Chicken liver is a simple product, but with skillful preparation it becomes an exquisite dish. Delicate, fried with aromatic onions, seasoned with freshly ground pepper – just delicious. But she is also a very capricious product, just a couple of extra minutes can ruin it completely, making it hard and dry. Memorize our life hacks and your chicken liver will always be a culinary masterpiece!
– Always use fresh liver, this is the main guarantee of a good result. Previously frozen liver will never be tender after cooking;
– After you wash and cleanse the liver, be sure to dry it with paper towels;
– Never salt the liver at the beginning of its preparation;
– Do not put all the liver in the pan at once, put it in parts, otherwise the temperature of the oil will drop sharply and the liver will let out the juice, but we need it inside!
– Check the degree of readiness by pressing. The liver should be compressed, but more dense than raw;
– The liver is a very delicate product and after you turn off the heat, it will continue to cook. Therefore, it is best to transfer the liver from a hot pan so as not to dry it out.