How to cook chicken livers: 8 dishes that you want to try

1. Stuffed with mushrooms, chicken liver and spelled

Ingredients

• 1 forks savoy, Chinese cabbage or (about 800 g);
• sea ​​salt - to taste;
• 100 g of dried white mushrooms;
• 1 cup chicken or vegetable broth / water;
• 1 cup spelled;
• 2 tablespoons olive oil;
• 1 onion;
• 350 g of crude fungi;
• ground black pepper - to taste;
• 250 g of chicken liver;
• ½ cup white wine;
• 1 bunch parsley;
• ½ cup grated Parmesan cheese;
• 2 cups tomato paste.

preparation

Lower head in boiling salt water for 5 minutes. Remove the cabbage, cut the top soft leaves and put the plugs back into the pan. Repeat these steps until you have typed 16 cabbage leaves for stuffed cabbage.

Soak the dried porcini mushrooms for 15 minutes in ½ cup of warm water. When they are soft, remove and chop them. With strainer strain the liquid from the fungi in an empty pan. Add thereto broth or water and bring to a boil over medium heat.

Go through and wash spelled. Put it in a pot of boiling broth, salt, cover and simmer for about 25 minutes on low heat. Croup should be slightly undercooked. Then remove the spelled from heat and cool it.

Heat in a pan the olive oil, add the chopped onion and cook it for 5 minutes, until it is softened. Add chopped raw mushrooms, salt, pepper and fry for another 5 minutes.

Season the liver with salt and pepper. Put it in the pan with the mushrooms, add the heat and cook for 3-4 minutes, stirring constantly. Add the mushrooms, pour in the wine and cook for a few more minutes. Remove the pan from the heat and cool.

Mix well hepatic mixture, chopped parsley, Parmesan cheese, spelled and spices. Remove the cabbage leaves in a rigid base. Approximately divide the filling into 16 parts. Pour the filling into the center of cabbage leaf and wrap.

Put stuffed in a baking dish, tightly cover it with parchment and bake in a preheated 190 ° C oven for 20 minutes. Then pull out the shape, remove the parchment, pour stuffed tomato paste and place in oven for another 15-20 minutes. Before serving, sprinkle them with Parmesan and herbs.

2. Pasta with chicken liver

Ingredients

• 250 g of the paste (e.g., rigatoni);
• 2 tablespoons butter;
• 2 tablespoons olive oil;
• 4 small onions;
• 250 g of chicken liver;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• ¼ cup dry white wine;
• a few sprigs of fresh sage;
• 2 tablespoons boiled beans;
• 3 tomatoes;
• a little grated parmesan.

preparation

Boil the pasta to the extent of al dente (to do so, follow the instructions on the package) and fold it in a colander. Until later ¾ cup of water in which the cooked pasta.

Preheat a frying pan a tablespoon of butter and olive oil. Put sliced ​​thin onion rings and fry for 4-5 minutes until it softens.

Add to the onion chicken liver, salt, pepper and fry for 2 minutes. Then turn the liver, pour the wine and cook for 2 more minutes, occasionally basting the meat with fat from the pan. Spatula scrape off the bottom of the pan zazharku and divide large pieces of liver in half.

Add the sage leaves, beans, pre-Mash it with a fork, chopped tomatoes, the remaining butter and the water from the pasta. Sprinkle with salt and pepper. Cook until until the pan has evaporated from almost all of the liquid.

Pour into the pan pasta, stir and cook for a few minutes. Pasta should be a good warm up. Before serving, sprinkle the dish with grated parmesan, drizzle with the remaining olive oil and sprinkle with black pepper.

3. Tomato Soup with chicken liver

Ingredients

• 4 tablespoons olive oil;
• 2 tablespoons flour;
• 5 large tomatoes;
• 5 cups of water;
• 100 g of chicken liver;
• salt - to taste;
• pinch of dried thyme.

preparation

Heat in a deep saucepan 3 tablespoons olive oil, add the flour and fry it a few minutes, stirring occasionally.

Rub the grated tomatoes and place in a saucepan with the flour. Cook, stirring constantly, for 10-15 minutes. Then pour the water and wait until the mixture thickens slightly. Then whisk her blender.

Heat a frying pan on the remaining olive oil. Put the diced liver and fry until it is browned on all sides. Add the liver in tomato soup, season with salt and stir.

Put the soup on low heat for a few minutes so that it is well warmed. Before serving, sprinkle the soup of dried thyme.

4. Warm salad with chicken liver and apples

Ingredients

For the salad:

• 400 g of chicken liver;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons of vegetable oil;
• 1 medium onion;
• 1 large red apple;
• ¼ cup white balsamic vinegar;
• a handful of raw hazelnuts;
• a handful of raisins;
• a few sprigs of fresh rosemary;
• 200 g of assorted any greenery.

