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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We won’t talk much about the benefits of the liver, it is familiar to everyone, it is an instant delicacy containing B12, it is a valuable nutritious product. Today we want to offer you how to cook chicken liver so that it is soft and juicy in a pan. We will tell you a few secrets, nuances to get a tasty and healthy dish. There are many options, with a combination of different products. Choose, cook, treat your friends and feed your household.

1. First of all, you need to pay attention to the quality of the product.
2. The color of the chicken liver should be brownish, without bloody clots, and have a shiny surface. If it has a yellowish tint, it means that it has been frozen.
3. If you decide to use a frozen liver, be sure to pay attention - if there is a lot of ice and snow in the package, this indicates that it was thawed and then frozen back. It is better not to buy such a product.
4. It is best to defrost the natural slow way, at room temperature, or on the lowest shelf of your refrigerator.
5. Fry the liver for no more than 10 minutes, otherwise it will become dry.
6. Salt at the end of cooking.
7. Much less fuss with chicken liver, it does not have a film that needs to be removed, as, for example, with beef.
8. Cream (sour cream) will add juiciness to the chicken liver.
9. Be sure to follow the smell, fresh - the smell is sweetish, the sour smell indicates that the liver is not fresh, it has been repeatedly frozen.
10. Chicken liver is very useful for pregnant women, as it contains folic acid.
    So that the liver is not bitter, it must be soaked in fresh milk.
11. Cook enough to eat at one time, after standing in the refrigerator, the chicken liver becomes dry.
    Chicken liver is rich in protein, which means it is ideal for diets.
12. How to find out if chicken liver is ready - just remove one piece from the container where it is cooked. Cut, if there is no blood - the liver is ready.

See also, step by step recipe with photos.

Chicken liver with sour cream

Products:

• 500 g liver
• 2 medium white onions
• 300 g sour cream
• some flour
• Salt pepper
• Vegetable oil for frying

Rinse the liver carefully, it is very delicate and requires a special approach. Let the water drain. Chop the onion into rings, sauté until tender, remove from the pan. Since the chicken liver is small in size, you can not chop it, but whoever likes it can, of course, be cut into smaller portions.

Add oil and fry for a couple of minutes, liver on both sides, add fried onions and sour cream. Hold for 5 minutes, close the lid and cook for a quarter of an hour, salt and pepper at the end of cooking.

Chicken liver with onions

Chicken liver, cooked very quickly. It can easily help you out at the moment of suddenly arriving guests, serving it as an independent dish or as a side dish.

Products:

• Chicken liver 600 g
• White onion 300 g
• Oils 4-5 spoons
• Flour 3 spoons
• Salt pepper

To leave the blood, soak the liver for 10-15 minutes in cool water, if the pieces are large, divide into smaller ones. After washing, let all the liquid drain. Onion cut into half rings.

Pour flour into a deep plate and roll each piece of liver in it, put it on hot oil, but at the same time reduce the fire a little. If the whole liver does not fit, then you need to fry it in two stages so that each piece is well fried. The whole liver is fried, if cooked in two steps, put it all in a pan and add the onion already then. Now the fire can be increased so that the onion is fried well, stirring constantly so that the food does not burn. After five minutes, you can salt, add pepper and close the lid. It remains to wait no more than 10 minutes, ready.

Liver in batter

Products:

• Liver 500 g
• Egg 1 pc.
• Flour - 1 spoon
• Salt pepper
• Vegetable oil

Wash the liver, if you come across a large one, then you can divide it into two parts. Beat the egg, add salt, pepper and flour, shake with a fork. Heat the oil, dip each piece of liver in the batter and fry for five to seven minutes on each side.

Liver with vegetables

Products:

• chicken liver - 800 g
• White onion 3 pcs.
• Carrots 2 pcs.
• Olive for frying
• Vegetable seasoning 1 teaspoon

Soak the liver for 20 minutes in water, so the blood will go away. Chop the onion, as for frying and put in hot oil. While frying, peel and grate the carrots, the onion is almost ready, we attach the carrots to it and continue to sauté, adding salt and pepper. Remove the vegetables from the pan, add oil and put the liver, stirring to simmer. At the end of cooking for a few minutes, add salt and pepper.
Put vegetables and liver on a plate.

See also: for breakfast, a recipe with step by step photos.

Chicken liver with sauce

Products:

• 1 carrot and 1 onion
• Liver 500 g
• Salt pepper
• Sour cream not fatty 200 g
• Flour 2 spoons
• Vegetable oil

Wash the liver, check for bile residues and divide into sticks. Salt lightly, pepper. Let's leave it to the side to soak.

Onions and carrots are cut into strips and sautéed in heated vegetable oil for 5 minutes. In order not to waste time, heat the oil using a large container (frying pan or cauldron), dip the liver in flour and fry for several minutes. Add stewed vegetables, sour cream and a little salt, seven minutes will be enough.

