The process of cooking chicken liver bringspure pleasure. After all, such a tender and soft by-product is baked in the oven or fried in a pan surprisingly quickly. It is also worth noting that the liver turns out to be much tastier if done along with a thick tomato and creamy gravy.
Chicken Liver: cooking method on a gas or electric stove
Necessary ingredients:
- fresh or frozen chicken liver - five hundred grams;
- large onions - one piece;
- butter - sixty grams;
- small garlic - one clove;
- milk - one full glass;
- fat cream - one hundred grams;
- olive oil - six large spoons;
- wheat flour - fifteen grams;
- tomato paste - three large spoons.
Chicken liver: cooking and processing by-product
Purchased fresh frozen meat shouldThaw out completely, then it should be washed well in warm water. Further, the by-product must be cleaned from all existing veins and other unnecessary occurrences. After that, it is recommended to put the chicken liver for thirty to fifty minutes in a cup of milk. Such processing will relieve the meat of bitterness and make it more tender and soft.
Chicken Liver: Cooking and Processing Vegetable
In this dish, you can use different vegetableshowever, we only take fresh onions. Thus, one large head should be rinsed, freed from the husk and cut into half rings or chopped into cubes. You also need to peel a garlic clove and grate it on a fine grater.
Chicken Liver: Cooking Cream Sauce
Чтобы блюдом из субпродукта можно было поливать garnish, it is recommended to do with the sauce. To do this, lightly fry fifteen grams of wheat flour in a pan, and then pour it into whipped cream. Then you need to melt the butter and add it to the rest of the ingredients. After mixing all the products, they must be put aside until the liver is cooked.
Chicken liver: cooking in a pan
Processed, chopped and soaked in milkthe by-product should be completely laid out in a saucepan, seasoned with salt, olive oil and pepper, and then fry over medium heat for about a quarter of an hour. Next to the liver you want to add three large spoons of tomato paste, and then keep it on the fire for about five minutes. After that, to the almost ready and soft meat, you must pour in the previously prepared sauce of cream, wheat flour and butter. Thus, the goulash should be mixed with a spoon, wait for it to boil and leave under a closed lid on low heat for another ten or fifteen minutes. After the time the saucepan is required to be removed from the stove, and then add the grated garlic clove. Cooking chicken liver is over.
Correct feed to the table
Chicken liver with tomato-cream sauce is preferably served hot for dinner with mashed potatoes, boiled rice or buckwheat porridge.
