What to cook quickly and tasty for dinner

Chicken liver is a versatile ingredient for making a quick dinner. To make the dish aromatic and juicy - our recipes with photos are for you

20 minutes

140 kcal

5/5 (1)

A wide variety of sources speak about the benefits of any liver: recommendations from nutritionists, doctor’s prescriptions, advice from experienced chefs and caring grandmothers. The benefits of this product are beyond doubt, but everyone prepares it differently. Each housewife has her own secrets, which, as a rule, surprise only close relatives or guests. I have it in my culinary collection several options for cooking chicken liver, tested by time and the opinion of my loved ones.

The liver contains many useful components. A special place among them occupies vitamin A, mainly affecting human immunity and brain performance. Nutritionists note the presence of offal in the composition vitamin B12, which supplies the body with collagen and is the main participant in the process of cell division. Regular consumption of chicken liver contributes not only strengthening vitality, but also vision, perseverance and normalization of the metabolic process in the body.

In some cases, doctors recommend including chicken liver in the diet. Most often, the product is recommended for use by patients with diabetes, people prone to obesity, those who have undergone surgery, and those who have problems with hemoglobin levels. For pregnant women, chicken liver is of particular importance. By eating it memory improves, the nervous system stabilizes and vital activity.

How to cook chicken liver

There are a huge number of ways to prepare chicken liver. Some housewives prefer fried foods, others try to cook chicken liver using multicooker or oven. Our family always gives preference to rich and aromatic dishes, so chicken liver dishes prepared by frying or stewing most often appear on the table.

Chicken liver can be prepared in any way:

• fry;
• cook;
• put out;
• bake;
• cook in a slow cooker.

Chicken liver: cooking recipes

It doesn’t take much time to prepare a delicious and healthy dinner from chicken liver. Chicken liver g will respond very quickly, and you won’t have to spend hours waiting. If you don’t have time, then you can use recipes for the simplest liver dishes. Check out the ones we've listed below - you'll definitely want to make something out of them!

Fried chicken liver in soft sour cream sauce

Cooking time for this dish: just 20 minutes. You will need almost a minimum of ingredients:

Ingredients

1. The cooking process begins with preparing the ingredients. First you need to wash the liver and, if necessary, cut it into small pieces, and also chop the onion. On a heated frying pan onions are sent first. The liver (after drying) is added to the contents of the pan through 3-4 minutes.
2. As soon as the aroma appears and the workpiece is almost ready, sour cream is added to it. All ingredients are mixed and fry for a few more minutes. Or there is another option: you can stew the liver in sour cream 5 minutes after frying for a minute in a frying pan.
3. Before serving, the dish can be decorated with fresh or dried herbs.

Stewed chicken liver with garlic-nut sauce - original recipe

Fans of spicy dishes will especially like this chicken liver recipe. You will need a little more ingredients, but this will not affect the cooking time. This liver also takes 20 minutes to prepare.

Ingredients for chicken liver in garlic-nut sauce:

• 500-600 g chicken liver (washed, dried and cut into large pieces if necessary);
• 150-200 g sour cream;
• half a glass of ground walnuts;
• vegetable oil (small amount for frying);
• curry and other seasonings to taste;
• salt;
• 2-3 chopped garlic cloves;
• 3 tablespoons flour.

1. To prepare this dish it is better to use two frying pans. In one, the liver is cooked in vegetable oil until almost ready, and in the other, dressing is added.
2. The sauce is fried mixture of garlic, nuts, seasonings and sour cream.
3. After preparing the dressing, pour the resulting mixture over the liver and simmer for 5 minutes.
4. It is better to serve the dish immediately after preparing it.

Chicken liver in a slow cooker with mushrooms and tomatoes - recipe with photo

The main secrets of cooking chicken liver in a slow cooker are two nuances. Firstly, don't add water. Secondly, don't experiment with sour cream. In the first case, too much liquid will appear, in the second, the product will change its consistency.

Ingredients for chicken liver in a slow cooker:

• 500-600 g chicken liver;
• 3-4 tomatoes;
• 1 onion;

• 100 g champignons;
• salt and seasonings to taste;
• butter (about 50 g).

Any liver is considered a rather capricious product. During its preparation, you need to use some secrets. Chicken liver is no exception.

