How much chicken liver needs to be fried. How much to stew chicken liver: how to choose the right one, the need to use

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The famous offal is rich in vitamins and, when properly prepared, has a very pleasant and delicate taste. With the liver, you can make delicious warm salads, pates, main courses. Learn how to cook and how long to cook chicken liver, and it will be a great substitute for meat in your usual menu.

How to cook chicken liver deliciously

This healthy by-product is extremely useful for adults and children. It contains a large number of vitamins: D, B and A, which have a beneficial effect on human vision, on the condition of the skin, hair and the body as a whole. Boiled chicken liver is rich in protein, so it is often included in the diet of athletes and people who follow a diet. It is especially useful for young children.

Unlike pork, chicken liver is more tender, soft. The product is prepared very quickly: depending on the method chosen, it will take from 15 to 30 minutes. The liver goes well with vegetables, fruits and dairy products. Some housewives prefer to soak the offal in milk - this way the unpleasant bitterness goes away, and the boiled chicken liver becomes softer and juicy.

There are many recipes for preparing delicious dishes that include this product. You may need a saucepan, steamer, or pressure cooker for boiling. Hearty main courses, mouth-watering snacks - all this can be done independently if you know the rules for handling a delicate product:

• The storage of the liver must be carried out on the bottom shelf of the refrigerator. This will allow the product to retain useful vitamins and substances for a longer time, not to lose juice, density and nutritional value.
• It is better to defrost a piece at room temperature, without using a microwave.
• Before you start cooking the boiled liver, you need to rinse it, remove the layer of film and veins. If there are doubts about the quality or freshness, then the use of the product is strictly prohibited.

How to choose a chicken liver

It is necessary to choose a product especially carefully, since the final taste of the finished dish will depend on it. Chicken liver should be light red in color, sometimes with a burgundy tint, and have a pleasant smell. If a pungent aroma comes from a piece you like, stains are visible on the surface, then do not make a purchase. When choosing a frozen liver, you should pay attention to the amount of ice inside the package, the condition of the surface. If it is light, it means that the piece has been frozen several times.

How much to cook chicken liver until tender

The duration of cooking will depend on the chosen cooking method and the dish that the hostess wants to see on her table. Basically, the time does not exceed 15 minutes. The more the product is subjected to heat treatment, the more it loses its beneficial properties. Plus, it can become tough and unusable. Then he will not be saved by any addition as a vegetable gravy, side dish or cream.

Before starting the cooking process, the liver must be cut into medium-sized pieces. You do not need to grind the product, it will not be juicy. If you do not know how much chicken liver is cooked, then you can check the readiness of the offal using a regular fork. If, after piercing, clear juice flows out of the piece, then it is completely ready. In the case when the liquid has a reddish tint, you need to leave the product to cook a little more.

For salad

Various cuisines of the world offer a large number of boiled liver salads. In appetizers, it goes well with carrots, onions, herbs and cream. If you do not know how to cook chicken liver for salad, then remember a simple sequence of actions:

1. Defrost the product.
2. Clean from films, mucus.
3. Cut the offal into medium pieces.
4. Boil quickly in a saucepan or slow cooker - no more than 15 minutes.
5. Remove with a slotted spoon and allow to cool.

For a child

A child under one year old is allowed to use the liver in the form of a paste, it should not contain large lumps. To do this, cook the offal in a saucepan over medium heat for about 15-20 minutes. The cooled piece is passed through a meat grinder, adding a small amount of butter. If you do not know how to cook chicken liver for a child and how much to cook it, then this method will help feed your baby a delicious dish.

For the pate

For the pate to come out especially tender, it is necessary to properly prepare the main ingredient. The cooking time for chicken liver does not exceed 15 minutes. If you have a large piece, it is best to let it simmer in the water for a longer time. Grind the finished offal along with fried carrots and onions. It remains to add black pepper, a slice of butter, and a natural delicious pate can be served to the table.

How to cook chicken liver

If you do not know how to cook offal, then the presented methods will help you cope with the task. To cook a chicken liver, it must first be washed, cleaned of films. It is important that there are no traces of bile on the surface, which can get on the offal if the chicken is cut incorrectly. Transfer to warm salted water, then cook for 15-20 minutes with the addition of spices.

