Usage
How many minutes to cook chicken liver for a child. How to properly introduce chicken or beef liver into complementary foods for a baby? Best Recipes

How many minutes to cook chicken liver for a child. How to properly introduce chicken or beef liver into complementary foods for a baby? Best Recipes

The introduction of complementary foods for a baby is an important stage in his life. This moment of acquaintance with “adult” food should leave pleasant new sensations and be to the taste of any child.

The introduction of the liver into the diet occupies a separate place. This useful product, which is an excellent source of iron, can be administered from 7 months 1 time per week. One year old baby You can already diversify the menu with all kinds of liver dishes.

Benefits of the liver

Many consider the liver a dangerous and difficult product for a child. This is a misconception, because it has a lot of useful and nutritious substances. Its use is recommended for children in health and medicinal purposes. Correct Application this product in the diet of a child at the age of 1 year will not bring any negative.

The most useful is the liver of fish (cod), which contains iodine, zinc, calcium and a huge amount of vitamin D, which is an excellent way to prevent rickets. It is highly recommended for children with disorders in the nervous system, and is also useful for problems in the cardiovascular system.

Tender chicken liver thanks to folic acid supports the blood and immune system of the child. And it also helps with overwork, lung diseases and poor eyesight.

Beef but better veal liver, due to the large amount of vitamins A and B, it maintains hemoglobin at the normal level, accelerates the process of tissue repair in many organs, and improves immunity.

Pork liver due to the high content of proteins, fats, minerals, vitamins, amino acids and enzymes is also very useful for children. But due to the high fat content, such a liver should be included in the children's diet, even if the child is already a year old, with extreme caution.

Large selection of ready baby food saves a lot of time for mothers. But it is much more useful if you cook the dish yourself from fresh liver, which will be seasoned with mother's care and love. It will be tasty, nutritious, healthy and interesting.

How to cook a liver for a child?

To prepare any dish, it is necessary that the liver is always fresh, peeled from the film and the pieces used do not contain veins.

PATE

The best way to cook liver is pâté. Soft and gentle, it is sure to please any baby. Moreover, there are a lot of recipes for pate, and the child will always find it to his taste. By adding certain ingredients, the pate can be made drier or softer and more tender, more meaty or more vegetable. The main thing is to observe the baby, he himself will tell you his taste preferences.

PATE WITH MEAT

A rich liver-meat pate is obtained from boiled liver, boiled chicken fillet And boiled carrots. Whip the prepared ingredients with a blender until smooth. Add salt to taste. In a thick and dry pate add butter or broth.

PATE WITH EGG

Boil liver and eggs. Beat them until smooth with a blender, adding butter. Salt to taste. The ingredients are placed at your discretion, but you can focus on the following proportions: liver - 300 gr, eggs - 2-3 pcs., Butter - 150 gr.

PATE WITH VEGETABLES

Pate with carrots and onions is the most classic dish. Boil the liver, carrots and onions. Beat the finished products in a blender, adding butter. To make the pâté more liquid, you can increase the amount of oil, but it is better to dilute it with liver or vegetable broth.

PUDDING

A close dish to pate is pudding. Its gentle composition will appeal to any picky eater.
Soak dry bread or roll (15 gr) in milk. Pass prepared bread and liver (50 gr) through a meat grinder 2 times. Lightly salt and, if necessary, dilute with milk to a state of porridge. Add ½ egg yolk and ½ protein, pre-whipped into a stiff foam, into the minced liver. Mix everything thoroughly and carefully. Prepare a baking dish by greasing it with butter and sprinkling with breadcrumbs. Carefully place the pudding into the mold. Boil water in a wide saucepan. Lower the mold there so that the water reaches half of the mold. Cook 45 minutes at closed lid. Ready-made pudding is perfect for mashed potatoes.

GRAVY

If your child doesn't like liver, liver gravy is a great compromise. Multicooker gravy with a rich taste, delicate texture and wonderful aroma can be poured over any porridge.

