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Homemade delicacies are the most delicious, so you want to cook such dishes more often, in which case you need to give preference to affordable dish options. Tender and aromatic chicken liver with mayonnaise is just what you need if you want to quickly and tasty feed your household.
You can prepare the treat with a wide variety of spices and vegetables, the main thing is that the main ingredient is of good quality.
How to choose chicken liver
If the liver is stale, the dish will definitely not please you with its taste, because this product cannot be “reanimated” in any way. And so that you can always prepare delicious dishes, be sure to learn how to choose chicken liver.
- You can buy fresh chicken liver at the market or in a store. You can determine whether it is fresh or not by its color. For example, the soft pink color of a product indicates best quality. If, on the contrary, the liver is dark in color, it means it is more than three days old or has not been stored properly.
The shelf life of liver in the refrigerator should not exceed 3-4 days; if it is kept there longer, the product can harm your body.
- It is best to give preference to a product in vacuum packaging. You can find this packaging option both at the market and in the supermarket. Each package must indicate the packaging date and shelf life of the product. The packaging is transparent, so you can clearly assess the quality of the liver.
- Livers are sold by weight in large iron boxes. If you see a lot of liquid in trays with offal, then you should refrain from such a purchase. Firstly, the liver has already lost its natural juice, and therefore after cooking it will be dry and tasteless. Secondly, there is a possibility that the product was washed with water to keep it for longer.
- Among the frozen options for liver product, it is very difficult to find fresh and high-quality ones.
When choosing a frozen liver, choose the one with the least amount of ice and frost on it. This is the very first sign that the product will not be stored for long.
- It is also better to buy liver that has a frozen date and shelf life on the packaging. But in order to be one hundred percent sure of the quality of the frozen product, it is better to freeze it yourself.
Chicken liver in mayonnaise sauce: recipe with vegetables
Ingredients
- — 600 g + -
- — 3 pcs. + -
- — 300 g + -
- - 2 cloves + -
- — 100 g + -
- — 50 ml + -
- - 1 bunch + -
- — 1 pc. + -
- - to taste + -
- — 30 ml + -
How delicious it is to cook chicken liver in mayonnaise sauce with vegetables
Recipes for cooking chicken liver in mayonnaise simply do not count. Of course, it is best to choose a dish that will satisfy all family members with its taste. Liver cooked with mayonnaise and vegetables will be much more satisfying and flavorful.
If you use frozen chicken liver in cooking, then before cooking, properly process the product - defrost it at room temperature and keep it in milk for a while.
- Peel the carrots and wash them well. Cut the fruit into small strips.
- Pour vegetable oil into a deep frying pan and heat well. Throw chopped carrots into hot oil and fry for 5-6 minutes.
- Then finely chop the white cabbage and add it to the carrots. Stir and cook vegetables for 5 minutes.
- Rinse the chicken liver well and cut into small pieces. Send the liver to the vegetables, season with salt and pepper. Simmer the mixture covered for 10 minutes.
- In a small bowl, mix mayonnaise with clean, cool water.
- Peel the garlic, chop and add to mayonnaise. Then add mayonnaise sauce to the frying pan and mix everything thoroughly.
- Cook the dish covered for 10 minutes over low heat. Stir the ingredients several times during cooking.
- Wash the parsley under running water, shake off and chop finely. Send greens and bay leaves to the liver. Simmer the mixture for another 2 minutes and then remove from heat.
- Leave the treat covered for a few more minutes and then divide it into serving bowls.
You can serve chicken liver in mayonnaise sauce as a separate dish or with a side dish. As a side dish for chicken giblets, you can offer boiled rice, mashed potatoes and celery puree.
Chicken liver in mayonnaise: a simple recipe at home
Do you want to quickly and deliciously cook chicken liver with mayonnaise? Then our recipe will help you cope with this task. To maximize the flavor of the product, you need to prepare the dish with white wine. The liver will be tender and aromatic both hot and cold.
Ingredients
- Fresh chicken liver - 400 g;
- White wine (or grape juice) - 50 ml;
- Vegetable oil - 2 tbsp. l.;
- Homemade mayonnaise - 2 tbsp. l.;
- Salt, pepper - to taste;
- Canned peas - 100 g;
- Dill - 20 g.
