Chicken liver stewed in milk with vegetables: recipe with photos. Chicken liver in a slow cooker Liver stewed in milk

Beef liver stewed in milk is a satisfying, but at the same time completely dietary dish. The liver has very little fat and a lot of vitamins - just a dream, not a product! Store-bought milk is also not at all fatty, 1.5%, 2.5%, 3.2% will do.

However, the dish turns out to be nutritious and very tasty, because the liver prepared in this way is tender and juicy! The secret of cooking is to quickly fry the pieces of liver over high heat, and then simmer in milk over low heat until fully cooked.

Choose any spices to your liking. This recipe uses all-purpose seasoning. But spices for meat, ground black and white pepper, coriander, nutmeg, and marjoram are also suitable.

Ingredients

• 350 g beef liver
• 1 onion
• 250 ml store-bought milk
• 3 tbsp. sunflower oil
• 1 bay leaf
• 1 tsp all-purpose seasoning
• 0.5 tsp (or to taste) salt

1. Peel the onion and cut it into quarters of rings. Place in a frying pan heated with refined sunflower oil.

2. Fry the onion until golden brown and place it in a separate bowl for a while.

3. Rinse the liver under cool water. Remove membranes and bile ducts (if present). Cut into pieces convenient for you - bars, cubes. Place in a heated oil pan.

4. Fry the liver over high heat until its color changes.

5. Place the previously fried onion on the liver. Stir.

6. Pour in pasteurized milk.

7. Simmer over low heat with the lid closed for 15 minutes. Then add salt, all-purpose seasoning or other spices, and bay leaf. Stir and simmer for another 5 minutes.

8. Soft, juicy, tasty liver is ready! Serve with fresh herbs (dill, parsley, cilantro).

This is a complete independent dish. But you can prepare a side dish - pasta, rice, buckwheat or other porridge, as well as potatoes in any form - boiled, baked, fried, mashed.

We present to your attention a recipe for fried liver soaked in milk. This tasty, healthy and tender dish will win your sympathy thanks to its ease of preparation and soft, refined taste. A simple procedure of soaking the liver in milk will relieve it of bitterness, foreign odors and all sorts of harmful substances that it may contain. Also, thanks to this process, the finished dish will become much softer and juicier than you are used to. Surprise your family and friends with cookies with a new, magical taste! You can cook both pork and beef liver this way. There is no need to soak chicken liver in milk; it is already very tender and does not have any additional odors.

Taste Info Second: offal

Ingredients

• Pork or beef liver – 750 g;
• Onions – 2 pcs.;
• Milk – 1.5 tbsp;
• Salt and ground black pepper - to taste;
• Flour for breading;
• Vegetable oil for frying.

How to cook juicy and soft fried liver, pre-soaked in milk

Wash the liver thoroughly under running water. Remove all films and cut into portions, like chops. Lightly beat them with a special hammer, first placing them in a disposable bag so as not to splash the entire room.

Place all the chops in a saucepan and pour milk over them. How long to soak the liver in milk depends on its size and how busy you are. On average, this process takes from one to three hours. The longer the liver is in milk, the softer and tastier it will be. If you have time, then soak it for 2 hours, if not, at least for an hour.

During this time, the milk will change its natural color and become brown.

Mix flour, salt and pepper in a bowl. Other spices are not required here, because... they will interrupt the natural taste of the dish. Thoroughly roll each piece of liver in the resulting mixture.

Heat a small amount of vegetable oil in a frying pan and place the prepared liver chops into it. Fry over medium heat for 3-5 minutes on each side. The degree of readiness is determined by the golden brown crust.

Peel the onion, wash and cut into half rings or large cubes. Fry it in vegetable oil for a few minutes.

Place the fried liver pieces on the onion, cover and simmer over low heat for 15 minutes. If the dish starts to burn, add a little water.

Liver in milk, fried with onions is ready! Serve it on the table with boiled or fried potatoes and fresh vegetables, sprinkled with herbs. Bon appetit!