Cut ½ onion into half rings and fry for 15 minutes in the “baking” mode. Cut 350 g of washed, peeled liver into slices and add to the onion. Continue cooking covered for another 10 minutes. At this time, in a glass of boiled water, dilute 1 tbsp. a spoonful of flour and 1 tbsp. a spoonful of sour cream. Pour the prepared mixture into the liver. Mix everything and salt to taste. If desired, you can add bay leaf and cook everything for another 10 minutes in the “quenching” mode. The gravy is ready. If the baby refuses the liver, then he will certainly like the gravy.

PANCAKES

A child a year old can already be offered a slightly fried liver in the form of pancakes. An adult baby will be able to eat such solid food in pieces. Twist the liver with a small amount of onion in a meat grinder or beat with a blender. Add salt and thicken with a spoonful of flour. Fry thin pancakes in a hot pan.

SOUP - PURE

This soup is very similar to liver pudding, but not cooked in a water bath, but on fire. Chicken liver is best for soup.

Soak 100 g of bread in ½ glass of milk and mix with the yolk. Grind 100 g of liver and add to bread. Grind everything through a sieve and fill with 1 glass of broth or water and cook for 10 minutes. Salt to taste and season with 2 teaspoons of butter.

To make the soup not so meaty, you can add some potatoes and carrots at your discretion. You can dilute the soup to the desired consistency with broth.

CASSEROLE

A complete ready-made dish for a child is a casserole. Cook crumbly porridge from ½ cup of rice in milk and water (½ cup each). Twist 400 g of liver and 1 small onion through a meat grinder and mix with boiled rice. Beat in 2 eggs, salt. Can be seasoned with marjoram and ginger or other spices. Grease a baking dish with 3 tbsp. spoons of oil. Bake the dish for 1 hour at 175 °.

SOUFFLE

Soufflé can be prepared from fish liver for a baby. It will be not only tasty, but also very useful.

Boil 200 gr potatoes. Beat the cooled potatoes with 50 ml of milk. You can also add a piece of butter. Cod liver (½ jar) mash. Separately beat 1 egg white. Combine potatoes, liver and protein and beat again. Season with salt to taste. You can add lemon juice (½ pcs.) And dried mint (1 teaspoon). Put the prepared mass into a greased and sprinkled with breadcrumbs baking dish. Cook for 20 minutes in the oven at 200°. Slightly cooled soufflé can already be eaten.

REGULATIONS FOR THE USE OF THE LIVER

Despite the fact that the liver is a very useful and nutritious product, we must not forget that it can also harm the body. And excessive pressure on the child can turn him away from this product for a long time. In order for food to be a joy, you need to remember a few rules.

If the child is not ready to accept the liver in his diet, postpone the introduction of this product for another couple of weeks. It's okay if the child tries the liver for the first time in a year.
Let your child decide when lunch ends. Do not force him to eat everything to the last crumb.
It is best for the first acquaintance with the liver to cook it in the form of mashed potatoes.
If, after taking the liver, the child develops signs of allergy, you should immediately stop complementary feeding with this product.

Any dish can be made truly unique and healthy if it is prepared correctly - it's all about technique and some culinary secrets. Today we will learn how to cook chicken liver- for homemade salads, as a light snack or even as a component for another dish. This is not difficult to do, but there are a number of significant nuances, which we will also talk about.

How to boil chicken liver at home

It does not matter for which dish you are going to boil the chicken liver, in any case, the process will be almost the same. So avoid the row common mistakes it will not be difficult for you - we will teach you how to cook chicken liver correctly.

First of all, before cooking, the offal must be thoroughly inspected and cleaned, as well as washed. This is the first step, and you should not miss it, otherwise the treat may come out bitter and tasteless.
Secondly, chicken liver is cooked only in boiling water. It is not worth lowering the delicacy into a pot of cold water - this way you can ruin all your efforts in the bud.

