butter;
Incomplete glass of milk (optional)
Salt and pepper.
Cooking method:
Do not cut the prepared liver, leaving the pieces intact.
If you have time, pour in milk: the liver will turn out to be softer, and the dish will be juicier. If time is running out, you can do without the "milk bath".
Cut the onions into thin half-rings.
Remove the skin from the apples, cut into medium slices.
Mix flour with a little pepper or a mixture of peppers. Do not salt!
Dipping pieces of liver into flour, shake off excess so that they do not burn.
Heat the vegetable oil and fry the liver. It should be pink on the inside, but without blood, and covered with a brown crust on top.
Place the slices on a separate plate lined with paper towels (to get rid of excess fat).
After five minutes, add salt, transfer to a baking dish.
Turn on the oven at 160-170 degrees.
Fry the apple slices in the same pan. They should become soft, but not fall apart.
Place apples on top of the liver (leave two slices in a skillet).
Add butter, another spoonful of vegetable oil to the pan, mash the apples in mashed potatoes with a fork and fry the onions. Applesauce will give the crunchy rings a wonderful flavor.
Place the onion rings over the apples and liver.
Place the dish in a preheated oven for seven minutes.
It is better to serve hot, although cold chicken liver with apples is very tasty.
Honey and soy sauce go well with liver flavor and apple flavor. You don't have to buy anything special: all products are in any refrigerator. The cooking time will take very little.
Ingredients:
Big apple (green is better);
Large juicy onion;
A little vegetable oil for the pan;
A teaspoon of butter;
Four tablespoons of quality soy sauce;
A spoonful of flower honey;
A teaspoon of balsamic vinegar.
Cooking method:
Cut the liver into thin small pieces.
Chop the onion into rings.
Cut the apple together with the peel into small slices.
Heat a frying pan with oil and quickly fry the liver until a beautiful appetizing crust.
Powder the salt with a mortar or coffee grinder. Small particles will allow the fried liver to be salted not only on the outside, but also on the inside.
Pour in the fried pieces.
Fry the onion rings in the same skillet.
Once the onions are browned, add the apples with a lump of butter.
Mix honey, soy sauce, vinegar.
Put the liver in a skillet and pour over the prepared honey sauce.
Fry all ingredients for three to five minutes, stirring constantly.
Turn off the heat, cover and leave the chicken liver with apples to brew for ten minutes.
The original recipe using red wine and sesame seeds will delight you with exquisite taste and special juiciness.
Ingredients:
Seven hundred grams of chicken liver;
A glass of red semi-sweet or dry wine;
Large onion;
A spoonful of sesame seeds;
Three large juicy apples;
Two tablespoons of white flour;
A spoonful of sugar;
Three tablespoons of oil for the pan.
Cooking method:
Roll the prepared liver pieces in white flour.
Dice the onion very finely.
Heat the vegetable oil, fry the onion.
Without removing the onion, fry the liver pieces on both sides.
When a crust appears on the meat, pour three quarters of a glass of wine into the pan.
Simmer covered over low heat for ten minutes.
Cut the apples into thin slices.
Fry them in a separate skillet, sprinkle with sugar (you get apples in caramel).
When the slices become soft, pour over them with the rest of the wine and simmer for about five minutes.
When serving, place the liver in the center of the plate, and place the apple delicacy in a circle. Decorate with sesame seeds.
White wine can also come in handy if you decide to cook chicken liver with apples. This is a real delicacy, the special taste of which is given by sour cream, cinnamon, and allspice.
Ingredients:
Seven hundred grams of liver;
Five large juicy apples;
A glass of white dessert wine;
150 grams of fat sour cream;
150 grams of fresh chicken fat;
A pinch of cinnamon;
A little allspice.
Cooking method:
Cut the prepared liver into slices.
In the frying mode, dissolve the chicken fat in the bowl of the appliance.
After five minutes, pour sour cream into the fat, mix.
Switch the device to extinguishing mode.
When the sour cream boils, switch the multicooker to the frying mode again, put the liver and fry for five minutes.
Cut the apples into thin slices.
Pour wine into a bowl, put apple slices, close the lid, cook on the stewing mode for ten to fifteen minutes.
Season with salt, pepper, cinnamon, stir and serve.
A delicious, bright dish of chicken liver, apples, bell peppers and green onions can be prepared in just half an hour.
Ingredients:
Six hundred grams of liver;
Large onion;
Two medium sour juicy apples;
What grams of green onions;
Large bell pepper;
Salt, black pepper, or a mixture of peppers.
Cooking method:
Chop the onion into small cubes.
Cut the bell pepper into thin strips.
Cut the apples into small cubes.
Cut the green onion feathers into pieces three to four centimeters long.
Cut the liver into small slices and fry in a hot skillet.
