Chicken liver is one of those foods that can not be indifferent: they are either to taste or not. The latter are unlikely to form the recipes of this material, while the first will certainly find new ideas for the menu. About how to extinguish the chicken liver in an original way, we'll tell you below.
How to put out chicken liver with potatoes in sour cream?
This dish is a real treat for all fans of chicken giblets. In addition to the protagonist of this material - the liver - we will extinguish and chicken stomachs, and make the dish more nutritious will help potatoes and delicious sour cream sauce.
Ingredients:
- chicken stomachs - 280 g;
- chicken liver - 520 g;
- Worcestershire sauce - 35 ml;
- potato tubers - 320 g;
- onion - 85 g;
- hot pepper - to taste;
- garlic teeth - 4 pcs .;
- sour cream - 210 g;
- broth - 165 ml.
Preparation
Before properly put out the chicken liver, it must necessarily rinse and dry. Since the chicken liver does not contain large channels and film, it will not be necessary to spend a long time cleaning it. Along with the liver, rinse and stomach.
Adhere to the vegetables: chop the onions and put them on medium heat. Peel the potato tubers into small cubes. To the onions roast, add the chopped garlic and hot pepper. Next, pour the Worcestershire sauce, and then add the chicken giblets. After salting, wait until the liver grabs, then put the potato cubes and pour all the broth. When the potatoes reach half cooked, pour in sour cream and leave to stew for another 7 minutes.
How delicious to extinguish the chicken liver with onions in a frying pan?
A classic addition to the chicken liver is onions and fragrant dried herbs. Taking this simple recipe as a base, you can vary the dishes from the chicken liver to your taste.
If you want a thick sauce, sprinkle a teaspoon of flour before adding the liquid.
Ingredients:
- chicken liver - 530 g;
- onion - 280 g;
- garlic teeth - 3 pieces;
- Dried marjoram, paprika - 1 tbsp. spoon;
- tomato paste - 5 g.
Preparation
After rinsing out pieces of chicken liver, dry them. Divide the onions into rings and save them to transparency. To pieces of onions add liver, generously salt the contents of the frying pan and supplement with herbs. Last squeeze out the garlic teeth, and after half a minute put the tomato paste and dilute all half a glass of water. Tomite the liver over medium heat until completely ready.