First of all, I try to buy chicken liver only chilled, not frozen. This nuance allows you to prepare a tender and juicy dish. Frozen options produce excess juice during cooking and the taste is impaired.

Secondly, a distinctive feature of chicken liver is its tenderness. If you leave the product in the pan and simply turn off the gas, it will continue to cook, so I try to immediately transfer the dish to a separate bowl and cover with a lid to simmer.

Thirdly, you should not cook chicken liver immediately after washing. Remove moisture You can use a paper towel.

Another important point is that the process of laying the liver on the frying pan must be done gradually. The surface of the pan should already be hot.

You can often see how the liver is first placed in a frying container and only then put on the fire. If you do this process gradually, the product will be more tender, and in the second case a lot of liquid will be released.

You can determine whether the liver has been thawed by its color. Rich color indicates the freshness of the product, and the appearance of light spots means that the liver has already been thawed. The ideal option is a smooth and shiny surface, as well as a brown-burgundy color. If you have to defrost the liver, then this should only be done in the refrigerator (in the lower compartment).

Features of serving dishes and table setting

The most common side dishes for chicken liver can be called rice, buckwheat, potatoes and pasta. Suitable for a light dinner as an addition to the product: stewed vegetables, baked pumpkin or green salad.

An original idea would be to serve chicken liver. with potato and carrot garnish. It is very simple to prepare this dish: first boil the potatoes in their skins, then peel and cut into slices, fry the preparation with grated carrots in vegetable oil until a golden crust forms. I prefer this option because you can cook the potatoes at the same time as cooking the liver, and the final dish looks like it took hours of effort.

In contact with

Chicken liver is a healthy product from which you can prepare quite simple and tasty dishes. It is loved by many families in different countries. In addition to the fact that it is very useful, its advantages are that any dish with its participation can be prepared very quickly, the product goes well with all cereals, vegetables and mushrooms, it goes well with many different sauces and it is very inexpensive!

The liver can be boiled, stewed, fried, baked. Cook as an independent dish and use as a filling for pancakes and pies. 100 grams of this by-product contains the daily requirement of protein for an adult. It is easily digestible and is considered a dietary product.

However, you shouldn’t get too carried away with dishes made from it; it is believed that you should eat it no more than 1-2 times a week. This is due to the fact that it contains quite a lot of cholesterol, and its excess can have a negative impact on health.

But probably everyone doesn’t strive to cook it every day. We cook it only occasionally, and I want to cook something delicious every time! Therefore, today we will remember the well-known classic chicken liver dishes, but we will try to prepare them as tasty as possible. We will also prepare dishes that are not so popular, but no less desirable on the table!

We will need:

• chicken liver - 300 gr
• red onion - 1 pc.
• bell pepper - 1 piece
• pickled cucumbers – 3 pcs.
• arugula salad (or salad mix) – 100 g
• Dijon mustard - 1 teaspoon
• white wine vinegar - 1 tbsp. spoon (can be replaced with regular 3%)
• cognac - 1 tbsp. spoon
• sugar - 1 teaspoon
• butter
• olive oil
• salt, pepper - to taste

Preparation:

1. Rinse the lettuce leaves, drain and dry thoroughly with paper towels.

2. Remove seeds from the bell pepper, cut into strips and fry in a small amount of olive oil for 10 minutes over medium heat. At the same time, stir it constantly, the finished pepper should become slightly soft.

3. Cut the onion into thin half rings. You can use regular white onions, but red ones will give not only a beautiful purple color, but also a sweeter taste.

4. In a separate frying pan, fry the liver in butter. Don't forget to stir and fry for 3 minutes.

5. Add chopped onion and fry everything together for another 5 minutes.

6. Pour in the cognac, simmer everything together a little so that the alcohol has time to evaporate. Then add salt to taste.

7. Make the roux. To do this, pour wine vinegar into a bowl, add sugar, mustard and pepper to taste. Beat everything with a fork.

If you don’t have wine vinegar, you can add regular vinegar, or squeeze the juice out of a lemon and use it.

8. Place lettuce leaves on a large flat plate, leaving a few identical leaves for decoration. Pour half the sauce over the lettuce leaves. No need to stir.

9. Carefully place fried peppers, liver and onions, and small pickled cucumbers cut into rounds on top. You can garnish with fresh tomatoes.