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Note to the owner:

• In this way, you can soak both pork and beef liver. Chicken does not need such processing, because... is soft and gentle in itself.
• Sometimes it can be very difficult to remove the film covering the liver. There is an easy way that will save you from long-term suffering. Pour boiling water over the liver for 1 minute, then quickly place it under running cold water. All films can be easily removed in a matter of seconds.
• If possible, fill the liver with new milk when the old one turns brownish. Then the finished dish will be even softer, more tender and juicier.
• Instead of flour, you can use breadcrumbs, then your chops will have a fried, crispy crust. But in this case, you should not stew, otherwise the liver will become saturated with moisture and become soft not only inside, but also outside.
• During stewing, you can add a few tablespoons of sour cream, then you will get liver in a sauce with a pleasant creamy taste.

I offer you a recipe for chicken liver in a slow cooker with sour cream. A delicious and healthy combination of products, time-tested. And cooking chicken liver in a slow cooker will allow you to get the perfect version of a classic dish.

Chicken liver in sour cream in a slow cooker comes out most tender, fragrant - you won’t be able to pull it off by the ears. But in order to deliciously cook chicken liver in a slow cooker, you need to meet some conditions, which I will tell you about today.

Anyone who has ever cooked anything with sour cream knows how difficult it is to get a beautiful and uniform sour cream sauce. Most often, when heated, sour cream comes out in ugly flakes, and this irreparably spoils the appearance of the dish. This dish looks unappetizing and tastes too much like home cooking in the worst sense. I will tell you how to avoid such trouble and always get not only tasty, but also beautiful dishes with sour cream sauce.

I hope that you will like my recipe for chicken liver in a slow cooker with sour cream. So let's get started, prepare chicken liver in a slow cooker.

For a recipe on how to stew chicken liver in a slow cooker
Chicken liver	500 grams
Onion	1 small head (100 grams)
Garlic	2 cloves
Vegetable oil	1 tablespoon
Sour cream	3 tablespoons
Flour	1 teaspoon
Nutmeg (optional)	1/2 teaspoon
Black pepper (optional)	taste
Parsley	a few twigs
Salt	≈1/2 teaspoon

How to cook chicken liver in a slow cooker

Before you cook chicken liver in a slow cooker, you need to prepare it. We wash the liver and place it in a colander. Leave for 10 minutes to allow the water to drain. We cut the liver into two or four parts (depending on size), removing the veins along the way.

Place the chicken liver cut into pieces on paper towels and dry thoroughly, removing excess moisture.

We clean and wash the onions. We also peel two small cloves of garlic. Chop the onion and garlic into smaller pieces. We do not mix onions and garlic, because we will add them to the dish separately.

Now prepare the ingredients for the sauce. Place three tablespoons of sour cream in a saucepan or thick-bottomed pan. Fill the spoon with a small slide. We also need salt, a pinch of grated or ground nutmeg, a heaped teaspoon of flour and a little more than half a glass of cold tap water.

Add all the prepared sauce ingredients to the sour cream.

Mix thoroughly with a whisk.

Now the preparatory work is completed and you can proceed directly to cooking. We program the multicooker to the Frying or Baking mode for 15 minutes. Pour a tablespoon of vegetable oil into the bowl. After a minute, add the chopped onion. Sauté the onion, stirring occasionally, until translucent. It took me 8 minutes.

Now add the garlic to the bowl and cook for another 1-2 minutes. Stir until the garlic starts to burn.

Well, now it’s the turn of chicken liver and sour cream sauce. Add the liver pieces to the onion and garlic and cook until the end of the regime. During this time, carefully stir a couple of times so as not to damage the pieces. The liver should seize on all sides and turn grey. Keep the multicooker lid open for now to allow excess liquid to evaporate.

At the same time as adding the liver to the multicooker bowl, prepare the sour cream sauce. I don't think this fact is unknown, but I had to figure it out with my mind. So, if you pour sour cream directly into a bowl with the rest of the ingredients, even after mixing it with flour first, there is still no guarantee that it will not curdle. Therefore, sour cream sauce must first be made stable. Just simmer for a few minutes, stirring with a whisk.

Now you can, without fear of anything, add sour cream sauce to the liver. Stir. Switch to the Extinguishing mode. How long to stew chicken liver in a slow cooker in sauce? 15 minutes is enough. In my Redmond multicooker, you can’t set the Stewing mode for less than 20 minutes, so I do that, but I finish cooking 5 minutes before the end of the mode. Chicken liver should not be cooked for a long time to prevent it from becoming tough.