Thirdly, the liver should be boiled not only in boiling water, but also seasoned with spices. This helps to make the dish more fragrant, tastier, richer. Without spices and seasonings, chicken liver will be fresh. Therefore, before cooking, dip salt, black peppercorns and bay leaves into the pan - this is the basic set of spices for chicken liver.
Equally important is the duration of cooking. Traditionally, poultry liver, due to its tenderness and small size, is cooked much less than, for example, beef. Also, short cooking and a gentle thermal regime allows you to save most of the nutrients and vitamins in the liver of the chicken.
It is believed that the finished chicken liver should not release any liquid and juice from itself when pierced - and this is true. The offal in the finished, cooked form will be slightly dry inside, but this is quite normal, because boiled chicken liver is best put in salads or served with various sauces.

And, of course, the most important point is the quality of the product. If the liver is fresh, then any dish from it will be tasty and successful, but it is better not to use offal of dubious quality at all - there is a great chance of poisoning.

The Secrets of Delicious Boiled Chicken Liver from Your Cook

When going to a store or market for bird liver, be careful - you need to be able to choose such a product correctly, the dish you are going to make will depend on this.

So, a good chicken liver should have a smooth texture - it is slightly moist, it has a noticeable glossy sheen. The color of a high-quality and fresh liver can be from pink to dark burgundy.

But if you are going to cook an unnaturally pale chicken liver at home, then most likely you bought an unsuccessful product - stale or pre-frozen.

It is important that there are no green spots on the surface of the offal, otherwise the delicacy will be very bitter. And if you still find them, then first get rid of the blotches and these places by simply cutting them out with a knife.

Fresh chicken liver is very useful for the body - it is dietary product, rich in iron and vitamin A, so even those who are on a diet can eat boiled poultry liver. And in the company of fresh vegetables and salads, this dish can completely replace a full meal!

How to prepare poultry liver for cooking, the main steps

You cannot send this offal to the pan directly from the package, so before you cook it, you will have to spend time processing the delicacy.

If you bought chicken liver in the market, then first it will need to be cooled. You can do this by putting the ingredient in the refrigerator for half an hour. Why is it important? It is very difficult to sort out a warm liver, and it will be more difficult to get rid of its bitterness.
Store or supermarket chicken livers are usually already chilled, so this step can be omitted.
After cooling, the chicken liver will have to be soaked in cold water so that it is not bitter. Some hostesses believe that if you boil the liver in boiling water, it will become less bitter in itself, but this is not so - gore and bile give bitterness to the meat, and they will not go anywhere if they are not removed.

Therefore, pour cold (but not icy) water into a clean bowl, add salt, mix the liquid, and then put the liver washed under the tap into the dishes so that the water completely covers it. We wait 30-35 minutes for all the bitterness to come out of the offal.
After that, we take the delicacy out of the bowl and clean it from the films, remove traces of blood (you can blot them with a paper towel), cut out all the strange places with a suspicious color that may taste bitter.
Rinse the chicken liver again under running water, this time already peeled. We chop it into pieces that we need (larger for a salad).

Now the liver of the chicken can be safely lowered into the pan and boiled.

How to deliciously boil chicken liver, a quick recipe

Ingredients

Chicken liver - 500 g + -
- 1 head + -
Turn on strong fire and bring the liquid to a boil, then reduce it to medium.
We clean the onion from the husk and cut it in two, after which we send it to the pan. After cooking, we simply take out the vegetable and throw it away, but it will give the liver more taste, and at the same time save it from the characteristic smell.
We send it to the pan and lavrushka, salt and pepper the water.
We lower the liver into boiling water and make the fire even smaller.
Cook the poultry liver without a lid for 10-12 minutes. Skim the foam while cooking to keep the water clean.

In such a simple way, you can cook chicken liver deliciously and correctly.

Try adding one to it after cooling. boiled egg, chopped coarsely, as well as lettuce and walnuts, season the dish with your favorite diet sauce, and you will have a real culinary masterpiece!

