Chicken liver: how to cook? Video
Chicken liver can be served as a hot or cold appetizer, or as a main course. While relatively low in calories, it is a source of many essential nutrients such as iron, selenium, folate, phosphorus, zinc, and vitamin C.
One of the most popular chicken liver dishes is a velvety aromatic pate. Cook it with apples to set off the delicate, delicate taste of the liver. You will need: – 700 g of chicken liver; – 2 chopped onion heads; – 1 Granny Smith apple, peeled and peeled; – ½ teaspoon of salt; – ½ teaspoon of white pepper; – a pinch of fresh nutmeg; – 150 g unsalted butter.
Melt 1-2 tablespoons of butter in a large heavy-bottomed skillet. Fry chopped onion on it, fry until it becomes transparent. While the onion is cooking, rinse the chicken liver under running water and pat dry. Cut the apples into small cubes and put on the onion, season with salt, pepper and nutmeg. Fry until the mixture is dry, add 1 more tablespoon of oil, add the chicken liver and fry, stirring occasionally, for 5 minutes.
The liver should be caramel brown on the outside but pink on the inside. Turn off the heat, cover the pan with a lid and let sit for about 5 minutes. Pulse the liver in a food processor, add butter and knead into a silky mass. Place the pate in a pot or jar and refrigerate for 2-3 hours. Chilled pate can be served.
If you want to keep the pate in the refrigerator for longer than 2-3 days, melt 3-4 tablespoons of butter and “seal” the surface of the dish by pouring butter on top
Crostini with chicken liver
Crostini is a famous Italian snack made from slices of toasted bread with various additives, including chicken liver. You will need: – 8 ciabatta slices; – ¼ cups of wheat flour; – 1 teaspoon of cayenne pepper; – 1 teaspoon of cinnamon; – 2 tablespoons of olive oil; – 250 g of chicken liver; – 1 small onion head; – 2 tablespoons of balsamic vinegar; – olive oil; – salt and pepper.
Cut the peeled onions into thin half rings. Heat a frying pan and heat 1 tablespoon of olive oil, melt 1 tablespoon of butter in it, fry the onions until transparent, season with cinnamon. In a tight zip-lock bag, combine flour, salt, black pepper and cayenne pepper. Put the washed and dried liver in a bag, close with a fastener and shake thoroughly.
Heat the remaining butter in a skillet and sauté the liver until golden brown. Remove the liver with a slotted spoon, put on a dish. Pour balsamic vinegar into the pan where the liver was fried, heat it over medium heat and return the liver, add the fried onions, stir and turn off the heat. Cover with a lid. Fry the ciabatta in olive oil. Place a piece of liver with caramelized onions on each piece of bread. Serve warm.