Chicken liver salad: a delicious recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook and with what to serve chicken liver, many people know. Someone stews it, someone bakes it. Some cook pies, rolls and pies from chicken liver. The liver has earned such popularity due to its taste, useful properties and, of course, ease of preparation.

However, using chicken liver, you can cook light meals. For example, a variety of salads. The liver goes well with both ordinary foods - potatoes, cabbage, peas, beans, and with more original ones, such as pineapple, avocado and even citrus fruits.

Chicken liver salad: recipe with photo

Product List:

• Chicken liver - one kilogram.
• Mayonnaise - two hundred grams.
• Carrots - two pieces.
• Ground pepper - half a teaspoon.
• Onion - three heads.
• S alt - a teaspoon.
• Butter - half a cup.
• Parsley - bunch.

Cooking the liver

Liver beforeWhen cooking, rinse well, remove the films and cut into pieces. Heat a frying pan with vegetable oil over a fire and put the chicken liver into it. Fry for about ten minutes, remembering to stir. Transfer the cooked liver to a bowl. Now let's move on to the vegetables for the chicken liver salad. Peel the onion heads and chop into thin half rings.

Carrots are also peeled, washed and grated on a special grater. Add prepared vegetables to the liver. Sprinkle with ground pepper and s alt. Add mayonnaise and mix liver with vegetables. Next, place the chicken liver salad in the refrigerator for two hours. Then transfer to a large plate and garnish with parsley. In addition to being delicious, chicken liver salad is also he althy.

Liver salad with cucumbers

Required ingredients:

• Chicken liver - eight hundred grams.
• Pickled cucumbers - five pieces.
• Onions - four pieces.
• Oil - one hundred milliliters.
• Carrots - two pieces.
• Mayonnaise - one hundred and fifty grams.
• S alt - half a teaspoon.

Step by step recipe

First, let's prepare the ingredients for the chicken liver salad. In chicken liver, it is necessary to remove films, veins, and then rinse it under a tap. Then boil the liver in slightly s alted water until tender, about fifteen minutes. Drain the water and after cooling cut into strips. Place the liver in a suitable bowl. Next, pickles are also cut into thin strips and added to the liver.

HeadsPeel the onion from the husk and chop into thin half rings. Peel off the skin of carrots and chop into strips. We send onions and carrots to a heated pan. And in vegetable oil over low heat, simmer them until tender. We spread the stewed vegetables to the liver with cucumbers. All the ingredients for the chicken liver salad are in a bowl. Now we will s alt them and pour them with mayonnaise. Mix well - and the salad with chicken liver and cucumbers is ready to serve.

Warm liver salad

Product list:

• Chicken liver - six hundred grams.
• Young potatoes - eight tubers.
• Bulgarian pepper - two pieces.
• Champignons - five hundred grams.
• Leek - two pieces.
• Garlic - five cloves.
• Lemon - one thing.
• Ground pepper - three pinches.
• Flour - six tablespoons.
• S alt - dessert spoon.
• Oil - one hundred and fifty milliliters.
• Parsley - bunch.

How to make a salad

Preparing a warm salad with chicken liver, let's start by boiling the main ingredient and potatoes. To do this, wash the chicken liver well, if there are films or veins, remove them. Place in a colander and let the excess liquid drain out. Place the peeled new potatoes in a saucepan, pour water, put on fire and cook until tender. Drain the water and leave the potatoes under the lid, covering the pan with a towel.

Next, wash and chop the leeks into strips. Peel and mince garlic clovesthrough the press. Bulgarian pepper, preferably red, washed, cleaned of seeds and cut into thin sticks. We sort the champignons, rinse, cut off the leg and throw it into a colander to rid them of the liquid. Already in a dry form, cut the mushrooms into slices and pour over the lemon juice. We have prepared the ingredients for a delicious chicken liver salad.

Now we need to stew the chopped vegetables. We take a large saucepan, pour a few tablespoons of vegetable oil into it. We put on fire and wait until the oil warms up. Then, first, pour the leeks into the saucepan, stir it with oil and sauté for five minutes over low heat. Next to the onion we send the fleshy bell pepper and, after mixing, fry for another five minutes.

