The liver is a healthy and tasty product, but very moody. Very often it turns out dry and tasteless, so many housewives pass by.
But, in fact, the secrets of cooking chicken liver are very simple. There are several tricks that allow you to get tasty and juicy dishes with minimal time and effort.
The liver is prepared with a wide variety of products, but most often with onions. The taste of these two products is in perfect harmony and gives a huge scope for creativity.
Chicken liver with onions - general principles of preparation
Liver Before cooking, wash and always dry with a towel. Drops of water and other moisture should not remain on the product. Then, with a knife, veins, films and defective areas are removed. After which the product is cut into pieces. But it can be prepared in its entirety, due to its small size.
Bow mainly used onions. It is simply peeled, cut. You can pre-marinate. Chicken liver with onions can be fried, stewed or baked. Various vegetables, cereals, cheese, spices and herbs are used as filling.
Recipe 1: Chicken Liver with Onions in Sour Cream
To prepare the most tender chicken liver with onions, you need sour cream from 15% fat. Similarly, you can use cream. It takes less than 20 minutes to prepare the dish. The liver is obtained in a thick sauce, which goes well with cereals and vegetables.
Ingredients
• 300 grams of liver;
• onion;
• 100 grams of sour cream;
• a piece of oil;
• salt;
• dried or fresh dill;
• a spoonful of flour.
Cooking
1. Put a piece of oil in the pan, melt.
2. Shred the onion peeled with half rings, fry until rosy.
3. Liver is washed, dried with a napkin, cut into 3 cm slices and sent to a pan with golden onions.
4. Sprinkle with salt, pepper and fry the slices for a minute. Then pour the flour, mix quickly, preventing the formation of lumps.
5. Pour 150 ml of boiling water, let the dish stew for 3 minutes.
6. Add sour cream, boil for another 5 minutes, season with herbs and you're done!
Recipe 2: Fried Chicken Liver with Onions
A simple recipe for fried chicken liver with onions, which will require a minimum amount of food. Preparing the dish in large pieces, you can whole.
Ingredients
• 500 grams of liver;
• 100 grams of flour;
• 2 onions;
• spices;
• a little oil.
Cooking
1. We heat the oil in a pan.
2. We wash the liver, if necessary, then defrost. We remove films and all unnecessary.
3. Pour flour into a plate.
4. Dip slices of liver into flour, fry on each side. Then salt, pepper, you can sprinkle with any spices.
5. Peel the onion, cut into large half rings, send to the liver, fry for a minute and cover with a lid. We remove the fire to a minimum and cook another 5 minutes until fully cooked.
Recipe 3: Chicken Liver with Onions and Carrots
A feature of this fried chicken liver dish with onions and carrots is nutmeg. It gives the dish a special twist and unusual flavor.
Ingredients
• 400 grams of liver;
• 2 onions;
• 1 carrot;
• butter;
• black pepper;
• a pinch of nutmeg.
Cooking
1. We heat oil in a large frying pan.
2. Put the chopped liver. Fry for a minute, so that a white film appears on the surface, then cover and simmer for 3 minutes.
3. We clean vegetables. We chop the onion in half rings, carrots in strips. If you do not want to cut a carrot with a knife, then you can grate it on a coarse grater, but only Korean. Normal will not work.
4. Put the vegetables in a pan with the liver. At this point, pepper, salt and sprinkle with nutmeg. Put the amount of spices to your taste. Instead of nutmeg, turmeric can likewise be used. Or put both. Mix well and fry under the lid for about 5 minutes. Periodically open and stir.
5. Remove the cover, evaluate the result. If the liver with vegetables is not residually ruddy, then fry for another minute, adding fire.
Recipe 4: Chicken Liver with Onions and Mushrooms
In general, for the preparation of chicken liver with onions according to this recipe, you can use not only mushrooms, but also any other mushrooms. We take those that are available. Preparing a dish in a pan.
Ingredients
• 500 grams of liver;
• 300 grams of champignons;
• 2 onions;
• spices;
• butter;
• 250 grams of sour cream.
Cooking
1. We cut the liver arbitrarily, but not very finely. Fry lightly in a pan, about 3-4 minutes, then take out into a bowl.
2. Shred the mushrooms with plates, fry in oil after the liver. As soon as the liquid evaporates from the mushrooms and they begin to fry, add the onion, cut into cubes or thin half rings. Fry until golden brown.
3. Return the liver slices to the pan, mix with the rest of the products and warm.
4. Mix sour cream with salt and pepper, add 150 ml of water and mix well. Pour the resulting sauce into the pan, let it boil and remove the heat to a minimum.
5. Stew the liver with mushrooms for 5-7 minutes, then sprinkle with herbs and turn off.
Recipe 5: Chicken liver with onions and cheese crust
A feature of this chicken liver onion recipe is a cheese crust that turns juicy and not dry. And wine vinegar gives the dish a piquant taste. The liver is prepared in two stages, in a pan and in the oven.
Ingredients
• 500 grams of liver;
• 170 grams of sour cream;
• 200 grams of cheese;
• 3 onions;
• 2 tablespoons of flour;
• spices;
• wine vinegar 2 tablespoons;
• vegetable oil.
Cooking
1. We clean all the bulbs. Sent to a pan with preheated oil and lightly fry.
2. Cut the liver into slices, pour into non flour and just mix by hand. We send to the onion and fry together until golden brown. Turn off the stove.
3. Put the contents of the pan into the baking dish.
4. We take 100 grams of sour cream, add the same amount of water or any broth. Pour in the vinegar. Stir. Pour the liquid a little so that the sour cream dissolves well and the mass becomes homogeneous. Add salt, pepper to the sauce, you can put nutmeg and dried dill. Stir and pour into the mold.
