Five rules for making the perfect chicken liver. Calorie Broiler chicken liver. Chemical composition and nutritional value

Ingredients:

• Chicken liver - 500 grams
• Plum - 8 Pieces
• Sausage - 60 Grams
• Onion - 2 Pieces
• Mustard ordinary - 1 Art. a spoon
• Ketchup - 2 Art. spoons
• Salt, paprika, pepper - to taste
• Rosemary - 1/2 Teaspoon
• Vegetable oil - 15 milliliters

How to cook Broiler Chicken Liver

Peel the onion from the husk, rinse under water and cut into strips or slices. Place the onion in a deep bowl.

Add the mustard, ketchup, paprika, salt and pepper to the bowl with the onions. Mix everything thoroughly and leave the onion to marinate for a couple of hours.

Lubricate the baking dish with vegetable oil, put the pickled onions in it. Wash the plums, remove the pits and cut into slices. Lay the plums over the onion.

Take a piece of sausage and cut it into pieces. Put the sausage on the onion, it will give a pleasant smoked flavor to the dish.

Wash and clean chicken liver from films. Pat it dry with paper towels. Thread it onto skewers soaked in cold water. Put the skewers on the onion, sprinkle with rosemary, salt, pepper. Bake the liver in the oven at a temperature of one hundred and eighty degrees for twenty minutes.

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Put the chicken liver in boiling water, cook over low heat.
Boil chicken liver in a double boiler for 30 minutes. In a slow cooker and pressure cooker, cook chicken liver for 15 minutes.

How to cook chicken liver

How to cook chicken liver in a pan

2. Dip the washed liver into the pan and cook over medium heat for about 15 minutes, no more - during digestion, the beneficial properties that the product is rich in disappear, and the liver itself becomes stiff. 3. Readiness to check with a knife: in a well-cooked chicken liver, when pierced, juice of a transparent color should stand out.

How to cook chicken liver in a double boiler
1. Cut the liver into pieces. During the cutting process, quite a lot of juice can form, therefore, before sending the liver to the double boiler, it is necessary, carefully holding the pieces with the palm of your hand, to drain excess liquid from the board.
2. Put the pieces in the main container of the steamer and salt to taste. If desired, before cooking, you can grease the chicken liver with sour cream for softness.
3. Put the chicken liver in a single layer in the lower steam basket, cover with a lid, pour water into a special container, cook the liver in a double boiler for half an hour.

How to cook chicken liver for a child
1. Fill the pot halfway with water and boil.
2. Dip the liver into the pan and cook over moderate heat for 15-20 minutes.
3. Scroll the boiled liver through a meat grinder, and then rub through a sieve.
4. Salt the finished liver puree a little, put it in a saucepan and heat it over low heat while stirring. During heating, you can add a small piece (30-40 grams) of butter and stir.

Salad with chicken liver

Cooking
1. Defrost chicken liver, put in a colander and rinse under running water.
2. Pour 1 liter of water into a small saucepan, add 1/3 teaspoon of salt, put on medium heat.
3. When the water boils, put whole (do not cut) pieces of the liver into it. After the water boils again, cook for 10 minutes over low heat.
4. Drain the water through a colander, let the liver cool slightly.
5. Cut the liver into small cubes and put on a plate.
6. Prepare vegetables: finely chop the onion, grate the raw carrots on a coarse grater, peel the pickles and cut into cubes.
7. Put the pan on medium heat, pour 2 tablespoons of vegetable oil into it.
Put the chopped onion into the heated oil, fry for 1 minute, stir, fry for another 1 minute, put the onion on top of the liver pieces. Do not stir.
8. Put the chopped pickles in the next layer.
9. Put the pan back on medium heat, pour 2 tablespoons of oil, put the carrots, grated on a coarse grater. Fry for 1.5 minutes, stir, fry for another 1.5 minutes, put the carrots on a layer of pickles.
10. Apply mayonnaise to a layer of carrots and sprinkle the salad with finely chopped dill.

Serve warm chicken salad.

Fkusnofakty

calories boiled chicken liver about 140 kcal / 100 grams.

The average cost of a kilogram of frozen chicken liver is 140 rubles. (on average in Moscow as of June 2017).

100 grams of chicken liver provide the daily human need for iron, in addition, the liver contains folic acid, which normalizes the process of hematopoiesis, which is important for anemia. The liver contains a lot of vitamin A, which is useful for vision and skin.

