What can be prepared from chicken liver. Chicken liver cutlets

Many housewives are happy to cook chicken liver for lunch and dinner for their households, because it is not only incredibly tasty and healthy, but also incredibly easy to prepare. Even with little culinary experience, you can prepare this delicate product.

And with a little practice, add a dozen liver recipes to your culinary repertoire. It can be baked, stewed, fried, and as a side dish it can be potatoes, cereals, pasta and vegetables - this unique product goes well with all of the above.

Below you can learn about the secrets of cooking liver, and several other cooking methods.

How to choose quality chicken liver

In order to prepare a delicious dish, you must initially choose high-quality, fresh, tasty products. Very often the liver tastes bitter and the cause may be a violation of cooking standards.

To avoid buying such a product, remember these simple rules:

The first thing you should pay attention to is the color. Only brown, with a slight burgundy tint. Never buy purple or dark brown liver; this product has probably been sitting on the store shelf for a long time. For the same reason, do not purchase livers that are yellowish or pale in color. In addition, the yellow color of the bird's internal organs may indicate that it has been infected with salmonella, which can be transmitted to humans. Its symptoms are extremely unpleasant for the human body: weakness, headaches, diarrhea;
An ideal offal should have a shiny film on its surface. The surface itself should be smooth and visually pleasing;
Stale liver often takes on a strong or subtle ammonia smell, so don’t be shy and check how it smells. The aroma should be sweet;
Look carefully for visible blood vessels and blood clots on the bird. Also consider, if you see green spots, this indicates that the gall bladder was damaged when cutting the bird and the liver will be very bitter;
Of course, it is better to purchase chilled liver, but if this is not possible, then frozen liver should not be orange. This sign can tell you that she is frozen. It is good if the liver is covered with a thin layer of ice without visible signs of repeated thawing and re-freezing. To defrost the offal, put it from the freezer to the refrigerator in the evening. This will preserve all the taste. Then rinse it thoroughly and remove the bile ducts.

How to cook royally delicious chicken liver in sour cream

The most common recipe for preparing chicken liver is stewing in sour cream. These two products seem made for each other. Sour cream perfectly emphasizes the delicate texture of the liver.

If you haven't tried this popular cooking method yet, correct that omission as soon as possible!

Rinse the chicken by-product well and cut into small pieces with a diameter of three to four centimeters.

They will brown a little during cooking, so don't cut them too finely. Remove all bile ducts and veins.

Chop the onion and fry it in melted butter until even golden brown.

Add the liver to the pan and fry for two minutes. There is no need to achieve a crust effect, leave it pink-gray.

Pour in half a glass of water and add flour. Stir immediately so that there are no lumps. Add some salt.

Simmer the offal for about three minutes, then add the sour cream to the contents of the frying pan and stir well so that it covers the entire liver and mixes with the rest of the sauce.

Immediately turn off the gas and cover the dish with a lid. If you do not do this and leave the liver to cook over an open fire, the sour cream may curdle and you will not achieve the desired effect.

Leave the liver for 5-12 minutes. During this time, the sauce will set and the liver will be saturated with the delicate creamy taste of sour cream. All! Now you can serve it with your favorite side dish.

Recipe for successfully preparing stewed chicken liver in a slow cooker

Now almost every housewife uses such a home assistant as a multicooker. It significantly saves time spent in the kitchen, and also allows you to preserve the taste and benefits of products.

Therefore, if you have this indispensable kitchen unit, feel free to try cooking liver in it according to the following recipe.

For it you will need:

A kilogram of chicken liver;
One onion;
A tablespoon of butter (not spread) butter;
A tablespoon of flour;
Half a liter of milk;
Half a teaspoon of nutmeg;
Spices to taste.

The fact is that the favorite recipe for cooking liver in sour cream cannot be repeated in a slow cooker, because the sour cream will separate when heated. Therefore, sour cream is replaced with milk, and the taste is almost the same.

Rinse the offal and cut it into three to four centimeter pieces.

Using the “Fry” mode, fry the finely chopped onion in butter for five to six minutes.

Add the liver to the bowl and set the “Stew” or “Baking” mode for 20 minutes.

At this time, you will need to prepare the sauce in a frying pan. To do this, melt the prepared butter, add flour to it and mix thoroughly to avoid any lumps. Now slowly pour in the milk and add the nutmeg. Mix well again and leave until the mixture thickens a little.

When the slow cooker has finished cooking, open it and pour the sauce into the liver. Add salt to taste. Now set the “Stew” mode again and leave the dish for half an hour.

Recipe for fried chicken liver in a frying pan

If you want fried liver, you have to be very careful. If you overcook this delicate product, it will turn to rubber. You need to fry it for two to three minutes, literally so that it sets. Check readiness by piercing it with a fork: if clear juice comes out and not blood, then the liver can already be consumed.

You will need:

Half a kilogram of chicken liver;
One onion;
Two tablespoons of flour;
3 tablespoons sunflower oil;
Salt and pepper as desired by the cook.

Wash the liver and cut it into small pieces.

Cut the onion: you can rings, you can chop finely.

Place the flour in a large plate and add three pinches of salt and two pinches of feather. Mix everything well.

Carefully roll each piece of liver in flour, but do not allow flour lumps to form.

Pour oil into the pan and wait for it to heat up over high heat. Throw the liver into the frying pan and fry it until a crust forms for a couple of minutes on both sides.

Place the offal on a plate and fry the onion in this oil until golden brown.

Place the liver on top again and cover with a lid. Simmer the dish for about ten minutes over low heat until it is completely cooked.

How to make chicken liver pate

Probably every person has tried a sandwich with delicious liver pate at least once in his life. But purchased pate may not always meet all your requirements for quality and composition. Therefore, there is nothing better than trying to cook it at home. Moreover, it is easier than it might seem.

To prepare chicken pate, take:

250 grams of chicken liver;
100 grams of butter (preferably, of course, homemade) butter;
Three tablespoons of sunflower oil. oils;
One carrot;
One onion;
Half a teaspoon of salt and ground black pepper.

Leave the butter at room temperature until it softens.

Finely chop the onion and grate the carrots. Fry them for five to seven minutes.