Many adults love liver dishes, so this product is in demand in their families and appears on the table quite often. And when a baby grows up in the family, ready to try complementary foods, parents are interested in whether it can be introduced into the children's menu in the first year of life. At the same time, questions arise when to give beef liver, and when you can introduce chicken or pork. In search of answers, it is worthwhile to figure out whether there is a benefit for the child's body from its use, whether this product is harmful to babies, and also how to cook it for children correctly.

What is useful

It is a protein dish from which children receive the entire list of amino acids necessary for their body. Among them are all the essential amino acids that are not formed in the body, but enter it with food.
Dishes from it will give the child a lot of vitamins, among which there are especially many vitamins E, A and D (fat-soluble), folic acid, choline and other B vitamins. The liver also acts as a source of various mineral salts, for example, iron, copper, calcium, selenium, magnesium and many others.
The cholesterol contained in it is important for the synthesis of hormones and other compounds, therefore, in a small amount it should enter the child's body.
The use of the liver can prevent the development of anemia and hypovitaminosis, and also has a positive effect on the child's immunity and growth processes in his body.

Minuses

In some children, it provokes an allergic reaction.
Due to its high protein content, it is not recommended for children with kidney disease.
Excessive use of it impairs the functioning of the digestive tract.
Due to the presence of a slight bitterness in the taste of the liver, some children refuse such a product.

From how many months can you give?

It is possible to introduce a child to such a type of offal as the liver before the year. It is advised to start introducing complementary foods after the child has tried meat dishes and got used to them. Most children can be offered it for the first time from 8-9 months. At first, the product is simply boiled and thoroughly ground until a homogeneous and not too thick consistency is obtained.

For a one-year-old child, souffles, pates, casseroles, soups, puddings and other dishes are prepared from the liver. When the baby learns to chew well, he can be treated to stewed and oven-baked liver, and fried dishes from such a product, for example, liver pancakes, are given no earlier than 3 years of age. As for the question of what to give the liver with, then often such a product is combined with vegetable dishes. It can be supplemented with cereal garnish.

Calculate your feeding schedule

What is the best choice for baby food?

There are several types of liver, and each has its own benefits to include in a child's diet.

The baby can be offered such a liver:

Beef or veal. It is advised to start complementary foods with the liver, since such a product is absorbed very easily and rarely causes allergies. Beef liver is high in vitamin A and B vitamins, as well as low in calories. Its use maintains hemoglobin at a high level and increases defensive forces organism. The downsides are some harshness and the need to spend time cleaning the bile ducts and films.
Chicken. Its advantages include soft texture and pleasant taste. In addition, it is prepared for cooking and cooks faster than other types of offal. Such a product is rich in iron and folic acid, therefore, it has a positive effect on immune function and hematopoiesis. It also contains a lot of choline, which has a beneficial effect on the nervous system and brain activity of the child.
Pork. This type of liver is quite tender and loose in consistency, and the calorie content of the product is low. In addition, it is prepared quite quickly, but it does not have hard films. However, this offal also has disadvantages, including a slightly reduced content of nutrients, as well as the frequent presence of a bitter taste in ready meals. However, children get iron, copper, manganese, vitamins A, E, group B, cobalt, iodine and many other substances from pork liver.
Turkey. Like chicken liver, turkey liver is easy to digest, cooks quickly, has a delicate structure and a pleasant taste. At the same time, it is quite high in calories due to the high fat content (it contains almost twice as many calories as in beef, pork or chicken). From it, the child will receive vitamins B12, K and C, selenium, iron, phosphorus, chromium, vitamin PP and many other valuable compounds.
A rabbit. Such a product contains many vitamin substances and minerals, including beta-carotene, calcium, tin, selenium, vitamin D, cobalt, vitamin K, choline and others. The only downside to this tasty variety is the high cost. In addition, it is found on sale much less often than chicken, pork or beef liver.
Cod. This delicacy is rich in vitamin A, zinc, iodine, vitamin D and calcium. Its use will help prevent rickets, diseases of the skin and teeth, as well as strengthen bones and protect the baby from infections. Such a liver is also very useful for the state of the cardiovascular system.

