Cooking chicken liver is a delicious recipe. Soft and juicy chicken liver in a frying pan: a selection of the best recipes

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Chicken liver is very useful product, it contains vitamins B, A, C, as well as calcium, zinc, iron, copper, choline (responsible for the normal functioning of the brain and memory), iparin (blood clotting), in addition, the liver contains amino acids and other useful material.

Chicken liver - dietary dish, which is rich in folic acid. 100 g of product contains 170 kcal.

I suggest you prepare this useful thing. Cooking chicken liver is not difficult, but to obtain a delicate taste, there are small secrets that we will study today.

The most important secret is that the liver cooks quickly; the longer it cooks, the tougher it becomes.

And so, today we are preparing:

The most tender chicken liver

This recipe requires a minimum of ingredients, and the result is a delicate taste of the dish.

We need:

500 g chicken liver
2 pcs medium onions
30 g butter
salt, ground black pepper to taste

Preparation:

1. Wash the liver under running water and place in a colander to drain the liquid. After this, we clean the liver of fat, gall, if any, and cut it into two parts.

Secret: Before preparing the liver, you need to soak it in ice water for a couple of hours, or in milk overnight.

2. Peel the onion, cut into half rings and fry until light golden, remove from the frying pan with a slotted spoon into a bowl.

Secret: When sautéing, you can add 1 tsp to the onion. honey, which will give an extraordinary taste.

3. In this oil, fry the prepared liver until crusty, on both sides, for 7 minutes. We also take it out with a slotted spoon and put it in a bowl with the onion. Cover with a lid and leave for 15 minutes.

4. Melt the butter, put the onion and liver on it and simmer for 3 minutes. During frying, add salt and pepper to the dish and stir continuously. The finished dish can be served either on its own or with a side dish.

Chicken liver according to a unique recipe with sugar

We need:

1 kg chicken liver
3 tsp Sahara
3 tbsp. flour
vegetable oil for frying
salt, ground pepper to taste

Preparation:

1.Before cooking, wash and soak the liver in milk for a couple of hours or overnight. Drain in a colander and dry with a paper towel.

2. After that, put in a bowl in layers, and sprinkle each layer with sugar, mix.

Place in a plastic bag and sprinkle with flour, shake the bag so that the liver is coated in flour.

Secret: Using a plastic bag will get rid of excess dirt in the kitchen.

3. Heat vegetable oil in a frying pan, put pieces of liver into it and fry, covered, until golden brown on both sides, for a couple of minutes.

Place on a plate and while hot, add a little salt and pepper. The dish is ready.

Chicken liver fried with onions and sour cream in a frying pan

We need:

1 kg chicken liver
2 pieces of large onions
2 tbsp. melted butter
1 tsp Sahara
2 tbsp. sour cream 20%
salt to taste

Preparation:

1.Soak the liver in milk overnight or for a couple of hours, drain through a colander and paper towel.

2. Cut the onion into half rings and fry in butter, add salt. Drain the oil and transfer the onion to another bowl.

3. Add 1 more tbsp to the onion oil. melted butter, heat and lay out pieces of liver, sprinkle with sugar, while frying, on both sides. After the appearance golden crust, add sour cream, and top with fried onions. Simmer for 5 minutes, no need to add salt.

Tip: 1. For 600 g of liver, add 200 g of sour cream, simmer for 8 minutes over low heat, add salt at the beginning of frying, pepper along with sour cream.

2. Add more onions, fry together with the liver for 10 minutes, then add sour cream, stir, and add grated apple.

Chicken liver with bell pepper in sour cream sauce

We need:

500 – 600 g chicken liver
1 piece onion, large size
3-4 tbsp. sour cream 20%
1 tbsp. flour
salt, pepper to taste
1/2 tbsp. hot water
30-50 g butter
1-2 pcs bell pepper, different colors

Preparation:

1.Fry the onion, cut into half rings, in butter in a frying pan until light golden.

2. Peel the bell pepper from stalks, seeds and cut into thin, medium-sized strips. Fry with onions for 1-2 minutes.

3. Add the liver to this mixture and fry on each side for 1 minute, add water, cover and simmer for 5 minutes. When the water has partially boiled away, add sour cream, salt and pepper, stir quickly, cover with a lid and simmer for 30 seconds, turn off the heat, leave covered for another 2 minutes.