10. Pour the remaining dressing sauce over the top and garnish with the reserved lettuce leaves. There is no need to stir the contents.

11. Serve immediately.

Layered salad with mushrooms and grapes

We will need:

• chicken liver - 300 gr
• white seedless grapes – 100 g
• pickled mushrooms – 100 gr
• fresh cucumber – 1 pc.
• pine nuts - 2 tbsp. spoons
• garlic - 2 cloves
• hard cheese - 100 gr
• salt, pepper - to taste
• mayonnaise - to taste

Preparation:

1. Boil or fry the liver. If you are preparing a dietary salad, then it is better to boil it, but if you are preparing a regular salad, then it will be tastier to fry it. Cool and finely chop into thin strips.

2. Chop the garlic and mix with mayonnaise.

3. Place the first layer of liver on a flat plate and coat it with garlic mayonnaise.

4. Cut the mushrooms into small strips and place in the next layer. Mushrooms can be used not only marinated, but also fried.

5. Sprinkle with half the nuts. If there are no pine nuts, then you can sprinkle with any others. But first crush them.

6. Cut the cucumber into small strips. If you use marinated mushrooms. then it is better to take a fresh cucumber. If the mushrooms are fresh and fried, then it will be delicious if you use pickled cucumber. But in principle, any combination can be used.

7. Place the next layer of finely chopped cucumber and also lightly coat it with mayonnaise.

8. Cut the grapes into two halves and place beautifully on top of the mayonnaise. Sprinkle with nuts again.

9. Grate the cheese on a fine grater and sprinkle on top. Garnish with grapes and fresh herbs.

10. Let stand and soak for 2 hours. You can decorate with a sprig of red currant.

You don’t have to use mayonnaise, but pour oil over the salad instead.

Profiteroles with liver pate

You will say that you can buy chicken liver pate in the store. And I agree with you, it’s possible! But I don’t agree that store-bought pate will taste the same as homemade pate. Yes, in principle, probably no one will argue with this.

I would like to offer you a good video to watch. In it you will find not only how to prepare liver pate, but also learn how to bake profiteroles (if anyone doesn’t know how).

And, of course, it is not at all necessary to prepare pate with profiteroles. Once prepared, you can subsequently spread it on bread or a loaf and eat it at breakfast, washed down with sweet tea.

Scotch soup

We will need:

• liver - 300 g
• potatoes - 150 g (2 - 3 pcs)
• carrots - 1 pc.
• pearl barley - 70 gr
• vegetable broth - 1.5 liters
• leek - 1 piece
• white roots - parsnip, parsley - 50 g
• vegetable oil - 2-3 tbsp. spoons
• salt, pepper - to taste
• Bay leaf

Preparation:

1. Cut the leek into small cubes and fry it in vegetable oil.

2. Cut the carrots and roots into thin strips and grate on a Korean carrot grater. Add to the soft onion and simmer all together for 5 minutes.

3. Pour vegetable broth over the vegetables and add washed pearl barley.

4. Cook for 30 minutes, then add the potatoes cut into cubes. Add salt to taste.

5. Rinse the liver and cut into 3-4 parts. Pour boiling water over it and drain the water. You can cook it for 2 minutes instead. This way the soup will not be cloudy.

6. When the potatoes and pearl barley are completely ready, add the liver to the soup. Wait until it boils and cook for 5 minutes. Two minutes before cooking, add bay leaf and pepper to taste.

7. Serve hot, you can sprinkle with chopped herbs.

Scottish soup is primarily prepared with vegetable broth. But analogues of this soup can also be cooked in chicken broth. And it is clear that such a soup will not lose at all, but will become even tastier.

Also, instead of barley, you can cook this soup with rice, peas, beans and other cereals and legumes. It will also be very tasty.

You can also cook it with pasta. So, if you urgently need to cook soup, then always have a package of chicken liver in the refrigerator, and consider that in 40 minutes, an appetizing, tasty hot soup will already be smoking on your table!

Cream soup with cream

In addition to regular soups, you can also make delicious cream soup from this product. And today I want to offer you such an interesting and tasty recipe.