In a saucepan

The easiest way to prepare such a product in a saucepan is. To do this, you need to pour water into a container, add half a teaspoon of salt and place clean thawed chicken offal. Cook the liver in a saucepan for no more than 15 minutes, otherwise the offal will become tough, it will lose beneficial features... If the piece is large, then it is better to first check its readiness with a fork. Then remove from salt water and allow to cool.

Lovers of chicken offal will love the taste of tender liver cooked in sour cream sauce.

It goes well with any side dish.

In combination with sour cream, dry liver, with the bitterness present in it, becomes a sweetish, pleasant-tasting dish that melts in your mouth.

To add taste and aroma to it, various spices, herbs, and wine are sometimes added to the sour cream sauce.

She's very helpful.

Therefore, it should be included in the diet on a regular basis, especially since there are many recipes for cooking chicken liver both in sour cream and in other sauces.

It must be eaten for lung diseases, overwork, diabetes, fatigue, when vision is impaired, for quick recovery after childbirth, for pregnant women, and for atherosclerosis.

1. When choosing a chicken liver, you should know that it should have a brown color with its inherent burgundy tint, without any green spots.
2. This product is of high quality.
3. You cannot buy a product if it is yellow, light shades, too dark.
4. Then the product may be contaminated with salmonella from unhealthy poultry.
5. She should have no lymph nodes.
6. If it is fresh, then the smell is slightly sweet, if it is of poor quality, then with a bitterness and a sour pronounced smell.

Chicken liver cooked in sour cream sauce

To prepare the dish you will need:

• chicken liver - 400g;
• onion - 1 piece;
• carrots - 2 pieces;
• olive oil - 2 - 3 tablespoons;
• ground black pepper,
• sour cream - 2-3 tbsp. spoons;
• bay leaf - 2 pieces;
• salt to taste.

Algorithm for performing work on cooking chicken liver in sour cream:

1. Prepare the ingredients for the dish. Carrots must first be peeled, washed, grated using a medium-sized grater.
2. Peel the onion and cut it into regular cubes.
3. Cooked carrots and onions should be fried using vegetable oil until the vegetables are slightly browned.
4. Wash the meat, pre-soak in milk so that the bitterness disappears, cut in any way (cubes, strips).
5. Add to grilled vegetables.
6. Add 3 tablespoons of sour cream, as well as bay leaves, pepper - a pinch, salt. Mix everything thoroughly. If you wish, you can add an apple previously grated on a coarse grater; for those who like a sharper dish, add squeezed garlic.
7. Cover everything with a lid and simmer for 25 minutes - on very low heat. Soon a very tasty sauce will turn out when sour cream combines with the juice of vegetables and liver.

We present to you a video that shows you step by step how to cook chicken liver with sour cream:

Offal in sour cream-mushroom sauce

Chicken liver with sour cream prepared according to this recipe is a real treat for the stomach.

It is cooked in sour cream and mushroom sauce under an onion fur coat.

It turns out to be unusually appetizing and tasty.

The eye is also pleased with the resulting beautiful golden brown crust.

The dish can be prepared both everyday and for a festive table.

• sour cream - 400-500 g;
• chicken liver - 1 -1.5 kg;
• onions - 2-3 pieces;
• flour - 2 tablespoons;
• mushrooms - 200-300 g;
• breadcrumbs - 1-2 tablespoons;
• olive oil -3-4 tbsp. frying spoons;
• salt - a pinch.

Algorithm for cooking chicken liver with sour cream and mushrooms:

1. Peel the onion first, then cut it into rings or half rings, fry in hot oil until browned well.
2. Wash the meat, cut into medium-sized pieces, roll in flour. It is best to do this using not a plate, but a plastic bag into which you need to pour flour. Then send the liver into a bag with flour. Tie the bag tightly so that it does not come loose. Take the edge of this bag and shake gently. Each piece will be covered with a layer of flour during shaking.
3. Add these pieces to a deep frying pan with hot oil. Fry quite a bit - only 5-7 minutes. They will be damp inside, and on top they will have time to cover with a decent crust. Season with salt, pepper spices.
4. The container in which you are going to bake the dish should be well smeared with oil. Then a layer of liver is laid out, a layer of fried onions on top.
5. Cut the mushrooms into strips, fry lightly, add sour cream to them. Season with salt, a little pepper and let it brew a little.
6. If you wish, you can add not mushrooms to sour cream, but ketchup, grated cheese, pasta.
7. A layer of onion on top is poured with sour cream-mushroom cooked sauce. Pour a thin layer of bread crumbs on top.
8. We send it to the oven for baking at a temperature of 220 C for 20 minutes.