Chicken liver with mushrooms in sour cream sauce

We need:

700 g chicken liver
300 g champignon mushrooms (any kind possible)
2 onions
0.5 kg sour cream 20%
1/2 tsp. curry
1.5 tsp. salt
0.5 tsp ground black pepper
100 ml water
3 tbsp. sunflower oil
2 tbsp. flour
2 tbsp. ketchup

Preparation:

1. Prepare the liver for frying, as indicated in previous recipes, be sure to dry it.

2. Mix curry with salt, 1 tsp. add to the liver. Add flour to it and mix well for better coating.

3. Heat the oil well in a frying pan, lay out the liver and fry for 2 minutes on each side, and then place the onion, cut into thin half rings, on top.

Place the onion between the pieces of liver and fry for 2 minutes.

4. Cut the mushrooms into thin slices and add them to the onion-liver mixture, mix.

add the remaining spices with salt, ketchup, add water and add sour cream.

Mix the whole mixture well and simmer, covered, over low heat for 5 minutes.

5. Afterwards, remove from heat, pepper, stir and can be served with a side dish - mashed potatoes or spaghetti. Sprinkle chopped herbs on top.

Chicken liver in creamy sauce from a slow cooker

We need:

500 g chicken liver
1 piece onion, medium size
10 g butter
100 ml 10% cream
1 tsp flour
1/2 tsp. coriander
1/2 tsp. dried dill

Preparation:

Prepare the liver for frying (see above)

2. Chop the onion into small cubes.

3. Melt the butter in the multicooker bowl, set the “cupcake” or baking mode. Place the onion in a bowl and fry it until light golden brown.

4. Add the liver to the onion, add salt and mix.

Lightly fry and pour cream, add dry dill, coriander, stir.

Set the mode to “manual”, set the temperature to 120 degrees and time to 25 minutes. Cover with a lid and let's start.

15 minutes before the end of cooking, add flour, stir and cover again.

Recipe for stewed chicken liver with onions and carrots

We need:

1 kg chicken liver
2 pcs onions
1 medium carrot
0.5 tbsp. wheat flour
salt, ground pepper to taste
0.5 tsp collecting seasonings for meat
vegetable oil for frying
1/2 tbsp. boiling water

Preparation:

1. Cut the liver in half, the onion into small cubes, grate the carrots on a coarse grater.

2. In heated oil, fry the onion until transparent, then the carrots until semi-soft.

3. Roll the liver in flour and add to the onion mixture, fry for 1-2 minutes on each side.

4. Pour boiling water, cover with a lid and simmer for 5 minutes. Then add spices, salt, mix and continue to simmer under the lid for another 7 minutes. Serve with a side dish.

Italian oven baked chicken liver

We need:

500 g chicken liver
2 cloves garlic
3 pcs red tomatoes
200 g low-fat hard cheese
2 onions
1/2 tsp. spices khmeli-suneli
olive oil for frying, or vegetable oil

Preparation:

1. Cut the prepared liver in half.

2. Hard cheese grate on a coarse grater.

3. Cut the onion into half rings, finely chop the garlic with a knife.

4. Heat olive oil in a frying pan, add pieces of liver and fry for 2 minutes on each side. Immediately add the onion and fry along with the liver.

5. Remove the skins from the tomatoes (put them in boiling water for a couple of minutes) and cut them into small cubes.

6. Place pieces of liver in a baking dish,

top with tomatoes, salt, sprinkle with spices,

then sprinkle with chopped garlic and grated cheese.

7. Bake in the oven at 180 degrees for 15 minutes.

Bon appetit!

Tell VK

Chicken liver is an offal that is very often used to prepare the most different dishes. It contains B vitamins, as well as folic acid, which is very necessary for pregnant women. A set of all vitamins and useful substances has a beneficial effect on the nervous system, metabolism and mental activity. There are a number of common dishes that can be prepared from chicken liver. However, you can use a few tips to prepare delicious chicken liver.

To make the liver more tender, you must first grind it in milk.
It is better not to use frozen liver, as it will turn out drier and less tasty.
While cooking, add the liver gradually. This will allow each piece to cook evenly in the future.
To prevent the liver from becoming hard, you need to check its softness by pressing the piece with a finger or a fork.

Fried chicken liver with onions

This recipe is the most economical, since in addition to chicken liver there is a minimum of products.

