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Saute chicken liver

Saute chicken liver


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Liver wash, drain. I skipped the milk side ...: D Peel the onion, chop finely. Wash the pepper, finely chop, wash the carrot, finely chop.

Heat the oil in a pan. When it has warmed up well, put the livers and put the lid on. Let it boil under the lid for 7-8 minutes, put the pan on the fire, turn the livers and put it for another 5 minutes. Add salt and pepper. After 5 minutes add the onion, chopped carrot pepper, add the wine, put the lid on and let it boil.

After 10 minutes on low heat, if necessary add more liquid (it was not for me), add the tomato juice. also fits salt, pepper.

At the end add the parsley and chopped dill.

Good appetite!


Breaded chicken liver


Beat the eggs.


Mix with the flour and season.


Prepare the livers (wash, clean and season).


Each liver is thoroughly soaked in the mixture of eggs and flour and placed in a pan with the oil preheated.


Fry for 3-4 minutes on each side over high heat.

After frying, place on a plate covered with napkins to absorb excess oil.

the livers are kept in milk in the refrigerator for 1-2 hours, follow your steps until the flour-egg-breadcrumbs-sesame seeds and then fry. In my opinion, I made the recipe again, the preparation is better.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Chicken Liver Sauces - Recipes

Preparation time: 45 min.

Ingredient: 500 g chicken liver, 1 onion, 1 can of mushrooms, 3 cloves garlic, 2 tablespoons tomato paste, 2 teaspoons cury, salt to taste, some pepper, a cup of chicken soup or concentrate, green parsley, dill.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Put the onion to harden in oil. After the onion is browned, add the mushrooms for 5 minutes, add the livers, simmer for a few minutes, then add the chicken soup and simmer for 15 minutes, add the tomato paste with the finely chopped garlic and spices and leave. 15 min. simmer until the sauce drops.
Serve with parsley and green dill on top, and as a garnish french fries or natural.



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eMag!


Chicken liver with spinach, peppers and carrots

Hello! What is the dwarf doing, watching you around the room, telling you that he is ready for a Mooshee snack? Great, let's make him something good to support him in his fast-paced growth. J

Ingredient:

Method of preparation:

1. Prepare a pot in which to pour a large amount of water.

2. Wash and boil the liver.

Boil the liver in two waters, to make sure that the toxins are eliminated.

3. Clean and wash the vegetables, cut them into small pieces and steam them.

4. After they are cooked, add the chicken liver and a teaspoon of olive oil and grind them well.

I'm sorry I don't have enough room here to list all the nutrients in the snack you just made! And if we forget for a moment that we used peppers and carrots, only the combination of chicken liver with spinach is in itself, pfff, extra strong. More nutritious than that would be, say, just the egg yolk puree with egg yolk.


Pork liver sauté

Ingredient:

  • one kg of pork liver
  • 5 onions
  • two tablespoons of broth
  • a tablespoon of bell pepper paste
  • 200 ml oil
  • a tablespoon of flour
  • 100 ml wine
  • salt and pepper

Method of preparation:

Peel an onion, wash it and cut it into small pieces. Temper it in half the amount of oil, and when it becomes glassy add the pepper paste, half a cup of warm water, pepper and salt.

Simmer for 15 minutes. Cut the liver into one-centimeter slices, roll it in flour and lightly fry it in another bowl with the other half of the oil until it is soft.

Add the chopped onion, broth and wine. Boil for another five minutes. Serve hot with salad.


Saute liver with onions and say

I have found (in the past) a number of very good methods of reconciling the liver with alcohol. One of them is revealed to you in this story. Which story takes us a little to the canton of Bern, from where we return with a garnish that can be eaten without the base next to it, he said in his name.

But, let's take it lightly and from the beginning: The liver, this time chicken and about half a kilogram, is washed and cleaned of the skins, then put in a bowl and left to cook for a quarter of an hour. , with a glass of good brandy and some freshly ground pepper. Peel a squash, grate it and slice it into small pieces. Put the liver and onion in the same pan with a tablespoon of oil. Put the pan on low heat and keep it there for more than a quarter of an hour, to let the onion jam in it, to soften it and make a good sauce around the liver. You can add salt at the end, and, frankly, you can put a cup of warm water over the liver after the onion has softened a bit.

In the meantime (ie while the liver is on fire), peel a healthy potato (let's say it can be two, a half kilogram per measure) and put it on the grater and then mix it with an egg, a tablespoon of flour, a pinch of salt and a pinch of pepper and a teaspoon of chopped parsley. Make this mixture flattened meatballs that you brown nicely on both sides in a little hot oil. If you have a slice of bread (even a toast) next to this food that you can pull through the onion sauce in the end, you will really like it.