Stewed chicken liver in sour cream with wine

• chicken liver -600 - 700 g;
• dry red wine - 250 g;
• onion - 1 piece;
• sour cream - 1 glass;
• bacon - 200 g;
• vegetable oil (for frying) - 3 tbsp. spoons;
• pepper - a pinch;
• salt - a pinch;
• spices (to taste).

Cooking chicken liver with sour cream and wine like this:

1. Wash the offal, soak in milk, cut into small pieces, lightly fry until a crust appears.
2. Pour wine over it and simmer for about 10 minutes.
3. Peel the onion, cut into half rings. Fry it in a pan along with the bacon pieces.
4. Put a layer of pre-fried onion with bacon to the offal, top with a glass of sour cream. Add pepper and salt. Simmer all ingredients for another 15 minutes. The dish is ready.

What do we have for lunch? Soup! Yes, not simple, but with dumplings, thanks to which an ordinary dish can become completely new in taste. There are numerous recipes in the article.

Where did the Napoleon cake come from and why it was called that way, you can find out here. There you will also find his step by step recipe.

• To avoid the bitterness that is present in chicken products, it should be left in the milk to soak for 2 hours.
• After this time, it will become much softer, getting rid of unwanted bitterness.
• You can remove bitterness not only by soaking.
• Losing weight by 30 kg in 2 weeks! A diet for the laziest.
• Another way is scalding with boiling water until the offal changes color.
• Liver prepared according to these recipes is a low-calorie dish.
• Per 100 grams, the calorie content of chicken liver in sour cream is 147 g.
• For 1 serving - 235 g.
• You should know that it tastes much more tender than beef or pork.
• The result is a soft, hearty dish that will appeal to everyone who tastes it.
• The advantage of the dish is its unusually tender and tasty sour cream sauce, which makes the liver soft.
• The dish is prepared very quickly.
• You can pamper yourself by preparing it for dinner and serving it along with the vegetables.

How much to stew chicken liver step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Before frying, inspect the chicken liver for bile ducts and green spots - these will need to be cut out. Rinse the liver and cut into 2-4 pieces. Dip the liver in flour and, after heating the pan well, fry over medium heat and without a lid - fry in small batches in one layer so that it becomes crusty and not stewed. Then you can add cream to the liver and simmer under the lid for 3 minutes.

How easy it is to fry chicken liver

Products
Liver - 400 grams
Flour - half a glass
Salt - 1 teaspoon
Vegetable oil - 3 tablespoons

How to fry chicken liver
1. Wash the chicken liver.
2. Place each liver on a work surface, cut off the transverse vein, cut a large liver in half.
3. Pour flour into a bag, add salt and beat.
4. Preheat a frying pan, add oil.
5. Put the pieces of liver in a bag with salted flour, shake for 1 minute and wait a couple of minutes until it is absorbed.
6. Put the liver in a skillet in 1 layer so that there is a little space between the pieces.
7. Fry on the 1st side for 2-3 minutes over high heat.
8. Turn over and fry for another 1-2 minutes.
9. If the liver pieces are large, add 1 tablespoon of water, cover and simmer for 1 minute.

Chicken liver in batter

Products
Chicken liver - half a kilo
Proteins from chicken eggs - 4 pieces
Flour - 2 tablespoons
Salt and pepper to taste
Parsley - half a small bunch
Vegetable oil to taste

How to fry chicken liver in batter
1. Rinse the chicken liver and remove the veins.
2. Spread the liver on a paper towel and dry a little.
3. Lightly beat off the liver, salt and pepper.
4. Mix flour with chicken proteins, beat with a whisk or mixer.
5. Preheat a frying pan, add oil.
6. Dip the liver one by one in the batter and put in a frying pan.
7. Fry the liver on each side for 5 minutes.
Sprinkle the chicken liver with finely chopped parsley before serving.

For ruddy and full roast, it is necessary to fry the liver in 1 layer so that the pieces do not come into contact with each other.

If the chicken liver has greenish spots, it means that bile juice has entered the liver. Such places must be cut off so that the liver after frying is not bitter.