To prepare chicken liver with onions you will need the following ingredients:

Chicken liver 500 gr.
Medium size onion 2 pcs. (or 1 large one).
Flour 100-150 gr.
Half a cup of vegetable (olive) oil.
Butter 70 gr.
Salt and pepper to taste.

Sequencing:

Prepare chicken liver. To do this, rinse it under cool water.
Heat a frying pan and add butter.
Peel and cut the onion into rings. Add the onion to a heated frying pan with oil and fry it until slightly golden.
In another frying pan, heat vegetable (olive) oil. Divide the liver into pieces of the desired size, salt and pepper it. Dip each piece in flour and place the liver in a frying pan with heated oil.
Fry the liver on each side for 5 minutes over medium heat. Add the onion to the liver and fry it over low heat for 1-2 minutes.

Fried chicken liver can be served along with vegetables or herbs.

Chicken liver in a slow cooker

This method of cooking liver is one of the easiest to prepare, as a slow cooker will save your time.

Ingredients required for preparation:

Chicken liver 400-500 gr.
Medium size onion 1 pc.
Sour cream 100 gr.
Carrot 1 pc.
Vegetable oil.
Salt and pepper to taste.
Garlic 1 clove optional.

Sequencing:

Rinse the chicken livers in water and drain off excess water. Then divide the liver into 2 parts.
Cut the onion into rings and grate the carrots on a fine grater. Add the liver to the carrots and onions, fry them in a slow cooker in vegetable oil by turning on the “Frying” mode.
Separately, mix sour cream and add finely chopped garlic.
Mix sour cream with onions and liver, salt and pepper. Then turn on the “Stew” mode and leave the dish to cook for 30 minutes.
7-8 minutes before the liver is completely ready, open the lid of the multicooker and wait until the cooking is complete. This will remove all excess liquid from the dish.

The cooked liver can be served with a side dish, sprinkled with herbs.

Chicken liver cooked in sour cream

Liver cooked in sour cream is perfect with side dishes as an additional dish. The resulting sauce will go well with potatoes, rice, pasta and other side dishes.

To prepare liver with sour cream, you will need the following ingredients:

Chicken liver 400-500 gr.
Onion 1 piece.
Sour cream 20% fat 400 gr.
Vegetable and butter.
Salt and pepper to taste.

Sequencing:

Wash the liver and cut it into small pieces.
Cut the onion into half rings and fry it in butter until golden brown.
In another frying pan, heat the vegetable oil over low heat and add the chicken liver. Add onions to it and fry them over medium heat for 5 minutes. Then add all the sour cream, salt and pepper to taste. Fry them over low heat for 10-15 minutes.

Chicken liver will be an excellent addition to a wide variety of dishes: potatoes, pasta, vegetables, etc. It does not take long to cook, but it turns out aromatic and tasty.

What is chicken liver? First of all, it is a delicious delicacy that housewives love to cook and athletes should be able to cook. It contains vitamin B12, a valuable nutrient for the body. However, we want to show you how to cook chicken liver properly, so that it is juicy and soft in the pan. We’ll also show you some nice recipes for liver in batter, liver with soy sauce, onions and much more. What is the advantage of this product, and that it can be used to make many types of dishes. Let's move on to viewing chicken liver recipes with photos.

How to cook chicken liver correctly:

First, determine the quality of the product;
The color of the liver should be brown with a shiny crust or surface. If yellow this means the liver was frozen;
if you want to prepare a frozen type of liver, then keep track of how much ice and snow from the freezer is on it, in this case it was defrosted again and then frozen so that the product would last a long time. This liver is not suitable for purchase;
It is best to let the liver defrost naturally by placing it at room temperature;
it takes up to 10 minutes to fry, otherwise it will turn out dry;
add salt only after cooking;
There are fewer problems with chicken liver, it does not have a film;
sour cream gives the liver juiciness;
pay attention to the smell of the liver. If the smell is a little sweet, it’s good and you can buy and eat it. If there is a sour smell, then such chicken liver should not be eaten;
Chicken liver is useful especially for athletes and pregnant women;
To prevent the liver from giving off a bitter taste, it must be soaked in fresh milk;
always calculate how much you will eat and cook it at once, otherwise it will simply dry out in the refrigerator;
it is also suitable for various types diets due to their high protein content.