Fry the chicken liver over medium heat, 5 minutes on each side.

When choosing frozen chicken liver, pay attention to the integrity of the packaging.
The color of a benign liver is brown, uniform, without whitish or too dark areas.

In a double boiler, chicken liver is cooked for 30 minutes. When steamed, the product fully retains its beneficial properties.

Boiled chicken liver in cream

Cooking
1. In a saucepan in oil, stew the finely chopped onion, then add the chopped sweet pepper, simmer for another 5 minutes.
2. Add chicken liver, simmer for 5 minutes.
3. Pour in the cream and cook, stirring, for 10 minutes.
Alternatively, in addition to cream, you can add sour cream to the liver

Chicken liver pate

How to cook pate
1. Rinse the chicken liver, dry it and fry in sunflower oil over medium heat for 5-7 minutes.
2. Peel the onion, finely chop and fry.
3. Wash, peel and grate the carrots.
4. Add onions and carrots to the chicken liver, mix, fry for another 10 minutes.
5. Grind the fried chicken liver with vegetables with a blender, add butter, salt and pepper, mix well.
6. Cover the chicken liver pate, cool, leave in the refrigerator for 2 hours.
7. Serve chicken liver pate sprinkled with herbs.

The liver is a healthy and tasty product, but very capricious. Very often it turns out dry and tasteless, so many housewives bypass it.

But, in fact, the secrets of cooking chicken liver are very simple. There are several tricks that allow you to get delicious and juicy dishes with minimal time and effort.

The liver is cooked with a variety of products, but most often with onions. The taste of these two products perfectly harmonizes and gives a huge scope for creativity.

Chicken liver with onions - general principles of cooking

Liver before cooking, rinse and be sure to dry with a towel. There must be no drops of water or other moisture on the product. Then, with a knife, veins, films and defective areas are removed. Then the product is cut into pieces. But it can also be cooked whole, due to its small size.

Onion mainly used onion. It is simply peeled and cut. Can be pre-marinated. Chicken liver with onions can be fried, stewed or baked. Various vegetables, cereals, cheese, spices and herbs are used as filling.

Recipe 1: Chicken liver with onions in sour cream

To prepare the most tender chicken liver with onions, you need sour cream from 15% fat. Cream can be used the same way. It will take no more than 20 minutes to prepare the dish. The liver is obtained in a thick sauce, which goes well with cereal and vegetable side dishes.

Ingredients

300 grams of liver;

Bulb;

100 grams of sour cream;

A piece of butter;

Dried or fresh dill;

A spoonful of flour.

Cooking

1. Put a piece of butter in the pan, melt it.

2. Shred the onion peeled in half rings, fry until golden brown.

3. We wash the liver, dry it with a napkin, cut it into 3 cm pieces and send it to the pan with golden onions.

4. Sprinkle with salt, pepper and fry the pieces for a minute. Then pour in the flour, mix quickly, avoiding the formation of lumps.

5. Pour in 150 ml of boiling water, let the dish stew for 3 minutes.

6. Add sour cream, boil for another 5 minutes, season with herbs and you're done!

Recipe 2: Fried Chicken Liver with Onions

A simple recipe for fried chicken liver with onions, which requires a minimum amount of products. The dish is prepared in large pieces, you can whole.

Ingredients

500 grams of liver;

100 grams of flour;

2 onions;

A little oil.

Cooking

1. Heat the oil in a frying pan.

2. We wash the liver, if necessary, then defrost it. We remove films and everything superfluous.

3. Pour flour into a plate.

4. Dip the liver pieces in flour, fry on each side. Then salt, pepper, you can sprinkle with any spices.

5. Peel the onion, cut into large half rings, send to the liver, fry for a minute and cover with a lid. Reduce heat to low and cook for another 5 minutes until fully cooked.

Recipe 3: Chicken liver with onions and carrots

The specialty of this dish of fried chicken liver with onions and carrots is nutmeg. It gives the dish a special zest and an unusual aroma.

Ingredients

400 grams of liver;

2 onions;

1 carrot;

Black pepper;

A pinch of nutmeg.

Cooking

1. Heat the oil in a large frying pan.

2. Put the liver cut into pieces. Fry for a minute until a white film appears on the surface, then cover and simmer for 3 minutes.