How to stew chicken liver in mayonnaise with white wine yourself
- Wash the chicken liver thoroughly under running water and dry. Do not chop the liver, but cook it whole. Post it on cutting board, season with salt and pepper on both sides.
- Pour vegetable oil into the frying pan and add the liver. Fry it over low heat for 3-4 minutes.
- Then add white wine or grape juice to the pan. Cook the liver until the wine has evaporated.
- Now add mayonnaise, mix the ingredients thoroughly and cook the liver with mayonnaise sauce for no more than 10 minutes. Then remove the utensils from the heat and place the treats on plates.
If you want to replace store-bought mayonnaise with a homemade equivalent, then be sure to take advantage of our master class, which describes the entire simple process of making mayonnaise sauce step by step.
- Strain the liquid from the canned peas and rinse under running water. Place peas on plates with chicken livers.
- Wash fresh dill (or other greens) well and chop finely. Sprinkle the liver generously with dill and serve.
Chicken liver with mayonnaise is a tasty, healthy offal and an excellent option for a family dinner every day or as a hot appetizer for a holiday table.
Chicken liver is a very valuable and popular product that is always left after cutting the carcass.
It can be prepared in many ways, but the most common of all is frying. It takes very little time, but it is important to know how long and how to fry chicken liver in a frying pan correctly, so as not to spoil it, but end result gave pleasure.
Subtleties in preparing chicken liver:
- The liver must be chilled. Do not use frozen product. Since under the influence of temperature, a large amount of unwanted liquid will be released from it. Because of this, the frying process may not work.
- After rinsing the liver under running cold water, it must be dried.
- Also, do not pre-salt, this also helps to release additional moisture.
- The liver, which has reached full readiness, should retain its tenderness and elasticity. It shouldn't be hard. Therefore, when the dish is ready, it must be immediately divided into portions or transferred to a cold container.
So, knowing just a minimum of basic rules for cooking chicken liver, your dish will be impeccable
Chicken liver in a frying pan with onions and carrots
In terms of preparation, this dish will not take much time, but on the contrary, will save it. A small amount of products is used, which basically every housewife always has in her kitchen. The dish is not only satisfying and healthy, but also very tasty and aromatic.
Ingredients:
- Liver – 1 kg.
- Onions – 2 pcs.
- Carrots – 1 pc.
- Flour – 100 g.
- Bay leaf – 1 pc.
- Ground black pepper, salt - to taste
- Seasonings for meat - to taste
Preparation:
Pour some oil into a hot frying pan for frying. Place, diced, peeled onions. Fry it until golden brown and slightly translucent
Grate the peeled carrots into large strips and pour into a frying pan with onions.
Cut the processed liver into large slices. Roll each slice in flour one by one and place in a frying pan.
To prevent the liver from releasing excess liquid, it must be cooled!
Mix all ingredients thoroughly and fry the pieces on both sides over low heat.
Add boiling water, mix well. Cover the pan with a tight lid. Simmer for about 5-10 minutes
Once 5 minutes have passed, add spices, salt and pepper. Then mix everything. Close the lid again and continue to simmer.
Chicken liver is quite quick to prepare, so you will spend very little time preparing the dish. The prepared dish can be served with or without a side dish. Bon appetit!
Tender chicken liver with sour cream
Liver cooked in a frying pan with sour cream turns out very aromatic, with an exquisite pleasant taste. The dish is quickly prepared and combined with various side dishes.
Ingredients:
- Chicken liver— 600 g.
- Onions – 1 pc.
- Sour cream - 4 tbsp. l.
- Flour - 1 tbsp. l.
- Salt, pepper - to taste
- Butter – for frying
Preparation:
Cut the onion into large strips and fry in a frying pan until light golden brown with the addition of butter.
Rinse the liver and remove films. Cut each piece into 2-3 parts. Add it to the fried onions in the pan. Fry the chicken liver for one minute on each side.
Then add a little salt and pepper to taste. Add a spoonful of flour, mix everything quickly so that the flour is absorbed faster
Add sour cream and stir quickly. Close the pan with a lid, simmer the ingredients for a few seconds and turn off the stove. Let the cooked dish sit for a while
You can use any product as a side dish: pasta, potatoes, cereals, etc. Now dinner is ready. Bon appetit!