Chicken liver dishes recipes with photos are simple and tasty

There are many ways to cook chicken liver to make it tasty and juicy, so choose any recipe you like and treat your family and friends.

Liver in batter

What products are needed:

egg - 1 piece;
liver – 500 grams;
flour - one spoon;
pepper and salt for taste;
vegetable oil.

How to cook:

We thoroughly wash the liver under water and divide it into two parts. Then beat the egg and add pepper, add a little salt and add flour and shake everything well with a fork. Heat the oil and add each pre-cut piece of liver to the batter and fry for about 7 minutes for each side. The dish is ready. Enjoy your meal.

Chicken liver with sour cream

Products for the dish:

liver – 500 grams;
onions – 2 medium pieces;
sour cream – 300 grams;
a lob of flour;
pepper and salt for flavor;
vegetable oil.

How to cook:

We slowly rinse the liver because of its delicate part. We wait for the water to drain. Let's move on to the onion, you need to chop it into medium rings and sauté until fully cooked, then remove from the hot frying pan. The liver can be fried in full size. However, if you like it crushed, then so be it.

Add oil and fry for about three minutes on both sides. Now add sour cream and onions. Another 5 minutes and you can close the lid on top and cook for 25 minutes. Don't forget to add salt and pepper at the end.

To properly prepare a side dish, see the article on how to cook rice so that it is crumbly.

Chicken liver with soy sauce

Products for the dish:

liver – 500 grams;
honey – 2 spoons;
one large bow;
soy sauce – 4 medium spoons;
pepper and salt for flavor;
vegetable oil.

How to cook:

It is clear that it needs to be washed. Pay a little attention to see if there are any remaining bile residues; if there are, remove them. Pat dry carefully.

Chop the onion and sauté for a couple of minutes, add the chicken liver and fry both sides. Add honey, sauce, spices for flavor on top and carefully mix slowly. Now you can cover with a lid and let fry over low heat for up to 10 minutes.

Chicken liver with onions

Products for the dish:

liver – 500 grams;
peppercorns – 5 pieces;
onion – 5;
Bay leaf;
pepper;
salt;
olive oil – 5 spoons;
dill for taste;
butter – 15-20 grams.

How to cook:

We rinse the liver under water and remove any remaining residue. Place the frying pan on high heat and heat it, do not add oil, add our liver. Now turn the pieces over, allowing them to fry better. After the liver has changed its color, add the chopped onion and let it fry for another 3 minutes. Now we put medium heat and continue cooking. Don't forget the oil and spices at the end. All cooking takes 8-10 minutes. An excellent addition to purees.

Chicken liver with mushrooms

Products for the dish:

onion – 2 medium;
liver – 500 grams;
champignons – 350 grams;
full-fat sour cream – 5 spoons;
vegetable oil;
pepper;
salt.

How to cook:

Mushrooms also need to be washed. Large mushrooms will need to be chopped, but leave the small ones. Cut the onion into half rings. We wash the liver, dry it and fry it until it changes color. Now add the mushrooms, sprinkle with onions, pepper and salt and, most importantly, sour cream. Cover with a lid and simmer for about 10 minutes. We periodically check how the dish is being prepared.

Chicken liver with tomatoes

Cooking products:

liver – 500 grams;
onion – 1 piece;
tomatoes - 3 pieces;
red onion – 1 piece;
flour – 3 tbsp, spoons;
olive oil – 20 ml;
pepper;
salt;
parsley dill.

How to cook:

Chop the onion to form strips and fry until transparent. Sprinkle water procedures with liver with flour. Now feel free to add to the onion. Fry on both sides until golden brown, add tomatoes, salt and pepper. Cover with a lid and simmer for about five minutes.

Chicken liver with adjika

Products:

liver – 1 kg;
onions – 2 pieces;
adjika – 1 tablespoon full;
sour cream – 3 spoons;
pepper;
salt;
butter – 50 grams;
vegetable oil;
cilantro - a small bunch.

How to cook:

Take a deep frying pan and place the liver, previously washed under water, in it. Salt on top and add sour cream inside the pan. Cover with a lid and cook for ten minutes. Water must leave our liver because of the salt; it is cooked in a juicy soup. In a medium skillet nearby, cook the onion. The time has come to drain the liquid, leaving only the liver. And to it add adjika, pepper, onion, butter and leave for 15 minutes on low heat.

