Chicken liver, which in not so old times in our country was one of the delicacies, is now quite accessible and loved by its mistresses.
It is fried, used as a filling for pies, served with complex sauces and side dishes, but still the basis of any recipe remains the incomparable taste of chicken liver.
Mostly tender white sauces are used for chicken liver, although you can try oriental spices.
Chicken liver in a pan - the basic principles of cooking
• For cooking chicken liver dishes in a pan, preferences in choosing a product give a chilled liver. If you could not buy chilled, you can use frozen. Defrost the product is recommended in the refrigerator, at a temperature of +5 degrees.
• When buying, pay attention to the quality of the product. The liver should look whole, dense, with a shiny smooth surface. You should not take a by-product of yellowish or light color, with a greenish tint, such a liver in a dish is bitter and spoils its taste.
• Before proceeding with the preparation process, the liver must be flushed with running water, allowed to drain and dry. If there are not removed gallbladders on its surface, they should be carefully removed with a knife, being careful not to damage them.
• Liver is prepared in one piece, divided into two parts or cut into pieces.
• Salting dishes is recommended at the end of cooking, if you do otherwise the liver will not be so tender.
• Spread the liver in a frying pan in hot oil. Then it will quickly become covered with the required ruddy crust, which will protect it from drying out.
Chicken liver in a pan with sour cream - a classic recipe for cooking
• 800 grams of chicken livers;
• 1/3 cup 20% sour cream;
• Half a kilogram of medium bulb bulbs. Cooking Method:
1. Cut onion into smaller pieces and sauté in a pan until light cream color is formed.
2. Put in a frying pan, cut into small pieces, chicken liver.
3. Cover and slowly simmer for about half an hour.
4. Open the lid, add sour cream and mix. Continue stewing for up to twenty minutes.
5. Four minutes before the end of the preparation, add salt and pepper to taste.
Chicken Liver under Béchamel Sauce, in a pan with apples
• 500 grams of chicken liver;
• two medium apples;
• bulb onion;
• 100 grams of smoked pork breast;
• 50 grams of raspberry sauce.
For the Bechamel sauce:
• half a cup of dry red wine;
• 200 milliliters of milk;
• nutmeg - a small pinch;
• 40 gr. natural butter;
• 50 gr. flour;
• Lavrushka leaf.
1. Remove apples from the core and peel, cut into rings, one centimeter thick.
2. We put the apple rings in a saucepan, pour wine, add raspberry sauce and set on fire. Boil for about ten minutes, the sauce should be viscous.
3. Cut the onion into not too thin half rings, cut the smoked bacon into strips.
4. The liver is cut in two parts in flour flour and fry on high heat, no longer than two minutes from all sides.
5. Pour into a pan with the liver half rings of onion, chopped brisket into straws and bring the chicken liver to a state of readiness. It will take about ten minutes.
6. At the end of frying, do not forget to slightly salt and pepper the dish. It is recommended to do only at the end of roasting, so that the brisket and onions do not flow.
Cooking Bechamel Sauce:
1. Heat the milk in a small saucepan, put the bay leaf, add salt and nutmeg. Boil and cool slightly.
2. Fry the flour in butter in a separate pan until a light cream shade is formed. 3. Strain the milk and pour in a thin stream, with constant stirring, into the flour.
4. Bring over low heat sauce to the desired consistency. Do not cook for a long time, when the sauce is viscous, you should remove it from the heat.
5. Put an apple ring on a portion plate, liver on top with bacon and onions, again an apple. First pour the Bechamel sauce, then another, in which the apples were prepared.
Chicken Liver in the Angevine Pan
• 500 grams of liver;
• half a grapefruit;
• one and a half Art. spoons of not too fragrant liquid honey;
• a teaspoon of balsamic vinegar;
• a glass of red wine - dry, semi-sweet;
• two Art. spoons of refined sunflower, or olive oil;
• for serving lettuce or dill greens.
1. Pour the wine into a saucepan and put in a boil over low heat.
2. When the wine remains a little less than half, add balsamic vinegar and boil for another five minutes.
3. Add honey, mix well and boil for another four minutes, remove from heat, cool slightly.
4. Cut the grapefruit pulp into small pieces.
5. Fry whole chicken liver on both sides in hot olive oil for two minutes on all sides. Spread on a paper towel to drain the remaining oil.
6. Lay out lettuce leaves or sprig of dill on a plate. Put the liver on top, randomly spread the grapefruit slices and pour over the sauce. The sauce should be warm, only in this case, the liver is well soaked them.