When frying in the first minute, the liver can shoot juices, so it is better to cover the pan with a protective grid from splashes.

When frying chicken liver, salt should only be added to the breading so that the product does not become tough.

If the chicken liver is bitter, for the next frying, such a liver must be soaked in sweetened milk for 1-2 hours or sprinkled with sugar during frying.

How to stew chicken liver in sour cream

Products
Chicken liver - 700 grams
Garlic - 3 prongs
Onions - 2 heads
Flour - half a glass
Sour cream, 20% fat - 5 tablespoons
200 gr. sour cream 20% fat
Water - 1 cup 330 milliliters
Vegetable oil - 3 tablespoons
Bay leaf - a pair of leaves
Salt and pepper to taste

How to stew in a pan
1. Rinse the chicken liver, remove films and streaks, cut in half.
2. Rinse and dry the chicken liver again.
3. Peel and finely chop the onions and garlic.
4. Pour flour into a bowl, season with salt and pepper.
5. Heat a frying pan, add oil and put onion.
6. Fry onions and garlic for 5 minutes over high heat until golden brown.
7. Dip the chicken liver pieces in flour and place in a second skillet.
8. Fry the chicken liver for 10 minutes, stirring occasionally, over medium heat, uncovered.
9. Reduce heat until low, add fried onions and garlic, cover the pan with a lid, simmer for 7 minutes.
10. Mix sour cream, a tablespoon of flour, a little salt and pepper, until there are no lumps.
11. Add 1 glass of water to the sour cream and mix thoroughly.
12. Pour the sour cream mixture over the chicken liver, increase the heat to medium.
13. Stirring continuously, bring the sauce to a boil, add bay leaf and salt to taste.
14. Turn off the heat and leave the liver covered for 10 minutes.

How to put out in a slow cooker
1. Pour oil on the bottom of the multicooker, put chopped onion and garlic, fry it for 5 minutes on the "Baking" mode.
2. Add the liver in flour and simmer for 10 minutes.
3. Add sour cream mixed with flour, salt and pepper to a slow cooker, mix with the liver and set to "Stew" for 20 minutes.

In the life of every person there is such a heap of affairs, there is not enough time, the children are hungry, the husband has to come home from work, and it is necessary to cook something quickly. Chicken liver can be just such "first aid". ?

Then fry the slices over high heat for 8 minutes, season with pepper, salt to taste, all the liver is ready. The main thing is not to overcook it.

The only problem that can arise if it is heated for a very long time, it will turn out to be dry. By the way, this may not happen, if you have time left, then the chicken liver should be marinated for several hours in vegetable oil, wine vinegar and soy sauce before cooking.

Then dry thoroughly on a towel and fry very quickly in a preheated pan. That's it, the chicken liver is ready and it turned out to be very tender and soft.

According to the classic recipe, the liver is simply fried well with onion rings and served with any side dish. Ingredients: a pound of offal, 2 onions, a little flour, salt, aromatic herbs.

1. White films are removed from the liver and blood clots are removed. After washing, it is not coarsely cut.
2. Meat pieces are rolled in a small amount of flour, after which they are fried to a crust in any oil. In the process, they are salted and sprinkled with spices.
3. It remains to send onion rings to the fried product and cover the pan with a lid for 7-8 minutes.

While still hot, the dish is served at the table with any suitable additions. According to the same recipe, you can cook chicken liver, fried with onions in sour cream. It will be enough to add half a glass of sour cream to the pan at the end.

Stewed in sour cream

Fatty homemade sour cream will add juiciness and tenderness to the dish. Its taken is 220 grams. The rest of the ingredients: a pound of liver, 60 g of light flour, a pinch of pepper and salt.

1. The offal is washed and dried.
2. Pieces of liver are rolled in salted and peppery flour, after which they are fried on all sides until golden brown.
3. A couple of large spoons of wheat flour are fried in a separate bowl in any oil. With constant stirring, the product will acquire a golden hue. Sour cream and a small amount of water are added to this mass. It can be replaced with broth.
4. The sauce is brought to a boil, after which the prepared liver is laid out in it.
5. The dish is stewed for another 15-17 minutes over low heat.

Before serving, the chicken liver in sour cream is generously sprinkled with chopped herbs.