Tender chicken liver

Products:

liver – 500 grams;
sour cream – 150 grams;
onion – 2 medium;
pepper;
salt;
olive oil;
dill.

How to cook:

Cut the liver into medium pieces and remove the veins, cut the onion into large rings. We begin to heat the oil and fry the onion rings, reduce the heat and add the liver. Cover the top with a lid and let sauté for up to 10 minutes. Open, add spices, salt, pepper, sour cream, dill and cook for another three minutes.

Chicken liver with vegetables

Products:

chicken liver – 750 grams;
white onion – 3 pieces;
carrots – 2 pieces;
olive – needed for frying;
vegetable seasoning – 1 teaspoon;
salt for taste.

How to cook:

Place the liver in water for 20 minutes. This will help the blood drain quickly. Chop the onion and place in the previously heated oil. While everything is frying, grate the carrots and add to the onions. Continue sautéing and add pepper and salt. Remove the frying pan with vegetables, add oil and put on the liver and continue to simmer. Before finishing cooking, you need to season and add salt again. When the dish is ready, place the cooked vegetables and fried liver on a plate.

Other food recipes:

How to cook lasagna at home, step-by-step recipe with photos;
How to cook shawarma at home, step-by-step recipe with photos;
How to make pizza at home quickly and easily;

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We won’t talk much about the benefits of liver, it is familiar to everyone, it’s a delicacy instant cooking, containing B12, is a valuable nutritious product. Today we want to show you how to cook chicken liver so that it is soft and juicy in a frying pan. We will tell you a few secrets and nuances to get tasty and healthy dish. There are many options, with a combination of different products. Choose, cook, treat your friends and feed your household.

First of all, you need to pay attention to the quality of the product.
The color of the chicken liver should be brownish, without bloody clots, and have a shiny surface. If it has a yellowish tint, it means it has been frozen.
If you decide to use frozen liver, be sure to pay attention - if there is a lot of ice and snow in the package, this indicates that it was thawed and then frozen back. It is better not to buy such a product.
It is better to defrost in a natural, slow way, with room temperature, or on the lowest shelf of your refrigerator.
Fry the liver for no more than 10 minutes, otherwise it will become dry.
Salt at the end of cooking.
There is much less fuss with chicken liver; it does not have a film that needs to be removed, like, for example, with beef liver.
Cream (sour cream) will add juiciness to the chicken liver.
Be sure to pay attention to the smell; fresh ones have a sweetish smell, a sour smell indicates that the liver is not fresh, it has been frozen several times.
Chicken liver is very useful for pregnant women, as it contains folic acid.
To prevent the liver from becoming bitter, it must be soaked in fresh milk.
Cook enough to eat at one time; chicken livers become dry after standing in the refrigerator.
Chicken liver is rich in protein, which means it is ideal for diets.
How to tell if chicken liver is ready - simply remove one piece from the container where it is being cooked. Cut, if there is no blood, the liver is ready.

Look also, step by step recipe with photo.

Chicken liver with sour cream

Products:

500 g liver
2 white medium onions
300 g sour cream
A little flour
Salt pepper
Vegetable oil for frying

Carefully rinse the liver, it is very delicate and requires a special approach. Let the water drain. Chop the onion into rings, saute until tender, remove from the pan. Since chicken liver is small in size, you don’t have to chop it, but if you like, you can, of course, cut it into smaller portions.

Add oil and fry for a couple of minutes, liver on both sides, add fried onion and sour cream. Leave for 5 minutes, close the lid and cook for a quarter of an hour, adding salt and pepper at the end of cooking.

Chicken liver with onions

Chicken liver cooks very quickly. It can easily help you out when guests suddenly arrive by serving it as an independent dish or as a side dish.

Products:

Chicken liver 600 g
White onion 300 g
Oil 4-5 spoons
Flour 3 spoons
Salt pepper

To remove the blood, soak the liver for 10-15 minutes in cool water; if the pieces are large, divide them into smaller ones. After washing, let all the liquid drain. Cut the onion into half rings.

Pour flour into a deep plate and roll each piece of liver in it, place it on hot oil, but at the same time reduce the heat a little. If the entire liver does not fit, then you need to fry it in two stages so that each piece is well fried. The whole liver is fried, if you cooked it in two steps, put it all in a frying pan and then add the onion. Now you can increase the heat so that the onions are well fried, stirring constantly so that the food does not burn. After about five minutes you can add salt, add pepper and close the lid. It remains to wait no more than 10 minutes, it’s ready.

