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Dishes made from frozen chicken liver. Soft and juicy chicken liver in a frying pan: a selection of the best recipes

Dishes made from frozen chicken liver. Soft and juicy chicken liver in a frying pan: a selection of the best recipes

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 of the kind! 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 exactly?

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

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

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.
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.
If you find greenish bile spots in your purchase, carefully cut them out too. And at the same time remove excess fat.
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.
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.
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 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 - the 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.

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
Fry the onion in butter. It should become transparent and slightly golden.
Butter will add an extra delicate flavor to the dish.
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
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
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
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
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.
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 dense 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 minimalistic set of products designed to highlight the taste of the liver in the previous recipe seems a bit 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.

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
Boil the eggs hard and grate on a fine grater.
You can chop the eggs into small cubes
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
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
Chop the cucumbers as desired.
The cucumber can be salted or pickled
Cut the boiled liver into smaller pieces.
It's easy to cut boiled liver
Grate the cheese on a coarse grater.
Choose hard cheese
Chop the dill.
What's a salad without fresh herbs?
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.;
green;
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.

Dissolve the yeast in warm water.
Take instant yeast, things will go faster
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
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
Roll out the dough into a thin layer and cut into circles using a glass or cup.
You can cut out circles of dough for tartlets using a regular glass.
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.
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
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
Grate the carrots on a fine grater.
Carrots make the dish more delicious
Boil the eggs and also chop them using a grater.
With eggs, the snack will become tastier and more satisfying.
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
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 courses

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.

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.
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 either.
Do the same with carrots.
Carrots provide vitamins, satiety and bright color to the soup
Process the liver - wash, dry, remove films and ducts.
All excess - fat, films - must be carefully removed
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.
Fry the flour in a dry frying pan. It should brown slightly, but not burn, so turn on the lowest heat and remember to stir the pan with a spatula.
Be careful not to burn the flour
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
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.

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
Pass the liver through a meat grinder or grind using a blender.
Blender, meat grinder or food processor - any technique will do
Peel the onion and chop it smaller.
Onions are a constant ingredient in dishes with liver
Cut the lard into cubes.
The cutlets will really turn out tasty
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!
Chop the greens.
Parsley, dill, green onions? Choose for yourself
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
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.

Rinse the liver, remove all excess, and cut the pulp into pieces.
Liver cut into pieces is easier to grind
Peel and chop the onion.
If you periodically wet the knife in water, your eyes will not sting
Pass both ingredients through a meat grinder.
The pancake base is almost ready
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
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.

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
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.

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.

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.

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

If you need to prepare a delicious dinner and are short on time, or you are too tired to spend several hours on complex, labor-intensive dishes, then fried chicken livers with onions and carrots are the perfect option for a quick and delicious dinner at home.
Chicken liver is a very healthy product! It contains many vitamins and microelements, such as potassium, phosphorus, iron, calcium, magnesium, sodium, vitamins B, A, PP, E, C, folic acid and many others. Chicken liver dishes are juicy and tender.

Chicken liver is a dietary product and it fits very well into various diets for those who want to lose weight and gain muscle mass. After all, per 100 grams it contains only 137 calories. And there is as much pure protein as in chicken breasts. It is an ideal product for protein diets. The liver, thanks to folic acid, is very useful for pregnant women (helps intrauterine development). It also raises hemoglobin, which is also very common among expectant mothers. Selenium retains iodine in the body, cleanses the blood and regulates the functions of the thyroid gland. Natural vitamin C strengthens hair, vision and teeth. The heparin included in the composition normalizes blood clotting. And therefore, liver should definitely be eaten by people with varicose veins and thrombosis. Thanks to riboflavin, the liver helps to cope with anemia in women with monthly blood loss. For men, this product also has beneficial properties. Pantothenic acid has a positive effect on the functioning of the adrenal glands and testosterone production. But for people suffering from high cholesterol, kidney diseases, peptic ulcers and in old age, it is better to avoid or limit the use of liver in their diet.

Chicken liver with onions and carrots in a frying pan is a quick dish that is perfect for any side dish. It is also very easy to prepare and requires a minimum of additional products that can be found in any kitchen. In our recipe, we reveal for you several secrets on how to make chicken liver even more tender and tastier. Try it and see for yourself.

To prepare liver, you need the following products:

1 kg chicken liver;
5 small onions;
1 large carrot;
2 bay leaves;
salt to taste;
a pinch of ground black pepper;
odorless vegetable oil for frying.