Fried with onions

Especially delicious fried liver with onions will turn out if you do not spare spices. In addition to 600 g of offal, take: onion, carrot, a pinch of grated nutmeg, a couple of garlic cloves, salt, a mixture of peppers.

1. Cubes of onions and garlic, as well as coarsely grated carrots are fried in well-heated oil. This process will take at least 3-4 minutes.
2. The washed, dried and finely chopped liver is further fried with vegetables. It is not necessary to do this for too long, otherwise the product will lose its juiciness. At this stage, add all the prepared seasonings and salt to the pan.

Ready liver is served with any pasta.

Pancakes according to this recipe are especially liked by the youngest members of the family. Ingredients: 960 g liver, 2 large eggs, 120 g wheat flour, 2 small onions, garlic to taste, 2 small. tablespoons of salt and half less baking powder, a mixture of peppers.

1. The liver gets rid of all unnecessary parts, washed out and chopped together with garlic and onions. It is convenient to do this in a food processor or in a special blender attachment.
2. The resulting puree is salted and peppery. Next, flour and baking powder are poured into it. You can sift these foods together.
3. The dough is thoroughly kneaded with a whisk. After that, the pancakes are poured into a frying pan with hot oil and fried on both sides. You do not need to cover the dishes with a lid.

Chicken liver pancakes with sour cream are served for dinner.

How to make a pate?

Homemade chicken liver pate is a surprisingly tender “spread” for sandwiches. You can use it as delicious and healthy recipe breakfast. Ingredients: large carrot, half a kilo of liver, half a pack of butter, 1 tbsp. filtered water, onion, salt, aromatic herbs.

1. First, onion cubes are fried in hot oil. Next, grated carrots and small pieces of prepared liver are added to them.
2. Water mixed with salt and selected herbs is poured into the products. The ingredients are stewed for about half an hour under a closed lid.
3. At the end, the ingredients are cooked open for about 12 minutes so that the liquid evaporates from the container.
4. It remains to transfer the contents of the pan into a blender along with the softened butter and puree the food.

The pate is stored under a film that protects it from drying out.

Oriental with soy sauce

This recipe makes a very original oriental dish for a festive table. Ingredients: a pound of offal, a pinch of curry, salt, sweet paprika, dried garlic, a large spoonful of potato starch, an onion, 3 tablespoons of soy sauce, 2 tablespoons of liquid bee honey, the same amount of refined oil and 60 ml of water.

1. Starch combines with all other dry ingredients. Oil is poured into the resulting mixture.
2. Prepared miniature pieces of liver are impregnated with the resulting marinade. The product should stand in it for 15-17 minutes.
3. Next, the marinated liver is fried in hot oil with thin onion half rings.
4. The sauce will combine with water and honey, poured into a frying pan. Together, the components are prepared for another 6-7 minutes.

Served with mashed potatoes.

Chicken liver fried with vegetables

From vegetables in general, you can take any that will suit everyone's taste. Ingredients: 2 pcs. tomatoes, bell peppers, onions and carrots, 700 g liver, pinch a mixture of peppers and hops-suneli, large spoon tomato paste, salt. How to deliciously cook chicken liver according to this recipe is described in detail below.

1. The prepared offal is divided into pieces.
2. First, all randomly chopped vegetables are fried in a large amount of oil until soft, then they are cooked together with the liver.
3. Last of all, tomato paste, salt and seasonings are sent to the pan.

Stew under a closed lid for 12-14 minutes.

This hearty main course goes well with a selection of pickled vegetables. Ingredients: half a kilo of offal, 1 tbsp. rice, carrot, onion, salt, aromatic herbs.

1. The prepared liver is finely chopped and fried in hot oil, first alone, then 3-4 minutes with onion cubes and about the same amount of time with grated carrots.
2. Frying with liver is transferred to a cauldron, well washed rice is poured on top, salt, aromatic herbs and hot water are added. The liquid is taken 2 times more than cereals.
3. On the slowest heat, under the lid, the treat will languish for 20-25 minutes.

The finished dish should stand for half an hour, wrapped in a blanket.

With potatoes, baked in a pot

This is a great hot option for a festive table. Ingredients: 320 g liver, onion, 9 potatoes, carrots, garlic to taste, 1 tbsp. fat sour cream, salt, a little water, any spices.