We will need:

• chicken liver – 400 gr
• potatoes - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 3 cloves
• boiled chicken meat - 200 g
• butter - 70 g
• cream 33% – 120 ml
• chicken broth - 1.5 liters
• olive oil - 1 tbsp. spoon
• vegetable oil - 100 ml
• parsley - 4 - 5 sprigs
• black bread croutons - for serving

Preparation:

1. Cut vegetables into cubes of the same size in random order.

2. Fry them together with the washed and dried liver for 5 - 7 minutes.

3. Pour in chicken broth and cook for 20 minutes until the vegetables are ready.

4. While the soup is cooking, finely chop the chicken and chop the parsley.

5. When the vegetables are cooked, grind them with the liver and broth into a liquid puree using an immersion blender.

6. Strain everything through a sieve.

7. Add chicken meat, cream and butter. Add salt and pepper to taste.

8. Bring to a boil and turn off.

9. Serve sprinkled with parsley and croutons and drizzle with olive oil.

10. Eat with pleasure!

Chicken liver in sour cream

We will need:

• chicken liver – 500 gr
• onion - 1 - 2 pcs
• butter - 3 tbsp. spoons
• sour cream - 4 tbsp. spoons
• chicken broth - 1/4 cup
• salt, pepper - to taste
• greens - to taste and desired for sprinkling

Preparation:

This is a very easy dish to prepare. It is prepared not only from the liver, chicken hearts and stomachs can also be added. The cooking method changes.

1. Rinse the product and cut into 3-4 parts. But you can leave it entirely. Boil water and scald the liver with it. Drain the water.

You don’t have to scald it, but start frying right away. But I want to give a variety of ways to work with the product. So that you can try them all, and then choose the one you like the most!

2. Fry it in butter for 3 minutes, while not forgetting to stir periodically.

3. Cut the onion into half rings and add to the liver. Add salt and pepper to taste. Fry everything together for another 5 minutes.

4. Pour sour cream, cover with a lid, and let it boil.

5. Serve, sprinkled with herbs. Can be served with any side dish.

Liver in sour cream - recipe No. 2

Another very simple recipe, but prepared in a slightly different way.

We will need:

• chicken liver – 700 gr
• onion - 1 pc.
• sour cream - 100 gr
• butter -3 tbsp. spoons
• flour - 0.5 cups
• salt, pepper - to taste
• greens - to taste and desire

Preparation:

1. Rinse the liver, cut into two to four parts, or leave whole. Pour cold water for 10-15 minutes.

2. Remove, drain and dry with paper towels.

3. Season with salt and pepper, then roll in flour and fry in oil for 3-4 minutes, remembering to stir or turn over.

4. Cut the onion into thin half rings and sauté in a separate frying pan.

5. Then place it on top of the liver and pour sour cream, close the lid and simmer for 3 minutes. If it turns out a little dry, you can add a little boiled water or broth.

6. Serve with chopped fresh herbs or lettuce.

Honey marinade for fried liver with onions

You can simply fry the liver with onions, or you can add a little tasty twist in the form of a honey-lemon marinade. And then the familiar dish will acquire new sweet and sour notes!

We will need:

• chicken liver – 1 kg
• onions - 2-3 pcs (large)
• lemon - 1 pc.
• honey - 1 teaspoon
• vegetable oil - 3-4 tbsp. spoons
• salt - 2/3 teaspoon
• bay leaf - 2-3 pcs
• water - 10 -12 tbsp. spoons

Preparation:

1. Cut the liver into oblong pieces. But if it is not very large, then you can leave it entirely.

2. Squeeze the juice out of the lemon, we will need 1.5 - 2 tbsp. spoons of juice. Mix lemon juice with honey until smooth.

3. Place it in a bowl, pour the resulting mixture over it and mix with your hands, coating each piece on all sides. There is no need to press on the pulp so that it remains intact! Leave to marinate for 10-15 minutes.

4. Meanwhile, cut the onion into very thin half rings, the thinner the better. Heat a frying pan over a fire and pour two tablespoons of vegetable oil into it. Fry the onion.

The fire should not be too strong and the onion should not burn. It should soften slightly and brown just a little. When the onion is ready, you will need to remove it from the frying pan, allowing the oil to drain. Put it on a plate, we will need it in the future.

5. Increase heat to high, adding more vegetable oil. Drain all the marinade and juice from the liver into a bowl, we will need it later, and fry it in oil until a crispy crust forms, stirring occasionally.