Rinse the offal thoroughly and cut into small pieces. Fry it in a frying pan for about five minutes.

Pass the liver and vegetables through a meat grinder and cool.

Add butter to the liver mass, pepper and salt. Mix everything well.

Place in the refrigerator for half an hour to allow the pate to set.

All! Now you can add it to tartlets or spread it on bread.

Secrets of cooking chicken liver

Choose chilled chicken liver. Frozen will produce a lot of juice and will lose its appetizing soft crust;
After you have washed the offal, you can dry it by placing it on a paper towel. This will allow you to achieve that very tender but appetizing crust;
It is better to salt the liver at the very end so that it does not release a lot of juice;
Add the livers to the pan one at a time. This trick will prevent the oil from lowering the temperature, and the liver will quickly set into a golden brown crust;
If your pan retains heat well and has a thick bottom, then after cooking it is better to transfer the liver to another container, otherwise it will continue to cook and may become tough.

Bon appetit!

By-products - such as liver, heart, kidneys, lungs, tongue and others, are not inferior in microelements to meat tenderloin, while their cost is noticeably lower. In addition, despite the benefits of offal, it is recommended to consume them no more than once or twice a week. The most accessible and common type of offal is chicken liver.

The main stages of preparing offal are choosing a good product, soaking and preparing the remaining ingredients.

How to choose and prepare correctly

When choosing a liver in a store, first of all you should pay attention to its appearance. A good chicken liver is always brown, with a slight cherry tint, smooth, without fat, damage or blood clots. If you see that it is orange, you should not take it, it is frozen. A high-quality product smells fresh and sweet, without foreign impurities. The taste may be slightly bitter, but if this is too noticeable, it is better to change the place of purchase.

Chemical composition and calorie content

Chicken liver contains vitamins A, PP, E, C and beta-carotene, B vitamins (1, 2, 6, 9, 12). Its mineral composition includes molybdenum, zinc, cobalt, chromium, copper, sodium, magnesium, calcium, iron, phosphorus and potassium.

Raw liver contains 119 kcal, boiled liver contains more - 166 kcal, stewed liver weighs 164 kcal, and fried liver weighs 210 kcal. Sauces, especially those containing butter and dairy products, also add calories.

It also contains a lot of easily digestible protein (twice as much as breast), which makes it a good substitute for meat, especially for those who are concerned about their figure.

The liver is prepared in several ways: boiled, fried, baked, stewed in a saucepan or in a slow cooker. Liver pates, pancakes, rolls are prepared from boiled milk, and used in baking, filling pies with it. They are fried using additional ingredients: onions, carrots, mushrooms, potatoes, and stewed in tomato paste, water, sour cream, yogurt or cream.

How long to cook in boiling water

To cook chicken liver, immerse it in boiling water for 10-15 minutes. Check readiness by piercing with a knife - clear juice flows out of the finished product.

How long to fry?

The liver is fried over moderate heat, after adding salt. If you immediately turn on high heat, then it will brown, but the inside will not be fried; when cut, blood will ooze out of it. Fry it in a frying pan using oil, add spices and seasonings.

Chicken liver recipes

Delicious liver can be prepared in many ways, from frying to simmering in a slow cooker. The main thing is not to delay the cooking process, otherwise there is a risk of drying out the liver, making it dry and hard. The average cooking time for any dish made from this offal is no longer than 15-20 minutes. This period is optimal and makes it possible to preserve its delicate texture.

Fried chicken liver

The simplest recipe that is usually used at home.

Ingredients:

flour – 2 tbsp;
onion – 1 pc.;
vegetable oil – 3-4 tbsp;
spices - to taste;
chicken liver – 500 gr.

How to cook:

Wash the liver, dry it with a towel, cut out the veins and ducts. Cut into strips if necessary.
Chop the peeled onion into large half rings.
Mix flour and spices, then pour onto a large flat plate.
Dip the sliced strips in the flour coating, shaking off the excess.
Heat vegetable oil in a frying pan and fry the breaded liver. Set the heat to high until the pieces are properly browned, then reduce the heat intensity to medium. Then put it out, first checking whether it is completely fried.
If necessary, add more oil and fry the onion until translucent or slightly golden.
Place the liver back onto the onion bed and simmer, covered, over low heat for ten minutes.

Chicken liver in sour cream with onions

Sour cream sauce will add tenderness to the liver, and onions will make it more juicy.

Ingredients:

onion – 1 pc.;
butter – 25 g;
spices - to taste;
sour cream 20-25% - 500 g;
flour – 1 tbsp;
chicken liver – 600 gr.

How to cook:

Rinse the liver, soak for 15-20 minutes in water or milk, this will make it more tender. Cut off the veins and cut into pieces.
Fry chopped onion in melted butter.
Place the liver in a frying pan and fry over moderate heat until the blood stops flowing out. Season.
Pour in sour cream. Then stir a spoonful of flour in a glass of warm water, add to the pan, stir thoroughly. Simmer for about ten minutes.

Chicken liver with mushrooms

For this recipe, it is better to take champignons; they do not require long soaking and cooking and cook quickly. You must first remove the skin from the mushroom caps.

Ingredients:

garlic – 2 cloves;
dried basil and oregano - a pinch each;
flour – 1 tsp;
fresh champignons – 300 gr;
salt, pepper - to taste;
vegetable oil;
chicken liver – 500 g;
onions – 2 pcs.;
sour cream – 500 gr.

How to cook:

Prepare the liver, cut it and place it in a heated frying pan, fry until cooked. Pepper and salt.
While it is frying, cut the champignons into slices, chop the onion into half rings, and finely chop the garlic cloves.
Check doneness with a toothpick and place everything on a plate.
Quickly sauté the garlic and onion in the remaining oil from frying, then add the mushrooms and turn up the heat. Cook the champignons until all the liquid has evaporated. Return the liver to the frying pan, stir, and keep on the heat for a couple of minutes.
Thoroughly stir the flour into the sour cream with a whisk or fork so that there are no lumps. Pour it into the pan and distribute evenly. Simmer for a few more minutes on low heat.
Remove from heat and add chopped herbs if desired.