Tender beef, pork or chicken liver is considered a very nutritious and healthy dish. It increases hemoglobin, contains valuable amino acids and is easily digestible. Liver cooked in sour cream or milk is especially healthy and tasty. Milk sauce goes well with a side dish: mashed potatoes, buckwheat or pasta.

Pork liver in milk sauce

The dish takes about 30 minutes to prepare, the liver turns out very soft and aromatic. The composition of spices can be varied as desired, but you should not add too many herbs, so as not to interrupt the delicate milky taste.

Ingredients:

400 g pork liver

vegetable oil - for frying

600 ml milk

salt - to taste

½ teaspoon coriander


1 teaspoon dried rosemary

2 tbsp. spoons of butter

a few sprigs of fresh parsley

How to cook pork liver in milk sauce:

1. Rinse the liver thoroughly, remove the films. Cut into pieces and lightly fry in heated vegetable oil. When the pieces turn white, pour milk into the pan. Cook for 15–20 minutes over medium heat.
2. Chop a few sprigs of parsley and add to the sauce. Add salt, freshly ground black pepper, coriander and dried rosemary.Let the milk simmer for another 5 minutes, add the butter. Cover the pan with a lid, reduce heat and cook the dish for another 5 minutes.
3. Place side dishes on heated plates: mashed potatoes, rice, buckwheat or barley porridge. Place pork liver on top and pour milk sauce over each serving.
4. If desired, the dish can be garnished with fresh parsley.

Chicken liver in milk

Mushrooms fried with onions will add additional flavor to the dish.

Ingredients:

100 g champignons

1 onion

250 g chicken liver

300 ml milk

salt - to taste

freshly ground black pepper - to taste

1 teaspoon dried parsley

How to cook chicken liver in milk:

1. Cut the champignons into slices, chop a medium-sized onion into thin half rings. Heat vegetable oil in a deep, thick frying pan and fry the onion in it until golden brown. Add the mushrooms and fry for another 5 minutes, stirring with a wooden spatula.
2. Wash the chicken liver, remove films and fat. Cut the liver into slices and place in a frying pan. Fry for another 5 minutes and then pour in 300 ml of milk. Add salt, freshly ground black pepper and dried parsley. Stir the mixture, cover and simmer for 10–15 minutes.
3. The ideal side dish for chicken liver in milk is fluffy rice. Pasta made from durum wheat is also suitable.
4. The finished dish can be sprinkled with finely grated hard cheese.

Liver in milk, baked in the oven

The liver can not only be stewed on the stove, but also baked in the oven. If you cook a dish with vegetables –it does not require a separate side dish.

Ingredients:

500 g beef liver


1 onion

2 carrots

3–4 large potatoes


vegetable oil– for frying

400 ml milk

butter - for shaping

1 clove of garlic

parsley and dill for decoration

hard cheese - to taste

salt - to taste

freshly ground black pepper - to taste

How to cook liver in milk, baked in the oven:

1. Wash the liver, remove the film, cut into pieces.
2. Chop a large onion into half rings and grate the carrots. Cleanpotatoes and cut into strips.
3. Heat vegetable oil in a frying pan and fry the onion and chopped garlic clove in it. Add carrots and, stirring, simmer until half cooked.
4. Grease a heat-resistant form with oil. Place the vegetables in the pan and place the liver on top. Pour the contents of the mold with milk, salt and pepper, spread small pieces of butter over the surface.Place the pan in the oven, preheated to 180°C, for 20–25 minutes.
5. Remove the dish, sprinkle the surface with grated or semi-hard cheese and place it back in the oven. Bake until the cheese has browned.
6. Before serving, garnish the liver in milk, baked in the oven, with parsley or dill.

Liver in milk - basic principles of preparation

The liver is washed under the tap, cleaned of all excess, the film is removed and soaked in milk for several hours. Then cut into small pieces and fried. Then pour the same milk and simmer over low heat for about half an hour.