Chicken liver cooked in a frying pan in mayonnaise
If you need to cook something hearty and tasty, but not spend a lot of money, then this dish is perfect for you. In addition, you can prepare this recipe very quickly and be satisfied with your results.
Ingredients:
- Chicken liver – 400 g
- Onion – 1 pc.
- Mayonnaise - 4 tbsp. l.
- Salt - to taste
Preparation:
Very carefully separate the liver from the film and soak in cold water for about 1 hour. If there is no time, then let it soak while the onions are prepared.
Peel, wash and cut the onion into half rings
Drain the water from the bowl with the liver. Rinse the liver thoroughly with water, then cut into medium-sized pieces, that is, cut each into about two or three pieces.
Put mayonnaise in a frying pan
Place chopped onions on top of mayonnaise
Immediately (without frying) arrange the pieces of liver
Cover the pan with a lid. Cook over high heat. All ingredients need to be mixed, but not often. Cook for seven minutes (cook longer and the liver will become dry and hard)
One minute before turning off, add salt to taste. Then check it for readiness (when pressed with a knife, no blood should come out of the meat). If the liver is not ready, then simmer it for another 1-2 minutes
That's it, the liver delicacy is ready! It seems to melt in your mouth. It can be served with any side dish you wish. Bon appetit!
Liver with wine, cream and mushrooms
This recipe is interesting because all the ingredients go well together. The result is great. The dish will not stay on the table for long. I recommend you try it!
Ingredients:
- Chicken liver – 300 g
- Fresh champignons – 100 g
- Onion – 1 pc.
- White wine – 50 ml
- Salt - to taste
- Flour for breading
- Oil for frying
Preparation:
First you need to prepare all the ingredients. Then connect them all
The onion needs to be peeled, washed, cut into cubes
Peel the mushrooms where necessary, wash and dry. Cut into large pieces
Clean the liver from the film, cut out the veins. Cut each piece into cubes. Approximately 2-3 parts
Dip each piece in flour
Fry the chopped champignons for 2-3 minutes in a hot frying pan with a little oil. After that, transfer them to a separate cup.
Pour in some vegetable oil. Fry the prepared onion slightly for 1-2 minutes. Transfer to bowl with mushrooms
Place the liver piece by piece in a frying pan and fry it in oil for five minutes.
Pour in white wine and mix all ingredients. Cook for 1-2 minutes until the alcohol components evaporate
Add cream. Mix
In one to two minutes the dish is completely ready! It is best to serve it immediately, since freshly prepared liver is much tastier than the one that sits for a while after cooking. Serve with any side dish you wish. Eat with a good appetite!
Delicious and soft liver in tomato sauce
Meat according to this recipe is prepared in a short time. The result of cooking is always pleasing; the liver turns out very tender and juicy.
Ingredients:
- Chicken liver – 1 kg
- Carrots – 2 pcs.
- Onions – 2 pcs.
- Tomato paste – 100 g
- Vegetable oil – 100 g
- Water – 200 g
- Salt, pepper - to taste
Preparation:
Rinse the liver very well under running cold water. Remove a thin layer of film from each, cut off all excess fat layers, cut into medium cubes
Peel, wash and chop two onions into small cubes
Washed and prepared carrots must be chopped using a coarse grater.
Pour a little vegetable oil into the frying pan. Place pre-prepared onions and carrots into hot oil and mix them. Fry vegetables for about 3-4 minutes over medium heat until golden brown.
When all the ingredients are in one container, you can add tomato paste or ketchup. Add a little salt, pepper and other spices to your taste. Mix thoroughly and slowly add a small amount of water.
Cover the pan with a lid and simmer for 2-3 minutes over low heat.
Pour the prepared liver into a saucepan (2 liter capacity). Then add salt and stir with a spoon
Add the prepared frying to the liver, mix everything, simmer over low heat for about 30 minutes
Liver in gravy or in tomato sauce ready. Prepare a side dish that you like and eat with pleasure!
Chicken liver cooked with gravy in a frying pan
I suggest trying chicken liver with thick, flavorful gravy. I am sure that even those who do not like liver will ask for supplements. The dish is served on its own or with any side dish.
Flour can be easily replaced with potato starch
Ingredients:
- Chicken liver – 500 g
- Onion - 1 pc.
- Milk - 2 tbsp.
- Flour - 2 tbsp.