Put the product on a plate, remove to a warm place.
In the same skillet, fry the onion and pepper for five minutes. Do not close the lid, stir frying.
Put apple cubes, green onions to the onion and pepper, close the lid and simmer for two minutes.
Put the liver in a skillet.
Season with salt, add ground black pepper, a quarter glass of water, simmer chicken liver with apples under a lid for seven minutes.
Tomato paste and apples are an interesting, very unusual combination. However, according to this recipe, the liver turns out to be tasty, tender, soft, with a subtle sourness.
Ingredients:
A pound of liver;
Large sour apple;
Two medium onions;
A tablespoon of white flour;
Half a glass of water;
A spoonful of tomato paste;
Salt and pepper;
A little oil for frying.
Cooking method:
Chop the liver at random.
Cut the onion into transparent rings.
Grate the apple finely.
Mix applesauce with tomato paste, flour, water, salt and pepper.
First fry the onion in hot oil.
When the rings become transparent, put the pieces of liver on them.
Fry the liver and onion for another five minutes, stirring occasionally.
Pour everything with tomato sauce, cover and simmer over low heat for five minutes.
Turn off the fire, let the chicken liver with apples and tomato paste brew a little.
Chicken liver in cream is very good. This classic combination, when added with apples and onions, turns the dish into a fabulous gourmet treat.
Ingredients:
Six hundred grams of chicken liver;
Two tablespoons of white flour;
Two large onions;
Three medium sour apples;
A glass of heavy cream (250 ml);
A little vegetable oil (one or two tablespoons);
A teaspoon of dried basil.
Cooking method:
Cut the liver into pieces.
Heat oil in a bowl on frying mode.
Sprinkle the liver with flour on all sides and fry for five minutes.
Cut onions into half rings, apples into slices.
Lay out the liver.
Fry the onion rings in a bowl.
After five minutes, add apple slices to them, fry for another five minutes.
Put the liver with apples and onions.
Pour the cream into the bowl.
Sprinkle in basil.
Close the lid, cook in the simmering mode for half an hour.
Serve the chicken liver with apples along with boiled potatoes or rice.
Good quality chicken liver is dark brown in color with a shiny, firm surface. There shouldn't be any bloody clots. If the raw liver has a yellowish or orange tint, it crumbles, you should not buy or cook it.
You need to fry the liver in a frying pan in parts, gradually putting it on the pieces that have already "grasped" with a crust. If you put everything out at once, then the product will simply start to boil in the released juice, and not fry. The dish will be irrevocably ruined.
The readiness of the liver can be checked by pressing: the finished product is pressed inside, it is not solid. When punctured, no pink juice should be released.
Delicate liver can dry out even after turning off the heat, if it was cooked in a skillet with a thick bottom. Such dishes retain a high temperature for a long time, and this is detrimental to the chicken liver. Remove it from the sauce and put it back when the pan and liquid have cooled slightly.
An original appetizer for a festive table can be beef liver with apples and onions baked in the oven. This dish is very original with French fries and is simply home-style. So if you like the liver with apple and fried onions, and you are not at all afraid to experiment, then take a pen and write down the recipe. And if such originality does not appeal to you, then you can cook it with sour cream. Only this so-called gravy will go well with mashed potatoes and finely chopped green onions.
1. It is desirable to clear any liver from the film. So in finished form it will be softer and not bitter. We have previously described how to do this in the cooking recipe. But nevertheless, carefully at the site of the liver incision, separate the thin film with your fingernail and remove it completely from the entire surface.
2. Then cut the beef liver into thin slices. The thickness of each plate is from 0.4 mm to 0.7 mm.
We spread the chopped liver on a board, then salt and pepper.
3. Dip each piece of beef liver in flour. At this time, put the pan on the fire and pour oil into it.
4. Fry the liver on both sides for about 3 minutes over high heat.
5. Now it's time for apples. Core each fruit and cut into thin slices. The thickness of each apple slice should be the same as the liver.
Advice:
be sure to peel the skin from the apples, otherwise it will ruin the dish. To cook the liver with apples and onions, only the pulp of apples is needed.
6. Grease a baking sheet with a teaspoon of vegetable oil (depending on how large the baking sheet is). Put the apple pulp in the first layer, then the liver.
7. Cut the onion into half rings and fry in the oil left over from the liver, lightly salt. To give a golden brown crust to the root vegetable, five minutes will be enough over medium heat.
Put the whole fried onion on top of the liver in a baking sheet so that it covers the entire liver. It's okay if the onion layer is thin.
Place the baking sheet in the oven for 10 minutes. The oven temperature at that time should reach 170 degrees. Serve the cooked liver with apples and onions with French fries or simply baked potatoes in the oven - if it's for a holiday. Well, if you made the dish just for the family, then barley porridge is also suitable.