Chicken liver in batter

Cooking in batter is a great way to add variety to your menu. Almost anything can be cooked in batter; liver is no exception; it makes an excellent hot appetizer.

Ingredients:

egg whites – 4 pcs.;
chicken liver – 400 g;
parsley – 1 bunch;
spices - to taste;
flour - for batter.

How to cook:

Prepare the liver and cut it, if necessary.
Season the protein and mix with flour, you can use a fork or whisk.
Heat the oil well, dip each piece of offal into the batter, and fry for no more than five minutes on each side.
Serve sprinkled with parsley.

Chicken liver with carrots and onions

The usual liver recipe. Products from this list can be found in any store.

Ingredients:

vegetable oil – 4 tbsp;
chicken liver – 400 g;
carrots – 1 pc.;
pepper, salt;
onions – 2 pcs.

How to cook:

Pour oil into a well-heated frying pan, add liver, fry for 7-10 minutes.
While it's cooking, chop the vegetables. Chop the onion into half rings, carrots into strips. Add vegetables to the pan, season, cover and simmer for 10-12 minutes, stirring occasionally.
At the end of the stew, you can add other spices, such as turmeric or nutmeg.
Remove the lid, increase the heat, and cook the liver until golden brown.

Chicken liver with tomato sauce

Familiar to many from childhood, tomato sauce will not cause any difficulties in preparation, and you will get a lot of pleasure from eating this dish.

Ingredients:

butter – 50 g;
ready tomato sauce – 4 tbsp;
onions – 2 pcs.;
flour – 2 tbsp;
water – 1-2 glasses;
chicken liver – 700 g;
vegetable oil;
sugar;
salt, spices.

How to cook:

Wash, peel and chop the liver.
Fry the chopped onion in a frying pan until it turns golden brown.
Heat the oil in a saucepan and add the liver, fry it over high heat until crusty. Season, add salt. Combine the contents of both pans.
Prepare the gravy. Fry the flour in melted butter, mix with a glass of warm water, and pour into the prepared tomato sauce. If desired, add horseradish, garlic and any spices. Whisk everything thoroughly until smooth. Pour the resulting sauce into the liver through a sieve.
Stir and add water if necessary. Add salt, sweeten, and bring the dish to a boil. Turn off the heat and leave to steep for another half hour.

Liver in creamy sauce

The creamy, delicate sauce highlights the smooth texture of the liver. The resulting dish, with a thick sauce, can easily be turned into a low-calorie pate using an immersion blender.

Ingredients:

bell pepper – 1 pc.;
cream 20% - 250 ml;
onion – 1 pc.;
flour – 1 tbsp;
spices - to taste;
chicken liver – 400 g;
fresh herbs;
potatoes – 3 pcs. (optional).

How to cook:

Separate the liver and cut it in the usual way.
Chop the bell pepper and onion and fry in a frying pan. Sauté vegetables for 5-7 minutes.
Add the liver, season and simmer for ten minutes.
Pour the cream into the pan, add a glass of water with a tablespoon of flour mixed in it. Simmer until the cream thickens.
If desired, you can also add potatoes cut into cubes, then you will get a stew in a creamy sauce. Then you need to add another fifteen minutes to the cooking time, and when ready, stir and sprinkle with chopped herbs.

Chicken liver in a slow cooker

Cooking dishes in a multicooker takes a minimum of time, and the result exceeds all expectations. The dishes turn out rich, full of taste and nutrients.

Ingredients:

chicken liver – 1 kg;
butter – 50 g;
onion – 1 pc.;
milk – 500 ml;
nutmeg – 1/2 tsp;
flour – 1 tbsp;
spices - to taste.

How to cook:

Wash the liver and cut it into medium pieces.
Peel the onion and finely chop.
Set the multicooker to “Bake” mode. Pour sunflower oil into the bottom of the bowl and fry the onion for 7 minutes in a closed multicooker.
Add the liver, close the multicooker again, stir after 15 minutes. There is no need to add water, the stew proceeds in its own juice.
Next, cook “bechamel” from flour, heavy butter and hot milk. Pour milk into the flour fried in butter, whisk thoroughly and bring to a boil.
After half an hour of stewing in the slow cooker, pour in the sauce, season and leave for another half hour.

Chicken liver with apples

An original recipe that will surprise not only your family, but also unexpected guests - it is prepared simply and quickly.

Ingredients:

apple – 2 pcs.;
vegetable and butter;
dried parsley;
chicken liver – 300 g;
sour cream 20% - 300 ml;
spices - to taste.

How to cook:

Peel the apples, remove the cores, cut into small slices. Melt both types of butter and fry the apples until golden brown.
Fry the prepared liver in the oil in which the apples were fried until half cooked.
Then place in a heatproof baking dish, season, and evenly distribute the apples on top.
Pour sour cream over apples and liver, sprinkle with dried parsley. Bake at 190 degrees for 20 minutes.

Chicken liver in kefir

Ingredients:

kefir/yogurt – 150 ml;
grainy Dijon mustard - 1-2 tsp;
chicken liver – 700 g;
onions – 2 pcs.;
vegetable oil;
spices - to taste.

How to cook:

Prepare the liver for marinating.
Dilute mustard with kefir and season. Pour a third of the sauce into a bowl and marinate in it for half an hour.
Cut the onion into half rings and fry until golden brown. Add some salt.
Place the marinated liver and continue frying until done - the liver juice should become clear.
Pour two thirds of the kefir mixture into the pan, then bring to a boil. Cover with a lid, reduce heat to low and simmer for another 5 minutes.

Chicken liver recipes

Roast liver with potatoes

A simple, tasty and satisfying dish that any housewife can handle.

Ingredients:

chicken liver – 300 g;
Place the diced potatoes in a frying pan and simmer for 20 minutes with the lid closed, the heat should be low.
At the end, season, add garlic, sour cream and herbs, simmer a little more.

Chicken liver pilaf

Liver, due to its nutritional value, can adequately replace meat. This recipe will allow you to prepare a complete hot dish in one go.

Ingredients:

rice – 1 glass;
chicken liver – 500 g;
sunflower oil;
carrots – 1 pc.;
onion – 1 pc.;
spices.