- Hard cheese - 80 g
- Salt, spices - to taste
- Vegetable oil - for frying
Preparation:
Rinse the liver thoroughly and carefully separate it from the thin film. Place in a colander to drain off any excess liquid.
Pour some vegetable oil into a frying pan and heat it. Cut the peeled onion into small cubes and scatter in a frying pan for frying.
When frying, the onion should not only become golden brown, but also become transparent
Cut the pre-prepared liver into medium-sized pieces. Place in a frying pan with fried onions and stir. Fry over low heat until it turns light
While the liver is frying, you can proceed to preparing the sauce.
Pour warm milk into a separate cup. Add flour little by little, stirring constantly until completely homogeneous to prevent the formation of flour lumps.
If lumps form, strain the mixture through a strainer.
After combining flour and milk, add 1 tsp. salt, without a slide, favorite spices. Mix everything thoroughly. Ready mixture pour into the frying pan, stirring everything quickly so that the dish does not stick to the frying pan. Reduce heat to low and cover the pan with a lid. Simmer for about 10-15 minutes, remember to stir, otherwise the gravy will burn.
If you add ground paprika, the gravy will take on a pinkish tint.
Sprinkle finely grated cheese on top and cover again. Let the cheese warm up and melt for about 1-2 minutes. Then remove from heat.
The dish is ready to eat. Can be served with any side dish and garnished with fresh herbs.
Liver stewed with apple and white wine
The recipe is very unique, although very simple to prepare. Apples add to the dish special taste and aroma. And the liver just melts in your mouth.
Ingredients:
- Chicken liver - 500 g.
- Medium apple - 1 pc.
- Red onion - 1 pc.
- Dry white wine - 150 ml.
- Olive oil - 3 tbsp. l.
- Salt and ground white pepper - to taste
- Dried marjoram - 1/2 tsp.
Preparation:
Pre-prepare the liver for cutting into medium pieces
Cut the peeled red onion into thin half rings. Fry until golden brown in a frying pan with a little vegetable oil
When the onion has reached a pleasant golden hue, add the liver to it. Mix well and fry for 2-3 minutes. At this time, peel the apple and cut into thin slices. Add the chopped apple to the frying pan and stir again.
The slices should not be too thin, at least 0.5 cm. Because when mixed they will break into small pieces
Pour dry white wine into the frying pan with the contents and sprinkle everything with spices. Cover the frying pan with a lid and leave to simmer over low heat for about 5-10 minutes.
If you don’t have wine on hand, you can perfectly replace it with apple juice.
Our aromatic delicacy is ready and can be served. I wish you bon appetit!
Fried chicken liver with mushrooms
Ingredients:
- Mushrooms 500 grams.
- Liver 450 grams.
- Sour cream 2 large spoons.
- Green.
- Vegetable oil.
- Salt and pepper to taste.
Cooking process:
Cut the onion into medium cubes and place in a heated frying pan with oil. Next add the mushrooms, pre-cut into slices lengthwise. Fry until all the excess liquid comes out
Rinse the liver and dry it with a napkin. Add it whole to the fried onions and mushrooms. Stir and cook for about 4-5 minutes.
In a separate bowl, mix sour cream and water. Pour the liquid into the pan, adding a little salt and pepper to taste. Close the lid tightly and simmer for another 2-3 minutes.
The dish is completely ready. Can be served in portions or as an independent dish.
Before serving, garnish with finely chopped herbs. Bon appetit.
Video - recipe for chicken liver in Georgian
If you have a desire to surprise your family and friends with deliciously cooked a simple dish, then this selection of chicken liver recipes will help you with this.
In fact, not every housewife knows how to properly cook chicken liver so that it turns out aromatic, juicy, as well as soft and without a bitter aftertaste. With our recipes, your household will definitely be delighted with the liver dishes you prepare. Everyone will eat it with great pleasure!
Have a good mood and bon appetit!
Stewed chicken liver - basic cooking principles
Chicken liver is a fairly delicate product, so it cooks quite quickly. Liver goes well with almost all foods. The dish can be varied by adding vegetables, mushrooms or other ingredients. It does not require long-term processing before cooking, which means that even a novice housewife can prepare stewed chicken liver.