3. We clean vegetables. Onion chop in half rings, carrots in strips. If you don’t want to cut the carrot with a knife, then you can grate it on a coarse grater, but only Korean. The regular one won't work.

4. Put the vegetables in the pan with the liver. At this stage, pepper, salt and sprinkle with nutmeg. Add the amount of spices to your taste. Turmeric can also be used in place of nutmeg. Or put both. Mix well and fry under the lid for about 5 minutes. Periodically open and stir.

5. Remove the cover, evaluate the result. If the liver with vegetables is not residually ruddy, then fry for another minute, adding fire.

Recipe 4: Chicken liver with onions and champignons

In general, for cooking chicken liver with onions according to this recipe, you can use not only champignons, but also any other mushrooms. We take the ones that are available. The dish is being prepared in a frying pan.

Ingredients

500 grams of liver;

300 grams of champignons;

2 onions;

250 grams of sour cream.

Cooking

1. We cut the liver arbitrarily, but not very finely. Lightly fry in a pan, about 3-4 minutes, then remove to a bowl.

2. Shred champignons with plates, fry in oil after the liver. As soon as the liquid evaporates from the mushrooms and they begin to fry, add the onion cut into cubes or thin half rings. Fry until golden brown.

3. We return the liver pieces to the pan, mix with the rest of the products and warm them up.

4. Mix sour cream with salt, pepper, add 150 ml of water and mix well. Pour the resulting sauce into the pan, let it boil and reduce the heat to a minimum.

5. Stew the liver with mushrooms for 5-7 minutes, then sprinkle with herbs and turn off.

Recipe 5: Chicken liver with onions under a cheese crust

A feature of this recipe for chicken liver with onions is the cheese crust, which is juicy and not dry. And wine vinegar gives the dish a spicy taste. The liver is prepared in two stages, in a pan and in the oven.

Ingredients

500 grams of liver;

170 grams of sour cream;

200 grams of cheese;

3 onions;

2 tablespoons of flour;

Wine vinegar 2 tablespoons;

Vegetable oil.

Cooking

1. We clean all the bulbs. We send it to a frying pan with heated oil and lightly fry.

2. Cut the liver into pieces, pour it into non-flour and just mix with your hands. We send to the onion and fry together until golden brown. Turn off the stove.

3. Put the contents of the pan into a baking dish.

4. We take 100 grams of sour cream, add the same amount of water or any broth. We add vinegar. We stir. You need to pour in the liquid a little at a time so that the sour cream dissolves well and the mass becomes homogeneous. Add salt, pepper to the sauce, you can put nutmeg and dried dill. Mix and pour into a mold.

5. Three and 2/3 cheese is laid on top of the liver.

6. Take the remaining sour cream and grated cheese, combine and stir. We lay out the finishing layer and send the form to the oven for 15 minutes.

Recipe 6: Stewed Chicken Liver with Onions and Potatoes

A wonderful dish for dinner, and if you add more liquid, then it will be suitable for lunch. In addition to the liver and vegetables, you will need pork belly, but you can also take just lard.

Ingredients

Half a kilo of liver;

700 grams of potatoes;

150 grams of brisket;

Carrot;

3 onions;

A clove of garlic.

Cooking

1. Cut the brisket into pieces, fry in a pan on both sides until a little fat is rendered.

2. Shred the carrots, chop the onion and send to the brisket. Fry for two minutes.

3. We wash the liver, cut each into two parts. We send to the fried lard. Ready for a minute.

4. Cut the peeled potatoes into slices, fry separately in a pan until lightly browned. Combine with liver and vegetables, add a clove of garlic. You can simply transfer all the ingredients into a saucepan.

5. Pour boiled water or any broth. For a thick second course, 200-300 ml is enough. For a thinner stew, add enough liquid to match the vegetables.

6. Now everything needs to be salted and peppered.

7. Cover and simmer until the potatoes are ready. At the end, add the bay leaf and chopped herbs.

Recipe 7: Chicken Liver with Onions and Eggplant

The dish is cooked in the oven. For chicken liver with onions, you need fresh eggplant. If they are bitter, then first you need to soak in salt water.

Ingredients

400 grams of liver;

2 onions;

3 eggplants;

150 grams of mayonnaise;

2 cloves of garlic;

150 grams of cheese.

2 tomatoes.

