How to cook chicken liver: 8 dishes you'll want to try

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Warm salad, fragrant pate from Jamie Oliver and mushroom cabbage rolls with tender chicken liver will definitely not leave you indifferent.

1. Cabbage rolls with mushrooms, chicken liver and spelled

Ingredients

• 1 fork of Savoy, Peking, or white cabbage (about 800 g)
• sea salt to taste;
• 100 g of dried porcini mushrooms;
• 1 cup chicken or vegetable stock / water
• 1 glass of spelled;
• 2 tablespoons olive oil
• 1 onion;
• 350 g raw mushrooms;
• ground black pepper - to taste;
• 250 g chicken liver;
• ½ glass of white wine;
• 1 bunch of parsley;
• ½ cup grated Parmesan;
• 2 cups tomato paste

Preparation

Dip the head of cabbage in boiling salted water for 5 minutes. Take out the cabbage, cut off the top soft leaves and put the forks back into the pot. Repeat these steps until you have 16 cabbage leaves for cabbage rolls.

Soak dried porcini mushrooms in ½ cup warm water for 15 minutes. When they are soft, take out and grind them. Use a strainer to strain the mushroom liquid into an empty saucepan. Add broth or water to it and bring to a boil over medium heat.

Go through and rinse the spelled. Place it in a saucepan of boiling broth, season with salt, cover and simmer for about 25 minutes. The groats should be slightly undercooked. Then remove the spelled from the heat and let it cool.

Heat olive oil in a skillet, add chopped onion and cook for 5 minutes until softened. Add chopped raw mushrooms, salt and pepper and cook for another 5 minutes.

Season the liver with salt and pepper. Put it in a pan with mushrooms, add heat and fry for 3-4 minutes, stirring constantly. Add porcini mushrooms, pour in wine and cook for a few more minutes. Remove skillet from heat and cool.

Stir well the liver mixture, chopped parsley, parmesan, spelled and spices. Remove the hard base from the cabbage leaves. Divide the filling approximately 16 pieces. Place the filling in the middle of the cabbage leaf and wrap.

Place the cabbage rolls in a baking dish, cover it tightly with parchment and bake in an oven preheated to 190 ° C for 20 minutes. Then take out the mold, remove the parchment, pour the tomato paste over the cabbage rolls and place in the oven for another 15–20 minutes. Sprinkle with Parmesan and herbs before serving.

2. Pasta with chicken liver

Ingredients

• 250 g of pasta (for example, rigatoni);
• 2 tablespoons of butter;
• 2 tablespoons olive oil
• 4 small onions;
• 250 g chicken liver;
• sea salt to taste;
• ground black pepper - to taste;
• ¼ glasses of dry white wine;
• a few sprigs of fresh sage;
• 2 tablespoons of cooked beans;
• 3 tomatoes;
• some grated parmesan.

Preparation

Boil the pasta to the degree of al dente (to do this, follow the instructions on the package) and discard it in a colander. Leave for later ¾ cup of water in which the pasta was cooked.

Heat a tablespoon of butter and olive oil in a skillet. Place the onion, chopped into thin rings, and fry for 4-5 minutes, until softened.

Add the chicken liver to the onion, season with salt, pepper and fry for 2 minutes. Then turn the liver over, pour in the wine and cook for another 2 minutes, periodically pouring fat from the pan over the meat. Use a spatula to scrape the grill from the bottom of the pan and divide the large pieces of liver in half.

Add sage leaves, beans after mashing with a fork, chopped tomatoes, remaining butter and pasta water. Sprinkle with salt and pepper. Cook until most of the liquid has evaporated from the pan.

Place the pasta in a skillet, stir and cook for a few minutes. The paste should warm up well. Before serving, sprinkle with grated Parmesan cheese, drizzle with the remaining olive oil and black pepper.

3. Tomato soup with chicken liver

Ingredients

• 4 tablespoons olive oil
• 2 tablespoons flour;
• 5 large tomatoes;
• 5 glasses of water;
• 100 g chicken liver;
• salt to taste;
• a pinch of dried thyme.

Preparation

Heat 3 tablespoons of olive oil in a deep saucepan, add flour and fry it for a few minutes, stirring occasionally.

Grate tomatoes and place in a saucepan with flour. Cook, stirring constantly, for 10-15 minutes. Then pour in the water and wait for the mixture to thicken a little. Then whisk it with a blender.

Heat the remaining olive oil in a skillet. Arrange the diced liver and broil until browned on all sides. Add liver to tomato soup, salt and stir.

Put the soup on low heat for a few minutes to warm up well. Sprinkle with dried thyme before serving.

4. Warm salad with chicken liver and apples

Ingredients

For the salad:

• 400 g chicken liver;
• sea salt to taste;
• ground black pepper - to taste;
• 2 tablespoons of vegetable oil;
• 1 medium onion;
• 1 large red apple;
• ¼ glasses of white balsamic vinegar;
• a handful of raw hazelnuts;
• a handful of raisins;
• a few sprigs of fresh rosemary;
• 200 g assorted greens.