Recipe for chicken liver fried with onions and carrots in a frying pan.

1. Wash the chicken liver and soak for 10 minutes in cold water. This is necessary in order to get rid of possible specific odor and bitterness.
Tip: The liver should be used chilled for cooking. When fried, it becomes covered with a crust, and the juice remains inside and gives it special tenderness. But if the liver was frozen, then its skin bursts and all the juice flows out. This product will be tougher. And, be sure to check before purchasing whether it has been treated with chlorine. Under no circumstances should you eat such liver.

2. Peel the onion.

3. Cut into cubes and fry in vegetable oil until light golden brown.

4. Peel and rinse the carrots.

5. The onion is already fried.

6. Grate the carrots on a coarse grater and fry with the onions.

7. Cut the chicken liver into 2-3 serving pieces.
Tip: Before putting the liver in a frying pan, it is better to dry it with paper towels. This way it will be covered with a golden crust and will be soft.

8. And we send it to fry with onions and carrots.

9. Pepper, add bay leaf. Fry for another 10 minutes over low heat. Salt the liver at the very end.

10. Serve, garnished with greens. Boiled potatoes, buckwheat or spaghetti are perfect for a side dish. Fried chicken liver with onions and carrots is ready.
Bon appetit!

When hemoglobin levels are low, doctors often recommend eating liver. Chicken liver is the most popular because of its tenderness and ease of preparation. The liver is rich in digestible heme iron and B vitamins. Expectant mothers should also not forget about such an important product: chicken liver contains a lot of folic acid, which is necessary both at the planning stage of pregnancy and during, and especially during the first trimester.

In order to properly prepare chicken liver, you should immediately choose a quality product.

Secrets of choosing chicken liver

The liver should be dark brown, there may be a shade of burgundy.
There should be no greenish spots on the liver. Their presence indicates gallbladder disease in chickens.
There is no need to buy liver that is too light or yellow, as it has lost color during frequent defrosting.
The surface of the chicken liver should be smooth and shiny.
If your liver smells bad, you either have a food intolerance, but it's more likely that the product has gone bad.
When choosing a frozen product, please note that the edges of the liver should not be dry.
Choose frozen liver, lightly dusted with snow and without a huge layer of ice.

How to properly cook chicken liver
There are a great variety of liver dishes. And for good reason: after all, it has a delicate, pleasant taste and can be added to a salad, pie, or served as an independent dish.

Liver preparation:

Defrost the product on the bottom shelf of the refrigerator.
Rinse the liver in running water
Thoroughly clean it of connective tissue and fatty deposits.
You can soak the liver in milk for 6 to 12 hours to make it softer.
The liver cooks for 10-15 minutes when boiling, even less when frying. Failure to comply with this rule may result in a dry and hard dish.

Popular liver dishes

Stewed liver. To prepare, take 300 g of chicken liver, a couple of onions, a couple of tablespoons of sour cream, salt and pepper. Fry the liver on each side over high heat for 2 minutes, add finely chopped onion and reduce heat, after 5 minutes add sour cream, salt and pepper. The finished liver can be decorated with herbs. You can add sweet peppers, mushrooms or frozen mixed vegetables to the dish: chicken liver goes well with everything.
Liver soup. Boil 100 g of beans, add 2 - 3 finely chopped potatoes. While the soup is cooking, in another bowl, boil the chicken liver in salted water for ten minutes, chop it into cubes, add to the soup 5 minutes before it is ready. Fry finely chopped carrots and onions and add to the soup. Add salt and pepper, after 5 minutes you can enjoy the taste. Instead of beans, you can add pasta or cereal, herbs and sour cream to the soup. In all cases, the soup comes out tender and healthy.
Liver cutlets. Half a kilo of liver should be finely chopped or minced, add 2-3 tablespoons of flour, one onion, one egg and a little salt. Spoon the resulting mass into a hot frying pan and fry. Instead of cutlets, you can bake pancakes if you add half a glass of milk and a couple more spoons of flour to the dough until it reaches the consistency of sour cream.
Salad with grapes and chicken liver. Chop a couple of cloves of garlic, mix them with 6 tablespoons of olive oil, let it brew. Fry 300 g of chicken liver, sprinkle with salt and pepper, and chop coarsely. Tear the salad, place it on a plate, place the liver on top, 300 g of grapes cut in half and pour over the infused garlic oil.