For the walnut filling:

• ¼ cup of raw hazelnuts;
• ¼ cup water;
• 2 tablespoons olive oil;
• 2 tablespoons white balsamic vinegar;
• 1 tablespoon of raisins;
• ¼ teaspoon of sea salt.

preparation

Wash the liver under cold running water. Dry well and remove the film and streaks. Salt and pepper.

Heat in a pan with a thick bottom vegetable oil and sear the liver for about 1 minute on each side. Inside, the meat should remain pink and outside - browned. Put the liver on the plate.

Onion cut into thin half-rings, and an Apple divide into 12-16 slices. Put the onion and apple in a pan, which was preparing the liver, add salt and pepper. Fry over medium heat for about 5 minutes until they acquire a golden hue. If necessary, add more oil.

Pour in the onion and apple vinegar, add the hazelnuts, raisins, chopped rosemary and mix. Then put in a pan, liver and again all mix well. Remove from heat, cover and leave for 5 minutes.

Mix all ingredients for the filling and grind them in a blender until smooth creamy consistency. Arrange assorted greens on plates, top with the liver with apples and onions and pour the walnut sauce.

5. Chicken liver pate

Ingredients

• 300 g butter;
• a little olive oil;
• 2 small onions;
• 2 garlic cloves;
• 400 g of chicken liver;
• a few sprigs of fresh sage;
• 50 ml brandy;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• pinch of ground nutmeg.

preparation

Put half the softened butter a refractory baking dish and put in a preheated 110 ° C oven for about 10 minutes to melt the butter. Then shift it into a bowl and let cool slightly. Ghee should be yellow. And if there's anything left in white oil, simply remove it.

Heat the olive oil in a frying pan and fry chopped onion and garlic simmered for 10 minutes, until they soften. Put the vegetables in a bowl.

Wipe skillet with paper towel and place it on the chicken livers, after removing from it all plyonochku and veins. Add almost all the sage leaves and fry the liver over a high heat for 2 minutes on each side. Outside, the meat should be lightly browned and the inside - to remain rosy.

If you overcook the liver, it will lose its delicate texture.

Pour the brandy into the pan. By the way, if you do not want to add alcohol, it can be replaced with saturated chicken broth. Then simmer the meat for a minute and remove from heat.

Whisk the liver, onions and garlic blender until smooth. Add the remaining butter and whisk again. Season with salt, pepper and nutmeg. Mix the paste and place in a bowl or jar.

Sprinkle mixture remaining sage leaves and cover with melted butter. Put the finished dish in a refrigerator for an hour. If cooling pate of chicken liver a couple of days, he gains even more intense flavor. And under pristine crust melted butter dish can be stored for up to two weeks.

Before serving Spread pate toasted bread slices and sprinkle with herbs.

6. Fried chicken liver with crispy crust

Ingredients

• 370 g of chicken liver;
• ½ cup flour;
• ½ teaspoon ground black pepper;
• 1 teaspoon salt;
• 1 egg;
• a few tablespoons of olive oil.

preparation

Wash the liver in a colander and dry well. Combine flour, salt and pepper. Dip a piece of liver in beaten egg, and then roll in flour.

Heat the oil in a frying pan and sear liver on medium heat for 3-4 minutes on each side until crisp.

Serve the liver with any hot sauce.

7. Baked chicken liver wrapped in bacon

Ingredients

• 100 g olives;
• 240 ml of mustard;
• 450 g of chicken liver;
• 450 g of bacon.

preparation

Cut the olives into small pieces and then mix it with mustard.

Wash the liver and remove the veins and films. Cut the bacon into thin strips. Dip each gras in mustard mixture and wrap in a strip of bacon. Attach the skewer to the bacon did not open during cooking.

Put the liver in the pan and bake in a preheated 175 ° C oven for about 20 minutes. The liver should be well propechsya and bacon - covered with browned crust.

8. Crostini with chicken liver and onions

Ingredients

• 1 small onion;
• 2 tablespoons butter;
• 3 tablespoons olive oil;
• 1 teaspoon cinnamon;
• ¼ cup flour;
• 1 teaspoon ground cayenne pepper;
• salt - to taste;
• ground black pepper - to taste;
• 250 g of chicken liver;
• 2 tablespoons balsamic vinegar;
• 8 slices of baguette.

preparation

Slice the onion very thin rings. Preheat a frying pan a tablespoon of butter and olive oil. Put the onions in the pan, add the cinnamon and fry until the onion softens and lightly browned.

Combine flour, cayenne pepper, salt and pepper. Roll in this mixture the liver. Heat in a pan the remaining butter and a tablespoon of olive oil. Fry the liver for 2-5 minutes each side. Time depends on what degree of cooking of meat you prefer. Put the liver in a bowl.

Pour into the pan with a spatula vinegar and scrape the bottom of the remnants gras. Then put back the liver and onions and fry a little bit again, pouring this sauce.

Fry on the other pan slices of baguette, after brushing their remaining olive oil on both sides. Spread the liver and onions on baguette needed just before serving, so that the bread is not softened.

See also:

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