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 Chicken Liver Recipe
Another recipe with chicken liver. I try different options, the best I put in my cherished notebook. This recipe is already included in it! The liver turns out to be the most tender, with a creamy taste. It is good both in cold and hot form.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Wash the liver, remove the film, cut into two parts. A tablespoon of milk mixed with starch, egg and spices. Pour into the liver. Stir. Leave for at least 2 hours. I put it in the refrigerator overnight.
    Wash the liver, remove the film, cut into two parts. A tablespoon of milk mixed with starch, egg and spices. Pour into the liver. Stir. Leave for at least 2 hours. I put it in the refrigerator overnight.
  2. Cut the onion into feathers, put it in the oil heated in a pan, sprinkle with sugar and fry until Golden.
    Cut the onion into feathers, put it in the oil heated in a pan, sprinkle with sugar and fry until Golden.
  3. Pan the liver in flour and fry in oil on both sides. Remove to a saucepan or saucepan with a thick bottom, add salt.
    Pan the liver in flour and fry in oil on both sides. Remove to a saucepan or saucepan with a thick bottom, add salt.
  4. Put the onion on top.
    Put the onion on top.
  5. Heat the milk strongly and pour it into the liver. Put on the fire, bring to a boil, remove the heat to a minimum, simmer for 7-10 minutes - do not over-dry, since the liver is already fried! I cooked for 7 minutes. Turn it off and let it brew. Serve with a side dish or vegetable salad. I didn't have enough milk, I added cream and it slightly warmed the sauce, which, however, did not affect the taste.
    Heat the milk strongly and pour it into the liver. Put on the fire, bring to a boil, remove the heat to a minimum, simmer for 7-10 minutes - do not over-dry, since the liver is already fried! I cooked for 7 minutes. Turn it off and let it brew. Serve with a side dish or vegetable salad. I didn't have enough milk, I added cream and it slightly warmed the sauce, which, however, did not affect the taste.
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