5. Three and 2/3 cheese are laid on top of the liver.
6. Take the remaining sour cream and the remaining grated cheese, combine and stir. We lay out the finish layer and send the form to the oven for 15 minutes.
Recipe 6: Braised Chicken Liver with Onions and Potatoes
A wonderful dinner dish, and if you add more liquid, then it is suitable for lunch. In addition to the liver and vegetables, you will need pork belly, but you can take just lard.
Ingredients
• a pound of liver;
• 700 grams of potatoes;
• 150 grams of brisket;
• carrot;
• 3 onions;
• spices;
• clove of garlic.
Cooking
1. Cut the brisket into pieces, fry in a pan on both sides until a little fat is melted.
2. Chop the carrots, chop the onion and send to the brisket. Fry for two minutes.
3. We wash the liver, cut each into two parts. We send to the fried fat. Cooking a minute.
4. Peeled potatoes cut into slices, fry separately in a pan until light crust. Combine with liver and vegetables, add a clove of garlic. You can simply transfer all the ingredients into a saucepan.
5. Pour boiled water or any broth. For a thick second course, 200-300 ml is enough. For a more liquid stew, add so much liquid so that it is on a level with vegetables.
6. Now everything needs to be salt, pepper.
7. Cover and simmer until potatoes are cooked. At the end, add a bay leaf and chopped greens.
Recipe 7: Chicken Liver with Onions and Eggplant
The dish is cooked in the oven. For chicken liver with onions, you will need fresh eggplant. If they are bitter, then first need to be soaked in salt water.
Ingredients
• 400 grams of liver;
• 2 onions;
• 3 eggplants;
• vinegar;
• 150 grams of mayonnaise;
• spices;
• 2 cloves of garlic;
• 150 grams of cheese.
• 2 tomatoes.
Cooking
1. Peel the onions, cut into thin half rings and soak in water acidified with vinegar. Let’s marinate.
2. Cut the eggplant in thick circles of 0.5 cm. Fry the two sides in a pan.
3. Cut the liver into slices and lightly fry, literally a minute.
4. Lubricate the form, lay the liver, add a little salt, you can pepper. Squeeze the onion from the marinade, spread on top.
5. We lay out the fried eggplant circles, salt.
6. Tomatoes are also cut into rings and stacked with a finish layer.
7. Mix the mayonnaise with chopped garlic and grease the tomatoes, just pour the leftovers on top.
8. Sprinkle everything with a layer of cheese and send to the oven. Cook until golden brown on the cheese.
Recipe 8: Chicken Liver with Onions and Cream in a Slow Cooker
A quick recipe for chicken liver with onions. However, most recipes for a multicooker are notable for their simpleness and simplicity.
Ingredients
• 500 grams of chicken liver;
• 3 onions;
• clove of garlic;
• butter;
• dill;
• 200 grams of cream.
Cooking
1. Cut the onions into cubes, fry for 10 minutes.
2. We cut the liver arbitrarily, but you can cook the whole. Put in a slow cooker and cook another 5 minutes.
3. Grind the garlic, mix with cream, salt and pepper.
4. Pour cream sauce to the liver.
5. Close the lid of the multicooker and turn on the quenching mode for 40 minutes.
6. Finely chop the dill, sprinkle the liver, put a bay leaf on top and close the lid again. You do not need to turn on the multicooker, just let the dish stand for 10 minutes so that it is saturated with aromas.
Recipe 9: Chicken Liver with Honey Onions and White Wine
A recipe for an unusual chicken liver dish served with honey onions. You will also need white wine, you can use any, but better not fortified. It is better to take onions red.
Ingredients
• 2 onions;
• 500 grams of liver;
• 150 grams of wine;
• butter;
• 2 tablespoons of honey;
• parsley, fresh vegetables;
• spices.
Cooking
1. Cut the liver into slices, fill with wine, mix well and leave to marinate for about an hour.
2. Chop the onions in half rings, send them to a pan with oil, fry.
3. As soon as the onion is browned, add honey, mix and cook for another 2 minutes. Sprinkle with black pepper and turn it off.
4. Pour a little oil into another pan and fry the liver slices by removing the product from the wine marinade. Once it is fried, pour the remaining wine with meat juices, salt, cover and simmer for 10 minutes.
5. Put the cooked liver on a plate, honey onion on top, decorate with fresh vegetables, parsley leaves and can be served!
Chicken liver with onions - useful tips and tricks
• Do not chop the liver for frying finely. The pieces will dry quickly and will be tough.
• It is not advisable to use a frozen liver for frying. Get a chilled product. Otherwise, a lot of liquid will be released from the liver and instead of the fried pieces, a boiled-stewed dish will be obtained.
• Salt draws juice from the liver, slices become drier and stiffer. Therefore, you need to salt the dish after frying. The same goes for pickling. The exception is cooking the liver in the oven. In this case, the dish can be added immediately, when laying in the form.
• When frying slices of liver, put them in a pan alternately so that the temperature of the hot oil does not drop sharply and a protective film immediately forms on the product. If you lay out the whole liver at once, then it will not be fried, but stewed in its juice.
• If the onion intended for baking is pickled in vinegar, then squeezed and added to the liver, the dish will be much more interesting and tastier.
• The liver is a delicate product and it is very important not to overexpose it on the stove. To check the degree of readiness, you can just push on a piece. It should be soft enough, but resilient. If the piece is hard, the liver is already overcooked.
• Was the chicken liver dry and tasteless? Roll the product several times through a meat grinder, add the fried vegetables (chopped), heavy cream or butter. And you get a wonderful paste for sandwiches or a filling for pancakes, pies.