1. All vegetables are cut into cubes. Garlic - in small cubes.
2. The prepared ingredients are fried in a skillet.
3. When the vegetables are softened, cubes of the previously washed and dried liver are sent to them.
4. When the offal changes color, you can add salt and seasonings to it.
5. The contents of the frying pan are laid out in portioned pots, filled with salted sour cream, slightly diluted with water.

The dish will be baked in the oven for 50-55 minutes.

Chicken liver cutlets

Very healthy and tasty cutlets can be made from a bird's liver. In addition to this offal (400 g), take: 1 tbsp. filtered water, onion, table egg, salt, 40 g semolina, a pinch of baking soda, 60 g buckwheat flour, spices.

1. Prepared liver, egg and onion turn into liquid mince with the help of a special blender attachment.
2. All remaining dry components are immediately poured into the mass.
3. The mixture will be infused for half an hour in the cold. During this time, it will become much thicker.
4. Chicken liver cutlets are cooked in well-heated oil on both sides.

Soda is an optional component of the dish, but it gives the cutlets an appetizing volume.

This soup is the traditional first dish of the Scots. They are very fond of thick rich stews. Ingredients: 320 g liver, 3 potatoes, 70 g barley, 1 liter of filtered water, small each. a spoonful of dried parsley, carrots, parsnips and green onions, salt.

1. Pearl barley goes to cook first. It is she who is cooked the longest in a dish. Optionally, you can replace it with dried peas.
2. In half an hour, all dry ingredients and potato cubes are poured into the barley, salted to taste.
3. Pieces of prepared liver are boiled for a couple of minutes in a separate container, after which they are placed in an almost finished soup. Together, the ingredients are boiled for another 8-9 minutes.

Before taking a sample, let the dish brew well.

Simple and delicious chicken liver salad

The simplest version of such a snack includes a minimum of ingredients. These are: 420 g of liver, 5 pre-boiled large eggs, 3 onions and carrots, 7 small pickled cucumbers, salt, mayonnaise.

1. Pieces of liver are boiled in salted water for 12-14 minutes, after which they are cooled and cut into thin cubes.
2. Small cubes of carrots and onions are fried in oil until soft.
3. The whites and yolks of chicken eggs are finely rubbed separately.
4. Cucumbers are cut into small cubes.
5. The salad with chicken liver is laid out in layers: half of the offal - onion with carrots - half of the cucumbers - proteins - the remaining liver - cucumbers - yolks.

The ingredients are added to taste and coated with sauce.

Stroganoff

This is another popular recipe for the product under discussion. Ingredients: a pound of liver, 2 onions, 2 large tablespoons of fat sour cream, one each of ketchup and wheat flour, a bunch of fresh herbs, salt.

1. Small pieces of liver are fried with onion cubes. Chopped greens, salt are poured on top, sour cream and ketchup are laid out. A little hot water is added (a couple of tablespoons).
2. After boiling, the mass is left under the lid for 8-9 minutes with stirring.

The finished liver should be well infused before serving.

This holiday treat turns out to be not only amazingly tasty, but also beautiful. Ingredients: 4 pcs. carrots and onions, 970 g of liver, 6 large spoons of mayonnaise, 3 tablespoons eggs, 4 large spoons of fat sour cream, salt, 90 g of wheat flour, a mixture of peppers.

1. Chopped onions and carrots are fried in turn in hot oil.
2. One egg is cooked until tender.
3. Prepared pieces of liver are passed through a meat grinder. The remaining eggs, flour, sour cream, salt, peppers are sent to the resulting mass.
4. From such meat dough, even identical pancakes are baked. 9 thin cakes will be enough.
5. Each "cake" is greased with mayonnaise and covered with vegetable roast. The workpieces are stacked on top of each other in the form of a cake.

The last cake is decorated with a grated egg.