The liver is washed, cut in half and the bile sacs are cut out. The main thing is to do it very carefully. If the bag bursts, the liver will taste bitter and the dish will be hopelessly spoiled. Salt and pepper it and leave for seven minutes.
First, the liver is fried until golden brown over moderate heat. Then put it in a cauldron or stewpan.
In the fat remaining after frying the liver, saute the onion, chopped into half rings until transparent, and transfer it to the liver.
The liver is poured with sauce and simmered over low heat for about an hour. The sauce is prepared based on cream, milk, tomato or mayonnaise.
Recipe 1. Stewed chicken liver
Ingredients
Two pinches of salt;
Bulb;
A pinch of black pepper;
80 g butter;
50 g tomato paste.
Cooking method
1. Rinse the liver thoroughly, dry it, remove bile sacs, if present. Cut the offal into small pieces.
2. Peel the onion, wash it, and finely chop it with a sharp knife.
3. Place the chopped liver and chopped onion into a thick-walled saucepan. Add butter and put on fire. Season with salt and pepper.
4. Simmer over low heat for about five minutes, stirring occasionally. Place the tomato in the liver and keep it on the fire for a couple more minutes. Sprinkle the finished dish with finely chopped herbs.
Recipe 2. Stewed chicken liver in mayonnaise sauce
Ingredients
Chicken liver – 600 g;
Rast. oil;
Onion – 2 heads;
Seasonings, bay leaf, sea salt and pepper;
Cooking method
1. Rinse the peeled onions and finely chop them. Fry in hot oil until golden brown.
2. Wash the chicken liver, remove the bile, lightly dry and finely chop. Place the prepared offal on the onion.
3. Place mayonnaise in a mug, pour in a little more than a glass of warm water and mix thoroughly.
4. Pour this mixture over the liver. Salt, pepper, add bay leaf and spices. Turn the heat down to low and simmer covered for about ten minutes. After this time, turn off the heat, sprinkle the dish with chopped herbs and close the lid again.
Recipe 3. Stewed chicken liver with balsamic onions
Ingredients
Chicken liver – 700 g;
Sugar, ground pepper and salt;
Onion – 3 pcs.;
Bay leaf – 3 pcs.;
Dry red wine – 100 ml;
Olive oil;
100 ml balsamic vinegar.
Cooking method
1. Fry onion, cut into half rings, in hot olive oil until golden brown. Reduce the heat slightly, sprinkle the onions with salt and sugar, pour in the balsamic vinegar and simmer until it thickens. Transfer the cooked onions to a plate.
2. Add more oil to the frying pan, increase the heat intensity, and add the washed, dried and cut into small pieces chicken liver. Fry, stirring occasionally, until golden brown. Finally, add salt and pepper.
3. Reduce the heat again, pour in the wine, add the bay leaf, stir and simmer for five minutes under the lid until the wine has completely evaporated. Serve with mashed potatoes. Place the puree on a plate, top with balsamic vinegar and the stewed liver.
Recipe 4. Stewed chicken liver with apples
Ingredients
150 g mushrooms;
Salt, coriander, turmeric, black pepper and basil;
Bulb;
Large apple;
Garlic – 4 cloves.
Cooking method
1. Peel the mushrooms, wash them, dry them and fry them in butter.
2. Wash the chicken liver, dry it with a napkin and cut each piece into three parts.
3. Mix flour with spices and salt. Dredge the liver pieces in this mixture and set aside.
4. Chop the onion into thin feathers. Sauté it in a separate frying pan. Transfer the fried onions to a plate.
5. Place breaded liver pieces in a frying pan and fry in butter until half cooked.
6. Transfer the liver to the cast iron and pour in a little water. Add fried onions and mushrooms. Simmer for about five minutes.
7. Peel the apple, cut into slices and place in the liver. Stir, add finely chopped garlic and salt. Simmer for another ten minutes over low heat.
Recipe 5. Stewed chicken liver in sour cream
Ingredients
Bulb;
Salt and spices;
800 g chicken liver;
One and a half tbsp. drinking water;
800 g chicken liver;
200 ml sour cream.
Cooking method
1. We wash the liver under the tap, clean it of bile and cut it in half.
2. Peel the onion, rinse and chop with thin feathers. We clean the carrots, wash them and chop them into large chips.
3. Place the onion in a heated frying pan, fry it for five minutes, then add carrot shavings to it and continue frying until soft.