Chicken liver is soft and tender, rich in vitamins, tasty, and even quick to prepare. It's just perfect for dinner after a busy day at work. Just place it in the refrigerator in the morning to defrost, and cook it in the evening.

Chicken liver is a tasty and healthy product from which you can prepare many interesting and varied dishes. And besides this, it is also a source of folic acid or vitamin B9, which is considered the main vitamin for women's health and the most useful vitamin for expectant mothers.

You can make delicious salads, pates, cutlets, pies, casseroles and many other dishes from chicken liver. By the way, liver is a dietary product that is included in the menu of many diets. Vegetables, pasta, nuts and prunes, pineapples and lemons go well with liver.

The easiest and most popular liver dish is liver in sauce. The most suitable sauce for the liver is sweet and sour or creamy. Stew the liver in apple juice and add sour cream or cream at the end. And if you want to surprise your guests with a tasty and quick dish, prepare such an appetizer. Salt and pepper the liver pieces and fry on all sides until cooked, place on a dish. Place arugula leaves on top and pour marinade made with olive oil, balsamic and some berry jam, such as cranberry, over everything.

Do not forget that chicken liver is good to include in the diet of children and adolescents, as well as pregnant women and the elderly. Chicken liver is rich in vitamin A, which is beneficial for healthy skin and mucous membranes. A serving of liver can provide the body with a supply of vitamin B12, which plays an important role in maintaining normal functioning of the nervous system, digesting food, producing proteins, and metabolizing fats and carbohydrates.
In addition, chicken liver contains vitamin B1 - thiamine, which optimizes cognitive activity and brain function, has a positive effect on energy levels, growth, normal appetite, and learning ability. Doctors recommend using liver for people who abuse alcohol and smoke.

The most delicious recipes for chicken liver dishes from LadyCity.ru

Liver with onions

Ingredients:

2 tbsp. l. butter
1/4 cup olive oil for frying
sweet onion 1 pc.
Madeira or sherry 3 tbsp. l.
chicken liver 450 g
1/2 cup flour
salt, pepper to taste

Cooking method: In a medium-sized frying pan, heat 2 tbsp. l. butter. Add the onion, cut into thin slices and fry it until it becomes drier and slightly browned. Then pour in the Madeira or sherry, keep on the heat for another minute and remove the pan from the stove. Heat olive oil in a large skillet. Salt and pepper the liver to taste and bread it in flour, fry for 4-5 minutes on each side, turning only once. Place the finished liver on a dish, sprinkle with onions and, if desired, fresh herbs and serve.

Japanese chicken liver

Ingredients:

2 tbsp. l. dark soy sauce
2 tbsp. l. light soy sauce
chicken liver 500 g.
vegetable oil 2 tbsp.
green pepper 1 pc.
green onion arrows 5 pcs.
ginger root 2.5 cm long. 1 pc.
garlic 1 clove
pepper
sugar 2 tbsp.
sesame oil 1 tsp.
radish 1 pc.

Cooking method: Cut the liver, add light soy sauce to it. Leave to marinate for 30 minutes. Pour oil into a frying pan and put on fire. When the oil is hot, place the pickled liver in a frying pan and fry, but no more than 5 minutes, since if the liver is left too long it will become tough. Chop the pepper and add to the liver. Grate the ginger and add to the pan along with the green onions and garlic. Fry for another 2 minutes. Remove from heat. When ready, sprinkle everything with pepper and sugar. Add dark soy sauce and mix everything well. Place on a plate and garnish with chopped radishes. Serve hot.

Liver cream soup

Ingredients:

Chicken liver 300 g.
carrots 1 pc.
onions 1 pc.
1 parsley root
1 tsp. butter
1 glass of milk
2 yolks
salt

for the sauce:

2 tbsp. l. flour
3 tbsp. l butter
2 glasses of milk

Cooking method: Cut the liver into small pieces. Carrots and onions in small cubes. Stew onions, liver and carrots in butter until tender. Separately, prepare the white sauce: melt the butter in a saucepan, fry the flour in it until smooth. Then pour in boiling milk in a thin stream, stirring the sauce constantly. After obtaining a homogeneous mass, bring the sauce to a boil. Turn off the heat and add salt to taste. Puree the finished liver and vegetables in a blender until smooth, combine with white sauce, mix, put on fire and bring to a boil. Then pour in a glass of milk whipped with yolks, add a piece of butter, keep on low heat for 2-3 minutes, stirring constantly and turn off. Serve with crispy croutons.