Liver in batter

Products:

Liver 500 g
Egg 1 pc.
Flour – 1 spoon
Salt pepper
Vegetable oil

Wash the liver; if you get a large one, you can divide it into two parts. Beat the egg, add salt, pepper and flour, beat with a fork. Heat the oil, dip each piece of liver into the batter and fry for five to seven minutes on each side.

Liver with vegetables

Products:

chicken liver - 800 g
White onion 3 pcs.
Carrots 2 pcs.
Olive for frying
Vegetable seasoning 1 teaspoon

Soak the liver in water for 20 minutes to remove the blood. Chop the onion as if for frying and place in heated oil. While frying, peel and grate the carrots, the onion is almost ready, add the carrots to it and continue sautéing, adding salt and pepper. Remove the vegetables from the pan, add oil and add the liver, stirring to simmer. At the end of cooking, add salt and pepper a few minutes before cooking.
Place vegetables and liver on a plate.

See also: for breakfast, recipe with step-by-step photos.

Chicken liver with sauce

Products:

1 carrot and 1 onion
Liver 500 g
Salt pepper
Low-fat sour cream 200 g
Flour 2 spoons
Vegetable oil

Wash the liver, check for any remaining bile and divide it into cubes. Add some salt and pepper. Let's leave it aside to soak.

Cut the onions and carrots into strips and sauté in heated vegetable oil for 5 minutes. In order not to waste time, heat the oil using a large container (frying pan or cauldron), dip the liver in flour and fry for several minutes. Add stewed vegetables, sour cream and a little salt, seven minutes will be enough.

Liver with soy sauce

Products:

Liver 500 g
Honey 2 spoons
Large onion
Soy sauce 4 spoons
Salt pepper
Vegetable oil

Naturally, wash the liver, check for any remaining bile, and dry with a paper towel.

Chop the onion very finely and sauté for a few minutes, add the liver, turn over and let it fry a little. Pour in the sauce, honey and spices, mix everything gently, close the lid and leave on low heat for 10 minutes.

You can serve the liver as a separate dish or with boiled rice.

Chicken liver juicy and soft in a frying pan

Products:

400 g liver
300 g low-fat sour cream
3 white onions
1 heaped spoon, flour
1 egg
¼ cup vegetable oil
Salt pepper

Chop the onion into half rings and fry until tender, remove from the pan. If necessary, add more oil and place the prepared liver in one layer. If all the liver does not fit, then we will fry it in two batches, because chicken liver is very tender, and if you put a lot in the pan, it will turn into mush when stirred. Fry on each side for 2 minutes. We fried the whole liver, return all the portions to the frying pan, add the onion to it, as if covering it, pour in sour cream, add spices. Simmer for 5-6 minutes.

Chicken liver with onions

Products:

500 g liver
4-5 bulbs
5 peppercorns
One laurel
Salt pepper
Olive oil 4-5 spoons
Dill
A piece of butter, 20 grams

We wash the liver, if there are veins, remove it, heat the frying pan over high heat and add the liver without oil. Using kitchen tongs, turn each piece over when it changes color. The liver is fried, pour out the oil and add a lot of coarsely chopped onion, fry for 2-3 minutes over high heat, then bring it to medium and continue cooking, it will take about 8 minutes. At the end, add spices and oil. Great for lunch with mashed potatoes.

Liver with sour cream

Products:

3 large red onions
600 g liver
200 g sour cream (preferably 15%)
100 g wheat flour
Olive
Salt pepper

Soak the liver in water for a quarter of an hour and place in a colander to drain the water. Place flour in a deep container and roll each piece of liver in it. In heated oil, fry the liver on both sides for about 3-4 minutes. Remove from the pan, add more oil if necessary and fry the diced onion in it. Now let’s put it together, pour in sour cream, salt and pepper generously. Close the lid and leave for seven minutes. When serving, sprinkle with fresh dill.

Liver with mushrooms

Products:

Onion 2 medium
Champignons 300 g
Half a kilo of chicken liver
Full-fat sour cream 5 tablespoons
Vegetable oil
Salt pepper

Wash the large mushrooms, separate them, leave the small ones whole. Chop the onion into half rings, as you like.