It should be crispy on top, but still raw on the inside. So it will be juicy and tasty.

6. Fry it for no more than 5-7 minutes. Then pour the marinade into the frying pan and place the onion on top, covering it in an even layer.

And also add pre-measured water.

7. Salt, add pepper and bay leaf.

8. After the liquid boils, reduce the heat to low and note the time. Simmer for exactly 5 minutes.

9. Then cover the frying pan with a lid, turn off the heat and simmer with the lid closed without heat for 6-7 minutes.

10. It’s very tasty to serve liver with mashed potatoes or rice. Or with any vegetables, boiled, fried or baked in the oven or grilled.

11. Eat with pleasure!

Recipe for liver fried with onions and stewed in wine

And if you add a little wine

We will need:

• chicken liver – 500 gr
• onion - 1 piece (large)
• butter - 2 tbsp. spoons
• vegetable oil - 3-4 tbsp. spoons
• fortified wine (madeira, sherry) - 3 tbsp. spoons
• flour - 0.5 cups
• salt, ground black pepper - to taste

Preparation:

1. Cut the onion into thin half rings.

2. Prepare a small frying pan and fry the onion in butter over low heat so that the oil and onion do not burn. The onion will need to be fried until slightly golden.

3. Then pour in the wine, let it boil again and simmer the onion in the wine for 1 minute. Then remove the pan from the heat.

4. Salt and pepper the liver to taste. Prepare the flour by pouring it into a wide bowl.

5. Heat vegetable oil in another frying pan. Then, bread it in flour, rolling it on all sides, and fry in oil. Fry for 4-5 minutes on each side.

Turn it over to the other side when ready, but only once so that the finished dish looks beautiful.

6. Place the finished product on a flat dish, top with fried onions and pour wine sauce over it.

If desired, you can sprinkle with fresh herbs.

7. Serve on a common platter, having thought in advance what you will serve as a side dish. Enjoy eating!

Fried liver with onions and vegetables

Chicken liver goes well with all cereals, legumes and of course vegetables. Therefore, I offer you a very simple and quick recipe for its preparation.

It takes very little time to prepare. But the dish turns out beautiful, very healthy and tasty.

Oriental recipe with soy sauce

We will need:

• chicken liver – 500 gr
• bell pepper - 1 piece
• soy sauce - 4 tbsp. spoons
• ginger root
• garlic - 1 clove
• green onions - 1 pc.
• sugar - 2 tbsp. spoons
• vegetable oil - 2 tbsp. spoons
• sesame oil - 1 teaspoon
• salt, pepper - to taste

Preparation:

1. Cut the liver into two to four parts. Pour in half the soy sauce, stir and leave to marinate for 30 minutes.

2. Fry it in hot oil for 4 - 5 minutes.

3. Peel the pepper and cut into feathers. Add to the liver and fry for 3 minutes.

4. Peel and grate the ginger root. Take a root about 2.5 cm long. Chop the garlic, cut the green onions into small feathers.

5. Add all this to the pan and fry for another 2 minutes.

6. Then remove from heat, add salt and sugar, remaining soy sauce, stir. Let stand for 5 minutes with the lid closed and serve hot.

Pilaf with pistachios baked with pancakes

We will need:

• chicken liver - 300 gr
• rice - 2 cups
• onion - 1 pc.
• peeled pistachios - 2 tbsp. spoons
• raisins - 2 tbsp. spoons
• butter - 100 g
• chicken broth - 2.5 cups
• sugar - 0.5 tsp
• salt - about 5 teaspoons
• ground black pepper - to taste
• spices - cumin, ground coriander - 05 tbsp. spoons
• parsley - 3-4 sprigs

For pancakes:

• flour - 5 tbsp. spoons
• milk - 350 ml
• egg - 1 pc.
• salt, sugar - to taste
• vegetable oil - 3 tbsp. spoons

Preparation:

1. Boil the rice in salted water, then rinse it in cold water several times.

2. Wash the raisins, pour boiling water over them and leave for 20 minutes, then drain the water.

3. Rinse the liver, remove fat and films and cut into pieces.

4. Heat butter in a saucepan or large frying pan and fry the pistachios for 2-3 minutes.

5. Cut the onion into small cubes and add to the pistachios. Fry for 2-3 minutes, then add the liver and fry for another 5 minutes.

