Chicken liver - recipes and cooking secrets

It is considered very useful for nutritionists delicate anddelicious liver chicken. Recipes for its preparation take a worthy place in the kitchens of many countries of the world. Meet some very pleasant and easy-to-prepare dishes with this very valuable product.

Chicken liver home-style with potatoes

The ready dish resembles a roast. Having prepared it once, you will return to it again and again. The secret is that the cooking technology is such that thanks to it you get a very soft and pleasant taste chicken liver. Recipes for these dishes provide a very short heat treatment, so that the liver does not become stiff and at the same time retained all its valuable properties.

Sequence of preparation:

• You will need a thick-walled brazier, a deep frying pan or special utensils made of heat-resistant glass. Ceramic pans are just perfect for such dishes.

• Put the saucepan on a fire, pour oil on the bottom and heat it.

• Cut one bulb and a large carrot into cubes and fry in oil in this bowl.

• Paprika (1-2 teaspoons) and a little powderginger add to the vegetables. If you like curry or saffron, also add to taste them. Stir, and you will see what bright orange color our vegetables acquire. Especially beautiful will be carrots.

• Even before you started cooking vegetables,should lie in the water for about an hour the liver of chicken. The recipes explain this step by the fact that it is necessary to soak the liver - it will release unnecessary treasure and become much softer after heat treatment.

• Put fried carrots and onions on topliver (about half a kilogram). Slightly stir to change the color of the liver chicken. Recipes stipulate that during the preparation of the liver lets a lot of liquid, so you do not have to add water. There will be so many liquids that she will cover the potatoes.

• Clean 5 to 6 potatoes (small), cuttheir or brusochkami, or cubes. There is no point in cutting potatoes large, as this will increase cooking time, which can lead to the fact that the liver of chicken will become tougher. Pour the potatoes on top, smooth and salt. Do not stir the dish, but close it tightly with a lid and put on a slow fire. The liquid will gradually rise and cover a layer of potatoes.

• After 20 minutes, check if the potatoes are ready. Stir and you will see that the chicken liver is ready.

Recipes will tell you how delicious the liver is cooked

"Fried in French with tomatoes and white wine" - you will surely like this dish in the French style:

• First, mix the flour and paprika powder in a separate bowl.

• Already washed chicken liver (700 g), it is necessary to dry with a napkin or paper towel and each piece roll in a mixture of flour and paprika.

• In a deep frying pan, mix 3 tablespoons vegetable oil and 1 tablespoon butter. Heat.

• Champignons (approximately 10-12 pieces) are cut into plates and pass for 1 minute. Mushrooms take out a whisk, and the juice and oil should stay on the bottom.

• Add butter to the saucepan as much as in the same proportion and fry the finely chopped large onion and 2 cloves of garlic. Remove the bow with a skimmer.

• Now add olive oil (4 tablespoons) and fry the chicken liver for 8 minutes. When there is a golden crust, remove from heat, transfer into a deep bowl and put in a warm place.

• One large tomato is covered with boiling water, removeskins, cut into cubes and put in a saucepan, which already contains white wine (incomplete glass), mixed with dill seeds (0.5 tsp). Stew and after 2 minutes add the onion, mushrooms and fried liver to the saucepan.

• Mix everything, salt and pepper.

To the table, serve hot on a beautiful deep dish, adorned with greens.