Chicken liver is a healthy product. Who does not know that she is an excellent source of protein, folic acid, iron, vitamins, especially A and B12? But all these wonderful characteristics for gourmets are just a pleasant bonus to the fact that dishes made from properly cooked chicken liver are an exquisite delicacy.
The main mistake of inexperienced housewives preparing chicken liver is too long heat treatment. Delicate soft liver requires quick frying or boiling, so the prepared product is immediately placed either in preheated oil or in boiling water. The liver is washed before cooking, cut off excess fat, get rid of questionable areas. If a piece of liver turns green, you can, of course, cut off the part spoiled by spilled bile, but it is better to discard this liver, as it can spoil the taste of the whole dish if you do not completely remove the source of burning bitterness.
If you are going to fry the chicken liver, dry it after processing and rinsing. Melt some unsalted butter in a large wide skillet and sauté the product for a few minutes over medium heat. The finished liver is golden brown on the outside and pale pink on the inside. If you are afraid that the liver will turn out to be raw, be guided, as with meat, by the juice released from the puncture in the product. It should be transparent.
Chicken liver salads
One of the simplest and most delicious chicken liver dishes is warm salads. There are many variations, because tender chicken liver is combined with a lot of ingredients. Try making a warm salad with liver and walnut kernels. You will need 350 grams of chicken liver, 25 grams of unsalted butter, 110 grams of a mixture of young lettuce leaves, a large handful of shelled walnuts, as well as 1 tablespoon of walnut oil (can be substituted with olive or grape seed oil) and 1 tablespoon of wine vinegar … Mix lettuce leaves with slices of walnuts fried for a couple of minutes in a dry frying pan, fry the liver in butter and put in a salad using a slotted spoon, season with salt and pepper, and lightly whipped butter with vinegar. Salad ready.
Chicken liver pate
There are a lot of recipes for chicken liver pate. This delicacy is perhaps the most popular among chicken liver dishes. The hostesses compete, giving this pate different shades of flavor, cooking it with mushrooms, bacon, cranberries, pine nuts, olives and many other additives. Here's a recipe for a simple chicken liver pâté with bacon and thyme.
Take 500 grams of poultry liver, 100 grams of softened unsalted butter, 100 grams of bacon, 1 tablespoon of fresh thyme leaves, and 5 tablespoons of sherry. Process the liver, rinse and dry. Heat 25 grams of butter in a skillet, as soon as it starts to foam, add the diced bacon and fry until crisp. Add chicken liver and thyme. Keep on fire until the liver is tender, stirring so that the liver is evenly browned. Pour in the sherry, season with salt and pepper, heat for 1-2 minutes and remove from heat. Let cool slightly and grind in a food processor, adding the remaining oil.
If you are going to store such a paste for several days, put it in a bowl, melt another 50 grams of butter in a frying pan and pour over the surface on which, first, you can put a sprig of thyme, rosemary or dry bay leaf.