Preparation time: 20 minutes


I have found (in the past) a number of very good methods of reconciling the liver with alcohol. One of them is revealed to you in this story. Which story takes us a little to the canton of Bern, from where we return with a garnish that can be eaten without the base next to it, he said in his name. But, let's take it easy and from the beginning:


The liver, this time chicken and about half a kilogram, is washed and peeled, then put in a bowl and left in the oven for a quarter of an hour, with a glass of good brandy and some pepper. freshly ground. Peel a squash, grate it and slice it into small pieces. Put the liver and onion in the same pan with a tablespoon of oil. Put the pan on low heat and keep it there for more than a quarter of an hour, to leave the onion jam in it, to soften it and make a good sauce around the liver. You can add salt at the end, and, to be honest, you can put a cup of warm water over the liver after the onion has softened a bit.


in the meantime (ie while the liver is on fire), peel a healthy potato (let's say it can be two, half a kilogram per measure) and grate it and then mix it with an egg, a tablespoon of flour, a little salt and a little pepper and a teaspoon of chopped parsley. Make from this mixture some flattened meatballs that you brown nicely on one side and on the other, in a little hot oil.
If you have a slice of HapiHap bread (be it fried) next to this food that you can pull through the onion sauce in the end, you will really like it. Other recommended recipes


Saute chicken

A recipe from Romanian cuisine

Sauteed chicken, a tasty dish ideal for a family dinner.

  • 40o chicken (breast)
  • 1 bell pepper
  • an onion
  • 2 garlic cloves
  • 50 ml of olive oil
  • 2 potatoes
  • 1 zucchini
  • 1 carrot
  • 20 g olives
  • 200 ml chicken soup
  • 15 ml Worcestershire sauce
  • one tomato
  • 1 tablespoon tomato paste
  • coriander, salt and pepper
  1. Saute diced chicken in a saucepan with olive oil, add chopped onion and chicken soup.
  2. Season with salt and pepper to taste.
  3. Boil and after 15 minutes add in the order of cooking the vegetables: carrots, olives, bell peppers, diced potatoes, and finally the zucchini and garlic.
  4. Bring to a boil for two more, then add the tomato paste, diced tomatoes, Worcestershire sauce and coriander.
  5. Boil for another two minutes after which the preparation is ready.
  6. Serve hot.

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Chicken Liver Sauces - Recipes

Saute chicken with caramelized onions

Roasted chicken breast served with sweet caramelized onions and green rosemary and thyme sauce. It goes very well with spinach tagliatelle.

Ingredients

    675 g medium-sized onions 460 g chicken breast, skinless and boneless pepper to taste 4 teaspoons butter 2 tablespoons powdered sugar 5 tablespoons low-sodium chicken soup 1 teaspoon chopped green rosemary 1 teaspoon chopped green thyme 1 tablespoon vinegar Red wine

Cut each onion into 6 pieces. Sprinkle pepper on the meat.

Grease a large Teflon pan with a little olive oil. Add 2 teaspoons of butter that melts over medium-high heat. Fry the meat for about 3 minutes on each side or until browned. He sits on a plate.

Reduce the flame to medium and melt the rest of the butter. Cook the onion with 1 tablespoon of powdered sugar for about 8 minutes or until golden and caramelized. Stir often, unwrapping the onion pieces as they fry. Add the soup and boil for about 2 minutes or until the liquid evaporates.

Include rosemary, thyme and remaining sugar. Put the meat in the pan again and sprinkle with vinegar. Fry for another 4 minutes or until the juice left by the meat is clarified.


What else can you cook liver soup?

If you want to surprise your home with new versions of familiar dishes, boldly experiment with ingredients. Add mushrooms liver soup, green peas, green beans, cauliflower, pasta or chicken breast. If you want to make something unique and exotic, cook a dish with apples, pumpkin, peaches or cherries. To do this you will need a grater and multivarka.

Recipe from Nelly Kobzon - "petitioners channel" soup

Have you decided to prepare a new dish by hitting a boyfriend? Make a wonderful soup "bait suitors" prescription Nelly Kobzon, who is known not only for his legendary wife, but also culinary talent. Maybe, after preparing the liver soup, it will attract you to your life partner. Be sure to watch the video:



Comments:

  1. Naughton

    In my opinion you are not right. Let's discuss.

  2. Aranck

    Granted, a great idea

  3. Kazigul

    You allow the mistake. I can prove it.

  4. Carthage

    Which I didn't say.



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