Cooking

1. We clean the onions, cut them into thin half rings and soak in water acidified with vinegar. Let's marinate.

2. Cut the eggplant in thick circles of 0.5 cm. Fry both sides in a pan.

3. Cut the liver into pieces and lightly fry, literally for a minute.

4. Lubricate the form, lay the liver, add a little salt, you can pepper. Squeeze the onion from the marinade, lay it on top.

5. Lay out the fried eggplant circles, salt.

6. Tomatoes are also cut into rings and laid with a finishing layer.

7. Mix the mayonnaise with chopped garlic and grease the tomatoes, just pour the rest on top.

8. Sprinkle everything with a layer of cheese and send it to the oven. Cook until the cheese turns golden brown.

Recipe 8: Chicken liver with onions and cream in a slow cooker

A quick recipe for chicken liver with onions. However, most recipes for a slow cooker are distinguished by their simplicity and simplicity.

Ingredients

500 grams of chicken liver;

3 onions;

garlic clove;

200 grams of cream.

Cooking

1. Cut the onions into cubes, fry for 10 minutes.

2. We cut the liver arbitrarily, but you can cook it whole. Put in the slow cooker and cook for another 5 minutes.

3. Grind the garlic, mix with cream, salt and pepper.

4. Pour the creamy sauce over the liver.

5. Close the lid of the multicooker and turn on the extinguishing mode for 40 minutes.

6. Finely chop the dill, sprinkle the liver, put a bay leaf on top and close the lid again. You do not need to turn on the slow cooker, just let the dish stand for 10 minutes so that it is saturated with aromas.

Recipe 9: Chicken Liver with Honey Onion and White Wine

A recipe for an unusual chicken liver dish served with honey onions. You will also need white wine, you can use any, but it is better not fortified. Onions are better to take red.

Ingredients

2 onions;

500 grams of liver;

150 grams of wine;

2 spoons of honey;

Parsley, fresh vegetables;

Cooking

1. Cut the liver into slices, pour in wine, mix well and leave to marinate for about an hour.

2. We chop the onions in half rings, send them to a pan with oil, fry.

3. As soon as the onion is browned, add honey, mix and cook for another 2 minutes. Sprinkle with black pepper and switch off.

4. We also pour a little oil into another pan and fry the liver pieces, removing the product from the wine marinade. As soon as it is fried, pour the remaining wine with meat juices, salt, cover and simmer for 10 minutes.

5. Put the cooked liver on a plate, honey onion on top, decorate with fresh vegetables, parsley leaves and you can serve!

Do not cut the liver for frying finely. The pieces dry quickly and will be tough.

For frying, it is undesirable to use a frozen liver. Buy a chilled product. Otherwise, a lot of liquid will be released from the liver and instead of fried pieces, a boiled stew will turn out.

Salt draws juice from the liver, the pieces become drier and tougher. Therefore, you need to salt the dish after frying. The same goes for pickling. An exception is cooking the liver in the oven. In this case, the dish can be salted immediately, when laying it in the form.

When frying, pieces of the liver should be laid out in a pan in turn so that the temperature of the hot oil does not drop sharply and a protective film immediately forms on the product. If you lay out the whole liver at once, then it will not be fried, but stewed in its juice.

If the onion intended for baking is marinated in vinegar, then squeezed and added to the liver, the dish will be much more interesting and tastier.

The liver is a delicate product and it is very important not to overdo it on the stove. To check the degree of readiness, you can simply press on a piece. It should be quite soft, but elastic. If the piece is hard, the liver is already overcooked.

Chicken liver turned out dry and tasteless? Twist the product several times through a meat grinder, add fried vegetables (chopped), heavy cream or butter. And you get a wonderful pate for sandwiches or filling for pancakes, pies.

Broiler chicken liver is an offal rich in protein, vitamins and valuable amino acids. It is useful for both children and adults, and especially pregnant women. This offal has a fairly low calorie content (137 kcal), therefore it is recommended for people who are overweight and have high cholesterol levels. In our article, we will present the most interesting such dishes, you can choose either in a pan or in a slow cooker.