Chicken liver in a frying pan “Far Eastern”
• half a kilo of chicken liver;
• soy sauce, two tbsp. spoons of light and three tablespoons. dark spoons;
• two tablespoons of “Jerez”, dry;
• peppercorn green sweet pepper;
• four feathers of green onions;
• a teaspoon of pure sesame oil;
• 2 cm ginger;
• a quarter of a teaspoon of hot, better cayenne, pepper; • two Art. spoons of sugar;
• radish for decoration.
1. Pour the wine into a small container, add 1/2 teaspoon of sugar, light soy sauce. Spread the liver and marinate for half an hour.
2. In a frying pan with a thick bottom, heat the butter, it should be evenly distributed along the bottom of the pan. Flip the liver into a colander, and put in the oil when the liquid comes down.
3. Fry the liver for four minutes.
4. Add the chopped sweet pepper, grated ginger, finely chopped onion feathers and continue to fry for another two minutes.
5. Remove from heat, add sugar, pour in dark soy sauce, add cayenne pepper and mix everything. Serve hot, lightly sprinkled with sesame oil and garnished with radish, cut into strips.
Chicken livers in a pan in beer batter
• 500 grams of chicken livers;
• one and a half glasses of dark beer;
• mild, not too spicy spices - white pepper, marjoram, oregano;
• one and a half glasses of flour.
1. Lay the chicken liver in a small container, sprinkle it with salt, pepper, add a little paprika. Stir so that salt and spices disperse throughout the liver.
2. Pour beer into a saucepan or bowl, add salt. Little by little, add flour in small portions to the beer, whipping well with the batter. It should be a little less than dough on pancakes.
3. Pour the oil into the pan, turn on the fire and wait for the oil to warm up well.
4. In the hot oil quickly, but gently, so that there is no splashing, lay out the pieces of chicken liver, after having dipped it in batter. Fry until the state when the batter begins to flush, and the ichor stops flowing out of the liver itself.
Chicken liver in a pan in cheese sauce
• 400 grams of chilled liver;
• two large onion heads; • 300 grams of very soft melted cheese, Yantar or similar;
• 100 ml of boiled water.
1. Shred small onions on a cutting board.
2. Put the pan on the fire and pour vegetable oil into it.
3. Add chopped onion and fry until amber-golden color.
4. Spread the chicken liver to the onions and fry them. To liver fried thoroughly, it needs to be turned over periodically during frying.
5. After five minutes, add the cheese, stir and simmer for another two minutes, the cheese should melt.
6. Fill up with warm boiled water, mix again, cover with a lid and simmer on the fire less than fifteen minutes average. It is recommended to constantly stir the dish, so that the liver is well drained.
7. Remove from heat and leave to infuse.
Chicken livers in a pan with prunes and apples
• 450 gr. chicken liver, chilled;
• one medium sized sour apple;
• onion head;
• one hundred grams of prunes;
• two Art. spoons of low-fat sour cream.
1. Cut chicken livers into small pieces.
2. Oil, preferably refined vegetable, pour into the pan and put on the included plate.
3. Put the liver breaded in flour in the hot butter, quickly fry and remove on a clean plate.
4. In the same pan, let the onions to the transparency.
5. Peel the apple from the core and peel, grate and pour it to the onion. Stew for two minutes.
6. Add low-fat sour cream, prune slices.
7. Pour one hundred milliliters of boiled hot water and leave to simmer over low heat until thick.
8. In the resulting sauce, lay a pre-fried chicken liver and simmer for ten minutes.
Chicken liver in a pan with mushrooms
• fresh mushrooms - 300-400 grams;
• one small onion;
• one hundred grams of butter; • three tablespoons of 20% sour cream;
1. Fresh mushrooms, best forest, cut thinly along and fry in a pan in butter. When the juice from the mushrooms is evaporated, put them on a separate plate.
2. Chop the onion into small pieces, lightly fry until an amber color appears.
3. Fry chicken liver halves to a golden crust in hot butter.
4. Add previously fried mushrooms, toasted onions, sour cream, pepper to taste, salt, cover with a lid, leave to stew for another fifteen minutes.
Chicken Liver in a Pan - Tips and Tips
• It is important to fry not to overdry the liver, as it will become too hard.
• If the liver is fresh and you don’t feel like fantasizing - fry the liver, stew, add a little water, salt and sprinkle before serving with chopped green onions - natural taste of the product to many.
• Properly roasted liver on the cut will be slightly pink. This is not a sign of unavailability of the product, but quite the opposite.
• The liver in general, and chicken, in particular, does not like hot and spicy spices.
• Chicken livers are not only cooked in a pan. When serving, you can use portioned pans, it is especially convenient to serve dishes cooked in advance and subsequently heated in the oven.
• Salt and pepper the liver is recommended, only after the formation of golden brown.
• If the water used to make the batter is ice cold, the dough will be more crisp.