How to cook chicken liver

Chicken liver belongs to the economy class, as it is quite inexpensive. However, it remains a dietary product with low energy value. It contains a lot of useful elements, including vitamins of group B, vitamin A. It would seem that such an affordable and at the same time useful product is often included in the daily diet. However, far from every home chicken offal often appears on the dining table. All due to the fact that not all housewives know how to cook chicken liver is really delicious. Meanwhile, even an aspiring cook will cope with this task if he knows a few small secrets.

Features of preparation, so that the liver is soft and juicy

Before you start exploring the secrets of cooking chicken liver, it does not hurt to learn how to choose a quality product. If you have the opportunity to smell it, do it: an unpleasant smell is a clear sign that the product is stale. In the absence of the ability to connect the sense of smell will have to be content with a visual assessment, but the appearance of by-products can tell a lot. So, a liver that is loose and broken into pieces, too pale or with a greenish tint, clearly does not deserve to be on your desk. Choose a whole, nice color. The right product is half the success. Full success will help achieve the advice of experienced chefs.

Frozen chicken livers are not the best choice. Of course, if you unfreeze it in the fridge, it will not suffer too much, but still it will not work like fresh or chilled. It will be difficult to fry so that it is covered with a ruddy crust. Most likely, it will spread out in a pan and turn into a shapeless mass.
Before cooking chicken liver according to any of the recipes, it should be thoroughly washed and dried with paper napkins.
In order for the chicken liver to quickly become covered with an appetizing crust and remain juicy inside, you need to put it in boiling oil. And you can not spread the entire liver into the pan at once, as in this case the oil will cool and the liver will not roast. Therefore, put your liver on the pan in turn, slowly.
You can only pickle chicken liver after it has browned. Otherwise, the salt will cause the liver to release the juice and in the end it will turn out to be dry and tasteless.
If you put out the liver in sour cream or another suitable sauce, it will be softer and juicier. But she does not like spicy seasonings and spices with a pronounced aroma.

The technology of cooking chicken liver may vary depending on the specific recipe, but knowledge of the above subtleties does not hurt in any case.

Chicken liver with sour cream and onions in a pan

Composition:

chicken liver - 0, 5 kg;
onions - 150 g;
sour cream - 150 g;
salt, pepper - to taste;
vegetable oil - as required.

Method of preparation:

Chicken liver rinse well in running water, dry with kitchen napkins. Each by-product cut into several pieces.
Free the onions from the husk, cut into halves of the rings.
Heat the oil in a pan, put the onion in it and fry it until golden.
Put the liver in the pan. Fry it for 7-8 minutes over medium heat, stirring occasionally, to make it brown from all sides.
Salt, pepper, cover with sour cream. Reduce heat and simmer chicken liver under a lid for 12 minutes.

This dish is a classic cookery. Of course, you will not surprise anyone, but the result will be flawless: the liver will be tender, juicy, literally melting in your mouth. As a garnish, mashed potatoes are ideal for it, although chicken liver stewed in sour cream with onions is also perfect with buckwheat.

Chicken liver stewed in sour cream with garlic

Composition:

chicken liver - 0, 5 kg;
sour cream - 100 ml;
garlic - 2-3 cloves;
vegetable oil - as needed;
salt, pepper - to taste.

Method of preparation:

Wash the liver, blot with napkins. Cut into small pieces.
Heat the oil pan. Fry in it a liver on average fire before formation of a ruddy crust.
While the liver is roasting, squeeze the garlic into the sour cream, add salt and pepper, stir.
Lubricate the liver with sour cream sauce, cover with a lid. Simmer on low heat for 15 minutes.

Serve with any side dish. Liver fried in sour cream with garlic harmonizes well with rice and potatoes. Despite the fact that the recipe is somewhat similar to the previous one, the taste of the dish is quite different, although it is just as soft and tender.

Chicken liver stewed in a slow cooker

Composition:

chicken liver - 1 kg;
onions - 100 g;
butter - 100 g;
wheat flour - 20 g;
nutmeg - a pinch;
salt, spices - to taste;
milk - 0, 5 l.

Method of preparation:

Rinse the chicken by-product well, dry, cut into pieces about one and a half centimeters.
Peel the onions and cut them into small pieces.
Turn on Frying or Baking mode.
Melt butter in a bowl of the multicooker, pour a tablespoon into the frying pan. In the remaining oil, put onion, fry it for 5 minutes.
Add the liver and fry it with the onion in the same mode for 10 minutes.
While the onions and liver are roasting, heat the butter in a pan, add flour to it. Pour milk in a thin stream, whipping the sauce in a frying pan at this time so that there are no lumps. Add nutmeg, salt and other spices to taste. Cook a little more to thicken the sauce.
Pour sauce over liver. Turn on the Quenching mode and cook the liver in this mode for half an hour.

Chicken liver cooked according to this recipe has a delicate creamy milky taste and a pleasant aroma. It harmonizes with almost any side dish, even with pasta.