How to cook chicken liver
How to prepare chicken liver for cooking
1. If necessary, defrost chicken liver in the refrigerator, then rinse under cold water.
2. Carefully remove the veins from the liver, films and necessarily bile ducts so that the dish does not taste bitter.
3. Rinse the cut liver again, let the water drain, cut into pieces if necessary and proceed directly to cooking.
How to cook chicken liver in a saucepan
1. Fill a saucepan halfway with water and boil.
2. Dip the washed liver into a saucepan and cook over medium heat for about 15 minutes, no more - during digestion, the beneficial properties that the product is rich in disappear, and the liver itself becomes tough.
3. Readiness to check with a knife: in a well-cooked chicken liver, when pierced, a transparent juice should be released.
How to cook chicken liver in a double boiler
1. Cut the liver into pieces. In the process of cutting, a lot of juice can form, therefore, before sending the liver to a double boiler, it is necessary, carefully holding the pieces with your palm, to drain the excess liquid from the board.
2. Place the pieces in the main container of the steamer and season with salt to taste. Optionally, before cooking, you can grease the chicken liver with sour cream for softness.
3. Put the chicken liver in one 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 baby
1. Fill a saucepan halfway with water and boil.
2. Put the liver in a saucepan and cook over medium 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 prepared liver puree, put in a saucepan and heat over low heat while stirring. While heating, you can add a small piece (30-40 grams) of butter and stir.
Chicken liver salad
ProductsChicken liver - 400 grams
Onions - 1 piece
Carrots - 1 piece
Pickled cucumbers - 2 pieces
Cooking oil for frying - 4 tablespoons
Mayonnaise - 2 heaped tablespoons
Fresh dill - 3 branches
Salt - 1/3 teaspoon
Water - 1 liter
Preparation
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 in it whole (no need to cut) pieces of liver. 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 place on a plate.
6. Prepare vegetables: finely chop the onion, coarsely grate the raw carrots, peel the pickled cucumbers and cut into cubes.
7. Put the frying pan on medium heat, pour 2 tablespoons of vegetable oil into it.
Put the chopped onion in 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 chopped pickles in the next layer.
9. Put the pan back on medium heat, pour 2 tablespoons of oil, put 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 pickled cucumbers.
10. On a layer of carrots, apply mayonnaise and sprinkle the salad with finely chopped dill.
Serve the chicken liver salad warm.
Fusofacts
Keep boiled chicken liver and dishes with its use 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. (on average in Moscow as of June 2017).
100 grams of chicken liver provides 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 good for eyes and skin.
Fry chicken livers over medium heat, 5 minutes on each side.
When choosing frozen chicken livers, pay attention to the integrity of the package.
The color of a benign liver is brown, uniform, without whitish or too dark areas.
Chicken liver is cooked in a double boiler for 30 minutes. When steamed, the product fully retains its beneficial properties.
Boiled chicken liver in cream
ProductsChicken liver - 300 grams
Sweet pepper - 1 piece
Bow - 1 head
Cream - 200 ml
Oil - 1 tablespoon
Preparation
1. Simmer finely chopped onion in a saucepan in butter, then add chopped bell peppers, simmer for another 5 minutes.
2. Add chicken liver, simmer for 5 minutes.
3. Pour in cream and cook, stirring occasionally, for 10 minutes.
Alternatively, in addition to cream, add sour cream to the liver
Chicken liver pate
ProductsChicken liver - 500 grams
Butter - 2 tablespoons
Carrots - 1 medium carrot
Onions - 1 head
Sunflower oil - 2 tablespoons
Greens, black pepper and salt - to taste
How to cook pate
1. Rinse the chicken liver, dry and fry in sunflower oil over medium heat for 5-7 minutes.
2. Peel the onions, chop finely and fry.
3. Wash carrots, peel, grate 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 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, sprinkle with herbs.