2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The process of cooking chicken liver is a pleasure. After all, such a delicate and soft offal 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 it is made together with a thick tomato-cream sauce.
Chicken liver: cooking method on a gas or electric stove
Required ingredients:
- chicken liver fresh or frozen - five hundred grams;
- large onion - one piece;
- butter - sixty grams;
- garlic small - one clove;
- milk - one full glass;
- heavy cream – one hundred grams;
- olive oil - six large spoons;
- wheat flour - fifteen grams;
- tomato paste - three large spoons.
Chicken liver: cooking and processing offal
Purchased fresh-frozen meat must be completely thawed, then it needswash well in warm water. Further, the by-product must be cleaned of all existing veins and other unnecessary occurrences. After that, it is recommended to put the chicken liver in a cup of milk for thirty to fifty minutes. Such processing will relieve the meat of bitterness and make it more tender and soft.
Chicken liver: cooking and processing vegetable
You can use different vegetables in this dish, but we only use 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 the clove of garlic and grate it on a fine grater.
Chicken Liver: Making Cream Sauce
To be able to water the garnish with the offal dish, it is recommended to do it together with the sauce. To do this, lightly fry fifteen grams of wheat flour in a pan, and then pour it into heavily whipped cream. After that, you need to melt the butter and add it to the rest of the ingredients. After mixing all the products, they must be set aside until the liver is cooked.
Chicken Liver: Pan Cooking
The offal processed, chopped and soaked in milk should be completely put in a saucepan, seasoned with s alt, olive oil and pepper, and then fried over medium heat for about a quarter of an hour. Next, you need to add three large spoons to the livertomato paste, and then keep it on fire for about five more minutes. After that, it is necessary to pour in the previously prepared sauce of cream, wheat flour and butter to the almost ready and soft meat. Thus, goulash should be stirred with a spoon, wait for it to boil and leave under a closed lid over low heat for another ten or fifteen minutes. After the time has elapsed, the saucepan must be removed from the stove, and then add the grated garlic clove. Cooking chicken liver finished.
Proper serving
Chicken liver with creamy tomato sauce is best served hot for dinner with mashed potatoes, boiled rice or buckwheat porridge.
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