Liver cake with zucchini

Ingredients:

500 g chicken liver
2 medium zucchini
5 eggs
1 baked eggplant
150 g spinach
3 onions and carrots
250 g hard cheese
2-3 tbsp. l. cream
6-7 tbsp. l. flour
150 g mayonnaise
2-3 cloves of garlic
salt, pepper to taste
vegetable oil

Cooking method: Grate the zucchini on a fine grater, add 4 eggs, 3-4 tbsp. l. flour, salt and pepper, and bake 4-5 pancakes in a frying pan with vegetable oil. Grind the liver and eggplant in a blender. Add egg, 2-3 tbsp. l. flour, salt, pepper and bake 4-5 pancakes. Chop the onion. Finely grate the carrots and fry everything in vegetable oil until soft. Salt and pepper. Grind the spinach in a blender and mix with cream. Add salt. Finely grate the cheese and mix with chopped garlic and mayonnaise. Grease the pancakes with garlic and mayonnaise and stack them, alternating, on top of each other, layering them with spinach and onion-carrot fillings.

Pasta with chicken liver

Ingredients:

200 g pasta
3 glasses of water
150 g butter
1 carrot
1 large onion
1/2 small bunch of green onions
300 g chicken liver
1 tsp. ground cloves
100 g ketchup
2 tbsp. l. peeled sunflower seeds
salt, pepper to taste
parsley and cherry tomatoes for garnish

Cooking method: Boil the pasta in salted water until tender, drain in a colander, and let the water drain. Then transfer to a bowl, pepper, season with 50 g of butter, and mix. Peel the carrots and onions. Cut the carrots into small cubes. Chop the onion. Chop the green onions. Set aside some green onions for decoration. Melt the remaining butter in a frying pan and simmer the carrots in it along with the onions and green onions. Cut the chicken liver into small pieces, add to the mixture of carrots and onions and fry everything together until the liver is ready. Sprinkle with ground cloves and stir. Place the pasta on a dish, top with liver and vegetables and sprinkle with seeds. Serve the dish, garnished with tomato slices, chopped parsley and green onions.

Liver in sour cream

Ingredients:

700 g chicken liver
3 tbsp. spoons of butter
100 g sour cream
one onion
dill or parsley

Cooking method: Wash the liver and soak in cold water for 10-15 minutes. Then roll in flour and fry in a well-heated frying pan with oil. Place sautéed onions on top, pour sour cream, close the lid and simmer for 3 minutes. When serving, sprinkle with finely chopped herbs.

Liver baked with vegetables

Ingredients:

600 g chicken liver
3 tbsp. spoons of butter
100 g sour cream
2 carrots
one onion
piece of pumpkin or zucchini
2 cloves garlic
dill or parsley

Cooking method: Wash the liver and soak in cold water for 10-15 minutes. Then pass through a meat grinder along with vegetables. Add sour cream, garlic, stir, place in a greased frying pan and bake in the oven (10 minutes). When serving, pour over sour cream and sprinkle with finely chopped herbs.

Liver loaf

Ingredients:

500 g chicken liver
300 g each of chicken fillet and any smoked meat
1.5 cups peanuts
2 carrots
3 onions
2 eggs
100 g each of hard cheese, mayonnaise and butter
3 tbsp. l. decoys
salt, pepper
ground nutmeg to taste
vegetable oil

Cooking method: Cut some of the chicken fillet into small cubes. Set aside some of the nuts for decoration. Pass the rest of the fillet, along with the liver, smoked meat, remaining nuts and carrots, through a meat grinder. Peel the onion, chop it, fry it in vegetable oil and mix it with the liver mass. Then add chicken fillet cubes, eggs, grated cheese, semolina, softened butter, mayonnaise and spices to taste. Mix everything thoroughly, add salt and place in a baking dish greased with vegetable oil. Bake in the oven for 1 hour at 180°C. Cool the finished “loaf”, remove from the mold, decorate with nuts and serve, cut into slices.