How to cook:

Cut the liver into small bars.
Pour oil into a cauldron, saucepan or deep frying pan. While it is heating up, chop the onion and add it to the cauldron. After a couple of minutes, add the liver, add salt and fry covered.
Then put it on a plate, add more oil to the same cauldron and fry the carrots, grated on a coarse grater.
Prepare the rice: rinse several times until the water becomes completely clear. Sprinkle the rice evenly over the carrots and add two glasses of warm water. Simmer, covered, over medium heat until the rice has swelled by half.
After this, place the liver on top, fried until half cooked. Season - be sure to use black pepper; turmeric, saffron, barberry and coriander are often added to pilaf.
Simmer the pilaf for another 15-20 minutes under the lid, the fire should be as low as possible. At the end, stir, remove from heat and wrap in a towel, leave for half an hour.

We won’t talk much about the benefits of liver, it is familiar to everyone, it is an instant delicacy containing B12, it 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 a 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, at 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.

See also, step-by-step recipe with photos.

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 onions 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. You just have to wait no more than 10 minutes, you're done.

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 for 20 minutes in water, this will 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 for a few minutes.
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 a little 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 tablespoons 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. Fry the onion in a small frying pan.

Time has passed, open the lid and drain all the liquid, leaving the liver, to which we add onions, adjika, fresh cilantro, pepper, and 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!

Housewives value chicken liver because it can be quickly prepared for dinner or served on a holiday table for guests. You can stew it or fry it, or come up with some kind of delicious dish. One way or another, the unsurpassed taste and tenderness of this product will be appreciated. Chicken liver, unlike others, does not have a bitter taste, you do not need to soak it, or worry that it will be tough after cooking.

This product is perfect for people on a diet, as it does not contain fat, and expectant mothers who are expecting the birth of a baby will appreciate the fact that chicken liver contains vitamins, nutrients and folic acid, which is so necessary during the period of bearing a child. The topic of this article is chicken liver recipes, cooking secrets and product selection .

Selection and preparation

How to choose the right chicken liver?

Despite the fact that it is very simple to prepare chicken liver dishes, there are still some little secrets. How to approach the selection and pre-processing of a product to make it even tastier:

When purchasing, pay attention to the color. Chicken liver is brown and has a burgundy tint. It should not be yellowish or have barely noticeable greenish spots.

If you need frozen chicken liver, you should also pay attention to the color. Too light - will indicate that the product has been re-frozen. There is no need to buy liver if there is a lot of ice or snow in the package. It's better to find another seller so as not to pay for water, which adds weight. The ideal frozen chicken liver should be covered with a thin layer of ice.

The product should be defrosted slowly. You can put it in the refrigerator overnight on the bottom shelf. Then the liver will not lose its taste and beneficial qualities. If the housewife is not sure about the quality of the liver, it is better to place the product in water with milk for several hours to add tenderness and remove bitterness.

The chicken liver has already been purchased, I’m in a good mood, I still have to figure out how to cook chicken liver deliciously. A selection of good recipes for every taste will help you decide. Chicken liver dishes.

How to cook chicken liver recipes

To begin with, we offer a selection of recipes for every day. In addition to a delicious lunch or dinner, the whole family, thanks to this product, will receive a dose of healthy vitamins and microelements.

A delicious recipe for chicken liver with carrots.

Ingredients:

Chicken liver half a kilo
Sour cream 100g
carrots 1-2 pcs.
Flour 70g
Salt, pepper, spices, herbs
Vegetable oil

The carrots are grated on a coarse grater and fried in oil in a frying pan. Those who like or want to add variety can add onions. Meanwhile, the liver should be rolled in flour and fried on both sides. When everything is ready, combine the vegetables and liver. Add spices, sour cream, salt to the frying pan and simmer for 15 minutes. While the dish is cooking, you can cook pasta or puree, which will go perfectly together. Sell sprinkled with fresh herbs and vegetables. If chicken liver is cooked in winter, various pickles and preserves are suitable for it.

This is one of the easiest recipes to prepare when you need to serve dinner in a few minutes.

And here's another one for those who like it spicy...

How to cook chicken liver quickly and tasty. For carrot lovers

Korean carrot salad is quite spicy. You can buy it in the store, but it’s better to prepare it yourself, seasoning it to your taste

For preparation:

Chicken liver
Carrot
Salt pepper
Garlic
Vinegar
Vegetable oil
Canned corn
Mayonnaise

Recipe for chicken liver with carrots. Incredibly delicious!

The carrots are grated on a medium grater and seasoned with salt, pepper, garlic, vinegar, and oil. The proportions are not indicated, because everyone tries and fills in the quantity that they consider necessary. When the carrots are ready, we start preparing the chicken liver. Place the washed pieces on a heated frying pan and fry in oil.

The secret to cooking chicken liver in a frying pan so that it comes out fried is very simple. You only need to fry a few pieces. If you lay out the entire portion, the liver will release moisture and begin to stew. And we need fried pieces for the salad.

The finished chicken liver is chopped and added to the previously prepared carrots. Pour out a jar of pickled corn and mix with mayonnaise. Salad ready. This dish can be treated to both loved ones and guests.

Another dish that is suitable for everyday meals. Although chicken liver is served with potatoes or porridge, this recipe will be very tasty without a side dish. We offer you a delicious way to cook chicken liver with cabbage.

Liver, cabbage, carrots are an excellent combination of foods.

We will need:

Chicken liver 1 kg
2 carrots and onions
4 tbsp. spoons of butter
1 kg cabbage
Glass of water
Salt, pepper, spices to taste

The prepared chicken liver must be fried in a thick-walled saucepan for 5 minutes with the addition of vegetable oil. While it is cooking, finely chop the onion and three carrots. Pour all this into a pan with the liver, cook for 5-7 minutes under the lid. While everything is stewing, chop the cabbage. Add it to the pan. Fill it all with a glass of water and cover with a lid. When the cabbage becomes soft, add spices, salt and leave for another 10 minutes on low heat.

You can serve the dish without a side dish or cook mashed potatoes, porridge, and pasta.

Do you know what delicious food can be made from chicken liver? Cutlets.

