Chicken liver contains a lot of protein, as well as vitamins and trace elements necessary for our body.
This product must be present in the diet of people with low hemoglobin.
Stewed chicken liver - the basic principles of cooking
Chicken liver is a rather tender product, therefore it is cooked fast enough. The liver is combined with almost all products. 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 the beginning hostess can cook.
The liver is washed, cut in half and cut out the bags with bile. The main thing is to do it very carefully. If the bag burst, the liver will taste bitter, and the dish will be hopelessly ruined. Salt it, pepper and leave for about seven minutes.
Pre-liver fried until ruddy on moderate heat. Then spread in a cauldron or saucepan.
In the fat remaining after frying the liver, pass the onion, chopped into half rings, until transparent, and transfer it to the liver.
Liver pour sauce and stew 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. Rinse the liver thoroughly, dry, remove, if present, the bags of bile. Cut the by-product into small pieces.
2. Peel the onion, wash, and finely chop with a sharp knife.
3. Put the chopped liver and chopped onion into a thick-walled pan. Add butter and put on fire. Salt and season with pepper.
4. Simmer over low heat for about five minutes, stirring occasionally. Put the tomato in the liver and keep on fire for another couple of minutes. Sprinkle the prepared dish with finely chopped greens.
Recipe 2. Stewed chicken liver in mayonnaise sauce
Ingredients
chicken liver - 600 g;
var. butter;
onions - 2 heads;
seasonings, bay leaf, sea salt and pepper;
50 g of mayonnaise.
Cooking method
1. Rinse peeled onions and finely crumble. Fry in hot oil until golden brown.
2. Rinse the chicken liver, remove the bile, pat dry and chop finely. Put the prepared by-product to the onions.
3. Put the mayonnaise in the mug, pour a little more glass of warm water and mix thoroughly.
4. Pour this mixture of liver. Salt, pepper, add bay leaf and spices. Twist the fire to the minimum, and simmer under the lid for about ten minutes. After this time, turn off the fire, sprinkle the dish with chopped greens and close the lid again.
Recipe 3. Stewed Chicken Liver with Balsamic Onions
Ingredients
chicken liver - 700 g;
sugar, pepper, ground and salt;
onions - 3 pcs .;
bay leaf - 3 pcs .;
dry red wine - 100 ml;
olive oil;
100 ml balsamic vinegar.
Cooking method
1. Onion sliced in half rings, fry in hot oil with olive oil until golden brown. Reduce the heat a little, sprinkle the onion with salt and sugar, pour in the balsamic vinegar and keep on the fire until it thickens. Put the cooked onions in the plate.
2. Add more oil to the pan, increase the intensity of the fire, and lay out the washed, dried and cut into small pieces of chicken liver. Fry, stirring occasionally, until it is covered with a golden crust. In the end, salt and season with pepper.
3. Lower the heat again, pour in the wine, add bay leaf, stir and simmer for five minutes under the lid until the wine is completely evaporated. Serve with mashed potatoes. Put mashed potatoes in a plate, put balsamic vinegar on top, and braised liver on it.
Recipe 4. Stewed Chicken Liver with Apples
Ingredients
150 g of mushrooms;
half a kilogram of chicken liver;
salt, coriander, turmeric, black pepper and basil;
bulb;
flour;
large apple;
garlic - 4 slices.
Cooking method
1. Peel the mushrooms, wash them, dry and fry in butter.
2. Wash the chicken liver, pat dry with a napkin and cut each piece into three pieces.
3. Mix flour with spices and salt. Roll pieces of liver in this mixture and set aside.
4. Chop onions with thin feathers. Pass it in a separate pan. Put the fried onions in the plate.
5. In the pan, lay out the breaded liver pieces and fry in butter until half cooked.
6. Transfer the liver to the iron and pour in some water. Add fried onions and mushrooms. Put out five minutes.
7. Peel the apple, cut into slices and place in the liver. Stir, put finely chopped garlic and salt. Then ten more minutes on low heat.
Recipe 5. Stewed chicken liver in sour cream
Ingredients
bulb;
salt and spices;
800 g chicken livers;
one and a half century drinking water;
800 g chicken livers;
200 ml sour cream.
Cooking method
1. We wash the liver under the tap, clean it from the bile and cut it in half.
2. Clean the onion, rinse and chop with thin feathers. Carrot clean, wash and grind large chips.
3. Put onion in a preheated pan, fry it for five minutes, then spread carrot chips to it and continue to fry until soft.
4. In a separate pan, fry the liver until golden. At the end of frying, salt and sprinkle with spices. To the liver, add the vegetable roast and sour cream. Pour in some drinking water and mix. Simmer on moderate heat for another two minutes. Turn off the fire, sprinkle the dish with greens and serve with potato or rice side dish.
