Chicken liver is a useful delicacy. It contains vitamins, folic acid, retinol, iron and selenium. It also improves the functioning of blood vessels and the heart. In addition, this product is considered low-calorie.
In addition to all this, chicken liver has a savory taste and if it is properly cooked, then it turns out quite juicy.
From this product make a lot of dishes.
This appetizers, salads, soups and juicy main dishes.
Chicken liver is well combined with cereals and nuts. And, most importantly, sour cream gives the most unique taste to this delicacy.
In combination with this ingredient, the liver is even more tender.
Chicken liver in sour cream - general principles of cooking
Fresh livers should have a sweet smell.
The surface of the liver should be shiny and smooth.
Frozen liver defrost at room temperature.
If the liver has connective tissue, then it should be removed.
Before cooking chicken liver should be washed and dried.
The time of heat treatment of the liver should not exceed a quarter of an hour.
If the liver is overcooked, it will turn out dry.
Chicken liver in sour cream with onions
Ingredients:
• 470 g of chicken liver;
• two medium onions;
• 270 ml sour cream with fat content of 20%;
• salt;
• two carrots;
• one fresh nutmeg;
• three tablespoons of butter;
• spoon of honey.
Preparation:
1. Put the chicken liver on a cutting board and remove the veins from it. Then rinse it under running water and place on a paper towel.
2. If the liver is large, cut it into several pieces.
3. Peel the onions and cut into half rings with a sharp knife.
4. In carrots, remove the peel, wash and rub on a medium grater in chips. 5. In a pan with butter, lower the onion and cook it until transparent.
6. Next in the pan, lower the carrots and fry everything together, adding salt, until golden brown.
7. Rinse and dry the nutmeg. Then take a small grater and rub the nuts together with the skin in a bowl.
8. There also add sour cream, honey and salt. Mix everything.
9. On a baking tray lay out an even layer of carrots and onions. Place vegetables in a single layer of liver.
10. Spread sour cream dressing over the liver.
11. Cook for 35 minutes at 180 degrees.
12. Remove the cooked dish from the oven and mix.
13. Serve the liver in sour cream with onions along with mashed potatoes.
Kurina liver in sour cream in a Stroganov style
Ingredients:
• 520 g of chicken liver;
• sunflower oil;
• salt;
• three onions;
• 210 g sour cream;
• ground pepper.
Preparation:
1. Peel the onions and cut into cubes, periodically moistening the knife with water.
2. Clean and rinse the liver. Divide each piece in half.
3. Fry the onions until cooked in the pan with sunflower oil. Add the chicken liver to it and fry everything together until the color changes.
4. As soon as the liver becomes brownish, add pepper, sour cream and salt. Stir and simmer on medium heat for 25 minutes, stirring occasionally with a wooden spatula.
5. Serve this dish immediately after cooking.
6. As a side dish to the liver, prepared in this way, boiled rice with dill will suit.
Chicken liver in sour cream in a slow cooker
Ingredients:
• 530 g chicken livers;
• salt;
• 180 ml of cream 15% fat;
• vegetable oil;
• pepper;
• 1.5 multi-glass of water;
• lemon ground pepper;
• two bows.
Preparation:
1. Rinse the liver and clean the gallbladder.
2. Peel and wash onions. Cut it into straws, pre-laid on a cutting board. 3. Pour oil into the multicooker bowl. There also send onions and liver. Put the “Baking” mode and cook for 15 minutes. Do not forget to periodically stir.
4. After the elapsed time, add water and sour cream to the bowl. Stir the ingredients and close the kitchen appliance. Set the mode "Quenching" and cook an hour.
5. 7 minutes until cooked, add black pepper, salt and lemon pepper.
6. After cooking, leave the lid closed for 6 minutes.
7. Serve the dish with your favorite side dish and fresh vegetable salad.
Chicken liver in sour cream with vegetables
Ingredients:
• 470 g chicken livers;
• 180 g onions;
• one zucchini;
• 160 g paprika;
• salt;
• a spoonful of flour;
• five tablespoons of vegetable oil;
• 140 g carrots;
• greenery;
• 4 tablespoons sour cream;
• spices;
• 220 ml of water.
Preparation:
1. Onions cut into large pieces and fry in butter until transparent.
2. Slice the carrots and add to the onions.
3. Cover the pan with the lid and leave the onions and carrots to stew for 5 minutes.
4. Take another frying pan and fry the washed liver in oil on both sides for 30 seconds.
5. Zucchini and Bulgarian pepper chop into thin strips. Put the vegetables on chicken liver and salt.
6. Place a roast onion and carrot on top.
7. Put the pan on high heat, and after a minute reduce the heat to a minimum. Simmer all together for 20 minutes, stirring occasionally.
