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Chicken liver, dressed

Chicken liver, dressed

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Very good and appreciated by my family. I hope you like it too!

  • 500g fresh chicken liver
  • 300g bacon with meat (smoked, homemade)
  • 100ml oil, for frying
  • Toothpicks

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken liver, dressed:

Wash, portion the liver and leave it on the absorbent towel. Meanwhile, cut long and thin slices of bacon. We wrap the pieces of liver one by one in the slices of bacon and fix them with a toothpick. When we are ready, heat the oil in a pan and fry the dressed livers on both sides. Well browned, take them out on absorbent paper. They can be served as a main course with different side dishes or as an appetizer.

"Floating ice" chicken liver salad. An incomparable delight!

This festive and delicious salad is easy to prepare, very attractive and can decorate any holiday table! Its ingredients combine perfectly!


-500 g of boiled chicken liver

-35 g of rapidly dissolving gelatin

-2 tablespoons chopped parsley

-salt, ground black pepper - to taste

- ground coriander - to taste.


1.Prepare the chicken soup to your own taste. We made it from meat, carrots, celery, parsnips and spices. You must remove the fat that accumulates on its surface (after cooling) and strain it to be clear.

2. Dissolve the quickly soluble gelatin in a small amount of hot soup. Then add it to the bowl with the remaining soup (lukewarm) and mix until smooth. If you use another type of gelatin, moisturize it beforehand and use it according to the instructions on the package.

3. Transfer the soup to a suitable bowl, passing it through a small strainer. The level of the soup in the bowl should not exceed 1.5-2 cm. Refrigerate to set.

4. Meanwhile, prepare the vegetables: cut the onion in half crescent and put the carrot through the large grater.

5. Heat 2 tablespoons of oil in a pan. Add the onion and fry until semi-transparent. Then add the grated carrot. Season the vegetables with salt, ground black pepper and ground coriander. Mix them and fry them until they are ready. Let them cool.

6. After the chicken livers have cooled, cut them into pieces and place them on the plate, where you will serve the salad. The plate should have a flat bottom and slightly raised edges. It would be best to use a white or transparent one.

7. Chop the parsley as small as possible. Sprinkle it on the pieces of liver.

8. Spread the fried vegetables evenly on the surface of the liver pieces.

9. Remove the gelled soup from the fridge and cut it into cubes with sides of 1.5-2 cm. Separate them and spread them on the surface of the salad.

10. Refrigerate the salad for 2 hours to allow it to penetrate. Then you can serve it!

Chicken liver with mashed potatoes

Are you looking for a consistent and very tasty dish? You found it! Prepare these chicken livers with mashed potatoes and you will be delighted with the delicious result!

1 kg of yellow potatoes
a pinch of salt
100 g butter
1 cup milk
300 g chicken liver
& frac12 cup water
1 onion

Method of preparation

Boil the potatoes, and add a pinch of salt to the water. Leave it for about 20 minutes.

When they are cooked, take them out, peel them and pass them with a fork.

Put them on the fire in a saucepan and mix with 100 g butter and 1 cup milk, gradually added.

In another saucepan, add a little oil and add the chicken livers, turning them from side to side so that they catch a nice crust.

Add a cup of water and bring to a boil until all the water has evaporated and done.

When they have caught a copper crust, take them out on a plate. Salt, pepper.

In the remaining oil in the saucepan, fry an onion that you cut into small pieces and let it soften.

Place the hot puree, warm livers, onions on a large plate and serve with a red cabbage salad.

The finest and most delicious layered salad, with chicken liver & # 8211 a special appetizer, which amazes with its taste and aroma!

We present you a delicious salad recipe in layers, with chicken liver. In a fairly short time you will get a special appetizer that will amaze you with its taste and aroma. Get a fine, appetizing and filling salad, which will surely please everyone. It can be served both at the family dinner and at the holiday table.


& # 8211 Refined sunflower oil


1. Wash the liver well. Boil them in a saucepan with water for 15 minutes. Make a moderate heat and cover the pan with a lid.

2. 3 minutes before the liver is ready, add salt to taste soup in the pan.

3. Remove the livers from the water and allow them to cool.

4. Boil the eggs in a saucepan with water and salt until ready (for 8-10 minutes). Allow to cool, then clean and pass through a large grater.

5. Put the pickled cucumbers through the large grater. Do the same with the cheese.

6. Peel and wash the onion. Cut it into small cubes. Fry the onion in a pan with hot oil until it becomes soft and semi-transparent.

7. Peel and wash the carrot. Put it through the large grater.

8. Fry the carrot together with the onion. Stir and fry the vegetables until ready.

9. Peel and finely chop the garlic. Add the garlic to the vegetable pan and stir. Fry for another 1 minute. Arrange the fried vegetables in a bowl and let them cool.

