The liver is a very tasty and healthy food. To preserve the maximum of useful elements, it is better to use it in a boiled form. But many do not like the peculiar taste of such a dish. An alternative to a cooked product will be a stewed liver with additional ingredients. To make the dish tender and pleasant to taste, you need to know in accordance with what culinary rules you need to stew chicken liver.
Where to begin
It’s not enough to know how to stew chicken liver, you also need to choose the right product and prepare it for heat treatment.
To get a delicious dish from chicken liver, you should buy an exclusively chilled product. If you use the frozen version, then the taste will significantly deteriorate. And it will be difficult to work with the product.
In order not to meet hard places in the liver at the time of tasting, all films, tubes, vessels, passages must be removed from the surface. It is advisable to divide each piece into 3 parts. So the liver is better extinguished and absorbs all the aromas of spices.
After processing the product, you need to rinse each piece well, removing unnecessary fragments. Then put the liver on a paper towel. This is necessary so that it dries quickly and does not have time to become covered with a hard crust.
Recipe with onions and herbs
The simplest and fastest, but tasty option for cooking chicken liver is to stew it with onions. This dish will be the perfect complement to almost any side dish.
To prepare the liver, stewed with onions, you will need a minimum of ingredients:
- 3 large onions.
- Spices to your liking.
- Greens.
- 5 tablespoons of vegetable oil.
- And the main ingredient is a pound of chilled chicken liver.
This recipe does not require special culinary skills. It is not difficult to stew chicken liver with onions, which is why this is the method chosen by many inexperienced housewives. The procedure is simple:
- Put prepared and dried liver to begin with on a dry and well-heated pan. This will help evaporate excess moisture.
- When the liver changes color from pink to grayish, it's time to inject vegetable oil and chopped onions.
- Fry foods until the onions are fully cooked. After spices are added, and a couple of minutes later the dish remains in the pan.
- When the fire turns off, add finely chopped greens and cover everything for a few minutes.
After the dish picks up all the smells of greenery, it will be possible to serve it to the table.
Sour cream stewed liver
Not always the easiest way is the most profitable. Therefore, before you start cooking, it is worth considering more refined recipes. This will be the recipe for chicken liver stewed in sour cream. To prepare the dish you will need the following ingredients:
- 700 grams of liver.
- 600 grams of sour cream 20% fat.
- 1 onion.
- Spice.
- A slice of butter.
It is worth remembering some tips on how to stew chicken liver in sour cream:
- Finely chop the onion and fry it in butter. It is advisable to achieve a golden color.
- Cut the liver into very small pieces and add to the pan to the onion as soon as it is browned, and fry it all together for a few more minutes.
- When the liver changes color, add spices.
- Almost without a pause, sour cream is poured in which the meat is stewed for about 15-20 minutes under a closed lid.
If desired, champignons can be added. Mushrooms are fried with onions, and then the principle of preparation is identical to the above recipe.
Pan extinguishing rules
To make the dish soft, but juicy at the same time, you should know several rules for preparing this product at each stage. It is especially important to stew the liver in a pan correctly:
- The product should be dried as much as possible. Before frying, the workpiece must be held for a while on a paper towel or napkin.
- Putting the product in a pan is only when the surface is as hot as possible.
- Do not add spices at the very beginning of cooking, otherwise the liver may burn.
Few people know how to stew chicken liver in a pan. In fact, the product is cooked in literally 15 minutes. It is worth considering that the liver will be subjected to heat treatment even after turning off the fire, so the finished dish should immediately be transferred to another container for cooling.