And now supporters of healthy food will be even more delighted: these cutlets will be with buckwheat. We invite you to try incredibly tasty...

Cutlets with liver and buckwheat.

We will need:

Half a kilogram of chicken liver
If you take ready-made buckwheat - 2.5 cups. Cereals about 2/3 cup
Carrots, onions 1-2 pieces. Depends on size
2 eggs
Hard cheese 50g
Spices and salt
Oil for frying

We prepare all the products: cook buckwheat, grate carrots on a coarse grater, onion mode, clean the chicken liver. Heat a frying pan with oil and lay out the liver. You need to fry it so that it is soft, but cooked inside. Take it out and wait until it cools down.

Boil the egg hard, fry the onions and carrots in a frying pan.

We pass buckwheat, onions, carrots and fried chicken liver through a meat grinder. Grate the boiled egg on a medium grater, and grate the cheese on a coarse grater. Beat another egg into the mixture, sprinkle with spices, salt and mix. Our minced meat is ready, let's start frying.

Pour flour into a flat plate. Beat 2 eggs a little deeper into a plate, add salt, pepper and mix. From the resulting minced meat you need to form cutlets and roll them in flour. Heat a frying pan and, one by one, dip each one into the egg mixture and place it on the heat. It is necessary to fry until a golden crust forms.

We take out the finished buckwheat on a paper towel to remove excess fat and serve. They go well with salads, preserves and various sauces.

If you have a question about what else can be prepared from chicken liver, pay attention to one delicious recipe.

Chicken liver recipe with gravy

This dish can be cooked in a frying pan, or you can use a saucepan. Served with any side dish you like. First, pour the gravy over the mashed potatoes or porridge, with pieces of chicken liver on top. How delicious!

For preparation:

Kilogram of chicken liver
Oil for frying
Carrots and onions 1 piece each
Sour cream
spices and salt

How to cook chicken liver: Heat a frying pan with oil and fry all the pieces a little at a time. At the same time, fry the chopped onions and carrots in another frying pan. When the chicken liver is ready, combine it with vegetables in one pot or frying pan and pour in the previously prepared sour cream and water. 700 ml of liquid should come out. Add salt, pepper, cover with a lid. Cook over low heat until the dish thickens.

Before serving, garnish with fresh herbs.

As you can see, chicken liver dishes for the main course are unsurpassed. You can also prepare gravy, cutlets, and stew with vegetables. There are many recipes for cooking in the oven, and what aromatic soups are made from this product. You can use chicken liver as an appetizer by making a pate from it.

Everyone has probably heard about foie gras - an expensive pate made from the fatty liver of a goose that is specially fattened. In Europe, this product is highly valued and served in the best restaurants. Let's find out how to cook chicken liver so that you get pate a la foie gras. Although a budget option, it is very tasty.

Pate a la foie gras

We will need:

Chicken liver 300g
One onion
Olive oil for frying onions
200 ml milk
Yolks 5 eggs
3 tbsp. spoons of flour
5 teaspoons pepper
A third of a teaspoon of nutmeg
butter - 50g
Salt 1.5 teaspoon
2 cloves garlic
50 ml cognac

Chicken liver pate. Simple and delicious!

You need to finely chop the onion and garlic. Sauté them in a frying pan in oil, making sure they do not fry. Pour cognac into it and evaporate it a little.

Prepare the chicken liver, clean it if necessary and place it in a blender. Grind until smooth. Add the previously prepared onion and garlic there, pour in the milk, yolks and mix everything. Salt, pepper, add flour and blend again in a blender.

How to cook chicken liver next. Pour the mixture into molds. Pour water into a deep heat-resistant bowl and put it all in the oven. The snack is baked for an hour at a temperature of 170 °. When everything is ready, melt the butter in a water bath and pour it over the pate. We hide everything in the refrigerator for 3 hours.

The appetizer is served on a baguette or loaf. The pate is cut into pieces and not spread. You can decorate with greenery. Goes great with cheese and wine.

As you can see, recipes with chicken liver are varied. We offer another pate that even a novice in the kitchen can prepare.

Liver pate "as easy as pie"

Chicken liver pate turns out incredibly tender. It tastes like store-bought and is very easy to prepare.

For preparation:

800g liver
50 g butter and a little more for frying
2 onions
1 large carrot
Salt to taste
Greenery

The liver is fried in a frying pan until the color is completely uniform. Take it out and fry the coarsely chopped vegetables in that oil. When the onion becomes transparent, put the chicken liver back into the frying pan and simmer with the lid on for about 15 minutes.

When everything is ready, put the mixture in a blender bowl and beat until smooth, or pass it through a meat grinder several times. Add the chopped butter, mix everything and put it in the refrigerator to harden.

This pate can be served for breakfast, garnishing sandwiches with herbs or tomatoes, or taken as a snack to work or school.

As you can see, all chicken liver recipes require a minimum of time to prepare, and the dishes turn out simply excellent. For your attention and inspiration, another quick recipe with delicious apple and tomato sauce.

Chicken liver "quick treat"

500 g liver
2 pcs. onions
1 sour apple
1 tablespoon tomato paste
Half a glass of water
1 tablespoon flour
Vegetable oil

Clean the liver and cut it into pieces. Cut the onion into half rings. Grate the apple on a fine grater, add tomato paste, flour, and water. Salt and add spices. The liver is fried together with onions.

You need to make sure that it is all cooked evenly and that there are no raw pieces anywhere. Pour the apple-tomato sauce into the frying pan and cook for another 5 minutes. Taste the gravy and add additional salt and pepper if necessary.

If someone in the family doesn’t like apples or doesn’t understand how you can eat fruit and meat at the same time, just keep the secret ingredient a secret. No one will guess about his presence, and the dish will have its own flavor.

Thanks to chicken liver, we see how you can diversify your daily table without making a lot of effort, without spending a lot of money on expensive products. The chicken liver recipes for which are given above are an excellent example of a dietary product rich in nutrients and vitamins, the preparation of which even the youngest housewife can handle.

In parting, we suggest you watch another cool video on how to deliciously cook chicken liver. Have a good mood and bon appetit everyone!