4. In a separate frying pan, fry the liver until golden brown. At the end of frying, add salt and sprinkle with spices. Add fried vegetables and sour cream to the liver. Add some drinking water and stir. Simmer over moderate heat for another two minutes. Turn off the heat, sprinkle the dish with herbs and serve with a potato or rice side dish.
Recipe 6. Mexican stewed chicken liver
Ingredients
Can of canned beans;
Half a kilogram of chicken liver;
Allspice and red pepper, bay leaf and sea salt;
Sweet pepper pod;
30 g tomato paste;
Carrot;
Rast. oil;
Bulb.
Cooking method
1. Finely chop the peeled and washed onion. Fry it in hot oil until golden brown.
2. Peel and wash the carrots, chop them into large chips. Add to the fried onions and continue to fry until the carrots are soft.
3. Rinse, dry and cut the sweet pepper into thin, short strips. Place it in the onion-carrot fryer, add the tomato, season with spices and pour in half a glass of boiling water. Stir and continue simmering for another ten minutes.
4. Cut out the bile from the liver, wash it and dry it. Cut into large pieces and lightly fry in a separate frying pan. Transfer the liver to the vegetables and add the beans, after draining the liquid from the jar. Stir and continue simmering for another ten minutes.
Recipe 7. Stewed chicken liver in cheese sauce
Ingredients
300 g processed cheese;
Olive oil;
Half a kilogram of chicken liver;
Two large onions;
Salt and ground pepper;
100 ml purified water.
Cooking method
1. Peel the onion, wash it immediately and finely chop it with a sharp knife.
2. Rinse the liver, place on a board and remove films, liquid and connective tissue. Transfer the prepared product to a plate.
3. Boil water and cool slightly.
4. Pour some oil into a frying pan, heat it and add chopped onion. Fry the onion, stirring with a wooden spatula, until translucent.
5. Place chicken liver in the fried onion, stir and fry it for five minutes. Stir constantly so that the offal is evenly fried on all sides. Salt, pepper, and spoon out soft processed cheese. Stir again and simmer for another three minutes until the cheese is completely melted.
6. Pour into the pan hot water, stir, turn the heat to low and simmer for about 15 minutes. Then turn off the heat and leave the liver covered for another three minutes.
Recipe 8. Stewed liver in soy sauce
Ingredients
80 ml olive oil;
Half a kilogram of chicken liver;
Bulb;
Sea salt and cinnamon;
60 ml soy sauce;
Carrot.
Cooking method
1. Wash the chicken liver, cut off the films and veins. Cut it in half. Place in a deep bowl and fill with soy sauce.
2. Remove the peel from the onion, rinse it and chop it into thin feathers. Peel the carrots, wash them, cut them in half lengthwise and cut into thin slices.
3. Place chopped onion in carrots, fry for seven minutes, and add carrots. Continue frying until the carrots are half cooked. Add the pickled liver to the vegetables, simmer it with the vegetables for another five minutes, and sprinkle with ground cinnamon.
Recipe 9. Stewed chicken liver in spicy sauce
Ingredients
Chicken liver – half a kilogram;
Olive oil;
Onion – 150 g;
Salt - a pinch;
Garlic – 2 cloves;
Starch – 25 g;
Paprika – 10 g.
Sugar – 25 g;
Soy sauce – 75 ml;
Tomato paste – 30 g.
Cooking method
1. Wash the chicken liver, dry it and trim off any excess. Cut it into small pieces and place it in a deep container. Pour olive oil into it, add paprika and crushed garlic. Add salt and stir. Leave for 20 minutes so that the liver is well marinated.
2. Rinse the peeled onion and finely chop.
3. In a cup, mix soy sauce with tomato paste and sugar. Dilute this mixture in 100 ml of water.
4. Pour oil into a frying pan, heat it up and place the liver in it. Fry for two minutes with vigorous stirring. Then add the onion, stir and fry for another five minutes. Pour in the sauce, stir, and simmer covered over low heat for about ten minutes. Serve with rice or potato side dish.
Recipe 10. Stewed chicken liver in soy-honey sauce
Ingredients
25 g natural honey;
1 kg chicken liver;
250 g tomato sauce;
4 g garlic;
Black pepper and table salt;
75 ml soy sauce;
2 onions;
50 g starch.
