Chicken liver, the most delicious cooking recipes. Chicken liver at home, step by step instructions
The main advantage of chicken liver -universality. After all, it is a useful and affordable giblets - an ideal product for interesting snacks, dietary soups and non-trivial salads. In this article you will find a selection of the most popular and delicious culinary masterpieces from chicken liver (with orange, onion, sour cream, with the addition of flour, etc.).
Classic hepatic chicken liver cake - step by step recipe
To prepare a snack cake, experiencedhousewives recommend using chicken liver. Pig often often mercilessly bitter, beef has a specific smell, and duck, alas, not everyone is available. Another secret of a successful liver cake is a properly prepared filling. It is the sweetish vegetable layer that successfully shades out and balances the light tart flavor of the liver.
Necessary ingredients:
Chicken liver - 600 gr.
Butter - 40 gr.
flour - 200 gr.
carrots - 3 pcs.
onions - 3 pcs.
vegetable oil - 60 ml.
eggs - 4 pcs.
milk 3.2% fat content - 400 ml.
mayonnaise - 400 gr.
salt, freshly ground pepper
Step-by-step instruction
First of all, you need to prepare the liver forsubsequent processing. First, rinse it thoroughly and pour it with warm water for a couple of minutes, and then cover it with cold water. Now gently cleanse the giblets from the films and large veins. After that, cut the prepared by-products and put them through a small meat grinder.
The next step is the preparation of the liver test. Whisk eggs with warmed milk, melted cream and half vegetable oil. Gradually introduce flour into the milk mixture. Then connect the pancake base with the chopped liver. The resulting mass season to taste and mix thoroughly.
While the dough is "resting", it's time to do it.vegetable filling for cake. Shredded onions and carrots lightly fry on the rest of the vegetable oil, then add a couple of spoons of water to them and put it out for 10 minutes under the lid. Ready to fill the stuffing in a colander or sieve, so that the vegetable mixture is covered with excess oil.
Then proceed to fry the liver pancakes. Using a ladle, pour a small portion of the dough into a heated thick-walled frying pan and fry until a light golden crust appears on both sides. Proceed to the formation of the cake. Collect it in this order: first liver cake grease with mayonnaise, spread a carrot-onion filling over it evenly, cover with the next cake, etc. It is important that the thickness of the vegetable layer corresponds to the thickness of the liver cakes. Ready cake decorate with fresh chopped greens.
Chicken liver with onion in sour cream - step by step recipe
Stewed chicken liver in sour cream sauce -a real classic of the culinary genre. Delicate slices of liver in a thick creamy sauce will please even the most demanding and demanding gourmets. What is important, the preparation of this at the same time simple and delicious dishes takes a minimum of time, which is extremely convenient for practical modern ladies.
Necessary ingredients:
Chicken liver - 500 gr.
onions - 3 pcs.
butter - 30 gr.
sour cream or fatty cream - 5 tbsp.
flour - 1 tbsp.
chopped parsley - 2 tablespoons
grain mustard - 0.5 tbsp.
water 120 ml
salt, white pepper
Step-by-step instruction
First, chicken liver cleanse of veins, films and excess fat. Now cut it in small portions.
On a note! Before preparation, pour the liver of the bird with cold milk for 20 minutes. Thanks to such a simple procedure, it will turn out soft, tender and fragrant.
Melt butter in thick-walled dishes. Grind the chopped onion until soft. Then add the prepared liver to the onions and fry for 3 minutes at maximum heat.
After this, pour the sifted flour into the hepatic mass and gently mix to dissolve all the lumps.
In a separate container mix sour cream, mustard, greens and combine with giblets. To extinguish a chicken liver in sour cream sauce it is necessary no more than 5-7 minutes.
Delicate pate of chicken liver with mushrooms - step by step recipe
Traditionally, the pate from the offal is preparedspicy, with the obligatory addition of a mixture of peppers, bay leaf, nutmeg and other saturated spices. In our recipe, the "first violin" is played by a duet of chicken liver and mushrooms. By combining these products in one composition, you will realize that there is no need for excessive spices - so successfully the delicate mushroom flavor complements the taste of the main ingredient.
On a note! Delicate and airy homemade pate can be served with golden toasts or used for filling small sand tartlets - in any case the result will be equally delicious!
Necessary ingredients:
Chicken liver - 400 gr.
olive oil - 25 ml
fresh mushrooms - 200 gr.
butter - 60 gr.
onions - 1 pc.
cream of 35% fat content - 80 ml.
carrots - 1 pc.
ground pepper, salt
Step-by-step instruction
To begin with, the liver is stripped of films, grease,blood clots. Then lower the giblets into boiling water. Cook them at minimum heat for no more than 15 minutes. In the presence of a steam or multivark, the process of cooking chicken giblets will take even less time - about 10-12 minutes.
Meanwhile fry in olive oilcrushed vegetables. When the onion becomes transparent, and the carrot is golden, add the champignons cut into plates to the vegetable stock. Fungus mass salt, season with black pepper and cook until the evaporation of excess moisture. The boiled liver is dried, cut into large pieces and quickly fried in a separate bowl in butter.
Cool the liver with mushrooms and cream andBeat thoroughly with a submerged blender until pasty consistency. Paste ready pate in a sealed container, fill with melted butter and send to the refrigerator. In the cooled form, the pate is perfectly preserved for 3-4 days.
See a free video about all the secrets of frying chicken liver from blogger Anastasia Skripkina and a recipe from the famous actress Elina Bystritskaya!