You can prepare a wide variety of dishes from liver. Extremely simple and aristocratically refined. Hearty, capable of serving as a full dinner, and light, for a snack between main meals. There are many recipes: chicken liver can become a bowl of rich soup, a pile of pancakes, a brew bubbling appetizingly in a pot... But always and everywhere it will retain its main quality - it will remain incredibly healthy. True, the offal has a rather specific taste, which not everyone likes. But this can be answered with the words of an old joke: you just don’t know how to cook it!

Beneficial properties of chicken liver

Today it is difficult to imagine, but once upon a time liver was considered a product of the poor, unworthy of appearing on the tables of wealthy people. However, why is it difficult? Even today you can hear the opinion: they say that this product is unhealthy and harmful, since in the body it only does what it does: cleanse the blood of all rubbish. Nothing like this! If the liver did not belong to a sick bird before it ended up on your plate, there are practically no harmful substances in it. But there are more than enough vitamins, minerals and other “benefits”.

The liver contains many vitamins and minerals

Which ones?

In any liver, and especially in chicken, you will always find many minerals, the main one of which is iron. It is thanks to him that doctors recommend this most useful offal for nutrition for patients with anemia. In addition, it is full of selenium, necessary for the normal functioning of the thyroid gland.
The liver contains a killer amount of vitamin B9, without which the circulatory system cannot function properly. As well as vitamin A, responsible for immunity, vision, hair, nails and skin. It also contains vitamins C, E, and B, which are essential for our body.
Heparin, which is also present here, helps regulate blood clotting.
200 g of liver contains the daily dose of amino acids necessary for a person.
Finally, chicken liver contains only 3% fat, which gives it every right to be called a dietary product.

How to choose and where to store

In order not to rely on the conscience of sellers, which is not always crystal clear, remember a few simple rules. When choosing a product for your table, look at...

Color. A good liver will be brownish with a noticeable red or burgundy tint. A greenish tint indicates the presence of bile, which will make the finished dish taste bitter, too light or yellowish means that you are dealing with the liver of a sick animal, orange indicates re-freezing, and gray indicates an expired shelf life.
Smell. Healthy fresh liver smells subtly and slightly sweet, but a sour scent warns of a low-quality product.
State. A smooth, shiny product without suspicious spots or specks is a worthy candidate for your dish. Sticky and dull - a candidate for registration in the trash can.

Choose chilled rather than frozen liver

When buying liver at the market, do not hesitate to ask the seller for a certificate stating that his product has been verified by the veterinary service, and in the store do not forget to check whether the product’s expiration date has expired and whether its packaging is intact. There are two other ways to check an offal sold by weight: press it with your finger and see if a dent remains, or ask permission to slightly cut the product. If the flowing blood turns out to be too thick and dark, refuse to purchase.

Fresh liver can be stored for about 12 hours at room temperature and about 2 days in the upper section of the refrigerator. Frozen will easily remain in the freezer for 3 months, but at the same time it will lose some of its beneficial substances.

How to process

Usually there is no need to soak chicken liver in milk or water - it is already quite tender and rarely tastes bitter. But if you want perfect results, take a few minutes to process the product before you start cooking it.

Rinse the liver with cold water and dry it thoroughly with a paper towel. Or leave in a colander and wait until the water has completely drained.
Remove film nodes, veins and ducts, if any are found. But it is usually not necessary to peel off the thin whitish film from the surface of the chicken liver - it is too thin and, unlike beef liver, will not spoil the finished dish.
If you find greenish bile spots in your purchase, carefully cut them out too. And at the same time remove excess fat.
To prevent a bitter taste, you can soak chicken livers in milk or kefir for an hour or two. This is an optional condition, but it will not do any harm.
Option for gourmets: rub the pieces of prepared offal with mustard and let them sit for 30–40 minutes. This will make the dish especially tender and piquant in taste.
To rid the product of a bright, recognizable smell, it is recommended to fry it with a thin slice of lemon.

Salt the liver shortly before the end of cooking, otherwise it will give up its juice and become dry and tough.

What to cook - step-by-step recipes

There are slightly fewer dishes that can be prepared from liver than there are stars in the sky. Well, okay, even if this is a slight exaggeration, over many centuries humanity has really learned to cook a lot from unpresentable-looking offal. Soups, salads, cutlets, golden brown pancakes, stews with vegetables, snack liver cakes... Whatever you are planning - a modest family dinner or a festive lunch - the liver will always be in place.

Liver can be the highlight of the holiday table

Salads and snacks

Let's start with, perhaps, the simplest thing: light snacks that can be put on the table before serving the main course.

Liver pate from Yulia Vysotskaya

This is not just a pate, but a real palette of flavors! Moreover, it is assembled from the simplest, but perfectly compatible ingredients: onions and peppers for spiciness, nutmeg for sophistication, cognac for piquancy, butter and cream for tenderness and depth of taste. And the result is well-fed smiles from the guests and a flurry of applause for the hostess.

So, you will need:

chicken liver - 300 g;
cream - 100 ml;
onion - 1 pc.;
cognac - 100 ml;
butter - 20 g;
nutmeg - 1 tsp;
red and black pepper, salt.

Preparation.

Peel the onion, cut in half and chop into thin half rings.
The onion pieces can be any size, they still have to go through the blender
Fry the onion in butter. It should become transparent and slightly golden.
Butter will add an extra delicate flavor to the dish.
Rinse the liver thoroughly, trim off excess fat and divide it into medium-sized pieces with a sharp knife. Send them to the bow.
Don’t forget to inspect the liver for films and spots
Once a nice dark crust begins to appear on the slices, add black and red pepper and nutmeg to the pan, and then finally salt.
At this stage you can add spices and salt
Next, Julia advises pouring cognac over the liver. If you have not cooked with alcohol before, be very careful at this stage: cognac may burst into flames in a hot frying pan. There is no need to knock down the flame, much less pour water on it. It will quickly go out on its own.
Do not try to douse the flame with water! It will burn out on its own
Reduce the heat and simmer the liver and onions for another 10–15 minutes so that the liquid has time to partially evaporate, and then pour cream over everything.
By this time the liver will be almost ready
Stir the bubbling thickening mass well, remove the pan from the stove and cover with a lid. Now you have to be patient and wait until your future pate cools down a little. Only after this can the contents of the frying pan be transferred to a blender bowl and blended until completely homogeneous.
All ingredients must be thoroughly blended with a blender.
Place the finished snack in the refrigerator overnight. During this time, the pate will thicken, infuse and acquire the necessary consistency and rich taste.
To serve, choose beautiful dishes for the pate

A pate that is too thick can be whipped again by adding a little cream to the bowl, and a pate that is too liquid can be thickened with a spoon or two of breadcrumbs.

