Chicken liver dishes are delicious, tender and aromatic. And to this it must be added that their preparation does not require either unnecessary efforts or large time expenditures.
It is necessary
- - chicken liver
- - a frying pan with a thick bottom
Instructions
Step 1
To prepare perfectly tender chicken liver, only a chilled product is needed. Frozen liver won't work. The frozen liver dish will simply be stewed in its own juice, while the chilled liver will retain all the juices inside itself, forming a golden brown crust.
Step 2
Before frying the liver, dry it with paper towels or napkins. But in no case does it need to be salted before frying, otherwise it will give juice and golden brown crust will not work.
Step 3
In a hot frying pan, the liver is laid out only one piece at a time. It is necessary to avoid a catastrophic situation when all the liver mass will be in the pan at one moment. This will drastically lower the temperature of the pan, as a result of which the dish will again be stewed in its own juice.
Step 4
When cooking the liver, it is important to check its doneness. This can be done by pressing the pulp with your finger. The structure of the finished liver should be slightly denser than the raw one, and when pressed, it will be pressed inward. A solid liver indicates that it has been overcooked. To make it easier to determine the readiness of the liver to the touch, you need to press on it with your finger while still raw.
Step 5
Chicken liver is a very delicate product, and therefore it will continue to cook even with the heat off under the pan. Ideally, the liver should be transferred to another dish, and when the sauce in the pan has cooled down, return it back.
