Of the chicken offal, the liver is perhaps the most delicate and dietary, as well as the most demanded for the preparation of many dishes. Gone are the days when there was only one chicken liver in one chicken carcass. The assortment of modern meat merchants is large and varied, try to find “your” supplier, whose product you can trust. It is preferable to purchase chilled chicken liver, but frozen is no worse in quality, especially if the layer of ice covering the liver is not large.
Before starting the preparation of the selected dishes, it is necessary to rinse the chicken liver, if necessary, get rid of films and vessel walls. Chicken liver cooks quickly, dishes made from it are juicy and soft, they are pleasant to cook and delicious to eat.
What to cook from chicken liver is asked by everyone who is going to buy this product. We will present several recipes, both for every day and for a festive table.
Chicken liver stewed in sour cream
Ingredients:
- Chicken liver – 0,5 kg.
- Onions – 2 pc.
- Sour cream – 100 gr.
- Sunflower oil – 4 tbsp. l.
- Salt, ground black pepper – to taste.
Peel the onion, cut into half rings and fry in hot oil for 3-4 minutes. Rinse the liver, cut the large one into pieces, add to the onion, stir, cook for 4-5 minutes. Add salt, pepper and sour cream to the dish, mix well and simmer over medium heat for 7-10 minutes. Serve with mashed potatoes and herbs.
Chicken liver with honey agarics
Ingredients:
- Chicken liver – 0,7 kg.
- Honey mushrooms (boiled) – 0,5 kg.
- Garlic – 3 teeth
- Dry white wine – 1/2 cup
- Ginger – 1/2 tsp
- Olive oil – 3-4 tbsp. l.
- Salt, ground black pepper – to taste.
Rinse the liver, dry lightly with a paper towel and chop. Peel and fine ginger, chop the garlic. Fry vegetables in hot oil for 1 minute, add mushrooms and cook for 7-10 minutes. Put the chicken liver with the mushrooms, stir and fry for 3-5 minutes. Pour in wine, salt and pepper, let it boil, reduce heat and cook covered for 5-7 minutes.
Chicken liver with vegetables
Ingredients:
- Chicken liver – 0,6 kg.
- Onions – 2 pc.
- Sweet bell pepper – 1 pcs.
- Apple – 2 pcs.
- Green onions – bunch
- Sunflower oil – 4 tbsp. l.
- Salt, ground black pepper – to taste.
Rinse the chicken liver, dry and cut into medium-sized pieces. Fry in hot oil for 4-5 minutes, remove with a slotted spoon and set aside. In the remaining oil, fry the chopped onion and thin strips of pepper. After 5 minutes add finely chopped apple and green onion, stir and cook for 3-4 minutes. Return the liver to the pan, if there is little liquid, add a couple of tablespoons of water, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 8-10 minutes.
Chicken liver cutlets
Ingredients:
- Chicken liver – 0,5 kg
- Onions – 1 pc.
- Egg – 2 pcs.
- Sour cream – 1 Art. l
- Wheat flour – 2 tbsp. l.
- Sunflower oil – for frying
- Salt, ground black pepper – to taste.
Chop the washed liver and peeled onions using a meat grinder or blender, add the rest of the ingredients (sift the flour), mix well and put the resulting mass on a preheated pan. Fry for 3-4 minutes on each side, serve with lettuce.
Chicken liver omelet
Ingredients:
- Chicken liver – 0,6 kg.
- Onions – 1 pc.
- Champignons – 250 gr.
- Egg – 3 pcs.
- Wheat flour – 3 tbsp. l.
- Sour cream – 150 gr.
- Russian cheese – 100 gr.
- Sunflower oil – 2 tbsp. l.
- Ground nutmeg – pinch
- Salt, ground black pepper – to taste.
Peel the onion, cut into half rings and fry in hot oil for 2-3 minutes, add mushrooms and nutmeg, cut into thin plates, cook for 3-4 minutes, transfer to a baking dish. Rinse the liver, dry slightly, cut and roll in flour. Fry the liver for 5 minutes, put on top of the mushrooms. Beat eggs, add sour cream, salt and pepper. Pour the mixture over the liver and send it to an oven preheated to 180 degrees for 15 minutes. Sprinkle with grated cheese and cook for another 10 minutes.
Chicken liver is very democratic, but many forget that you can cook from it not only dishes for a regular dinner, but also quite festive options. Light chicken liver dishes are perfect for celebrating the New Year, birthdays and any memorable dates.
Classic chicken liver pate
Ingredients:
- Chicken liver – 0,7 kg.
- Onions – 1 pc.
- Milk – 200 gr.
- Butter – 1 tbsp. l.
- Hard boiled egg – 1 pc.
- Salt, ground black pepper – to taste.
Rinse the liver and soak in milk, leave for 2-3 hours. Peel the onion, chop and fry in oil with the liver for 5-7 minutes. Peel the egg. Mix all ingredients and grind with a meat grinder or blender. Serve with toasted baguette or bran bread toast.
Warm salad with chicken liver
Ingredients:
- Chicken liver – 0,3 kg.
- A mixture of lettuce leaves – 200 gr.
- Sweet green pepper – 1 pc.
- Sunflower oil – 2 tbsp. l. + 100 gr. (for refueling)
- Shallots – 1 pc.
- Balsamic vinegar – 2 tbsp. l.
- Dijon mustard – 1 tbsp l.
- Cream 30% – 2 tbsp. l.
- Ground white pepper – a pinch
- Seasoning for salad – to taste
- Salt, ground black pepper – to taste.
Rinse the liver, dry and cut into large pieces, fry in hot oil until tender, season with salt and pepper. Rinse the lettuce leaves, dry, put on a dish, spread the liver on top, pour in the dressing and serve. For a creamy dressing, combine butter, vinegar, seasoning, salt and pepper, finely chopped shallots and mustard. Mix well, pour in the cream and you can season the salad.
Chicken liver julienne
Ingredients:
- Chicken liver – 0,5 kg
- Champignons – 300 gr.
- Onions – 1 pc.
- Sour cream – 250 gr.
- Wheat flour – 4 tbsp. l.
- Russian cheese – 150 gr.
- Sunflower oil – 3-4 tbsp. l.
- Salt, ground black pepper – to taste.
Peel, chop and fry the onion over medium heat until soft. Rinse the liver, dry and chop arbitrarily, add to the onion. Rinse the champignons and chop thinly, send to the pan. Cook for 4-6 minutes, gently sift the flour onto a dish and stir vigorously so that no lumps form. Gradually top up with hot water so that the dish acquires the consistency of thick sour cream. Add sour cream, salt and pepper, stir vigorously and heat. In this state, julienne can be cooled and stored for several days, before serving, put in a baking dish or portioned cocotte makers, generously sprinkle with grated cheese and cook in an oven preheated to 190 degrees for 10-15 minutes.
New ideas and unusual solutions, as well as answers to the question – what to cook from chicken liver? – look in our section “Recipes”.