6. Warm the broth and add to it. Then add raisins, sugar, pepper and salt. Cover with a lid and bring to a boil. Then reduce the heat and simmer for 15-20 minutes.

7. Prepare dough for pancakes. All the nuances are described in a large article on this topic. Therefore, I will touch on this only briefly here.

Beat the egg with a fork, mix with milk, salt and sugar. Pour into the flour in a thin stream and knead into a batter.

8. Bake pancakes in vegetable oil.

9. Grease a deep refractory pan with butter and line it with pancakes, overlapping them. Leave some of the pancakes to cover the pilaf.

10. Finely chop the parsley, combine the rice, liver with nuts, raisins and broth. Mix everything carefully.

11. Place everything in pan with pancakes. Top with remaining pancakes. Cover with foil.

12. Bake for 20 minutes at 180 degrees.

13. Serve hot on a platter. Enjoy eating!

How to cook liver in beer batter with rosemary

We will need:

• chicken liver – 500 gr
• light beer - 300 ml
• rosemary - 0.5 tsp
• flour - 7 tbsp. spoons
• salt, pepper - to taste
• vegetable oil - for frying

Preparation:

To prepare the batter, we need very chilled beer, almost ice cold. Thanks to him, we will get a very tasty and tender liver.

1. Rinse the product, drain and dry with a paper towel.

2. Grind the rosemary in a coffee grinder, mix it with salt and pepper and sprinkle the offal.

3. Mix cold beer with flour. The batter should look like liquid sour cream. In order not to overfill the flour, it should not be added all at once, but gradually. Add a little salt.

To keep the batter cold all the time, place it in very cold water, you can add ice to the water.

4. Heat the oil in a frying pan. Then, dipping each piece of liver into the batter, fry it until golden brown on both sides.

Try to fry immediately until the desired state, that is, until a golden brown crust forms, without turning the piece back and forth.

Secrets of cooking delicious chicken liver

Liver dishes are very healthy, and I have already noted this. But how can you make this healthy dish also tasty? Let's look at this.

1. Before use, it must be thoroughly washed and all ducts and films removed from it. They shrink it when frying and make it tough.

2. Boiled liver is the healthiest. But in order to preserve all the beneficial properties, it does not need long-term heat treatment. This applies to both frying and stewing.

3. The product should be fried over high heat, so it will turn out juicier. You can cut it into small pieces or leave it whole.

4. If you fry it in a large piece, then fry it on both sides for no more than 5-7 minutes so that it remains slightly damp inside. Subsequently, by covering it with onions and continuing to simmer with the frying pan closed, it will reach readiness in 5 minutes

5. To keep it juicy, it is usually fried in flour or breadcrumbs.

6. Keeping the offal in milk for a short time will also help it remain soft and juicy. Milk also removes possible bitterness of the product.

7. After soaking in milk, dip it in boiling water for a minute, or pour boiling water over it. And only after that fry.

9. The product should be salted at the end of cooking.

Now that you know the basic secrets and recipes for preparing delicious chicken liver, you always have quick and tasty dishes at hand. When you come home late after work, you can quickly prepare them.

The main thing is to have a package of offal in the refrigerator, or even better, run to the store and buy a fresh chilled product, which is undoubtedly healthier and tastier than an already frozen one.

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:

1. Wash the liver, dry it with a towel, cut out the veins and ducts. Cut into strips if necessary.
2. Chop the peeled onion into large half rings.
3. Mix flour and spices, then pour onto a large flat plate.
4. Dip the sliced ​​strips in the flour coating, shaking off the excess.
5. 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.
6. If necessary, add more oil and fry the onion until translucent or slightly golden.
7. 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:

1. 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.
2. Fry chopped onion in melted butter.
3. Place the liver in a frying pan and fry over moderate heat until the blood stops flowing out. Season.
4. 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:

1. Prepare the liver, cut it and place it in a heated frying pan, fry until cooked. Pepper and salt.
2. While it is frying, cut the champignons into slices, chop the onion into half rings, and finely chop the garlic cloves.
3. Check doneness with a toothpick and place everything on a plate.
4. 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.
5. 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.
6. 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:

1. Prepare the liver and cut it, if necessary.
2. Season the protein and mix with flour, you can use a fork or whisk.
3. Heat the oil well, dip each piece of offal into the batter, and fry for no more than five minutes on each side.
4. 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:

1. Pour oil into a well-heated frying pan, add liver, fry for 7-10 minutes.
2. 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.
3. At the end of the stew, you can add other spices, such as turmeric or nutmeg.
4. 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:

1. Separate the liver and cut it in the usual way.
2. Chop the bell pepper and onion and fry in a frying pan. Sauté vegetables for 5-7 minutes.
3. Add the liver, season and simmer for ten minutes.
4. Pour the cream into the pan, add a glass of water with a tablespoon of flour mixed in it. Simmer until the cream thickens.
5. 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:

1. Wash the liver and cut it into medium pieces.
2. Peel the onion and finely chop.
3. 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.
4. 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.
5. 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.
6. 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:

1. Peel the apples, remove the cores, cut into small slices. Melt both types of butter and fry the apples until golden brown.
2. Fry the prepared liver in the oil in which the apples were fried until half cooked.
3. Then place in a heatproof baking dish, season, and evenly distribute the apples on top.
4. 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:

1. Prepare the liver for marinating.
2. Dilute mustard with kefir and season. Pour a third of the sauce into a bowl and marinate in it for half an hour.
3. Cut the onion into half rings and fry until golden brown. Add some salt.
4. Place the marinated liver and continue frying until done - the liver juice should become clear.
5. 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:

1. Cut the liver into small bars.
2. 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.
3. Then put it on a plate, add more oil to the same cauldron and fry the carrots, grated on a coarse grater.
4. 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.
5. 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.
6. 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.

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?

1. 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.
2. 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.
3. Heparin, which is also present here, helps regulate blood clotting.
4. 200 g of liver contains the daily dose of amino acids necessary for a person.
5. 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...

1. 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.
2. Smell. Healthy fresh liver smells subtly and slightly sweet, but a sour scent warns of a low-quality product.
3. 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.

1. 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.
2. 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.
3. If you find greenish bile spots in your purchase, carefully cut them out too. And at the same time remove excess fat.
4. 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.
5. 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.
6. 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 an 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 - 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.

1. 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

2. Fry the onion in butter. It should become transparent and slightly golden.

   Butter will add an extra delicate flavor to the dish.

3. 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

4. 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

5. 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

6. 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

7. 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.

8. 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.

1. 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

2. Boil the eggs hard and grate on a fine grater.

   You can chop the eggs into small cubes

3. 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

4. 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

5. Chop the cucumbers as desired.

   The cucumber can be salted or pickled

6. Cut the boiled liver into smaller pieces.

   It's easy to cut boiled liver

7. Grate the cheese on a coarse grater.

   Choose hard cheese

8. Chop the dill.

   What's a salad without fresh herbs?

9. 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.

1. Dissolve the yeast in warm water.

   Take instant yeast, things will go faster

2. 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

3. 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

4. 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.

5. 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.

6. 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

7. 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

8. Grate the carrots on a fine grater.

   Carrots make the dish more delicious

9. Boil the eggs and also chop them using a grater.

   With eggs, the snack will become tastier and more satisfying.

10. 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

11. 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.

1. 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.

2. 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.

3. Do the same with carrots.

   Carrots provide vitamins, satiety and bright color to the soup

4. Process the liver - wash, dry, remove films and ducts.

   All excess - fat, films - must be carefully removed

5. 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.

6. 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

7. 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

8. 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.

1. 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

2. Pass the liver through a meat grinder or grind using a blender.

   Blender, meat grinder or food processor - any technique will do

3. Peel the onion and chop it smaller.

   Onions are a constant ingredient in dishes with liver

4. Cut the lard into cubes.

   The cutlets will really turn out tasty

5. 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!

6. Chop the greens.

   Parsley, dill, green onions? Choose for yourself

7. 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

8. 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.

1. Rinse the liver, remove all excess, and cut the pulp into pieces.

   Liver cut into pieces is easier to grind

2. Peel and chop the onion.

   If you periodically wet the knife in water, your eyes will not sting

3. Pass both ingredients through a meat grinder.

   The pancake base is almost ready

4. 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

5. 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.

1. 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

2. 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.

1. 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.

1. 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.