Separately, we note that goose and duck liver should not be given to children, since such products are very high in calories and contain a significant amount of saturated fat.

How to enter into the diet

First meal for children's menu is a one-component puree. It is given in an amount of not more than half a teaspoon. At the same time, it is desirable to treat the baby with the first portion in the morning, so that during the day any adverse effects of the new product can be noted. If intolerance is not detected, the portion is gradually increased. The liver is offered 1-2 times a week, replacing the meat dish. By the age of the baby, you can give it up to 60 g per day.

If the baby has reacted to the liver with any symptoms of an allergy, the product is canceled. It is also worth delaying the introduction of liver puree if the baby does not want to try such a dish. You should not force the baby to eat it by force, so as not to provoke even greater rejection. It is better to postpone the tasting for a few weeks, and then cook the dish for the child again.

Ready mashed potatoes

The liver is found in the assortment of many baby food manufacturers, for example, beef puree with liver is offered under the brands Babushkino Lukoshko, Frutonyanya and Tyoma, and Semper produces beef liver puree with vegetables for children older than 8 months. When buying such jars, it is important to pay attention to the expiration dates and the composition of the puree, trying to choose a product with a minimum of additives. As a rule, the packaging of these products is small (80-100 g), since an open jar can be stored in a refrigerator for no longer than 24 hours.

How to make puree

Making liver puree at home is quite simple. It only takes a fresh liver, a little time and effort. Buy children only a quality chilled product (do not take frozen), which has an even color, a shiny surface, and a slightly sweet smell. Do not purchase a liver that has plaque or visible spots.

After washing the product under running water and removing films from it, it is recommended to soak the liver for half an hour in water or milk. This will help get rid of the bitterness that is almost always present in its taste.

After cutting the liver into small pieces, the product is poured with cool water and allowed to boil.
Cooking offal lasts 15-30 minutes (the time depends on the type of liver).
The boiled liver is removed from the water and placed in a blender bowl.
The product is crushed and rubbed twice through a sieve, adding if necessary (if the puree is too thick) a little water, breast milk or mixtures.

For more information about the benefits and choice, see the next program.

Chicken liver is much more tender and softer than beef or pork. The product has a pleasant taste and belongs to the dietary category. It is quick to prepare and very healthy, so we decided to discuss why it is worth including it in the diet of babies, how it will affect their health, and what precautions should be taken to avoid allergies and other problems.

What is useful chicken liver

The body of babies is developing intensively, therefore, it needs a regular intake of nutrients. One source is chicken liver. Due to vitamin A, it has a positive effect on vision, strengthens teeth and bones. The product is rich in protein, which is especially important for muscles. Thanks to choline, chicken liver improves mental abilities and memory.

There is a stereotype that due to its main function (cleansing the blood of toxins), the liver accumulates harmful elements and therefore is not particularly useful. This is a myth, since toxic substances are excreted along with bile. The quality of the liver matters: it must be fresh, obtained from animals grown under normal conditions. Beneficial features:

comparable in protein content to chicken breast- promotes intensive development of muscles;
the liver contains folic acid, which is crucial for the hematopoietic system and helps to increase immunity;
rich in iron, in combination with vitamin B9, it helps to cope with anemia;
useful for the gastrointestinal tract - since this product is soft and gentle, it has a gentle effect on the organs of the digestive system;
thanks to selenium and iodine improves the condition of the thyroid gland;
contains vitamin C, which provides an antioxidant effect.

Liver protein is easier to digest than regular meat. It is recommended to include in the diet of children who have undergone surgery and serious illnesses. Especially good is the liver of domestic chicken grown on natural products.