Cooking method
1. Rinse the chicken liver under the tap, cut off all excess and dry. We cut large pieces. Place in a deep bowl, add salt, pepper and mix. Add starch and stir with a spoon until all pieces of liver are evenly coated with starch.
2. Pour soy sauce into a deep container and mix it with tomato. Add honey to the mixture and stir until it is completely dissolved in the sauce.
3. Heat a frying pan with vegetable oil and fry the liver in it, stirring vigorously, until golden brown.
4. Add the onion cut into half rings to the liver, mix and continue frying until it becomes transparent.
5. Pour the sauce over the liver and onions, mix quickly and simmer under the lid for three minutes. Stir constantly as the starch may stick to the bottom of the pan. Squeeze the garlic through a press and add it to the liver. Simmer over low heat for a couple of minutes.
Stewed chicken liver - tips and tricks from the chef
To prepare stewed chicken liver, use only chilled product. This way you will be confident in its freshness.
When frying, do not put all the liver into the pan at once. Lay out one piece at a time, and so, gradually, lay out the entire liver.
To make the liver very soft, soak it in milk for several hours.
Stewed chicken liver can be prepared in clay pots or a slow cooker.
Pay special attention to bile. It is very important to remove it completely without damaging the bag.
Fried liver is deservedly appreciated among housewives not only due to its amazing taste and ease of preparation. It is a well-known fact that the product contains an incredible amount of nutrients; liver is also rightfully considered an exquisite delicacy.
How to deliciously fry liver?
The key to creation delicious dish is its proper preparation. In order for a soft fried liver to come out, in which there will be no dryness and bitterness, you must adhere to certain rules, which are as follows:
- When choosing a liver, you need to pay attention to the absence of scratches and dried areas.
- The presence of a sour smell should be excluded, as this indicates that the product is stale.
- You should not buy a product that has spots, a greenish color, blood vessels and clots, in this case there will be bitterness.
- Pre-treatment of the product is very important. To do this, remove the vessels and the film, which is removed by prying and slightly pulling.
- To get a tender product, you can leave it in soda for an hour, after cutting it into pieces.
- You can eliminate the bitterness by placing the liver in cool milk and leaving it for several hours.
- As for frying, the process is carried out for 5 minutes so as not to dry out, and then the product is left to simmer in its own juice.
- It is recommended to salt the liver at the very end to prevent excessive hardness.
How to fry chicken liver?
For those who don't like the taste of pork or beef products, fried chicken liver is ideal. It is characterized by a pleasant sweetish taste and tenderness. To choose the right one, you should pay attention to a product that has a shiny surface and a brown tint without yellowness.
Ingredients:
- liver – 0.5 kg;
- onions – 2 pcs.;
- flour – 2 tbsp. l.
Preparation
- Place in cold water for 20 minutes.
- Remove the film and cut into pieces.
- Cut the onion into half rings.
- Dip the liver in flour. Fry for 5 minutes.
- Add onion and fry for another 5 minutes.
Fried beef liver
A classic cooking option that housewives often use is beef liver fried in flour. You can make the dish especially piquant if you add nutmeg to its composition. In addition, a rich, refined taste can be achieved by adding squeezed garlic and spices, such as black and white pepper.
Ingredients:
- liver – 0.5 kg;
- onions – 2 pcs.;
- flour – 2 tbsp. l.;
- spices.
Preparation
- Chill the liver in the freezer for an hour, then rinse with cold water.
- Cut, roll in flour. Fry for 5 minutes.
- Chop and fry the onion separately.
- Combine the ingredients and fry for another 5 minutes, adding salt at the end.
Fried pork liver with onions
One of the most delicious variations is fried pork liver with onions. It must be carefully selected, paying special attention to color and smell. You can add additional piquancy to the dish if you use not only fried onions, but also carrots. This recipe for fried liver is considered one of the most successful.
Ingredients:
- liver – 0.5 kg;
- onions – 2 pcs.;
- flour – 2 tbsp. l.
Preparation
- Rinse the cold liver and cut into pieces.
- Roll in flour, fry for 10 minutes.
- Add chopped onion, fry for another 5 minutes.
- Turn off the heat and simmer the fried liver for another 5 minutes.
How to fry turkey liver in a frying pan?