Recipe for broiler chicken liver with onions

This dish can be served with absolutely any side dish. If you follow the recipe, the liver turns out tender inside and with a pleasant crust on the outside. It is recommended to cook offal on medium heat, then the dish will turn out to be especially tasty. The broiler chicken liver recipe (pictured) is as follows:

1. Soak offal (500 g) in cool water for 20 minutes to get rid of excess blood. If necessary, cut each piece in half.
2. In a frying pan, heat refined oil (4 tablespoons) over medium heat.
3. Roll the liver in flour and put in a single layer in a pan. Fry on each side for 3 minutes.
4. On top of the liver lay the onion cut into half rings. Constantly mixing it with the liver, cook the dish over high heat for another 5 minutes. At this stage, it needs to be salted and peppered.
5. Cover the pan with a lid, reduce heat to low, and continue to cook the liver for another 3-4 minutes.

It will take no more than 10 minutes to prepare the next dish. At the same time, the fried broiler chicken liver according to the recipe, which is presented below, turns out to be incredibly tasty. Even those who cannot stand offal will not refuse such a dish.

The step-by-step sequence of actions when preparing the liver will be as follows:

1. Heat a tablespoon of butter and honey in a frying pan. The last ingredient can be replaced with sugar or powder.
2. On high heat for a minute, fry 500 g of the liver, cut into 2-3 parts.
3. Pour in 500 ml of dry red wine and a couple of tablespoons of soy sauce, reduce the heat to medium and continue cooking the dish for another 6-7 minutes. At the end of cooking, add salt and pepper. Serve with any side dish of your choice.

Recipe for broiler chicken liver in sour cream

The next dish literally melts in your mouth, it turns out tender and juicy. And all because, according to this recipe, the liver of broiler chickens is stewed in sour cream, which makes the offal soft without overdrying it. In addition, cooking in a slow cooker is easy. It is enough to load all the necessary ingredients, select the program, and at the end of cooking, serve the dish to the table. A step-by-step recipe consists of just a few steps:

1. Finely chop the onion and garlic (2 cloves).
2. Pour a little vegetable oil into the multicooker bowl and fry pieces of liver (0.5 kg) on ​​it. For this, the "Frying" or "Baking" mode is suitable.
3. After 10 minutes, add onion and garlic, salt and pepper, as well as parsley, to the liver.
4. Combine a glass of sour cream with a small amount of water and pour into the multicooker bowl with other ingredients.
5. Set the cooking mode to Stew or Soup. Cook the dish for 40 minutes.

Chicken liver in cream

This delicate dish with delicious gravy is perfect for a side dish of cereals or pasta. You can cook it in just half an hour. So a delicious, and even healthy dinner for the whole family is guaranteed.

When preparing a dish, you must completely follow the recipe:

1. Rinse the liver of broiler chickens well and clean from excess fat.
2. Pour 50 ml of vegetable oil into the pan.
3. Put the liver and quickly fry over high heat.
4. Put the onion sliced ​​​​in half rings into the pan and immediately pour a glass of water. Simmer the liver with constant stirring for 15-20 minutes, then add salt and spices to taste.
5. Warm cream of any fat content (250 ml), and then pour it on top of the liver. Simmer the dish for another 7 minutes. At the end of cooking, add grated or ground nutmeg to taste.

Broiler liver stewed with onions and carrots

The next dish not only turns out very tasty, but also looks festive. You just need to remember to cook mashed potatoes for such a liver from broiler chickens.

The recipe for the dish involves the following sequence of steps:

1. The liver is fried in vegetable oil for several minutes. As soon as it darkens, onion half rings and grated carrots are added here. Optionally, you can add 50 ml of water and stew the liver longer.
2. After 5-7 minutes, sour cream (4 tablespoons), salt, pepper are added to the pan to the almost ready dish.
3. For three minutes, the liver is stewed in sour cream, after which it is mixed again and laid out on plates with a side dish.

Chicken liver in crispy breadcrumbs

The dish presented in the following recipe can be served both as a main side dish and used to make sandwiches. Both in the first and in the second case, the liver turns out to be very soft inside and with a delicious crispy crust on the outside.

When preparing, follow these steps:

1. Prepare the liver by cutting off the fat from it, rinsing and drying it on a paper towel.
2. Crack an egg into a deep bowl and beat it with a fork. Add 50 ml of milk to this and mix again.
3. Pour breadcrumbs and flour into two other plates.
4. Pour oil into a frying pan, about 5 mm high.
5. Dip the liver pieces alternately into the egg, then into the flour, then again moisten in the egg mixture and roll in breadcrumbs. Put the liver in the pan and fry for 3 minutes on each side. Before serving, place the liver on a paper towel to absorb excess fat.