At what age can children be given chicken liver

By 8–9 months, the baby has most likely tried meat and cereals, is slowly getting used to fruits - during this period, his digestive system is already ready for the introduction of chicken liver. It is recommended to start with a single-component puree; industrial dishes are best perceived - due to a special grinding (homogenization) technology. Offer it to the baby in the morning - quite a bit, 1/2 teaspoon is enough, and make sure that during the day the baby does not have a rash or other manifestations of allergies, and the stool is normal.

If the tasting went without problems, the next day the portion can be increased by 2 times. So you will gradually bring it up to 50-60 g (the norm is designed for 12 months). Later, in addition to the liver, you can add vegetables, such as carrots or onions, to the puree. Some children are prejudiced against offal, but don't push it, be patient, and it is possible that in the future your child will taste how delicious it is.

How to cook chicken liver for a child

The product is specific, and even minor errors can significantly spoil the taste. Our recommendations:

at least up to 3 years, do not offer the baby fried liver - this can cause overweight and harm his health;
rinse the product thoroughly under running water, carefully cut out all the fat - there is no use in it;
do not exceed the cooking time of the liver - no more than 15 minutes, otherwise it will become tough.

Chicken liver does not need to be soaked in milk - it is soft without it. The main thing is that it is fresh and of high quality. So, if the smell of chlorine emanates from it, most likely the product was washed using chemical substances, you should refuse to buy it.

Precautionary measures

Chicken liver can cause allergies, so you should carefully monitor the condition of the child in the first days of its use. Contraindications include the following diseases:

stomach ulcer;
violation of the functionality of the kidneys;
elevated cholesterol.

If the baby has chronic ailments that periodically worsen, be sure to consult a doctor - can chicken liver be crumbs.

Recipes for children

Liver soufflé in a slow cooker

Products: liver - 100 g, a small slice of white bread, 1 egg(preferably homemade), 50 ml of milk, salt to taste.

Cooking:

Cut the liver into small pieces, put in a container for a blender, pour milk and bread pulp into the same place.
Carefully separate the yolk and add it to the rest of the products (set aside the protein for now).
Using a blender, beat all the products until a homogeneous mass is obtained - it will turn out to be quite liquid, which is exactly how it should be.
Beat the egg white in a separate bowl - you should get a stable foam, which must be added to the liver mass.
Pour 1 liter of water into the multicooker bowl, place a grate on top, place molds on it (if steel, grease them with butter, silicone do not need this procedure).
Pour the liver mass into molds, and then set the multicooker mode to “steam”.

After cooking, be sure to release steam before opening the lid. Soufflé is served warm, but not hot. Garnish with dill or parsley if desired. The dish goes well with mashed potatoes, cereals and pasta.

Casserole

Products: half a glass of rice, milk and water, 400 g of liver, a small onion, 2 eggs, 3 table. tablespoons of vegetable oil.

Cooking:

Boil rice in milk and water - it should turn out crumbly, for this do not mix the cereal in a saucepan.
Twist the liver with onion through a meat grinder or chop with a blender.
Mix the rice with the liver mass, beat in 2 eggs and salt.
Lubricate the form vegetable oil, put the mass into it and bake for an hour at a temperature of 175 ° C.

Before serving, you can decorate with herbs.

Baked liver cutlets

Products: 0.25 kg of chicken liver, 1 potato and onion each, 50 g processed cheese, 1/2 cup oatmeal, salt - to taste, breadcrumbs.

Cooking:

Rinse the liver thoroughly, remove fat.
Finely chop the onion, peeled potatoes - cubes.
Sift oatmeal.
Scroll the liver, cereals and vegetables through a meat grinder, add grated cheese to the resulting mass, salt.
Form cutlets with wet palms and roll them in breadcrumbs, then put them on a baking sheet previously greased with vegetable oil.
Bake for 20-25 minutes at 200°C.

Serve with garnish.

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 - they disappear when digested beneficial features, which the product is rich in, 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 into a double boiler, it is necessary, carefully holding the pieces with your palm, 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.

Reading time - 6 min.