You can cook liver in milk in a cauldron, frying pan, slow cooker or clay pots. Pork, beef or poultry liver is suitable for this dish.

The liver is stewed in milk separately or with vegetables. The liver cooks very quickly, so it is very important not to overcook it or dry it out. Liver is served in milk with any side dish, but it goes especially well with potatoes and rice.

Recipe 1. Chicken liver in milk with onions

Ingredients

kg chicken liver;

Extra salt;

Partial glass of milk;

Ground black pepper;

Three onions;

Ground coriander;

Petiole celery.

Cooking method

1. Dry the washed liver, cut off the connective tissue and bile sacs. Cut large pieces in half. Place the liver in a deep bowl, add milk and leave to steep in the refrigerator for forty minutes.

2. Peel and wash the garlic, celery and onion. Cut the celery lengthwise and chop into small halves. Chop the onion into half rings. Chop the garlic cloves into small pieces.

3. Heat the oil in a frying pan, put the garlic in it and fry for two minutes, then add celery and garlic to it. Fry, stirring constantly until the onion is browned.

4. Remove the liver from the milk, dry it lightly with paper napkins and place it in a frying pan with vegetables. Fry, stirring occasionally, on all sides. Pour in a little drinking water, add salt, season with spices and simmer under the lid for about 20 minutes. The liver should be covered with an appetizing crust. Serve the liver in milk with rice or potato side dish.

Recipe 2. Pork liver in milk

Ingredients

Bulb;

Partial glass of milk;

Half a kilogram of pork liver;

Two pinches of ground black pepper;

Two tablespoons of flour;

Two pinches of table salt;

30 ml refined oil.

Cooking method

1. Wash the pork liver under running water, remove the ducts and cut off the film. Dip with paper towels and cut into one and a half centimeter pieces.

2. Break the egg into a deep cup and beat it with a fork or whisk until white foam appears on the surface. Place the liver pieces into the egg mixture.

3. Pour flour into a flat plate. After dipping the liver in the egg, roll it in flour.

4. Pour oil into the frying pan, preheat it, add pieces of liver breaded in egg and flour and fry for two minutes on each side. Place the fried liver in a deep refractory dish.

5. Peel and wash the onion, chop it into half rings. Place in a frying pan with hot oil and fry until golden brown.

6. Salt and pepper the liver in the mold. Place fried onions on top and pour milk over everything. Place in the oven for half an hour. Bake at 190 C. Remove and sprinkle with chopped herbs.

Recipe 3. Liver in milk royally

Ingredients

700 g beef liver;

Kitchen salt;

Puff pastry – 150 g;

Freshly ground pepper;

Onion – 3 pcs.;

Eggs – 3 pcs.;

Milk - half a liter.

Cooking method

1. Soak the liver in water for three hours. Drain the water, cut out the ducts and film. Let's cut into small slices.

2. Break the eggs into a deep cup and beat them with salt and pepper until foam appears.

Place pieces of liver into this mixture and dip thoroughly so that the eggs evenly cover them.

3. Pour flour into a flat plate and roll pieces of liver in eggs in it.

4. Lightly fry in hot oil on all sides. Place in a ceramic mold with high sides. Peel the onion and cut into thin feathers. Season each layer with pepper, salt and place onion feathers on top. So we layer until the liver runs out. Fill everything with milk.

5. Roll out the puff pastry into a layer. Brush the edges of the mold with the egg mixture and cover with dough. Seal the edges tightly and brush the surface with egg. Place in a preheated oven and bake at 180 C for about forty minutes. Serve with your favorite side dish.

Recipe 4. Liver in milk with mushrooms

Ingredients

One and a half glasses of milk;

Two pinches of table salt;

Pork liver – 600 g;

Two pinches of black pepper;

A glass of flour;

Carrot;

Champignons – 200 g;

Onion – 70 g.

Cooking method

1. We wash the entire liver under running water, place it on a board, remove the ducts and cut off the film. Lightly dry the offal with napkins and cut into arbitrary pieces of medium size. Transfer it to a deep plate and fill it with fresh milk. Let it soak for half an hour. Salt and pepper.

2. Peel the carrots and onions and wash them well. Grate the carrots on a grater with large holes. Chop the onion into thinner half rings. Transfer to a separate bowl.