1. Feed your babies exclusively chicken or veal liver. All other types of it have a high fat content and are less healthy.
2. 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.
3. Of course, the liver must be fresh and cleaned of all kinds of films and veins.
4. 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.
5. 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.

November 13, 2017

Chicken liver is a very tender and tasty food product. And you need to be able to cook it deliciously. Although I haven’t come across any dishes made from chicken liver that are not tasty. This is such a simple and easy ingredient that it is simply impossible to spoil it.

Doctors all over the world recommend this product for use by pregnant women, as well as those who suffer from nervous system disorders. The vitamins and nutrients in the liver help heal metabolism and also help restore strength after hard mental work. Plus, it's just very tasty.

Chicken liver is a healthy and tasty product, but not everyone loves it. I think that once they try chicken liver cooked in sour cream, they will change their minds. Since the liver simply melts in your mouth and leaves behind only positive reviews.

Ingredients:

• Chicken liver 300-350 grams.
• Onion 1 head.
• Sour cream 4 large spoons.
• 10 grams butter or vegetable oil.
• Wheat flour 1 large spoon.
• Half a glass of water.
• Salt and pepper to taste.

Cooking process:

Peel the onion, cut into rings on the floor and place in a frying pan to fry in oil.

While the onion is frying, rinse and inspect the liver. As soon as the onion becomes transparent, add the liver, add a little salt and stir. Fry the liver on all sides for literally 2-3 minutes. Then add flour to the dish and stir constantly until not a trace of flour remains.

When the flour is absorbed, add water, stir and cover the pan with a lid. While stirring, keep the liver in the pan for 3-4 minutes. During this time, the water will turn into a thick sauce that should boil vigorously. The heat under the frying pan should not be too high. Then add sour cream and allspice. Stir and cover again. Simmer for literally 3 minutes and turn off the heat. The liver should simmer for a little longer under the closed lid. After a couple of minutes the dish can be served.

It is good to serve the liver with a vegetable salad or a side dish of pasta. Liver in sour cream turns out to be tender, satisfying, and simply a beautiful dish. Bon appetit.

Chicken liver pancakes

Earlier on the blog there was an article about how to make liver cake from chicken liver. This is almost an analogue of today's dish since the recipes are similar. But pancakes are pancakes, and a cake is a cake. So let's look at how to cook chicken liver deliciously.

Ingredients:

• Chicken liver 500.
• Onion 2 heads.
• Wheat flour half a glass.
• 2 eggs.
• Vegetable oil.
• Sour cream 1-2 large spoons.
• Salt and pepper to taste.

Cooking process:

In this recipe for preparing liver from liver and a set of products, you need to prepare the dough from which we will prepare our pancakes.

To do this, peel the onion and cut it into 3-4 parts. Rinse the liver and inspect for residual bile. Next, chop the onion and liver using any available method. Meat grinder or blender, whatever you have on hand.

Then add milk, a little vegetable oil, eggs, flour, and spices to the resulting mass. Mix well and you can fry the pancakes in hot oil.

Prepare mashed potatoes for pancakes. Since such pancakes will look more like thin cutlets. Bon appetit.

How to cook chicken liver in a frying pan with onions

This cooking recipe is one of the simplest dishes that can be prepared from chicken liver. The dish is really simple and tasty. The pieces turn out tender and juicy. The ingredients are simple and can be found in almost every home.

Ingredients:

• Liver 350g.
• 1-2 onions.
• Sour cream 2 large spoons.
• Vegetable oil.
• Greenery.
• Salt and pepper to taste.

Cooking process:

Sort the liver and rinse. Cut the onion into half rings and place in a frying pan to fry in oil. As soon as the onion becomes transparent, you can add the liver. Fry the liver and cover with a lid. A lot of water will be released from the liver in this vodka to simmer the food for a little while. After 2-3 minutes, add sour cream and add salt and pepper to taste. Reduce heat and cover with a lid. Simmer the liver for 2-3 minutes. Finely chop the greens.Vegetable oil.

Salt and pepper to taste.

Cooking process:

Fry the onion in vegetable oil. Add mushrooms cut into slices to the onion. Cook until all the liquid has come out of the mushrooms.

Before serving, garnish with chopped herbs. Bon appetit.

How to deliciously cook chicken liver in a frying pan

Bon appetit!