If the minimalist set of products, designed to highlight the taste of the liver in the previous recipe, seems a little meager, prepare a salad. Everything will be here: vegetables, cheese, eggs. No one will be left hungry or disappointed.

You will need:

chicken liver - 250 g;
eggs - 2 pcs.;
favorite cheese - 50 g;
carrots - 1 pc.;
pickled cucumbers - 2–3 pcs. depending on size;
onion - 1 pc.;
garlic - a couple of cloves;
dill;
vegetable oil - 30 g;
mayonnaise - 80 g;
salt.

Preparation.

Place the liver in a saucepan, add salt, bring to a boil and boil until tender for a quarter of an hour.
Chicken liver cooks quickly
Boil the eggs hard and grate on a fine grater.
You can chop the eggs into small cubes
Peel the onion, cut in half and chop into cubes, and either grate the carrots on a fine grater or cut into very thin strips.
Prepare vegetables for salad
Heat the vegetable oil in a frying pan and first fry the diced onion in it for 4-5 minutes, and then the carrots for another 2-3 minutes. Finally, add the peeled and pressed garlic cloves or crushed with the flat side of a knife.
The frying will be ready in a few minutes
Chop the cucumbers as desired.
The cucumber can be salted or pickled
Cut the boiled liver into smaller pieces.
It's easy to cut boiled liver
Grate the cheese on a coarse grater.
Choose hard cheese
Chop the dill.
What's a salad without fresh herbs?
Place the liver in a salad bowl, smooth it with a spatula and brush with mayonnaise.
Season each layer with a small amount of mayonnaise.
Place a layer of cucumbers on top in the same way, then vegetables, then eggs on them. Finally, sprinkle the salad with grated cheese and finely chopped dill and let it sit in the refrigerator for a couple of hours.

Snack tartlets

And this is a truly festive dish that looks decent and won’t let you down in taste. For it you will need:

chicken liver - 300 g;
champignons - 300 g;
eggs - 2 pcs.;
carrots - 150 g;
onion - 1 pc.;
greenery;
mayonnaise - 2–3 tbsp. l.;
salt.

In addition, you will need to look in the store for a package of ready-made tartlets. Or cook them yourself. For the dough base, stock up on:

flour - 400–500 g;
milk - 150 ml;
water - 50 ml;
dry yeast - 1 tsp;
eggs - 1–2 pcs.;
vegetable oil - 2–3 tbsp. l.;
sugar - 1 tsp;
salt.

If you decide to make tartlets yourself, let’s start with them.

Preparation.

Dissolve the yeast in warm water.
Take instant yeast, things will go faster
Add slightly warmed milk to the dough, beat in an egg, add vegetable oil, sugar and salt.
Eggs should be at room temperature, milk slightly warmed
Add the sifted flour and knead the soft dough, then cover the bowl with a towel and let it stand in a warm place for 30–40 minutes so that the dough has time to rise.
Instead of a towel, you can use cling film
Roll out the dough into a thin layer and cut into circles using a glass or cup.
You can use a regular glass to cut out circles of dough for tartlets.
Place the tartlet preparations in the molds, prick them in several places with a fork and bake in an oven preheated to 180° until golden brown.
If you prick the dough with a fork, it will not puff up during baking.
Boil the liver in salted water for 15–20 minutes after boiling, cool and pass through a meat grinder.
The filling will be tender and juicy
Peel the onion and chop into cubes, cut the mushrooms into smaller pieces.
Try to make the pieces smaller, otherwise they will stick out unsightly from the baskets
Grate the carrots on a fine grater.
Carrots make the dish more delicious
Boil the eggs and also chop them using a grater.
With eggs, the snack will become tastier and more satisfying.
In vegetable oil heated in a frying pan, sequentially, with a difference of 3-5 minutes, add onions, then mushrooms and, at the very end, carrots. By and large, you can leave it raw, there will be more vitamins.
The appetizing mixture will be an excellent addition to the liver
Combine all ingredients, add salt and season with mayonnaise. Place the filling into the cooled tartlets and decorate as you wish: green onions, olives, chopped herbs.
Agree, it looks great

Video: how to cook foie gras?

First meal

If you have mastered the preparation of simple dishes and managed to appreciate the specific but interesting taste of liver, take the next step. Try making soup from it!

Fragrant liver soup

To bring this delicious recipe to life, you will need:

liver - 400 g;
potatoes - 4–5 pcs.;
carrots - 3 pcs.;
bulbs - 1–2 pcs.;
flour - about 1 tbsp. l.;
butter;
parsley;
pepper;
salt.

Preparation.

Peel the onion, chop into neat cubes and bring to a pleasant golden hue in a deep bowl, greased with oil and set over medium heat.
Onions add both flavor and color.
Peel the potatoes and cut into even slices of equal thickness. Add to onions.
Try to keep the slices medium in size - not too thin, but not too thick.
Do the same with carrots.
Carrots provide vitamins, satiety and bright color to the soup
Process the liver - wash, dry, remove films and ducts.
All excess - fat, films - must be carefully removed
Fill everything with water, add salt and pepper, cover with a lid and cook until the potatoes become soft, and when pierced, the pieces of liver begin to release light juice instead of blood.
Liver soup has a very special taste and aroma.
Fry the flour in a dry frying pan. It should brown slightly, but not burn, so turn on the lowest heat possible and remember to stir the pan with a spatula.
Be careful not to burn the flour
Dilute the flour with a few spoons of liver broth, stir with a whisk and pour into the pan with the soup. Bring it to a boil again.
Make sure there are no lumps left in the liquid
Serve the soup in serving bowls, sprinkle with parsley and add 1 tsp. butter.
Bon appetit!

