Chicken liver is an inexpensive but very useful quickly prepared and easily digestible product containing various useful substances: iron, zinc and calcium compounds, as well as vitamin A and folic acid. Chicken liver can be prepared in various ways, for example, in sour cream.
Let's talk about making chicken liver in sour cream.
To properly and deliciously cook a chicken liver in sour cream, two important factors should be considered:
- Chicken liver should not be cooked longer than 20 minutes, otherwise it will be stiff;
- sour cream - is also not the product that should be subjected to long-term heat treatment - no more than 3-5 minutes, otherwise it is curtailed and partially loses its usefulness.
Chicken liver is usually sold frozen, before cooking it must be defrosted (preferably in cold water), thoroughly washed and discarded in a colander.
Chicken liver, stewed in sour cream - recipe
Ingredients:
- chicken liver - about 500 g;
- onion - 1 pc .;
- sour cream natural (better than high or medium fat) - 100-150 ml;
- black pepper powder;
- nutmeg grated;
- vegetable oil, or natural melted butter or chicken fat;
- garlic - 2 cloves;
- greens vegetable (parsley, green onions, dill, coriander).
Preparation
Divide the chicken liver into natural pieces, the larger of them can be cut into 2 pieces.
First we cook chicken liver separately without sour cream in a deep frying pan.
Slightly rescuing or fry in oil or fat peeled onions, sliced quarter by rings or half rings. It would be nice to include some mushrooms (for example, champignons pieces 5-8). We cut the mushrooms not too finely and put together with onions. Then we put in the frying pan the pieces of liver, mix it, reduce the fire and cover it with a lid. Stew for about 15 minutes, stirring occasionally.
While the liver is extinguished, we add to the sour cream the garlic, grated nutmeg and ground black pepper squeezed through a hand press (other spices can also be used, for example, ready-made mixtures of hops-suneli or curry). We extract a piece of liver from the frying pan with a fork and cut it in half if the pink juice is not isolated on the cut, which means that the liver is almost ready.
Pour the liver in a frying pan flavored with sour cream, mix and, covering the lid, stew for another 3-5 minutes. We serve stewed chicken liver in sour cream with boiled potatoes or any other side dishes (rice, buckwheat, pearl barley, any porridges, beans) and vegetable salads.
You can cook chicken liver in sour cream and in a more exotic version.
Spicy chicken liver, fried in sour cream - recipe in the southern style
Ingredients:
- chicken liver - about 400 g;
- leek - 1 stem white part (green part is not needed, in her salad);
- hot chili pepper;
- spices dry ground - optional (optional);
- sweet red pepper - 1 pc .;
- fat chicken;
- cognac, fruit brandy, rum or tequila - 30 ml;
- sour cream - 130 ml;
- lime juice;
- garlic;
- green parsley coriander, basil.
Preparation
Divide-cut the liver into pieces. We chop the leeks with rings or half rings, sweet pepper - with straw. Well warm up the pan and melt the fat (fat do not regret). On a medium-high heat, cook the liver, onion and pepper immediately for 5-8 minutes, vigorously shake the frying pan and mix the spatula. Then flambiruem, that is, pour into the frying pan brandy and ignite. We keep the frying pan on fire, without knocking down the flame, until it becomes much weaker. We reduce the fire, cover it with a lid and bring it almost to the ready.
Sour cream is seasoned with crushed garlic and chili. Fill the contents of the frying pan with sour cream and a little stifle (within 3 minutes). Serve with polenta or rice, sprinkle with herbs. Sprinkle with lime juice.