A delicate, delicate chicken liver is a great product.
She is gets ready in minutes, and with the right attitude, gratefully gives all its taste, juiciness, delicate aroma.
In fairness, it is worth noting that working with the liver is not so easy - it hurts she is moody. But despite the straightforwardness of this offal, the dishes from it turn out to be remarkably tasty.
Chicken liver with apples is especially good. Exactly apple juice is able to rid the product of light bitterness and give the dish additional juiciness, softness, freshness, original sourness. You can add to the sauce as desired. cream, ketchup, wine, ginger, each time getting a completely new dish.
The 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 to a side dish with chicken liver with apples.
Chicken liver with apples - general principles of preparation
It is best to use not frozen, but chilled chicken liver. The most tender dishes are obtained from fresh meat offal, as all the juice is preserved. To properly defrost a liver, it can be left overnight on the lowest shelf of the refrigerator. 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 prevent proper frying and reduce the taste of the dish. Veins, bile ducts, and pieces of fat are cut from dried pieces. Prepared liver can be cut into smaller slices, sticks or cooked whole.
Very often, the first step in preparing the liver is roasting. It is very important to conduct it correctly. You only need to fry dried meat: moisture will prevent the formation of a crust. The liver will empty the juice and will not fry, but stew. It is important not to overdo the meat in the pan. 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 hard.
It is impossible to salt the liver before frying: the crust will not work, and the juice will flow out. When frying without salt, the liver instantly “seizes”, the product will remain juicy inside.
The liver is ideally combined with sweet and sour varieties of apples, for example, "semerenko" or Antonovka. The fruits need to be washed, core, depending on the recipe, cut into slices or mashed with a grater. You can cook chicken liver with apples in the oven, slow cooker or just in a pan.
Oven chicken with apples with crispy onions in the oven
In this wonderful dish, the tenderness of a juicy chicken liver with apples is combined with crispy rings of fried onions. Cooking this gourmet 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;
• an incomplete glass of milk (optional);
• salt and pepper.
Cooking method:
Do not cut the prepared liver, leaving the slices whole.
If there is time, pour milk: the liver will turn out more tender, and the dish is juicier. If time is running out, you can do without a “milk bath”.
Onions cut into thin half rings.
Peel the apples, cut into medium slices.
Mix flour with a small amount of pepper or a mixture of peppers. Do not salt!
Dipping slices of liver into flour, shake off excess so that they do not burn.
Heat vegetable oil and fry the liver. It should be pink inside, but without blood, and on top covered with a brown crust.
Put the pieces on a separate plate, covered with a paper towel (to get rid of excess fat).
After five minutes, salt, transfer to a baking dish.
Turn on the oven 160-170 degrees.
Fry apple slices in the same pan. They should become soft, but not fall apart.
Put apples on top of the liver (leave two slices in a pan).
Add butter, another spoonful of vegetable to the pan, mash apples in mashed potatoes with a fork and fry the onions. Applesauce gives crispy rings a wonderful aroma.
Put onion rings on apples and liver.
Put the mold in the preheated oven for seven minutes.
Serve better hot, although cold chicken liver with apples is very tasty.
Chicken liver with apples in soy-honey sauce
Honey and soy sauce go well with the taste of the liver and apple flavor. You don’t have to buy anything special: all products are in any refrigerator. Cooking time will take quite a bit.
Ingredients:
• six hundred grams of chicken liver;
• a large apple (preferably green);
• large onion;
• a little vegetable oil for the pan;
• a teaspoon of butter;
• four tablespoons of soya quality sauce;
• a spoon of flower honey;
• a teaspoon of balsamic vinegar.
Cooking method:
Cut the liver into thin small pieces.
Chop the onion rings.
Cut the apple with the peel into small slices.
Heat a frying pan with oil and quickly fry the liver to a beautiful appetizing crust.
Grind the salt into powder using a mortar or coffee grinder. Small particles will allow fried liver to salt out not only outside but also inside.
Pour the fried slices.
Fry the onion rings in the same pan.
As soon as the onion is browned, add apples with a slice of butter.
Mix honey, soy sauce, vinegar.
Put the liver in a frying pan and pour the ready-made honey sauce.
Fry all the ingredients for three to five minutes, stirring constantly.
Turn off the fire, cover and leave the chicken liver with apples to infuse for ten minutes.
Chicken liver with apples and red wine "Refined"
The original recipe using red wine and sesame will delight you with an exquisite taste and special juiciness.
Ingredients:
• seven hundred grams of chicken liver;
• a glass of red semisweet or dry wine;
• large onion;
• a spoon of sesame;
• three large juicy apples;
• two tablespoons of white flour;
• a spoonful of sugar;
• salt;
• three tablespoons of oil for the pan.