Recipe 6. Mexican Stewed Chicken Liver
Ingredients
jar of canned beans;
Half a kilo of chicken liver;
allspice and red pepper, bay leaf and sea salt;
sweet pepper pod;
30 grams of tomato paste;
carrot;
var. butter;
bulb.
Cooking method
1. Peeled and washed onions finely chop. Fry it in hot oil until golden brown.
2. Peel and wash the carrot, chop it into large chips. Put to fried onions and continue to fry until soft carrots.
3. Rinse, dry and cut into thin, short strips of sweet pepper. Put it in an onion-carrot fry, add a tomato, season with spices and pour in half a glass of boiling water. Stir and continue to simmer for another ten minutes.
4. Cut the bile from the liver, wash it and dry it. Cut into large chunks and lightly fry in a separate skillet. Transfer the liver to the vegetables, and add the beans, pre-draining the liquid from the jar. Stir and continue to simmer for another ten minutes.
Recipe 7. Stewed chicken liver in cheese sauce
Ingredients
300 g of processed cheese;
olive oil;
half a kilogram of chicken liver;
two large onions;
salt and pepper;
100 ml of purified water.
Cooking method
1. Remove the onion from the husk, immediately wash it and finely chop it with a sharp knife.
2. Rinse the liver, lay on the board and remove the films, fluid and connective tissue. Put the prepared product on the plate.
3. Boil water and cool slightly.
4. Pour some oil into the pan, heat it up and place the chopped onion. Fry the onions, stirring with a wooden spatula, until transparent.
5. Place chicken liver in the fried onions, mix and fry it for five minutes. Stir constantly to by-product to evenly roast on all sides. Salt, pepper, and spread with a tablespoon of soft melted cheese. Stir again and hold on the fire for another three minutes, until the cheese is completely melted.
6. Pour hot water into the pan, stir, twist the heat to minimum and simmer for 15 minutes. Then turn off the heat and leave the liver under the lid for another three minutes.
Recipe 8. Braised liver in soy sauce
Ingredients
80 ml of olive oil;
half a kilogram of chicken liver;
bulb;
sea salt and cinnamon;
60 ml of soy sauce;
carrot.
Cooking method
1. We wash the chicken liver, cut off the film and midrib. Cut in half. We spread in a deep dish and pour soy sauce.
2. Free the onion from the peel, rinse and shred with thin feathers. We clean the carrots, wash them, cut them in half lengthwise and cut them into thin slices.
3. Put the chopped onion in the carrot, fry for seven minutes, and add the carrot. We continue to fry carrots until half ready. Add pickled liver to vegetables, stew it with vegetables for another five minutes, and sprinkle with cinnamon powder.
Recipe 9. Stewed chicken liver in spicy sauce
Ingredients
chicken liver - half a kilogram;
olive oil;
onions - 150 g;
salt - pinch;
garlic - 2 teeth;
starch - 25 g;
Paprika - 10 g.
Sauce
sugar - 25 g;
soy sauce - 75 ml;
tomato paste - 30 g
Cooking method
1. Wash the chicken liver, dry and cut off all excess. Cut it in small pieces and transfer to a deep container. Add olive oil to it, add paprika and crushed garlic. Salt and mix. Leave on for 20 minutes so that the liver is well marinated.
2. Rinse the cleaned onion and finely chop.
3. In a cup, mix the soy sauce with the tomato paste and sugar. Dilute this mixture in 100 ml of water.
4. Pour the oil into the pan, heat up and place the liver in it. Cook for about two minutes with vigorous stirring. Then put onion, stir and fry for another five minutes. Pour in the sauce, stir, and simmer under the lid over low heat for about ten minutes. Serve with 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 grams of tomato sauce;
4 grams of garlic;
black pepper and salt;
75 ml of soy sauce;
2 onions;
50 g of starch.
Cooking method
1. We wash the liver of the chicken under the tap, cut off all the excess and dry it. Cut into large pieces. We shift in a deep dish, salt, pepper and mix. Add starch and stir with a spoon until all the pieces of the liver are evenly coated with starch.
2. In a deep bowl pour the soy sauce and mix it with tomato. Add honey to the mixture and mix until it is completely dissolved in the sauce.
3. Heat the frying pan with vegetable oil, and fry the liver in it, stirring vigorously, until golden.
4. Add the onion sliced in half-rings to the liver, mix and continue frying until it becomes transparent.
5. Fill the liver with onion sauce, quickly mix and simmer under the lid for three minutes. Stir constantly as starch may stick to the bottom of the pan. Squeeze garlic through a press and add it to the liver. Then simmer for a couple of minutes.
Chicken Liver Stew - Chef Tips and Tricks
For cooking chicken stew liver, take only the cooled product. So you will be confident in its freshness.
During frying, do not put the entire liver in the pan at once. Spread on one piece, 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 particular attention to bile. It is very important to remove it completely, without damaging the bag.
