Chicken liver in a pan: tasty and simple. Chicken liver with onions - we cook for parents, children and grandchildren! A selection of the best recipes for stewed, fried chicken liver with onions

Description

Chicken liver fried with onions- This is a very tasty and tender dish, which is a favorite delicacy of most people. Since childhood, many do not like the taste of beef or pork liver, but compared to them, chicken liver has a delicate taste and unobtrusive aroma. This is a very affordable food product that should be in the diet of every person at least several times a month.

Cooking fried chicken liver with onions is easy, but you need to know some tricks to help you make it as tasty as possible. It is very important to choose the right chicken liver. Always pay attention to her appearance. Its surface should be smooth and glossy, and the color of the chicken liver should be brown with a slight cherry tint. As for the smell, it should be pleasant and slightly sweet, other smells should not be present in it. When the chicken liver falls apart in the hands, this indicates that it is stale and has repeatedly succumbed to freezing. It should be elastic and solid.

Chicken liver is most often served fried, it goes well with any side dish and is often the main ingredient in many salads. However, chicken liver is no less tasty when cooked with fried onions and sour cream. This dish will help out any housewife, if guests suddenly appear on the threshold. Yes, and after a hard day, you can quickly fry chicken liver - and dinner will be ready.

In today's recipe, we will cook fried chicken liver with onions. You can cook it in 25 minutes, and as a result you will get an unusually tasty and healthy dish. However, despite the ease of preparation, it is important to know a few rules for frying the liver. If not adhered to, you can ruin its delicate taste and soft texture, resulting in a tough piece of liver.

It is necessary to fry chicken liver with onions only on medium heat with the addition of a small amount of salt so that the liver is well fried inside. If you cook the liver over high heat, it will immediately be covered with a crust and will not fry inside, therefore, when cut, blood can flow from it.

To prepare chicken liver with onions, you will need a minimum set of products: liver, onions, spices and vegetable oil for frying. Cook only as many livers as you can eat at a time, as they become less appetizing and less tender when left in the refrigerator.

Now you know how to choose a fresh liver and how to fry it correctly, but our step-by-step recipe will tell you how to quickly and tasty cook fried chicken liver with onions. Each stage is accompanied by a photo, so you will not miss a single moment of its preparation.

Ingredients

• 
  (500 g)
• 
  (300 g (2 medium onions))
• 
  (4 tablespoons)
• 
  (2 tablespoons)

The liver is a rather capricious product. Perhaps that is why it is not prepared so often. To fix this, we share with you the most important secrets, thanks to which your dishes will turn out very tender and juicy.

1. Chicken liver should not be frozen. From a frozen liver, you will never get the very ideally tender one that is discussed above. It will simply give juice when fried and will be stewed, instead of forming a thin golden crust, keeping all the juices inside. Take only chilled chicken liver.
2. Before frying, the liver must be well dried and not salted. You can dry it with a paper kitchen towel. You can’t salt it, because the liver is a very delicate product, and salt will make it give juice and this will lead to what I described above.
3. Do not put the whole liver in the pan at once, put one at a time and gradually add the next. If you put the entire volume of the liver at once, the temperature of the oil inside the pan will drop sharply, and it will eventually boil in its own juice. This catastrophic situation for the liver must be avoided by all means.
4. During the preparation of the liver, check the degree of its readiness by pressing your finger on the pulp of the liver. It doesn't have to be hard. The liver should be slightly crumpled inside, but be somewhat denser than when raw. Be sure to try pressing your finger on the liver before frying to feel what it is like. Subsequently, during frying, it will be easier for you to determine when it is time to remove the pan from the heat so as not to overcook it.
5. Chicken liver is a very delicate product, and therefore continues to cook even when you turn off the fire under the pan. If you are using pans with a thick bottom that retains heat, ideally you should take the liver out of the pan into a separate container and put it back in when the pan and the sauce in it have cooled down enough.

Ingredients:

• Chilled chicken liver 500 g
• Bulb 1 pc.
• Soy sauce 3-4 tbsp. l.
• Liquid honey 2 tbsp. l.

Cooking method:

1. Lay the liver out on a cutting board, remove the fat, and pat dry with a paper kitchen towel.
2. Heat a skillet over medium heat and heat oil in it. The oil should not be too hot, otherwise the liver will burn instantly. Better to use melted butter. But if it is not there, replace it with vegetable. You can adjust the heat under the pan by observing how the first pieces of liver put into the pan behave. If they burn right away or form a crust too quickly (you just put it in, after 5 seconds you looked at how the liver was there, and it was already very reddened), reduce the heat.
3. Place one piece at a time in the pan, being careful not to drop the temperature inside the pan too quickly. This can be tracked by such a sign as the secretion of juice from the liver. If you see that it’s not oil that hisses in the pan, but some water, and the liver is stewed, then you overdid it. Remove the liver, drain off excess liquid and start over (in this case, start with a raw liver, and put the already lightly fried liver at the very end, after gradually laying out all the raw).
4. Fry the liver without leaving the stove. Constantly monitor the formation of a crust and, if necessary, turn the pieces with cooking tongs. The golden crust should not be too hard and spread over the entire surface of the piece of liver. On average, frying the liver on one side should take 1-1.5 minutes.
5. When you have turned the liver over to the other side, add the finely chopped onion. Gently, being careful not to damage the liver, distribute it throughout the pan and let it lightly fry. If you want the chicken liver to be slightly pink inside and very, very tender, add the onion, let it sweat a little in the pan, and then remove the liver and put it in a separate plate, covered with a lid so that it does not cool down. Bring the onion to readiness.
6. When the onion is slightly softened and fried (and we have already taken out the liver, and it is waiting in the wings in a plate covered on top), add soy sauce and honey to it. Stir so that the soy sauce and honey blend together and let the sauce simmer for a bit so that it thickens slightly. Be sure to try the sauce. Adjust the taste if necessary (if it is too salty, add water or broth, if you need to make it sweeter, add more honey).
7. Put the reserved liver into the resulting sauce, warm it for 1-2 minutes and serve.

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.

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 prepare chicken liver for cooking
1. If necessary, pre-thaw the chicken liver in the refrigerator, then rinse under cold water.
2. Carefully remove the veins from the liver, films and, of course, the bile ducts so that the dish does not taste bitter.
3. Rinse the chopped liver again, let the water drain, cut it into pieces if necessary and proceed directly to cooking.

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

Products
Chicken liver - 400 grams
Onion - 1 piece
Carrot - 1 piece
Pickled cucumbers - 2 pieces
Vegetable oil for frying - 4 tablespoons
Mayonnaise - 2 heaping tablespoons
Fresh dill - 3 sprigs
Salt - 1/3 teaspoon
Water - 1 liter

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

Keep boiled chicken liver and dishes with its use in the refrigerator for no more than 24 hours.

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

Products
Chicken liver - 300 grams
Sweet pepper - 1 piece
Onion - 1 head
Cream - 200 ml
Oil - 1 tablespoon

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

Products
Chicken liver - 500 grams
Butter - 2 tablespoons
Carrot - 1 medium carrot
Onion - 1 head
Sunflower oil - 2 tablespoons
Greens, black ground pepper and salt - to taste

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.