Chicken liver is a dietary by-product that will be useful to everyone, including athletes and children. It contains vitamin B12, potassium, folic acid, iron and phosphorus. This product diversifies any diet, because 100 g of liver contains only 140 kcal.
The most common problem faced by many housewives is that fried liver turns out to be tough and dry. For a product to be juicy and healthy, you need to choose the right one. You can buy only brown liver with a smooth surface, but without yellowness and dark spots. After purchase, the product must be fried immediately, otherwise it will begin to wind up. Also, do not freeze the liver, because as soon as it gets into the pan, it will begin to secrete juice. It can only be extinguished, not fried.
Chicken liver is softer than pork and beef, it must be kept in a pan for no longer than 10 minutes, and salt only at the end of cooking so that the juice from the offal does not stand out, but remains inside. It is better to cook the offal at one time, that is, to eat it right away, because even with a short storage, this dish dries out.
The easiest way to cook chicken liver is to fry it in a pan with vegetables. For 500 g of offal, you will need 1 carrot, 1 onion, pepper, salt, vegetable oil and a little flour, if you wish, you can add any spices for meat, for example, marjoram.
First, the liver is prepared: the films are removed from it, cut into 2 or more pieces, and washed well. Chop the carrots on a coarse grater, cut the onions into cubes. In a pan with oil, first fry the onion until golden brown, then add the carrots and leave for another 3 minutes. The liver is doused in flour and placed with vegetables, the offal is fried over medium heat for about 10 minutes, stirring regularly, and sprinkled with spices and salt 2 minutes before turning off the heat.
You can fry the liver without vegetables. To do this, cut it into strips and put it in a hot pan. First, fry well on one side for 3 minutes, then turn over and wait another 3 minutes.