The benefits of chicken liver

1. The liver is useful only if the chicken was not fed with added chemicals. Experts have proven that a completely natural product cleanses the body of free radicals. Thus, the prevention of cancer is carried out.
2. It contains a lot of protein, which is necessary for building muscle tissue. It is useful to eat the liver for people who are actively involved in sports. It will be easier for you to build "mass" and get rid of excess fat tissue.
3. Despite the accumulation of cholesterol in the composition, the liver has the ability to remove the same cholesterol. Naturally, this applies to food in which the offal is consumed no more than 1 time per week. The liver prevents atherosclerosis and thrombus formation.
4. Folic acid has a beneficial effect on the female and male reproductive system. The product is indicated for use by families who cannot conceive a baby. With systematic consumption, reproductive activity improves.
5. The liver strengthens the protective functions of the body, and also improves the activity of the circulatory system. The offal enhances the production of red blood cells, gently unclogs the blood channels and saturates internal organs all useful minerals.
6. Retinol, or vitamin A, is considered the fountain of youth. This substance strengthens the eye muscles and is recommended for people with low vision. In addition, retinol is a natural antioxidant that prevents early skin aging.
7. Just 1 serving of liver will replenish the daily intake of iron. The mineral compound prevents anemia, increases hemoglobin levels, and inhibits glucose surges. The by-product must be eaten by women during menopause and girls during the menstrual cycle.
8. Chicken liver strengthens the heart muscle and makes it work harmoniously. The product is recommended for pregnant girls to make up for the lack of amino acids and minerals.
9. The offal improves the functioning of the gastrointestinal tract and the entire digestive system. With frequent use, constipation disappears, peristalsis and intestinal microflora normalize.
10. Chicken liver boasts a large accumulation of iodine and selenium. These substances are responsible for the activity of the endocrine system, including the thyroid gland.
11. The liver stimulates the neurons in the brain. Against this background, memory, perception, concentration of attention increase. The offal should be introduced into the menu for people who work hard mentally.

Chicken liver for children

1. It is a proven fact that the liver is saturated with essential enzymes for the body. In particular, the by-product is indicated for consumption by children as a prevention of various ailments and for general health promotion.
2. The usefulness of the composition is explained by the high content of magnesium, folic acid, phosphorus and iron. Therefore, eating the liver is especially recommended for children. The valuable composition has a positive effect on the immune system and hematopoiesis.
3. It has been proven that the offal is good for vision by strengthening the nerves. The composition charges the child's body with energy and relieves overwork. It is allowed to give a liver to a child after 1 year of age. Include the product in your weekly diet.
4. Keep in mind that you should not force the child to eat the liver. You can postpone the manipulation for a while. Try pureeing the product. Monitor your body's response. If the child develops an allergy, stop the procedure.

Chicken liver damage

1. It should be understood that the chicken liver acts as a filter that absorbs harmful compounds and toxic substances. If the bird was fed with products with chemical additives, then such a composition will not benefit the person.
2. Keep in mind that chicken liver should not be stored for a long time. Otherwise, the product begins to accumulate a large amount of toxins. As a result of cooking offal, a person receives significant damage to the body instead of benefit.
3. It is forbidden to eat liver with bitterness, such an indicator is a sure sign of poor-quality composition. Remember that offal is high in cholesterol. Therefore, liver consumption should be reasonable. The by-product is prohibited with high cholesterol, the elderly, kidney disease, ulcers. Read more:

There is no doubt that chicken liver provides invaluable benefits to human health. The by-product contains many amino acids that cannot be produced on their own, but must be supplied with food. The liver is widely used for weight loss, however, it must be consumed in dosage.

Put the chicken liver in boiling water, cook over low heat.
Cook chicken liver in a double boiler for 30 minutes. Cook chicken liver in a slow cooker and a pressure cooker for 15 minutes.

How to cook chicken liver

How to prepare chicken liver for cooking
1. If necessary, defrost the chicken liver in the refrigerator, then rinse under cold water.
2. Carefully remove the veins from the liver, films and necessarily bile ducts so that the dish does not taste bitter.
3. Rinse the cut liver again, let the water drain, cut into pieces if necessary and proceed directly to cooking.

How to cook chicken liver in a saucepan

2. Dip the washed liver into a saucepan and cook over medium heat for about 15 minutes, no more - during digestion, the beneficial properties that the product is rich in disappear, and the liver itself becomes tough. 3. Willingness to check with a knife: in a well-cooked chicken liver, when pierced, a transparent juice should be released.

How to cook chicken liver in a double boiler
1. Cut the liver into pieces. In the process of cutting, a lot of juice can form, therefore, before sending the liver to a double boiler, it is necessary, gently holding the pieces with your palm, to drain the excess liquid from the board.
2. Place the pieces in the main container of the steamer and season with salt to taste. Optionally, before cooking, you can grease the chicken liver with sour cream for softness.
3. Put the chicken liver in one layer in the lower steam basket, cover with a lid, pour water into a special container, cook the liver in a double boiler for half an hour.