Next, put the mushrooms in a saucepan, pepper, s alt, mix well, cover with a lid and simmer for fifteen to twenty minutes. Three minutes before the end of cooking, add the garlic. Close the lid tightly so that the vegetables do not cool. At the same time, heat up a frying pan with vegetable oil. Pour flour and a little s alt into a container with a tight-fitting lid, mix. We place about half of the chicken liver in it, close the lid and shake.

Then put the liver from the container into the pan and fry for about five minutes on each side. Transfer the cooked liver to a bowl. Repeat the process with the second half of the liver. Now it remains for us to assemble a warm salad with chicken liver from separately prepared ingredients, and this must be done quickly,until the potatoes and liver are cool. On a large plate or dish lay out still warm potatoes, cut into slices. Place stewed vegetables on top, on which we lay out warm chicken liver. The final touch is the decoration of our salad with parsley. This dish is served immediately after cooking.

Puff salad of liver, cheese and eggs

List of ingredients:

• Chicken liver - five hundred grams.
• Cheese - one hundred grams.
• Eggs - four pieces.
• Mayonnaise - one hundred and fifty grams.
• Carrots - two pieces.
• Dill - four sprigs.
• Onions - two pieces.
• Pickled cucumbers - five pieces.
• Garlic - four cloves.
• Oil - one hundred milliliters.
• S alt - half a teaspoon.

Cooking recipe

To prepare this dish, we will use the recipe for a delicious chicken liver salad. We will begin the process by preparing all the ingredients one by one. Put a clean chicken liver in a pot of water, add a little s alt and put on the stove. Cook the liver until cooked fifteen to twenty minutes. We drain the water, we do not need excess liquid.

Place chicken eggs in hot s alted water and cook hard for eight minutes from the moment of boiling. We take them out of boiling water and again fill them with cold water from the tap. Next in line are onions and carrots. We clean, wash and grind them. We cut the onion into cubes, and three carrots on a grater. Next, heat up the vegetable oil in a frying pan andpour our onion into it. Stirring constantly, sauté it for no more than five minutes.

After that, put the carrots in the pan to the onion and mix. Sauté vegetables until browned and soft. Three or four minutes before turning off the fire, sprinkle the vegetables with chopped garlic into small pieces. Now we need to grind all the ingredients for the puff salad. We cut the chicken liver into cubes, and grate the cheese, eggs and cucumbers.

The final stage is the assembly of puff salad. Take a large plate and put a detachable form on it. The first layer in the salad will be chicken liver, which we pour with mayonnaise. On top we lay out a layer of pickled cucumbers, on which we lay out the browned onions and carrots. Pour again with mayonnaise and pour out the chopped eggs, level and again fill with mayonnaise. The final layer of cheese completes our delicious chicken liver salad.

Without removing the detachable form, place the plate with salad for an hour and a half in the refrigerator. Salad should be infused and consolidated. Then we take it out of the refrigerator and very carefully remove the detachable form. Sprinkle the layered chicken liver salad with chopped dill, and now you can offer it to your family for a sample.

Delicious Georgian liver salad

Required products:

• Chicken liver - eight hundred grams.
• Red onion - two heads.
• Tomatoes - four pieces.
• Cilantro - two bunches.
• Garlic - three cloves.
• Green onion - four pieces.
• Lettuce leaves - four pieces.
• Flour is a glass.
• Ground pepper - a third of a teaspoon.
• S alt - a teaspoon.
• Vegetable oil - one hundred milliliters.

Cooking the salad

This recipe for chicken liver salad is very he althy, as it contains a large amount of vitamins. Let's start cooking with chicken liver. It must be washed and dried well. Then sprinkle with s alt, ground pepper and mix. Pour wheat flour into a small bowl and roll the pieces of liver in it on all sides. We heat the pan with vegetable oil poured into it and transfer the liver to the pan. Fry for about five minutes on one side and the other.

The remaining ingredients we must rinse and chop. We take a deep bowl, put the fried chicken liver in it. On a cutting board, cut the tomatoes and red onion into half rings. Green onions in thin rings, and finely chop the cilantro. Tear the lettuce leaves into small pieces with your hands. Transfer all the chopped ingredients to a bowl with fried chicken liver. Add ground pepper, s alt, and any other spices of your choice. Spray with oil and stir. Delicious, light, hearty and he althy Georgian chicken liver salad is ready.