The chicken liver in the slow cooker turns out to be quite soft and juicy. After all, such a dish is prepared in milk sauce with the addition of a small amount of vegetables and herbs.
Liver in a slow cooker : recipes for making delicious goulash with a side dish
Essential Ingredients:
- frozen chicken liver - 500 grams;
- onion - 2 large pieces;
- fat cream - 200 milliliters;
- sour cream 20% - 100 grams;
- 2.5% milk - 1 full faceted glass;
- fresh carrots - 1 large piece;
- leek - 8-9 shooters;
- olive or sunflower oil - 2 large spoons;
- fresh greens - to decorate dinner;
- black pepper - a pair of pinch;
- table salt - 1 incomplete dessert spoon;
- aromatic spices - to taste and desire;
- lemon is half the fruit.
Liver in a slow cooker: offal preparation
To make the liver tasty and not bitter, it is recommended to process it very carefully. After all, if even a drop of bile gets into the product, it will immediately become unsuitable for further consumption, since when you eat it you will feel a taste of bitterness.
Thus, half a kilogram of
chicken liver should be washed well in cold water, remove all unnecessary veins, and then chop into cubes the size of two by two centimeters. After that, the cut offal must be put in a metal dish and pour a full glass of low-fat milk. Soaking the liver is recommended for about one hour. Thus, the meat will become much more tender and lose all the bitterness.
Liver in a slow cooker: preparing vegetables
Before laying the offal in a slow cooker, be sure to fry the purchased vegetables. To do this, wash and peel onions and carrots. Then they need to be chopped and sent together with olive or sunflower oil to the container of the kitchen device. Sautéing vegetables is recommended for five to ten minutes in baking mode.
Chicken liver in a slow cooker: formation and heat treatment of a dish
After the vegetables are slightly fried in oil, add chopped offal to them, add herbs, salt, leek and ground pepper, and pour 200 ml of cream and 100 g of sour cream.
Then you should close the lid of the kitchen appliance and put on the quenching mode for about half an hour.
Essential ingredients for garnish:
- white cabbage - 1 large forks;
- drinking water - more than half a faceted glass;
- fresh carrots - 3 medium pieces;
- table salt - 1 small spoon;
- sunflower oil - 20 ml.
Garnish preparation process:
To make stewed cabbage, you should finely chop all the vegetables, add salt and drinking water, and then simmer over low heat for half an hour. Next, you need to add sunflower oil to the cabbage and lightly fry it on a gas stove.
Liver in a slow cooker: proper serving
After the garnish and goulash are ready, they should be laid out on a dish, pour plenty of sour cream sauce, sprinkle with lemon juice and garnish with fresh herbs. Such a dish does not require special knowledge and skills, but it always turns out delicious and interesting.