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.
Cook Time
40minutes
Cook Time
40minutes
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.
  2. 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.
  4. 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.
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