10. Cut the chicken livers into thin strips.

11. Prepare a round plate for the salad.

12. Thoroughly wash the lettuce leaves and arrange them on a kitchen towel. Arrange the (dried) lettuce leaves on the plate.

13. Grease the lettuce leaves with mayonnaise. It is best to use homemade mayonnaise.

14. Arrange the first layer of salad: cover part of the lettuce leaves with liver and grease them with mayonnaise. If desired, you can sprinkle them with a little salt.

15. Arrange the second layer: cover the livers with the grated cucumbers.

16. Arrange the third layer: cover the marinated cucumbers with a layer of fried vegetables. Grease them with mayonnaise.

17. Arrange the fourth layer: cover the fried vegetables with boiled eggs given through a grater. Grease them with mayonnaise. If desired, you can sprinkle them with a little salt.

18. Arrange the fifth (last) layer: cover the salad with grated cheese.

19. Refrigerate the salad for 2 hours. Garnish the salad with fresh dill.

Watch the preparation in the video below.

Our team wishes you good luck with your loved ones!

Baked Chicken Liver with Vegetables

Hello my dears! Today we are talking about the recipe for Baked Chicken Liver with Vegetables, a recipe that is easy to make, but very tasty and filling. With a few ingredients that I say we always have in the fridge, we can quickly save dinner.

I confess that it is the recipe left by my father, a special person, but who unfortunately is no longer with us. In his little free time, he sometimes prepared certain dishes that practically left your mouth watering. Simple but very delicious! I confess that I personally was sad when I tasted this dish again, according to his recipe. And I thought about how unfair life can be with certain people. But I immediately returned to better feelings and said that I must share with you this recipe, but also others from him. We will gladly prepare them and share them with you, in memory of my father, who will always be present here with us.

As I said above, the recipe is relatively easy to make, with few ingredients, but a great result if you like liver in combination with vegetables. In addition, in this modern age in which we live, we do not waste hours in the kitchen as our mothers and grandmothers unfortunately did, because it is a recipe that is prepared very quickly. Surely everyone will be delighted with this special recipe, a little different!

Chicken Liver Pane - I've never eaten such good liver, a rare recipe

An extremely tasty recipe and so simple that even a small child can succeed. It is so good that it will make those who do not consume a lot of liver into real fans!

450 g of chicken liver
70 g flour
200 ml whipped milk
a teaspoon of spicy ketchup
2 beaten eggs
100 g breadcrumbs
salt and pepper to taste
garlic powder
sweet Boya
frying oil

First step: Washing and cleaning the liver. Then cut them in half. In a bowl, combine whipped milk with spicy ketchup, salt and pepper. Put the liver over, stir. Refrigerate for one hour.

Step two: Drain the livers in a fine sieve. Put, in 3 different dishes the breadcrumbs, beaten eggs with a little salt and flour. Yes, one by one, the pieces of liver, through flour, egg and breadcrumbs mixed with spices.

Step three: Meanwhile, heat oil in a high, non-stick pan. When the oil is hot enough, lightly fry the livers until golden and crispy - they should stay on each side for about 3-4 minutes.

Take out the livers on a large plate on which you have previously placed a paper napkin. If necessary, season with salt and pepper. I recommend serving them with a spicy sauce or with the delicious marinara sauce…

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Chicken liver with red ghebe sauce

When you run out of culinary inspiration, quickly pull out a bag of chicken livers and tossed them into the pan. That the trivial solution, as mathematicians who are somewhat familiar with the n-dimensional spaces of the kitchen.

If you want to de-channel the solution, you can come up with revisions (not too many, just here and there, through the essential parts) and additions: o polenta, a mujdeiaș, a sauce of ghebușoare, even some quinouță.

What do you need?

  • 500 g chicken liver (refrigerated or frozen)
  • 3-4 tablespoons vegetable oil (sunflower, grape seeds)
  • Salt, pepper - to taste.
  • A red ghebe sauce - see hererecipe.
  • A yogurt sauce with garlic (optional) - see hererecipe.

Polenta (see that everyone knows how to make their own polenta and I don't get into someone else's polenta, except to give it to them suggestions to match it)

Quinoa (a kind of polenta of strips about which I gave details and here)

  • 90 g (1 bag of quinoa seeds)
  • 1 L water (used only to boil quinoa, then discard)
  • 1 teaspoon fine salt.

How do you proceed?

If you have frozen livers, leave them in the refrigerator, in the original packaging, to thaw overnight. They will move on from frozen product (–18 ˚C / 255 K) at refrigerated product (0 ÷ 5 ˚C / 273 ÷ 278 K).

Remove the refrigerated livers from the package, wash them well under running cold water (emphasize that it is not necessary to use detergents, not even dishes, in this operation), then let them drain.

While the last drops of washing water are draining from the livers, heat the oil to the right heat. Turn the livers in the pan, cover the pan with the lid and simmer the livers for about 4-5 minutes, over medium heat. Stir a little more in them to cover the oil in all areas. Be careful when you put the lid aside, the livers are quite nervous and sprinkle everything around. Not with invectives, but with splashes of hot oil. Which is even more unpleasant.