3. Clean and rinse the champignons under the tap. Dry on a disposable towel and chop into plates.

4. Add oil to a heated frying pan and add chopped mushrooms and vegetables. Season with salt and pepper, mix and cook over low heat, covering with a lid. Fry until the vegetables become soft.

5. Drain the milk from the liver. Dip the liver pieces in flour and place them in a hot frying pan with oil. Fry over moderate heat on all sides for just a short time. Transfer the fried liver into a fireproof dish, place the stewed vegetables and mushrooms on top and mix. Close the lid and leave to infuse for half an hour.

Recipe 5. Liver stewed in milk

Ingredients

80 g sour cream;

200 ml milk;

Coarse salt and black pepper;

10 g garlic;

Onion – 140 g;

80 g flour.

Cooking method

1. Rinse the liver under running water. We take the edge of the film with two fingers and carefully cut it off with a sharp knife. Cut the cleaned offal into equal pieces.

2. Pour the milk into a deep bowl, put the prepared product in it and leave for 20 minutes. Milk will relieve the liver of bitterness and make it softer.

3. Chop the peeled and washed onion into half rings.

4. Pour a small amount of flour into a saucer. Heat a frying pan with a small amount of vegetable oil. Carefully roll each piece of liver in flour, lightly crush and place in hot oil. Fry on both sides, two minutes on each. Place onion rings on top and pour over the milk in which the liver was soaked. It should almost completely cover the pieces of liver. If there is not enough milk, add a little boiled water. Simmer for five minutes, stirring from time to time.

5. Pour the sour cream into a cup and dilute it with a small amount of boiled water. Add flour and stir until no lumps remain. Pour into the liver. Simmer under the lid for another three minutes, adding a clove of garlic chopped into small pieces. Serve with mashed potatoes.

Recipe 6. Beef liver in milk

Ingredients

Ground pepper and coarse salt;

Milk – 400 ml;

Half a kilogram of beef liver;

Vegetable oil – 80 ml;

Bay leaf;

Wheat flour;

Onion and carrot.

Cooking method

1. Wash the liver thoroughly, cut off the film and cut into medium-sized pieces. Pour milk into a deep plate and place the liver in it. Soak the offal in milk for two hours. Then drain the milk and place the liver pieces on a disposable paper towel to absorb all the moisture. Transfer to a plate, add salt and pepper, and mix.

2. Peel and cut the onion into thin rings. Peel the carrots and chop them on a grater with small holes.

4. Pour flour into a flat plate. Heat a frying pan with oil on the stove. Dip the liver in flour, lightly crush and fry on both sides. Fry for literally five minutes on both sides. Place grated carrots and onion rings on top of the liver. Simmer over low heat, covered, for five minutes, stirring.

5. Pour the remaining milk into a deep saucepan and bring to a boil. Add bay leaf, add a little salt and crush with pepper. Place liver and vegetables in milk. The milk should completely cover the liver; if there is not enough milk, pour in a little boiled water.

6. From the moment the milk boils, turn the heat down, cover the pan with a lid, and simmer until done. Serve the liver in milk with boiled potatoes or fluffy rice.

Recipe 7. Liver in milk Berlin style

Ingredients

Half a kilogram of beef liver;

Half a liter of milk;

Four apples;

Three onions.

Cooking method

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut into not too large pieces. Place in a deep bowl and fill with milk. Soak the offal for about half an hour.

2. Peel the onions and chop into thinner half rings. Wash the apples, remove the seeds and cut them into slices.

3. Place a frying pan on the stove, heat the oil in it and add the onion. Fry until light golden brown.

4. Place the apple slices in a frying pan and heat for literally three minutes so that they do not become completely soft and fall apart.

5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until an appetizing crust appears.

6. Place heated apple slices on a plate, place fried liver on top of them and cover everything with fried onions.

Liver in milk - tips and tricks from the chef

To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.

When purchasing liver, pay attention to the color and smell. The surface of the offal must be spotless, smooth and glossy.

To make the liver soft and airy during frying, cut it into pieces no more than one and a half centimeters wide.

It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out dry.