The liver is washed and dried from water (otherwise the oil will shoot), fry until the color changes. Throw in mushrooms with onions, salt and pepper, sour cream. Cover with a lid; if you don’t have one, you can use a plate and simmer over low heat for about ten minutes.

Chicken liver with tomatoes

Products:

3 ripe tomatoes
500 g chicken liver
1 red onion
3 tbsp. heaped spoons of flour
20 ml. olive oil
Salt pepper
Greens (parsley, cilantro, dill)

Chop the onion into strips and fry until transparent. Process the liver and roll in flour, add to the onion. Fry it on both sides until golden, add diced tomatoes, sprinkle with salt and pepper. Close the container with a lid and simmer for five minutes.

Tender liver

Products:

150 g sour cream 13%
500 g liver
1 large or 2 small onions
Salt pepper
Olive oil
dill

Cut the liver into pieces, remove the veins (if any), cut the onion into large rings. Heat the oil and fry the onion, reduce the heat and add the liver to it. Cover the container with a lid and sauté for 10-12 minutes. Open, add salt, add dill, pepper and sour cream, cook for a few more minutes.

Liver with adjika

Products:

Adjika - 1 full spoon
1 kg liver
2 white onions
3 spoons of sour cream
pepper
Butter 40 g
Vegetable oil
bunch of cilantro

Place the clean liver in a deep, thick-bottomed frying pan, add salt and add sour cream inside. Close the lid and cook for 10 minutes, the water has come out of the liver, since we salted it, and it is cooked in the yushka. In a small frying pan fry the onion.

Time has passed, open the lid and drain all the liquid, leaving the liver, to which we add onions, adjika, fresh cilantro, pepper, butter. Leave on low heat for 15 minutes.

We have told you many ways to cook chicken liver in a frying pan so that it turns out soft and juicy, choose the recipe you like and treat your household!

Cooking

Chicken liver is an exquisite delicacy that is found in cuisines different countries peace. This product is rich in protein, vitamins and microelements, so it must be included in the diet from time to time. Chicken liver is prepared very quickly, and its taste will not leave indifferent even those who do not like offal. Try our selection of chicken liver recipes and your loved ones will be delighted!

Cake or salad?

Liver cake with carrots and eggs is something that can become worthy decoration festive table. To prepare it, buy not frozen, but chilled liver, since it produces more tender and delicious dishes. Thawed meat produces more juice when fried, which is not our plan!

Rinse 600 g of chicken liver well, remove the films, and then beat it in a blender with 3 eggs, 3 tbsp. l. natural yogurt, 3 tbsp. l. whole grain flour and a pinch of salt. You will get a homogeneous mass from which you need to bake thin pancakes in a well-heated and greased frying pan.

Fry 3 grated carrots and 2 diced onions in oil, salt and pepper the vegetables. Divide 3 eggs into whites and yolks and grate them separately. Squeeze a little garlic into 250 g of yogurt for a piquant and spicy taste.

Grease the liver pancake with yogurt, place carrots with onions and grated egg whites on it, and then cover with the next “crust” and spread with the filling again. Spread the top layer with cream and sprinkle egg yolks. You can decorate this one cooking masterpiece greens - it will turn out not only tasty, but also beautiful!

For a delicious breakfast

Chicken liver pate, tender and very appetizing, will be an ideal appetizer for breakfast or a buffet. Even children eat it with great pleasure!

Wash 1 kg of liver, remove the film, veins and bile ducts, and then cut it into pieces. Boil the meat in water, reducing the heat after boiling, for 10-15 minutes. You can check readiness with a toothpick - if light juice comes out, the liver is ready. Don't overcook it, otherwise it will turn out tough and lose flavor.

Cut 3 carrots and an onion into small cubes and fry the vegetables in 1 tbsp. l. butter.

Mix vegetables with liver, add 3 boiled eggs and 200 g of cold butter, add salt and pepper, and then grind everything through a meat grinder.

Place the liver mass on foil moistened with water, place pieces of butter in the middle and roll the pate together with the foil. Cool the appetizer and serve with fragrant bread, grain buns, toast or bread.

Simple and tasty

Fried chicken liver with onions is another simple everyday dish. The main thing is to cook it correctly so that the liver turns out soft and juicy. And to do this, it should be soaked for 20 minutes in cold water for softness and improved taste. Of course, first remove all inedible parts from the surface of the meat. However, everything is in order.