8. In a bowl, mix water, spices, sour cream and flour. Pour the mixture into the pan to the liver and vegetables.
9. Mix everything and cook for another two minutes.
10. Arrange the liver with vegetables in plates and decorate with greens. Garnish for this dish is optional.
Fried chicken liver in sour cream
Ingredients:
• 430 g chicken livers;
• five onions;
• salt;
• a spoonful of flour;
• a quarter cup of vegetable oil;
• one egg;
• 360 g sour cream. Preparation:
1. Onion cut into rings or half rings. Fry it in butter until golden brown.
2. Put the liver in a colander and rinse under running water. Let all the water drain and put the liver in a bowl. Add an egg and flour to it. Mix everything.
3. Transfer the onions from the pan to the plate and fry the liver on both sides for one minute in the remaining oil.
4. Spread the salted liver in a pan in an even layer. Put fried onion over it.
5. Pour all the sour cream and salt again.
6. Cover the pan with a lid and simmer everything on low heat for 23-25 minutes.
7. Place the finished pasta in the plates, and on top of them the liver in sour cream.
Chicken livers with sour cream in pots
Ingredients:
• 110 g of chicken liver;
• 40 ml of milk;
• salt;
• three spoons of sour cream;
• pepper;
• one egg white.
Preparation:
1. In the liver, remove excess and rinse. Then put it on a plate and cover it with milk. Take a blender and gently chop the liver.
2. Next add pepper, sour cream and salt.
3. Separate the yolk from the protein. Beat the protein to a thickish foam using a blender. Add the resulting foam to the liver and mix.
4. Pour the mass evenly into the pots.
5. Cook in the oven at 160 degrees for half an hour.
6. Serve the liver in pots with buckwheat or barley.
Chicken liver in sour cream and cheese sauce
Ingredients:
• 540 g fresh chicken livers;
• pepper;
• 140 g onions;
• 270 g of processed cheese;
• salt;
• two spoons of sour cream;
• cooking oil;
• 90 ml of purified water.
Preparation:
1. Peel the bulb and rinse immediately. Put the vegetable on a cutting board and chop it into cubes with a diameter of one centimeter.
2. Rinse the liver under warm running water, place it on the board and remove the veins, film and connective tissue from it. 3. Heat the water in a saucepan until hot.
4. Pour the oil into the pan and put it on medium heat. Once the oil has warmed slightly, dip the onion in it. Fry the onions to transparency, occasionally stirring it with a spatula.
5. Next, add the chicken liver and fry, turning, 5 minutes. After the time, put sour cream in a frying pan, add salt, melted cheese and pepper. If the cheese is rectangular, then initially it should be rubbed through the grater.
6. Mix everything and leave to stew for 6 minutes.
7. Then pour hot water into the pan and simmer another 10 minutes.
8. Let the prepared dish leave for 5 minutes under a lid.
9. As a side dish you can add french fries to the liver.
Chicken liver with mushrooms in sour cream
Ingredients:
• 460 g sour cream;
• kilogram of chicken liver;
• 260 g of mushrooms;
• salt;
• three onions;
• two tablespoons of flour;
• two Art. spoons of bread crumbs;
• 4 spoons of olive oil.
Preparation:
1. Pre-peel the onion and cut into rings. Fry it in hot oil until ruddy color.
2. Rinse the liver and cut into pieces. In a plastic bag add flour and send the liver there. Tie the bag tightly, take it by the edges and shake it. Each piece should be covered with flour.
3. Fry these pieces in hot oil for 7 minutes. Season them with spices and salt. Inside they will be still raw, and outside they will be covered with a crust.
4. Lubricate the baking dish with oil and place the first layer of liver. The next layer put the fried onions.
5. Rinse the mushrooms and cut into strips. Fry them lightly with sour cream and salt.
6. Place the sour cream with mushrooms on the onion layer. Cover with breadcrumbs.
7. Send the container to the oven for 20 minutes. Set the temperature to 220 degrees.
8. Let the baked casserole brew. Serve the liver with the mushrooms in sour cream as a separate dish. If desired, you can add fresh vegetables.
Chicken liver in sour cream with red wine
Ingredients:
• 660 g of chicken liver;
• 240 grams of dry red wine;
• salt;
• 180 g of bacon;
• half a glass of milk;
• spices;
• a glass of sour cream;
• butter.
Preparation:
1. Hold cleaned and washed liver in milk. Then cut it into small pieces and fry until a crust appears.
2. Then pour the liver with red wine and simmer for 15 minutes.
3. Peel the onions and chop them into half rings. Fry the vegetable in another pan with the chopped bacon.
4. Transfer the bacon and onions to the frying pan with the liver. Put sour cream on top. Add salt and spices. Simmer everything together for 10 minutes.
5. Let the prepared liver brew.
6. Serve the dish with any side dish and with slices of black bread.
Chicken liver in sour cream - tricks and useful tips
• If desired, you can add grated cheese or tomato paste to sour cream.
• The fatter sour cream, the dish will be more nutritious.
• Spices add any, which use for cooking the main dishes.
• Liver dishes are much tastier if crushed garlic is added to them.
• Together with chicken liver you can stew corn, green peas or mushrooms.
• Before frying the liver is better to roll in flour, so it will get a golden hue.