Turkey liver fried with onions is considered a special delicacy. The best solution would be to fry it with onions and carrots; this combination can be called classic. There are a number of other cooking methods, for example, with the addition of sour cream, garlic or mayonnaise. Recommendations for choosing a product are the same as those intended for chicken liver.
Ingredients:
- liver – 800 g;
- onions – 1-2 pcs.;
- carrots – 4 pcs.
Preparation
- Finely chop the onion and carrots and sauté together. Then put them in a separate container.
- Cut the liver and fry for 5 minutes.
- Add vegetables and spices, simmer the fried liver in pieces for another 10 minutes, don’t forget to add salt at the end.
Liver fried with garlic and mayonnaise
Housewives who want to surprise their family members and guests are recommended to master a special recipe with which to prepare delicious fried liver. It involves the use of garlic and mayonnaise. When preparing this incredibly tasty dish, you should keep in mind that it is extremely high in calories, so it is recommended for special holiday events.
Ingredients:
- liver – 0.5 kg;
- garlic – 2 cloves;
- mayonnaise – 4 tbsp. l.;
- flour – 2 tbsp. l.
Preparation
- Cut the liver, roll in flour and fry in vegetable oil.
- Make mayonnaise-garlic sauce by squeezing the garlic and mixing it with mayonnaise.
- The fried liver is combined with the sauce and left to soak.
Fried liver in batter
One of the most tender and healthy dishes is fried chicken liver in batter. The secret of its preparation lies in the components that are used for the batter. It is made with sour cream and garlic, which is incredibly tasty. The advantage of chicken liver is that it does not require preliminary preparation; it does not need to be soaked, since it is extremely soft and has no bitterness.
Ingredients:
- liver – 0.5 kg;
- eggs – 3 pcs.;
- sour cream – 5 tbsp. l.;
- garlic – 4 cloves;
- flour – 4 tbsp. l.
Preparation
- Squeeze the garlic, mix it with eggs and sour cream. Beat the mixture, adding flour.
- Prepare and cut the liver. Roll it in batter and fry on both sides for 5 minutes.
Liver fried in sour cream
Fried liver with sour cream has an amazing taste. You can use not only chicken offal, but also beef or pork. In this case, when pre-preparing the liver, a special trick is used: in order for the film to be removed better, it must be doused with boiling water. Garlic goes well with sour cream; you can add various spices: nutmeg, paprika, coriander, dill.
Ingredients:
- liver – 0.5 kg;
- onion – 1 pc.;
- garlic – 2 cloves;
- flour - 1 tbsp. l.;
- sour cream – 5 tbsp. l.;
- spices to taste.
Preparation
- Cut the liver into pieces and fry for 5 minutes.
- Add chopped onion, squeezed garlic, spices and fry for another 5 minutes.
- Add water and simmer for 10 minutes.
- Add sour cream, salt, add flour diluted in 0.5 glass of water. Simmer until thickened.
- Fried beef liver is infused for 15 minutes and served.
How to fry liver with potatoes?
An extremely satisfying and nutritious dish is fried potatoes with beef liver. It will serve as a high-calorie lunch or dinner, which can easily feed even a large family. You can diversify the dish by using all kinds of seasonings to taste, for example, it could be adjika or sour cream and garlic sauce.
Ingredients:
- liver – 1 kg;
- carrots – 2 pcs.;
- onions – 2 pcs.;
- potatoes – 7 pcs.;
- bay leaf.
Preparation
- Finely chop the onion and carrots and fry them until golden brown.
- Cut the potatoes into cubes or strips and fry separately.
- Prepare and cut the liver into pieces, fry for 3-5 minutes.
- Mix all the ingredients, add bay leaf, and simmer the fried beef liver and potatoes for another quarter of an hour.
How to fry burbot liver in a frying pan?
Fried burbot liver is considered an extremely valuable and healthy dish. It rightfully belongs to real delicacies, since it is suitable for people not only on a diet, but also suffering from certain diseases, for example, diabetes mellitus. It contains a record amount of nutrients.
Ingredients:
- burbot liver – 500 g;
- white loaf – 200 g;
- olive oil;
- green onions.
Preparation
- Pre-dry the loaf in the oven.
- Salt and pepper the burbot liver and quickly fry in olive oil until a crust forms.
- Serve with loaf and sprinkle with finely chopped green onions.