Liver with soy sauce

Products:

• Liver 500 g
• Honey 2 spoons
• Bulb large
• Soy sauce 4 tablespoons
• Salt pepper
• Vegetable oil

Naturally wash the liver, make sure there are no bile residues, dry it with a paper towel.

Chop the onion very finely and sauté for a few minutes, put the liver, turn over, letting it fry a little. Pour the sauce, honey and spices, gently mix everything, close the lid and leave on low heat for 10 minutes.

You can serve the liver as a separate dish or with boiled rice.

Chicken liver juicy and soft in a pan

Products:

• 400 g liver
• 300 g non-fat sour cream
• 3 white dots
• 1 heaping spoon, flour
• 1 egg
• ¼ cup vegetable oil
• Salt pepper

Chop the onion in half rings and fry until cooked, remove from the pan. If necessary, add more oil and lay out the prepared liver, in one layer. If the whole liver does not fit, then we will fry it in two passes, because the chicken liver is very tender, and putting a lot in the pan, with stirring, it will turn into gruel. Fry on each side for 2 minutes. We fried the whole liver, return all portions to the pan, attach the onion to it, as if covering it, pour sour cream, add spices. Simmer for 5-6 minutes.

Chicken liver with onions

Products:

• 500 g liver
• 4-5 bulbs
• 5 peppercorns
• One Lavrushka
• Salt pepper
• Olive oil spoons 4-5
• Dill
• A piece of butter, 20 grams

We wash the liver, if there are streaks, we remove it, heat the pan over high heat and put the liver without oil. Using kitchen tongs, flip each piece as it changes color. The liver is fried, pour out the oil and add a lot of coarsely chopped onion, fry for 2-3 minutes over high heat, then bring it to medium and continue cooking, it will take about 8 minutes. At the end, add spices and oil. Perfect for lunch with mashed potatoes.

Liver with sour cream

Products:

• 3 large red onions
• 600 g liver
• 200 g sour cream (preferably 15%)
• 100 g wheat flour
• Olive
• Salt pepper

Soak the liver in water for a quarter of an hour, throw it in a colander so that the water leaves. Put the flour in a deep container and roll each piece of liver in it. Fry the liver in hot oil on both sides, about 3-4 minutes each. Remove from the pan, if necessary, add more oil and fry the diced onion on it. Now put together, pour sour cream, salt and pepper without sparing. Close the lid and leave for seven minutes. When serving, sip with fresh dill.

Liver with mushrooms

Products:

• Onion 2 medium
• Mushrooms 300 g
• Chicken liver half a kilo
• Fatty sour cream 5 tablespoons
• Vegetable oil
• Salt pepper

Mushrooms wash, large, divide, small leave whole. Chop the onion into rings, half rings, as you like.

Washed and dried liver from water (otherwise the oil will shoot), fry until the color changes. We throw mushrooms with onions, salt and pepper, sour cream. We cover with a lid, who does not have it, you can use a plate and simmer over low heat for about ten minutes.

Chicken liver with tomatoes

Products:

• 3 ripe tomatoes
• 500 g chicken liver
• 1 red onion
• 3 art. heaping spoons of flour
• 20 ml. olive oil
• Salt pepper
• Greens (parsley, cilantro, dill)

Chop the onion into strips and fry until transparent. Process the liver and roll in flour, attach to the onion. Fry it on both sides until golden, lay out the tomatoes in cubes, sprinkle with salt and pepper. Close the container with a lid and simmer for five minutes.

The liver is tender

Products:

• 150 g sour cream 13%
• 500 g liver
• 1 large or 2 small onions
• Salt pepper
• olive oil
• Dill

Cut the liver into pieces, remove (if any) veins, cut the onion into large rings. We heat the oil and fry the onion, reduce the fire and put the liver to it. Cover the container with a lid, pass for 10-12 minutes. Open salt, add dill, pepper and sour cream, cook for a few more minutes.

Liver with adjika

Products:

• Adjika - 1 full spoon
• 1 kg liver
• 2 white beams
• 3 spoons of sour cream
• pepper
• Butter 40 g
• Vegetable oil
• bunch of cilantro

We spread the clean liver in a deep, thick-bottomed frying pan, salt and put sour cream inside. Close the lid and cook for 10 minutes, the water came out of the liver, as we salted it, and it is cooked in a soup. Fry the onion in a small skillet.

Time has passed, open the lid and drain all the liquid, leave the liver, to which we add onion, adjika, fresh cilantro, pepper, butter. Leave on low heat for 15 minutes.

We told you many ways to cook chicken liver in a pan to make it soft and juicy, choose your favorite recipe, treat your household!

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 red dry wine and a couple of tablespoons of soy sauce, reduce the heat to medium and continue to cook 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.