Salad with chicken liver and oranges

Ingredients:

250-300 g chicken liver
1 orange
4 strawberries
80 g cheese
handful of walnuts
1/4 cup pomegranate juice
1.5 tbsp. l. brown sugar
1 tbsp. l. balsamic bite
vegetable oil
salt, pepper

Cooking method: Soak chicken livers in balsamic vinegar. Wash the strawberries, peel the orange and remove the partitions. Cut berries and fruits into slices. Grate the cheese on a fine grater, chop the walnuts and fry in a frying pan without adding vegetable oil. Prepare the dressing: heat the pomegranate juice with balsamic vinegar and sugar until it dissolves, cool. Cut the liver into small pieces and fry over high heat with a small amount of vegetable oil, add salt and pepper to taste. Place lettuce leaves on a flat dish, place pieces of liver, strawberries, and orange in the middle. Top with cheese, walnuts and dressing.

Chicken liver pate with brandy

Ingredients:

500 g chicken liver
2 onions
1 head of garlic
100 g butter
200 ml cream
1 tsp. salt
2-3 tbsp. l. brandy or cognac
1 tsp. grated nutmeg

Cooking method: Peel and finely chop the onion and garlic. Place the chicken liver on a paper towel to remove excess liquid. Heat the butter in a large frying pan and fry the onion and garlic until golden brown. Transfer the vegetables to a container and fry the chicken liver in the same oil until a nice crust forms. In a blender, mix the cooled chicken liver, fried onions with garlic, cream, brandy (or cognac), salt, and nutmeg until smooth. Place the finished pate in a small bowl, cover with a lid and refrigerate for an hour.

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

How to cook chicken liver

How to prepare chicken liver for cooking
1. If necessary, first defrost 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 cut liver again, let the water drain, if necessary, cut into pieces and proceed directly to cooking.

How to cook chicken liver in a saucepan

2. Place the washed liver in a saucepan and cook over medium heat for about 15 minutes, no more - when overcooked, the beneficial properties that the product is rich in disappear, and the liver itself becomes hard. 3. Check readiness with a knife: a well-cooked chicken liver should release clear juice when pierced.

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, so before putting the liver into the steamer, you need to carefully hold the pieces with your palm and drain the excess liquid from the board.
2. Place the pieces in the main container of the steamer and add salt to taste. If desired, before cooking, you can grease the chicken liver with sour cream for softness.
3. Place the chicken liver in one layer in the lower steam basket, cover with a lid, pour water into a special container, and cook the liver in the steamer for half an hour.

How to cook chicken liver for a child
1. Fill the pan halfway with water and boil.
2. Place the liver in 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. Add a little salt to the finished liver puree, place in a saucepan and heat over low heat while stirring. During heating, you can add a small piece (30-40 grams) of butter and stir.

Chicken liver salad

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

Preparation
1. Defrost chicken liver, place in a colander and rinse under running water.
2. Pour 1 liter of water into a small saucepan, add 1/3 teaspoon of salt, and place over medium heat.
3. When the water boils, put whole (no need to cut) pieces of liver into it. After the water boils again, cook for 10 minutes over low heat.
4. Drain the water through a colander and let the liver cool slightly.
5. Cut the liver into small cubes and place on a plate.
6. Prepare the vegetables: finely chop the onion, grate the raw carrots on a coarse grater, peel the pickled cucumbers and cut into cubes.
7. Place the frying pan over medium heat and pour 2 tablespoons of vegetable oil into it.
Place chopped onion in hot oil, fry for 1 minute, stir, fry for another 1 minute, place the onion on top of the liver pieces. Do not stir.
8. Place the next layer of chopped pickles.
9. Place the pan on medium heat again, pour in 2 tablespoons of oil, and add the carrots, grated on a coarse grater. Fry for 1.5 minutes, stir, fry for another 1.5 minutes, place the carrots on a layer of pickles.
10. Apply mayonnaise to a layer of carrots and sprinkle the salad with finely chopped dill.

Serve the chicken liver salad warm.

Fkusnofacts

Keep boiled chicken liver and dishes using it in the refrigerator for no more than 24 hours.

Calorie content boiled chicken liver about 140 kcal/100 grams.

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

100 grams of chicken liver provides a person’s daily need for iron; in addition, the liver contains folic acid, which normalizes the process of hematopoiesis, which is important for anemia. Liver contains a lot of vitamin A, which is good for vision and skin.

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

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

Cook the chicken liver in a double boiler 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
Bow - 1 head
Cream - 200 ml
Oil - 1 tablespoon

Preparation
1. In a saucepan, sauté finely chopped onion in oil, then add chopped bell 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
Carrots - 1 medium carrot
Onions - 1 head
Sunflower oil - 2 tablespoons
Greens, ground black pepper and salt - to taste

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