I invite you to try an absolutely delicious recipe with chicken liver. It's the first time I prepare this sauce and it came out sweet and good and was to the liking of the whole family. In general, chicken livers have a bland taste and we don't really kill ourselves after them, but this time even my little girl was delighted. I was inspired by a recipe from Culinary Rainbow.
- 400 g of cleaned chicken liver
- 50 g butter
- 2 green onions
- a small carrot
- a bay leaf
- 250 ml whole sweet milk
- 2 tablespoons greasy cream
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken liver in milk sauce:
Boil the livers in a little water and let them boil for a few minutes to remove the blood. Take them out of the water, rinse them and then put them in a pan and add the diced butter and salt and ground pepper. Saute them a little, then add the grated carrot and the julienned onion. Cover with a lid and let them simmer.
When the onion has softened, add the milk and the two tablespoons of cream. Season with salt and pepper and season with a bay leaf. Let it simmer until the sauce thickens.
Serve with polenta or your favorite garnish. Sprinkle with freshly chopped dill.
I recommend that the milk used be whole, because skim milk will be chewed when it is cooked.
Liver fried in dough with beer or plain (starch)
Liver fried in dough with beer or plain (starch). A simple recipe for chicken liver wrapped in a red crust of dough. They are called breaded liver even though they do not have breadcrumbs. An old recipe from grandparents' time. You can put beer in the dough. The liver remains very fragile.
My mother often made these for me liver fried in dough with beer or plain, especially in childhood. We don't tell the liver fried because their crust does not contain egg + flour + breadcrumbs. I really like it now but I always forget this recipe & # 8230 The truth is that I often quickly fry chicken liver in a pan, plain or with a little onion and ready. Not that it would be much work with this recipe & # 8230 instead of peeling and chopping onions you make the dough quickly and you're done!
Here you will find the classic recipe a chicken liver stew with onion. How good they are with mashed potatoes and pickles!
My great-grandmother from Sibiu used to call this similar dough with that of pancakes but thicker. In other areas scrob means papara. The dictionary says so (DEX source online)
scrob 1, starches, s.n. (reg.) 1. scrambled eggs. 2. food made from beaten eggs, boiled with cream or honey. 3. porridge-like food made from boiled flour. 4. (in syntagm) flour starch = flour soaked for chicken. 5. thin dough from which pancakes or scovers are made. 6. (at pl.) pancakes. 7.unleavened dough, finely rubbed in the palm or grated on a grater, which is boiled in soup instead of rubbing noodles, grated, trahana. 8. dry and hardened food that can no longer be eaten. 9. plaster.
These chicken livers fried in beer dough are very tasty hot (as a main course or hot snack) but also after they cool (at room temperature). They can also be served on assorted appetizer trays provided they are fried on the same day. If they can stay for 24 hours, they harden.
The method of preparing these fried livers in beer dough is an old, very spicy one. Both fish and vegetables can be fried in this dough. The liquid in the composition of the dough can be milk, mineral water or even beer. From the quantities below we obtained approx. 5-6 servings of liver fried in pancake batter.
Chicken liver in tomato sauce and capsicum for children
Chicken liver recipe in tomato sauce and capsicum for children. Although chicken liver can be introduced into the child's diet before 1 year, this recipe is not recommended for more sensitive children (only after the age of 14-16 months) because tomato sauce can create acidity. Serve with mashed potatoes and carrots.
Ingredients for chicken liver in tomato sauce and capsicum for children:
- 300 grams of chicken liver
- 2-3 juicy tomatoes
- 1 capsicum
- 3-4 cloves garlic
- salt to taste (only after 1 year)
How to prepare chicken liver in tomato and capsicum sauce for children:
1. Boil a little water. Meanwhile, wash the chicken livers well and add them when the water boils. Leave for 3-5 minutes. Toss the water, fill with cold water to cover them a little, add salt to taste and cook for about 20 minutes.
2. Grate 2-3 juicy tomatoes, cut a capsicum into large cubes and put 3-4 cloves of crushed garlic over the liver. Leave for 15 minutes to penetrate. Serve with mashed potatoes and carrots. Good appetite!
3. If your little one is too small and does not yet know how to chew or does not like the shape or color of the liver, you can serve the recipe as a puree.
If you like it, share it with your friends!
1kg chicken liver
For the sauce:
2 large onions
1 large pepper
3 cloves of garlic
1 tablespoon vegeta
2 tablespoons flour
3 tablespoons water
5 tablespoons sour cream
For the rice garnish with vegetables:
A pinch of salt
600ml water for boiling rice
1 large onion
1 medium carrot
1 tablespoon vegeta
Pepper to taste
Method of preparation:
We clean and wash the livers, then drain them.
Heat oil in a pan, add the livers and let them fry on both sides.
After they have browned nicely, we put them in a strainer and let them drain to remove any excess oil. We put a lid on them so they don't harden, until we add them to the sauce.
After we finish roasting the livers, we prepare the sauce. We clean the onion, wash it and cut it into small pieces.
We wash the pepper, remove the spine, clean it of seeds and cut it into small cubes.
We clean three cloves of garlic and put them on the small grater.
In the oil in which the livers were fried (if the livers did not leave water, use that oil, if you do not change the oil), put the onion to harden.
When the onion has become glassy, add the pepper, let it cook for five minutes, add the soup to 300ml of water, season with vegeta and let it all boil until the vegetables are well enough cooked.
Meanwhile, in a bowl prepare a rantas, put 2 tablespoons of flour, 3 tablespoons of water, 5 tablespoons of sour cream and mix until smooth.
Add this rantas over the vegetable sauce in the pan, mix until smooth and simmer for another 3-4 minutes.