For nut dressing:

• ¼ glasses of raw hazelnuts;
• ¼ a glass of water;
• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon raisins
• ¼ teaspoon of sea salt.

Preparation

Rinse the liver under cold running water. Dry well and remove films and streaks. Season with salt and pepper.

Heat vegetable oil in a heavy-bottomed skillet and brown the liver for about 1 minute on each side. The inside of the meat should remain pinkish, and the outside should be browned. Place the liver on a plate.

Cut the onion into thin half rings and divide the apple into 12-16 slices. Place the onion and apple in the liver pan, add salt and pepper. Cook over medium heat for about 5 minutes, until golden brown. Add more oil if necessary.

Pour vinegar to onion and apple, add hazelnuts, raisins, chopped rosemary and stir. Then put the liver in the skillet and stir everything well again. Remove from heat, cover and let sit for 5 minutes.

Combine all dressing ingredients and blend until smooth and creamy in a blender. Arrange the assorted greens on plates, top with the liver with apples and onions and top with the hazelnut dressing.

5. Chicken liver pate

Ingredients

• 300 g butter;
• some olive oil;
• 2 small onions;
• 2 cloves of garlic;
• 400 g chicken liver;
• a few sprigs of fresh sage;
• 50 ml brandy;
• sea salt to taste;
• ground black pepper - to taste;
• a pinch of ground nutmeg.

Preparation

Place half the softened butter in an ovenproof baking dish and place in an oven preheated to 110 ° C for about 10 minutes to melt. Then transfer it to a bowl and let cool slightly. The ghee should turn yellow. And if there is white oil somewhere, just remove it.

Heat olive oil in a skillet and sauté chopped onions and garlic over low heat for 10 minutes, until softened. Transfer vegetables to a plate.

Wipe the pan with a paper towel and put the chicken liver on it, after removing all films and veins from it. Add almost all the sage leaves and roast the liver over high heat for 2 minutes on each side. The outside of the meat should be slightly browned, but the inside should remain pinkish.

If you overcook the liver, it will lose its delicate texture.

Pour brandy into the skillet. By the way, if you don't want to add alcohol, you can replace it with rich chicken broth. Then simmer the meat for another minute and remove from heat.

Beat the liver, onion and garlic with a blender until smooth. Add the remaining butter and whisk again. Season with salt, pepper and nutmeg. Toss and place in a bowl or jar.

Sprinkle the mixture with the remaining sage leaves and cover with ghee. Put the finished dish in the refrigerator for an hour. Chilling chicken liver pate for a couple of days will give it an even richer flavor. And under the intact crust of ghee, the dish can be stored for up to two weeks.

Spread the toasted pieces of bread with pate and sprinkle with herbs before serving.

6. Fried chicken liver with a crispy crust

Ingredients

• 370 g chicken liver;
• ½ cup flour;
• ½ teaspoon ground black pepper;
• 1 teaspoon salt
• 1 egg;
• a few tablespoons of olive oil.

Preparation

Rinse the liver in a colander and dry well. Combine flour, pepper and salt. Dip each liver bite in a beaten egg and then drench in flour.

Heat the oil in a skillet and fry the liver over medium heat for 3-4 minutes on each side until crisp.

Serve the liver with any hot sauce.

7. Baked chicken liver in bacon

Ingredients

• 100 g olives;
• 240 ml mustard;
• 450 g chicken liver;
• 450 g bacon.

Preparation

Cut the olives into small pieces and then mix with the mustard.

Rinse the liver and remove streaks and films. Cut the bacon into thin strips. Dip each liver in mustard mixture and wrap in strips of bacon. Secure with a skewer to prevent the bacon from opening during cooking.

Place the liver on a baking sheet and bake in an oven preheated to 175 ° C for about 20 minutes. The liver should be well baked and the bacon should be golden brown.

8. Crostini with chicken liver and onions

Ingredients

• 1 small onion;
• 2 tablespoons of butter;
• 3 tablespoons olive oil
• 1 teaspoon cinnamon
• ¼ glasses of flour;
• 1 teaspoon ground cayenne pepper
• salt to taste;
• ground black pepper - to taste;
• 250 g chicken liver;
• 2 tablespoons of balsamic vinegar
• 8 baguette slices.

Preparation

Slice the onion into very thin rings. Heat a tablespoon of butter and olive oil in a skillet. Place the onions in a skillet, add the cinnamon and sauté until the onions are soft and lightly browned.

Combine flour, cayenne pepper, salt and pepper. Dip the liver in this mixture. Heat the remaining butter and a tablespoon of olive oil in a skillet. Fry the liver for 2-5 minutes on each side. The time depends on what degree of roasting the meat you prefer. Place the liver in a bowl.

Pour vinegar into this frying pan and scrape off the remaining liver from the bottom with a spatula. Then put the liver and onion there and fry a little again, pouring over the resulting sauce.

Fry the baguette slices in another skillet, greasing them with the remaining olive oil on both sides. Put the liver and onions on the baguette just before serving so that the bread does not soften.