How to cook chicken liver for a baby
1. Fill a saucepan halfway with water and boil.
2. Dip the liver into a saucepan and cook over medium heat for 15-20 minutes.
3. Scroll the boiled liver through a meat grinder, and then rub through a sieve.
4. Add a little salt to the prepared liver puree, put in a saucepan and heat over low heat while stirring. While heating, you can add a small piece (30-40 grams) of butter and stir.

Chicken liver salad

Products
Chicken liver - 400 grams
Onions - 1 piece
Carrots - 1 piece
Pickled cucumbers - 2 pieces
Cooking oil for frying - 4 tablespoons
Mayonnaise - 2 heaped tablespoons
Fresh dill - 3 branches
Salt - 1/3 teaspoon
Water - 1 liter

Preparation
1. Defrost chicken liver, put in a colander and rinse under running water.
2. Pour 1 liter of water into a small saucepan, add 1/3 teaspoon of salt, put on medium heat.
3. When the water boils, put in it whole (no need to cut) pieces of liver. After the water boils again, cook for 10 minutes over low heat.
4. Drain the water through a colander, let the liver cool slightly.
5. Cut the liver into small cubes and place on a plate.
6. Prepare the vegetables: finely chop the onion, coarsely grate the raw carrots, peel the pickled cucumbers and cut into cubes.
7. Put a frying pan on medium heat, pour 2 tablespoons of vegetable oil into it.
Put chopped onion in the heated oil, fry for 1 minute, stir, fry for another 1 minute, put onion on top of the liver pieces. Do not stir.
8. Put chopped pickles in the next layer.
9. Put the pan back on medium heat, pour 2 tablespoons of oil, put carrots, grated on a coarse grater. Fry for 1.5 minutes, stir, fry for another 1.5 minutes, put the carrots on a layer of pickled cucumbers.
10. On a layer of carrots, apply mayonnaise and sprinkle the salad with finely chopped dill.

Serve the chicken liver salad warm.

Fusofacts

Keep boiled chicken liver and dishes with its use in the refrigerator for no more than 24 hours.

Calorie content boiled chicken liver about 140 kcal / 100 grams.

The average cost per kilogram of frozen chicken liver is 140 rubles. (on average in Moscow as of June 2017).

100 grams of chicken liver provides the daily human need for iron, in addition, the liver contains folic acid, which normalizes the process of hematopoiesis, which is important for anemia. The liver contains a lot of vitamin A, which is good for vision and skin.

Fry the chicken liver over medium heat, 5 minutes on each side.

When choosing frozen chicken livers, pay attention to the integrity of the package.
The color of a benign liver is brown, uniform, without whitish or too dark areas.

Chicken liver is cooked in a double boiler for 30 minutes. When steamed, the product fully retains its beneficial properties.

Boiled chicken liver in cream

Products
Chicken liver - 300 grams
Sweet pepper - 1 piece
Bow - 1 head
Cream - 200 ml
Oil - 1 tablespoon

Preparation
1. In a saucepan, simmer finely chopped onion in oil, then add chopped bell pepper, simmer for another 5 minutes.
2. Add chicken liver, simmer for 5 minutes.
3. Pour in cream and cook, stirring occasionally, for 10 minutes.
Alternatively, in addition to cream, you can add sour cream to the liver

Chicken liver pate

Products
Chicken liver - 500 grams
Butter - 2 tablespoons
Carrots - 1 medium carrot
Onions - 1 head
Sunflower oil - 2 tablespoons
Greens, black pepper and salt - to taste

How to cook pate
1. Rinse the chicken liver, dry and fry in sunflower oil over medium heat for 5-7 minutes.
2. Peel the onions, chop finely and fry.
3. Wash carrots, peel, grate on a fine grater.
4. Add onions and carrots to the chicken liver, stir, fry for another 10 minutes.
5. Grind the fried chicken liver with vegetables with a blender, add butter, salt and pepper, mix well.
6. Cover with chicken liver pate, cool, leave in the refrigerator for 2 hours.
7. Serve chicken liver pate, sprinkle with herbs.

Reading time - 6 minutes.