You will need 0.5 kg of liver, which needs to be cut into pieces 1 cm thick. Dip the meat in flour and fry in oil in a frying pan for 5 minutes on each side. Do not fry the pieces all at once, but place them in the pan in portions. You can increase the heat so that a golden brown crust appears on the liver.

Reduce the temperature and simmer the dish for a few more minutes, stirring constantly. Salt it at the last stage of cooking to preserve the juiciness of the meat. Remember the scheme for cooking the liver - medium heat until cooked, high heat for the crust and low heat for softness and completion of cooking. This way you can cook chicken liver according to any recipe, and it will turn out delicious. But - a classic of the genre, especially if the onions are caramelized. It's incredibly delicious!

In a separate pan, melt 1 tsp. butter and pour in 1 tbsp. l. olive oil. Add 2 onions cut into rings, salt and pepper them. Fry for 5 minutes over medium heat, stirring constantly. Add 0.5 tsp. sugar and continue cooking until the onions are golden and browned. Sweetish onions will give the chicken liver a special tenderness and softness of taste.

How to stay warm in winter

In winter I want it, especially with chicken liver. They are very filling and warm well, lifting your spirits on cold days. For brightness, add summer vegetables - and your body will immediately tone up!

Warm salad with chicken liver, green beans, eggs, cherry tomatoes and balsamic dressing with grain mustard and parsley - this is exactly what will give you a new taste and help you survive until spring.

Cut 300 g of washed and peeled liver into small pieces, and then marinate it, sprinkling it with pepper and salt. Leave it for a while while you work on other vegetables.

Boil 300 g of green beans and let them cool. By this time, the liver will have already been marinated, and it will remain to be fried in vegetable oil over medium heat.

Let's reveal another secret to properly cooked chicken liver - before frying, it should be dried so that moisture does not turn frying into stewing. Place it on the frying pan in small portions, otherwise the meat will release juice and soften. And we need a crust!

Reduce heat and continue cooking until soft. Chop 2 eggs into slices and cut the cherry tomatoes in half. Prepare dressing from 3 tbsp. l. olive oil, 1 tbsp. l. balsamic vinegar, 1 tsp. grainy mustard, 1 tsp. lemon juice, 0.5 tsp. honey and 1 tbsp. l. finely chopped parsley.

Mix the ingredients with the dressing, place the appetizer on lettuce leaves and decorate beautifully with sliced eggs. A light breakfast or dinner is ready - call your household!

Meat with sourness

Stewed chicken liver with apple will seem exotic to many, but try this dish and you will fall in love with the combination of meat and sour fruit. There's definitely something in this!

Wash 500 g of chicken liver, remove inedible parts and cut into pieces. Fry the meat in vegetable oil for 6-7 minutes.

Meanwhile, thinly slice half of the red bell pepper, green apple- into slices, and 50 g of green onions - into rings.

Place the finished liver in another bowl and fry the pepper, onion and apple in a frying pan. Add to stewed vegetables liver and cook for another 15 minutes over low heat. Don't forget to stir! There is another way to check the readiness of the chicken liver - lightly press it with your finger. The cooked meat will be squashed inward, but it will seem denser to you than when raw. This means that the dish is ready and it’s time to set the table!

Melt in your mouth!

There is nothing cutlets taste better and chicken liver balls. They are tasty, appetizing and very healthy. If you use the secrets of experienced chefs, the cutlets will be soft and juicy.

Cut 0.5 kg of liver into pieces and pour milk over it for half an hour. This will improve the taste of the dish and make the meatballs especially tender.

At this time, whisk 130 ml of milk with 1 chicken egg and add 50 g of oatmeal to this mixture. Leave for a while to allow the rolled oats to swell.

Grind the liver through a meat grinder, mix with softened oatmeal, finely chopped onion and 2 chopped cloves of garlic. Add your favorite spices to the minced liver and fragrant herbs. Spoon the cutlet mixture directly into the hot oil in a frying pan and fry on both sides until golden brown. Do not fry the liver cutlets for too long to avoid drying them out. When they are cooked, you can lightly simmer them over low heat under closed lid- literally a few minutes. They will become even softer and tastier!

Creamy tenderness

Chicken liver in cream sauce is another delicacy that your family might enjoy. Tender liver and cream seem to be made for each other!