A delicate and tasty chicken liver is considered very useful among nutritionists. Recipes for its preparation occupy a worthy place in the cuisines of many countries of the world. Get to know some very pleasant and easy-to-cook dishes with this very valuable product.
Homemade chicken liver with potatoes
The finished dish resembles a roast. Having prepared it once, you will return to it again and again. The secret is that the cooking technology is such that thanks to it, the chicken liver is very soft and tasteful. Recipes of such dishes provide a very short heat treatment so that the liver does not become stiff and at the same time retains all its valuable properties.
Cooking sequence:
• You will need a thick-walled roasting pan, deep frying pan or special dishes made of heat-resistant glass. Ceramic pots are just perfect for such dishes.
• Put the stewpan on the fire, pour the vegetable oil to the bottom and heat it.
• Cut one onion and a large carrot into cubes and fry in oil in this bowl.
• Paprika (1-2 teaspoons) and a little ginger powder in vegetables. If you like curry or saffron, also add them to your taste. Stir and you will see how bright orange our vegetables get. Carrots will be especially beautiful.
• Even before you start cooking vegetables, the chicken liver should lie in water for about an hour. Recipes explain this step by the fact that it is necessary to soak the liver - it will release an unnecessary syringem and will become much softer after heat treatment.
• In the fried carrots and onions, put the liver on top (about half a kilogram). Mix lightly to change the chicken liver color . Recipes stipulate that in the process of cooking the liver releases a lot of liquid, so you do not have to add water. There will be so much liquid that it will cover the potatoes.
• Peel 5 - 6 potatoes (small), cut them with either cubes or cubes. It makes no sense to cut large potatoes, as this will increase the cooking time, which can lead to the chicken liver becoming stiffer. Pour the potatoes on top, flatten and salt. Do not stir the dish, but close it tightly with a lid and place on a slow fire. The liquid will gradually rise and cover the potato layer.
• After 20 minutes, check if the potatoes are ready. Stir and you will see that the chicken liver is ready.
Recipes will tell you how delicious chicken liver cooks
“Fried in French with tomatoes and white wine” - you will surely like this French-style dish:
• First you need to mix flour and paprika powder in a separate bowl.
• Already washed chicken liver (700 g), you need to dry it with a napkin or paper towel and roll each piece into a mixture of flour and paprika.
• In a deep skillet, mix 3 tablespoons of vegetable and 1 tablespoon of butter. Heat up.
• Cut the champignons (approximately 10-12 pcs.) Into slices and sauté for 1 minute. Remove the mushrooms with a slotted spoon, and the juice and oil should remain at the bottom.
• Add the same amount of oil to the stewpan in the same proportion and fry the finely chopped large onion and 2 cloves of garlic. Remove the bow with a slotted spoon.
• Now add olive oil (4 tbsp.) And fry the chicken liver for 8 minutes. When a golden crust appears, remove from heat, transfer to a deep bowl and place in a warm place.
• Pour boiling water over one large tomato, remove the skin, cut into cubes and put in a saucepan, in which there is already white wine (an incomplete glass) mixed with dill seeds (0.5 tsp). Stew and after 2 minutes put onions, mushrooms and fried liver in a saucepan .
• Stir everything, salt and pepper.
Serve hot on the table in a beautiful deep dish, decorated with greens.