In the sauce obtained, add the fried livers, add the grated garlic, mix and bring to the boil.
After it boils, remove the pan from the heat and add the finely chopped green parsley and the food is ready.
We take a pan, we put 600ml of water, we add salt and we leave it on the fire. When the water starts to boil, add the rice, which I chose and washed beforehand. Let it boil for 25-30 minutes. If the water decreases a lot during cooking, we can add a little more. After the rice has boiled, take it out in a strainer, put it under a stream of cold water and let it drain.
Peel an onion and cut it into small pieces.
We clean and wash the carrot and then put it on the large grater.
We wash the mushrooms and cut them into small slices.
After we have prepared the vegetables and greens, we put oil in a frying pan, add the onion and let it cook.
When the onion becomes glassy, add the grated carrot, mix and leave it to harden together with the onion for 10 minutes.
After 10 minutes, add in the pan over the carrot and onion, the mushrooms, mix, season with vegeta, add 250ml of water, and let it all boil until the water decreases and the vegetables are quite soft for about 10-15 minutes.
After the vegetables are ready, add the boiled rice over them in the pan, mix, season with pepper to taste and leave everything on the fire for 2-3 minutes.
How to make stuffed chicken stuffing in the oven
a Teflon pan we will put oil heat it and add onion peeled and finely chopped.
After what onion softened a little, we add livers wash and cut into small cubes, stirring until they change color slightly.
Mushrooms cleaned of skin and cut into small cubes, add them over the liver, stirring constantly until the leftover liquid evaporates.
Dam frying pan and We transfer stuffing in a bowl quite roomy, leaving it for 15 minutes cool it.
add boiled rice, whole egg, salt and pepper mixing with a spatula to homogenize and flavor composition.
INGREDIENTS Chicken liver pate
Check the ingredients as you put them in the shopping cart.
500 g of chicken liver
150 g chicken breast
200 g of cold water or milk
20 g of olive oil
100 g butter
A large onion (approx. 115 g)
70 g celery
50 g white wine
50 g liquid cream for cooking
½ teaspoon of thyme
Salt and pepper to taste
Ana Rotaru recipe: Mashed potato balls stuffed with chicken liver with tomato sauce
Boil the peeled potatoes and cut them into cubes with salt, peppercorns, bay leaves.
Boil the liver in milk with half a glass of water, salt and peppercorns
Finely chop the onion, grate the carrots, cut the peppers into cubes and put them in the pan, after 10 minutes add the diced tomatoes, season and leave for another 15 minutes on the fire.
When the potatoes are cooked, squeeze the water well and grind well until it becomes a homogeneous paste
When the liver is cooked, squeeze well, wash, add the boiled egg yolk and chopped green onions.
Separately, beat a raw egg with salt and pepper and then add to the liver
From the mashed potato, shape a cake that is filled with liver paste and a round ball is formed.
Put the balls in the oven for 20 minutes
When the sauce is ready, put it in a blender and blend until it becomes a liquid and homogeneous paste.
Pour the sauce into a plate on which the browned balls are assembled in the oven and garnish with a few slices of chives.
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Chicken liver in tomato sauce (with zucchini)
500 gr chicken liver
a big onion
a teaspoon of garlic powder & 4-5 cloves of garlic
a teaspoon of hot pepper
a cup of tomato sauce
1/2 teaspoon sugar
two tablespoons of butter
Wash and clean the skin of the liver. Put it in milk and let it cool.
Melt two large tablespoons of butter in a saucepan and add the julienned onion. Cook for 2-3 minutes then add the diced zucchini.
Bake together for a few minutes until the juice left by the pumpkin decreases.
Drain the livers and add to the pan. If necessary, add butter. Allow to lightly brown.
Separately mix the tomato sauce with a cup of water and spices. Add over the liver and simmer over low heat until the sauce drops and thickens (about 30 minutes).
Match the taste of salt and pepper, add (if desired), garlic and prepare a polenta.
Chicken liver in sour cream sauce
When we buy meat we choose many options: chest, thighs, muscle and very often we ignore the liver.
This is wrong because they are really healthy, nutritious and easy to make. For example, today we will present you a delicious recipe from liver made with a little cream.
At the end you will lick your fingers, good ones will come out.
The ingredients you will need are very accessories in price, there are not many and you can find most of them right in your home already.
You will need exactly cream for cooking, a casserole with chicken liver, onion, parsley butter, salt, pepper and oil.
The advantage of this recipe is that it does not impose exact amounts on you, so you can dose your own measures.
Boil for the beginning of the liver for about 20 minutes. Melt the butter in a pan. After that, clean and chop the onion as finely as possible and put it to harden in the melted butter.
After it has browned a little, add it to the liver. Add a little more water, salt, pepper and cream for cooking.
Leave the pan on medium heat until the cream becomes thicker and until the livers are boiling.
You can taste the livers and when they are penetrated you can turn off the stove.
And ready, your mess is ready. You can serve it immediately because it is very good hotter than cold or reheated.
In order for your meal to be really delicious and especially complete, you can also make a polenta that you can combine with the livers made in cream.
This is one of the most loved dishes by Romanians. It is made very quickly, you do not need many ingredients and in addition it is extremely healthy.
So you will need only half a liter of water, 180 grams of polenta flour and a little salt.
To speed up the preparation process, turn the heat on the stove higher and bring the water to a boil. When it is close to that point, put the corn in the water in the form of rain.
Stir every time so that no lumps form. When you have put all the flour, turn the heat very low and let it boil.
If you don't want your polenta to stick, mix it from time to time with a wooden spoon. You can taste it and stop the fire when it's ready.
If you want a polenta with a special taste, add a little milk while the polenta boils.