When they have finished simmering, remove the lid and brown the livers, turning them with all the skill you can show, so that the browning takes place on all sides. Now is the time to season them with pepper. Not with salt, as bad mouths say that the salt added during cooking leads to liver strengthening. I have never tested this saying, for fear of destroying (by strengthening) the goodness of liver cells. So I can neither confirm nor disprove that statement.

When you notice a visible change in the color of the livers, to bright dark brown, it is a sign that they are a little brown and it is time to remove them from the pan. In about 7-9 minutes since you stuffed them under the lid, they should be ready to be consumed by the hungry population. And you can salt them from now on.

Whether you opt for polenta or quinoa, both must be prepared in advance, ie put the water to boil before throwing the livers in the pan. When it boils with polenta or quinoa, then it's time to start cooking the livers.

If you really want quinoa, boil the water, adding a teaspoon of salt.

In the boiling water, place the quinoa bag and boil it as recommended by the supplier. 12 minutes, as seen in the image below.

At the end of the time, remove the bag from the water, let it drain a little and then pass the cooked grains in a bowl or even directly into the serving plates. If it still requires salt, add it. If not, no.

Top the plate with liver and red ghebe sauce.

If you opted for the polenta version of the dish, you can garnish the liver with some yogurt sauce with garlic, or even with simple garlic sauce. If it's the season, you can even prepare a green garlic sauce.

It is known from ancestors that:

poultry liver + garlic sauce = love

Fried chicken liver with onion and cheese. I never imagined they would be so tasty!

Usually, chicken livers are not in the top of preferences, when we want to prepare a dinner for loved ones. But prepared according to a special recipe, they will be loved even by the little ones. & # 8220Fried chicken livers with onion and melted cheese & # 8221 are incredibly tasty, very tender and creamy. Enjoy the liver with mashed potatoes.



1. Fry the chopped onion in oil until golden brown.

2. Cut the livers into pieces and add them to the pan. Fry them for 5 minutes.

3. Add the melted cheese, mix until smooth and pour in the water.

4. Season with salt and pepper to taste, add the bay leaf and simmer over low heat for 15 minutes.

There are two options for this recipe: the liver can be boiled to be a more dietary food or soaked in a little butter, for a tastier taste.

I chose for this recipe, to sauté the liver (do not fry, so it will also be a diet food in this way of preparation)

Tomatoes it is washed, it is cleaned of core with the help of a teaspoon or special device, then they are drained upside down on a barbeque.

Chicken livers it is washed, it is cleaned of white skin from their joint (because it is bitter), then they are put in a bowl in which it is milk (to freeze and get out of bitterness) for approx 20 minutes as long as we prepare the rest of the ingredients.

we potato boil it peeled, then egg (boiled hard).

Onion it is to be peeled and finely chopped.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Livers drained from milk, will put on sauteed into the butter with oil heated in a Teflon pan, as long as they change color, then took out and put in a bowl.

Into the oil left in the pan in which the livers were sautéed, it will be put onion the quality (as long as it becomes translucent).

ingredients thus prepared, they will be given through mincer (liver, onion, egg and potato) to get a paste.

It will be transferred paste obtained in another bowl, in which it is added greenery finely chopped (optional, because not all people tolerate greens), salt and pepper to taste, mixing lightly with a palette (to incorporate and take the flavor ingredients).

Tomatoes drained of the juice left, will fill with paste obtained, placing it on top a little butter, then put in a vas Jena well greased with butter and put in the preheated oven at 180 degrees for 15 minutes (no more, because we want whole tomatoes with the filling not too melted in the oven).

Close to final will be put and grated parmesan or cheese, to melt a little and give a more appetizing look.

Tomatoes stuffed with chicken liver can be served hot with a tablespoon sour cream above or cold, decorated with freshly chopped parsley.

Chicken liver salad

2. Remove the bread crust and cut it into 1cm cubes.

3. Heat 2 tablespoons butter in a pan over medium heat. Add the bread, mix well and fry the bread cubes until crispy. Then place them on a paper towel to absorb excess fat.

4. Put the bacon in the pan and fry it until crispy. Then put it aside with the bread. Heat the rest of the butter in the pan and add the chicken livers, frying them a little on all sides.

5. Mix the dressing ingredients in a bowl and season. Put a bunch of leaves on each plate and divide the chicken livers, bacon and croutons between the plates. Pour dressing over and serve.

400g of chicken liver
salt and pepper
2 thick slices of white bread
3 tablespoons butter
4-6 slices of bacon, cut
4 bunches of lettuce or arugula leaves
For dressing
1 tablespoon cider vinegar
1 tablespoon mustard
a knife tip of sugar
2 tablespoons olive oil
1 tablespoon peanut oil