Chicken liver is one of the available meat products of the domestic market. Moreover, it is very useful and nutritious. However, for most people it is for some reason associated with something not very tasty, and sometimes even disgusting. But with the right approach, the liver can be quite edible. You just need to fantasize a little, work hard and figure out how to cook the liver more tasty, and not just cook or fry it.
From this product, in principle, you can create anything. These are pastes, and soups, and salads, and pancakes, and hot dishes, and snacks. Moreover, in some of them there is a specific taste inherent in the liver, while in others it is the opposite. The former are more likely to be suitable for lovers of this product, while the latter should be used in cases where, due to circumstances, it is necessary to go for a small culinary deception and not just figure out how to cook the liver deliciously (recipes with her participation are not a problem), but make sure that it was eaten with pleasure, for example, by a child who cannot stand this product. And for this, you can try using one of the following recipes.
How to cook a delicious and quick liver
This is perhaps one of the most popular recipes. It is very simple, and although the liver in the dish is clearly felt, it turns out very tasty. True, young children, perhaps, should not offer this dish. So, let's talk about how to cook a liver more tasty. You need to stock up on a handful of champignons (about 200 g), 100 ml of low-fat cream, a spoonful of flour, butter, salt and ground pepper (preferably white) to taste. In addition, you will need a bunch of greens and, of course, 300 g of chicken liver. These products are enough for 2 "adult" portions or 3 small ones.
One of the secrets of how to
cook chicken’s liver is more delicious: it should be thoroughly washed and cleaned of all the films. It is necessary to act carefully enough so that the pieces themselves do not sprawl, but decisively: any fragment that for some reason seems suspicious should immediately be thrown away. This applies to damage, discoloration or structure of the product. Any such piece may turn out to be tasteless or bitter, which will negatively affect the final result.
Having prepared, the product is cut into medium-sized fragments and placed on a hot frying pan. To prevent the liver from “shooting”, it must be fried without oil. You can pour a little water, but do not add fat in any case.
When it changes color, you can put butter, flour, and then salt and pepper. Now it is fried until a characteristic crust appears (about 10 minutes), stirring occasionally. During this time, you need to wash and cut the mushrooms. Mushrooms are added to the almost finished liver, continuing to mix for 5 minutes. Then pour the cream, cover and simmer over minimal heat until thickened. Ready roast sprinkled with chopped herbs. Serve with buckwheat, rice, potatoes, pasta.
How to cook a liver with apples
You can hide the undesirable taste of a product by cooking it with a fragrant sauce. This also applies to the liver. Apple sauce is not fully, but still interrupts its taste, making the dish more tender.
For a pound of chicken liver, take 2 onions, a spoonful of tomato paste, the same amount of flour, 100 ml of water, a little vegetable oil, salt and spices to taste (just black pepper is enough, but you can add others). For the sauce, of course, you will need an apple - a large, moderately sweet.
The liver is thoroughly washed, cleaned of the films and cut into medium pieces. First, it is fried in a dry hot pan, then a little oil and onion are added in half rings. After that, reduce the heat and leave for 5 minutes, stirring occasionally.
For the sauce, the apple is peeled, finely grated, mixed with water and tomato, salt, pepper and flour are added, poured into a pan with the liver. Stew, cover, another 5 minutes. Served with any side dish.