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Chicken liver with onion

Chicken liver with onion


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A fast, tasty and cheap food

  • 500 gr. chicken livers
  • 1 onion
  • 1 lgt. paprika
  • 1 lgt. vegetate
  • salt
  • 40 gr. butter
  • 2 lgt. oil
  • milk
  • thyme, parsley, pepper

Servings: 5

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken liver with onion:

Wash the liver well, remove the skin, then immerse for a minute in hot water. Cover with milk and leave for 30 minutes.

Melt butter in a pan, finely chop the onion and sauté until soft.

Drain the milk livers and fry for about 3 minutes. Turn them one by one and let them fry on the other side for 3 minutes.

Fill a cup with water and dissolve in it the spices: paprika, thyme, pepper, rosemary… finely chopped, vegeta.


Pour water over the liver, salt to taste. Bring to a boil over medium heat for 10 to 15 minutes.

Serve with polenta or french fries and vegetables.

Tips sites

1

The livers are not salted before frying because they harden.

2

The livers become tastier if they are kept in milk before frying (2-3 hours).


Odette recipe: Chicken liver with carrot and celery puree

Put milk in a bowl, season with salt and pepper and leave the livers in the milk while we take care of the rest of the ingredients.

Peel the carrots and celery and put water or milk to boil in a pot. When the water starts to boil, add the carrot and celery and let it boil until the vegetables are soft.
In another small pot, blanch the peas (put it in boiling water for 3 minutes and take it out in very cold water, to keep its color).

After the carrots and celery have boiled, drain the water and pass them very well, adding a little milk and a tablespoon of butter, until a fine puree comes out. Season with salt and pepper, then put the puree through a sieve to make it even finer.
Put olive oil and a tablespoon of butter in a hot pan and fry the livers, season them and when they are browned, take them out.

In the same pan where the livers left the aroma, caramelize the julienned onion, season it and set it aside.

For the laid eggs, boil the water in a pot and when the water has reached 60-70 degrees C, make a whirl and put the egg in the water for 2-3 minutes. The yolk should remain soft.

We serve the livers with the puree, over which we also put peas, we place the caramelized onion over the liver and the egg placed on top. At the end we sprinkled freshly ground pepper.

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  • 1500 gr of chicken liver
  • 2 medium onions
  • 3 cloves of garlic
  • 100 ml of sunflower oil
  • salt to taste
  • pepper
  • thyme
  • sweet and smoked paprika
  • 100 ml concentrated soy sauce

Here's how easy it is to prepare the Chicken Liver recipe with onion and garlic, in soy sauce!

First rinse the chicken livers well in cold water, then drain and clean them.

In a wok, or kettle if we have it, heat the oil. Add the well drained livers and let them brown over medium to high heat. Turn them from side to side to brown evenly, and when they change color, add finely chopped onion and 2 cloves of grated garlic. Slowly mix these ingredients between the livers, cover the bowl with a lid and reduce the heat. Stir occasionally, but be very careful not to crush the liver.

After 10-15 minutes, lift the lid and sprinkle the liver with the soy sauce. Add a little thyme, a clove of grated garlic, pepper and paprika and let the livers cook in the sauce for about 10 minutes. As I said, the onion melts in the liquid in the bowl and turns into a delicious sauce. We only add salt if necessary, given that the soy sauce is very salty.

We serve the delicious chicken liver with onion and garlic in soy sauce, with your favorite garnish and a salad. They can also be served with polenta.

We served them with a potato garnish and a radish salad.

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Chicken liver with onions and pasta

If I didn't scratch the diminutives in my brain and I cared more about Google than my brain and your eyes, I'd call this post & # 8222Livers with onion & # 8221. I saw that they were looking for each other. I don't quite understand why, after all, it's none of my business. This post has been in the draft for at least five months, because I forgot about it. Today I rediscovered it and told myself that there would be no fire to make it public. After all, we all eat, at least from time to time. Even the liver.

An onion, 250-300 grams of chicken liver, washed and cleaned of skins, fresh green parsley and a cup of mashed tomatoes. And pasta. That's about the ingredients.

Diced onions, liver, some parsley, a tablespoon of water and two drops of oil go in the same pan (meanwhile the pasta is boiled according to the instructions on the package).

After the onion is soft and the liver is colored (ie after 7-8 minutes), you can put the tomatoes in the pan. Hold the pan on the fire for 6-7 minutes, sprinkle a little salt at the end, a little pepper and that's about it.

Mix the pasta with the sauce and liver. It's kind of ready. It's kind of simple.