Chicken liver is a product rich in vitamins and minerals, moreover tasty and tender. But even a delicacy can be spoiled by the wrong concoction. If you know how to cook chicken liver so that it is soft and juicy, you can always pamper yourself and your loved ones with a wonderful dish. Purchasing a high quality product will be among the main success factors.
Product selection
If you really want to cook delicious chicken liver, first of all, take care of its quality. When purchasing, make sure that:
- she is brown-burgundy and not yellowish, light shade;
- has a shiny smooth surface;
- has a sweetish, pleasant aroma without acidity, ammonia smell;
- no blood clots;
- there are no signs of damage to the gallbladder in the form of green spots;
- the product is chilled, not frozen.
How to cook chicken liver in a skillet
Try cooking chicken liver, which is soft and juicy, in a cast iron skillet. Rinse fresh product in running water, pat dry on a paper towel. Lay on a board, inspect, fat streaks, remove bile ducts.
Heat vegetable oil in a skillet. It should not cool down sharply, so do not lay out the product all at once, but in slice or in whole. Fry the chicken liver in a skillet for 5 to 8 minutes on each side, depending on the size, turning it over every couple of minutes.
Do not overexpose the food on the stove, otherwise it will lose its juiciness. The liver is ready if:
- when pressed, the pulp is dense, but not firm - it is easily perforated;
- no blood is visible when cut.
If you're not going to serve the tender chicken liver right away, transfer it from the skillet to a cold dish. The product will continue to cook even in the switched off but hot cast iron skillet.
How to cook chicken liver with sour cream
Sour cream makes delicious liver even more juicy and tender. You will need to fry the product first, and then stew in a sour cream sauce. For 800 g of chicken liver, you will need 3 large onions. Peel and cut them into thin half rings, then fry in vegetable oil until soft.
Remove the onion fry with a slotted spoon and drain the oil back into the pan. In it, fry the prepared chicken liver on both sides for 5-6 minutes, having previously rolled it in flour. When the food is cooked through, season with salt and pepper. Coat the mold with oil, put the fried liver, cover with the onion fry.
Prepare the sauce in the frying pan where the dish was fried: pour 2 cups sour cream, add salt and chopped onion and dill to taste, 2 tablespoons of grated hard cheese. All you have to do is cover the liver with gravy and bake for half an hour in the oven at 220 ° C, and you will be able to cook the chicken liver so that it is soft and juicy, it just melts in your mouth.
