Chicken liver soufflé in the oven: cooking tips, ingredients and seasonings

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

Chicken liver soufflé is a very tender and tasty dish that will appeal to both children and adults. It can be served both warm and chilled. Souffle is easy to make and does not take much time to prepare, besides, it is a dietary dish, therefore it is recommended to everyone without exception. It can be served with a side dish or spread on a piece of bread, served on a festive table or cooked for your family on weekdays.

In the article, we will take a closer look at how to cook chicken liver soufflé in the oven. You will learn what ingredients are included in the dish, how to choose the liver so that it is fresh, which makes the dish tender and refined. Such a souffle can be offered to a small child, because its consistency resembles a pate. Baking in the oven makes the dish dietary, so it can be consumed by those who follow a diet for gastrointestinal diseases.intestinal tract.

Before you cook chicken liver soufflé, consider in which container you will bake the workpiece. Looks good soufflé in a rectangular or round dish. The finished dish is perfectly removed from a Teflon or silicone mold. If you don’t have it, don’t worry, you can cover any sheet of parchment. Allow the soufflé to cool slightly before removing it from the dish so that it does not fall apart. When it is warm, it can be carefully cut into thin slices and spread on a platter.

How to choose a quality liver

If you are preparing chicken liver soufflé for a child, then choose your products carefully. When buying an offal, first of all pay attention to its appearance. The color of a fresh and he althy liver should be brown with a burgundy tint. The smell is slightly sweet. If there are spots or a yellowish tint, then the liver belongs to a sick animal.

Sometimes green spots can remain on the liver from an inaccurately cut bird's gallbladder. Before making a chicken liver soufflé according to the recipe, get rid of such pieces, they will add unwanted bitterness to the dish. If the child is allergic, then it is better to make beef liver soufflé, as on farms, many producers use antibiotics when raising poultry, which can cause an allergic reaction in an organism prone to this disease.

Required Ingredients

To cook chicken liver soufflé in the oven, you will need the followingproducts, per pound offal:

• 2 chicken eggs.
• Onion - 2 pieces.
• 1 large carrot.
• 100 ml low-fat cream (can be replaced with milk).
• 3-5 tablespoons of white wheat flour.
• Pinch of s alt.
• Black pepper - optional. It is not added for a child.

Butter is used to rub the mold if you are not using parchment. Also prepare a blender or meat grinder to grind the ingredients.

How to cook soufflé

Next, let's take a closer look at how to cook a liver soufflé according to the recipe. All films are cut from the chicken liver and washed under running water. The onion is peeled, washed and cut into 4 parts so that it is convenient to push it into the meat grinder hole.

The thin outer layer is cut from the carrots, washed and divided into pieces. Then everything is passed through a meat grinder together, you can do the procedure twice to make the minced meat more homogeneous.

In a separate container, combine cream (or milk) with eggs with a whisk, then add s alt and, if desired, black pepper.

When the milk mixture is ready, it is added to the minced meat from the liver and vegetables and mixed thoroughly. At the end, wheat flour is added and mixed until the consistency of thick sour cream.

Baking soufflé in the oven

After cooking, the workpiece is sent to a baking dish greased with butter. You can use parchment and lay out the bottom and sidesides with oiled paper. This makes it much easier to pull out the finished soufflé without damaging its shape.

It is desirable to warm up the oven in advance, bake chicken liver soufflé in the oven at a temperature of 180 degrees. It will take 40 to 45 minutes to cook. To find out the readiness of the dish, use a toothpick, lowering it into the soufflé. Not a crumb should remain on a wooden stick, then the soufflé is completely ready. Allow the food to cool slightly before removing it from the bowl.

Semolina Recipe

Let's share with readers another recipe for making chicken liver soufflé in the oven. According to this recipe, the composition of the dish includes the following products:

• A pound of chicken liver.
• 1 large onion.
• 2 chicken eggs.
• 100 ml low fat cream.
• 2 tablespoons semolina.
• S alt and black pepper to taste.

This soufflé is incredibly tender and uniform. It can be spread on a piece of bread for breakfast or added to baby porridge as a meat ingredient.

Cooking a dish

The processed and washed chicken liver with peeled onions is beaten with a blender into a homogeneous minced meat, cream is added and kneaded again.

Separately, beat the eggs with a whisk in a steep foam, s alt and pepper as desired. Then minced meat is mixed with beaten egg mixture, semolina is poured in and mixed thoroughly.

The silicone or Teflon mold is lubricatedbutter on the bottom and sides and pour the liquid mixture. Soufflé is baked at a temperature of 180 degrees for an average of half an hour. Check readiness in a tested way with a wooden stick.

Delicate soufflé

This recipe does not use semolina, it is replaced by wheat flour, and you can take a product of both the highest grade and the first. It doesn't matter much. The main difference between this recipe and the previous ones is not in the selection of ingredients, but in the method of preparation.

So, with a blender or a meat grinder, grind the liver along with onions and carrots. Vegetables are recommended to be cut into small pieces so that the process goes faster. Small pieces of carrots will be visible in minced meat. If you want a more uniform soufflé, then carrots can be omitted from the minced meat.

To make the dish tender, separate the yolks from the egg whites. The first is immediately added to the minced meat and kneaded until smooth. And the proteins need to be whipped into a steep foam. To quickly get an air mass with peaks, it is recommended to keep the eggs in the refrigerator before cooking, and also add a pinch of table s alt to the proteins when whipping.

The protein foam is gently mixed with the minced liver and poured into the prepared baking dish. After such preparation, the souffle turns out to be unusually tender, it just melts in your mouth. The dish will appeal to both young children and adult family members. It is not a shame to submit it to any festive feast.

Helpful tips

Experienced chefs often change ingredients to suit their taste. Yes, instead ofcream use milk or a couple of tablespoons of sour cream. Instead of wheat flour, some people add white bread or a bun soaked in water or milk.

If you want to make a soufflé with an intense taste, you can add a few cloves of garlic. In the summer, add vitamins, such as chopped dill or parsley.

The readiness of the dish is determined visually by the formation of a dense golden crust on top. In the cut, the soufflé should have a grayish tint. If the minced liver is still pink, then put the baking dish in the oven for a few more minutes.

When serving chicken liver soufflé, you can additionally pour sauce, mayonnaise or ketchup. This will add juiciness to the dish.

Soufflé can be prepared both in a large baking dish and in portioned small silicone or metal products. You can serve it with any side dish - mashed potatoes, pasta, cereals or vegetable salad. Delicate soufflé goes well with lightly toasted toast. So, put a thin slice of soufflé on bread, you can add a slice of fresh tomato and a sprig of dill on top.

In the article, we examined in detail several popular chicken liver soufflé recipes with a photo. Now you can cook such a dish yourself, everything will work out even for a novice hostess. Try to cook according to new recipes, delight family members with delicious dishes! Good luck and bon appetit!