Video: Liver cream soup

Second courses

It's time for the second course! Nourishing, juicy and appetizing. And preferably not too expensive, so that you can regularly pamper your family with culinary delights without spending astronomical sums on it. And the liver will again help you with this.

Raisin-style cutlets

Many people love Ukrainian cuisine for its special “taste” and richness of taste. And also for its simplicity - for example, you will have to spend at most half an hour of your personal time preparing these cutlets. The refrigerator and oven will do the rest for you.

You will need:

liver – 350 g;
lard - 60 g;
rice - 80–100 g;
eggs - 1 pc.;
onion - 1 pc.;
butter;
sour cream - 200 ml;
any greens to taste;
black pepper;
salt.

Preparation.

Rinse the rice well, place in a saucepan, cover with cold water and place over medium heat, and 20–30 minutes after boiling, drain in a colander.
The basis of future cutlets will be liver and rice
Pass the liver through a meat grinder or grind using a blender.
Blender, meat grinder or food processor - any technique will do
Peel the onion and chop it smaller.
Onions are a constant ingredient in dishes with liver
Cut the lard into cubes.
The cutlets will really turn out tasty
Place the lard and onion in a frying pan and sauté over low heat until the onion is translucent.
And what a scent that will be in the kitchen!
Chop the greens.
Parsley, dill, green onions? Choose for yourself
Combine all ingredients, mix with beaten egg, season with pepper and salt. Knead the resulting minced meat and put it in the refrigerator to stand - on average, this takes 1 hour.
Some suggest adding greens at this stage, others prefer to add them to the sauce
Grease a baking dish with oil. Soak a tablespoon in water, divide the minced meat into portions, form them into cutlets and place them in a mold at a short distance from each other. Bake for half an hour in an oven preheated to 200°.
Piping hot!

Serve liver cutlets with sour cream, seasoning it with garlic, herbs and your favorite spices.

Liver pancakes

These wonderful pancakes can be prepared with either semolina or ground oatmeal. In the first case, you will get a hearty dish, in the second - a light one, and if you prefer a baking sheet and oven to a frying pan, then it will be completely dietary.

You will need:

liver - 500 g;
semolina or ground oatmeal - 80–90 g;
egg - 1 pc.;
onion - 1 pc.;
sunflower oil;
black pepper;
salt.

Preparation.

Rinse the liver, remove all excess, and cut the pulp into pieces.
Liver cut into pieces is easier to grind
Peel and chop the onion.
If you periodically wet the knife in water, your eyes will not sting
Pass both ingredients through a meat grinder.
The pancake base is almost ready
Add the egg and semolina (oatmeal) to the minced meat and knead thoroughly. Add salt and pepper, and then leave it alone for half an hour so that the cereal absorbs the liver juice and swells.
The cereal should get soggy, so don’t rush to fry the pancakes
Place the finished minced meat in portions in a frying pan with heated vegetable oil and fry on both sides until golden brown. Or bake the pancakes in the oven. 20–25 minutes at 200° will be enough for this.
The best sauce for liver pancakes is sour cream with spicy garlic

If you decide to use a frying pan, it would be a good idea to place the finished pancakes on a paper towel to absorb the fat.

Video: chicken liver in cream, stewed in pots

Fried liver

Simple and delicious. Just you, spices and a frying pan. And also, of course, the liver. Where would we be without her?

You will need:

liver - 500 g;
eggs - 2 pcs.;
flour - a few spoons;
vegetable oil;
pepper;
salt.

Preparation.

Rinse the liver, dry it, examine it. If you find fat, films and similar “excesses”, remove them with a sharp knife.
The preparation procedure is standard: washed, examined, removed excess
Cut into slices slightly thicker than your finger. Season with salt and pepper.
The liver should be served hot

With vegetables

Usually the liver requires a side dish - rice, potatoes, salad - which has to be prepared separately. Or you can combine healthy with... no, not only pleasant, but also even more healthy and cook liver with vegetables. Fragrant, soft, and thanks to the marinade, additionally enriched with new flavor notes.

You will need:

liver - 700 g;
tomato - 1 pc.;
bell pepper - 1 pc.;
egg - 2 pcs.;
onion - 1 pc.;
lemon juice - 2 tbsp. l.;
parsley;
soy sauce - 3 tbsp. l.;
vegetable oil;
sugar - 1 tsp;
black pepper and other spices;
salt.

Preparation.

Peel the onion, cut in half and then cut into small pieces.
A healthy and tasty dinner is ready

Stewed with mushrooms

Another way to prepare an excellent dish that can satisfy a whole horde of hungry men. Mushrooms and cheese will ensure that eaters are not tormented by hunger for a long time, and the liver, as usual, will supply the body with useful substances.

You will need:

liver - 700 g;
canned champignons - 200–300 g;
cheese - 100 g;
onion - 1 pc.; - 200 ml;
flour - 100 g;
sour cream - 200 ml;
vegetable oil;
any spices;
salt.

Preparation.

Cut the washed and prepared liver into medium-sized pieces.
This liver is especially good with a side dish of mashed potatoes or rice.

If you add a spoonful of tomato paste to sour cream, the dish will acquire a new taste.

Video: Strogonov-style liver in a slow cooker

Cooking for a child: a few important rules

Enough has already been said about the benefits of liver, so I think no one will doubt that this product should definitely be included in the diet of the youngest family members. And starting from a very young age! For example, doctors believe that liver can be used as complementary food for infants as early as 7–8 months. But this must be done according to certain rules.

Feed your babies exclusively chicken or veal liver. All other types of it have a high fat content and are less healthy.
Buy the product from large manufacturers whose factories have higher quality control. Or from your own hands, but only from owners you know well, about whom you know exactly in what conditions they raise their livestock, what they feed them and how they treat them.
Of course, the liver must be fresh and cleaned of all kinds of films and veins.
At first, give your baby liver supplements no more than once a week. At this time, it is especially important to monitor the baby’s condition to see if he develops an allergy or another unpleasant reaction to the changed menu.
The ideal form of serving liver for children is puree, soufflé or pate with the addition of boiled vegetables, ground meat, eggs and other products already known to the baby.