Cooking method:
Slices of prepared liver roll in white flour.
Onion is very finely chopped into cubes.
Heat vegetable oil, fry onions.
Without removing the onions, fry the liver on both sides.
When the crust appears on the meat, pour three quarters of a glass of wine into the pan.
Simmer under the lid over low heat for ten minutes.
Cut apples into thin slices.
Fry them in a separate pan, sprinkled with sugar (you get apples in caramel).
When the slices become soft, pour them with the rest of the wine and simmer for about five minutes.
When serving, put the liver in the center of the plate, and arrange the apple treat in a circle. Garnish with sesame seeds.
Chicken liver with apples and white wine in a slow cooker
White wine can also come in handy if you decide to cook chicken liver with apples. This is a real delicacy, special taste which is given by sour cream, cinnamon, 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 chicken fresh 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 appliance bowl.
After five minutes, pour sour cream into the fat, mix.
Switch the appliance to the extinguishing mode.
When the sour cream boils, switch the multicooker back to frying mode, lay out the liver and fry for five minutes.
Cut apples into thin plates.
Pour the wine into the bowl, put the apple slices, close the lid, cook on the quench mode for ten to fifteen minutes.
Salt, season with pepper, cinnamon, mix and serve.
Chicken liver with apples and sweet pepper
A delicious, bright dish of chicken liver, apples, bell pepper and green onions can be prepared in just half an hour.
Ingredients:
• six hundred grams of liver;
• large onion;
• two medium acid juicy apples;
• that grams of green onions;
• large bell pepper;
• salt, black pepper or a mixture of peppers.
Cooking method:
Chop the onion in small cubes.
Cut bell pepper into thin strips.
Cut apples into small cubes.
Cut the feathers of green onions into pieces three to four centimeters long.
Cut the liver into small slices and fry in a hot pan.
Put the product on a plate, put in a warm place.
In the same frying pan for five minutes, fry the onion and pepper. 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 pan.
Salt, add ground black pepper, a quarter cup of water, stew chicken liver with apples under the lid for seven minutes.
Chicken liver with apples in tomato sauce
Tomato paste and apples are an interesting, very unusual combination. However, the liver according to this recipe turns out to be tasty, tender, soft, with a thin acidity.
Ingredients:
• a pound of liver;
• a large sour apple;
• two medium onions;
• a tablespoon of white flour;
• half a glass of water;
• a spoon of tomato paste;
• salt and pepper;
• some frying oil.
Cooking method:
Liver randomly chopped.
Onion cut into transparent rings.
Finely grate the apple.
Mix applesauce with tomato paste, flour, water, salt and pepper.
In hot oil, fry the onions first.
When the rings become transparent, put pieces of liver to them.
Fry the liver with onions for another five minutes, stirring occasionally.
Pour in tomato sauce, cover and simmer for five minutes on low heat.
Turn off the fire, give the chicken liver with apples and tomato paste a little brew.
Chicken liver with apples in a creamy sauce in a slow cooker
Cream chicken is very good. This classic combination with apples and onions makes the dish 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 fat cream (250 ml);
• salt;
• a little vegetable oil (one to two tablespoons);
• a teaspoon of dried basil.
Cooking method:
Cut the liver into pieces.
Heat oil in a bowl during frying mode.
Sprinkle the liver with flour on all sides and fry for five minutes.
Onions cut into half rings, apples - into slices.
Lay out the liver.
Fry the onion rings in a bowl.
Five minutes later, add apple slices to them, fry for another five minutes.
Put the liver on apples and onions.
Pour the cream into the bowl.
Pour basil.
Close the lid, cook in a quenching mode for half an hour.
Serve chicken liver with apples along with boiled potatoes or rice.
Chicken liver with apples - tricks and tips
Good quality chicken liver has a dark brown color, a shiny dense surface. There should not be any bloody clots. If the raw liver has a yellowish or orange hue, it is not worth crumbling, buying or cooking it.
Fry the liver in a frying pan in parts, gradually adding to the pieces that are already “seized” with a crust. If you put everything at once, then the product will simply begin to boil in the allocated juice, and not fry. The dish will be irrevocably damaged.
The readiness of the liver can be checked by pressing: the finished product is squeezed inward, it is not solid. When punctured, pink juice should not stand out.
A tender liver can dry out even after turning off the fire, if it was cooked in a frying pan with a thick bottom. Such dishes maintain a high temperature for a long time, and this is detrimental to the chicken liver. You should take it out of the sauce and return it when the pan and liquid have cooled slightly.
