Traditional recipes

Fried chicken liver

Fried chicken liver

I really missed some fried chicken liver in the pan and although (theoretically) I was on a diet I couldn't help but try the pan.

  • 500 gr chicken liver
  • 1 cup milk
  • 30 gr butter
  • 1 tablespoon olive oil
  • salt
  • freshly ground red pepper
  • 3-4 cloves of garlic
  • green parsley
  • lemon juice to taste
  • polenta for serving

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Fried chicken liver:

We clean the liver well of the skins, we wash it well and we drain it.

We put it in a bowl and pour the milk. Cover the bowl and leave it in the fridge for 30 minutes.

Put the butter and oil in a pan on the fire. Drain the livers from the milk and put them in the pan. Cover with a lid and turn the heat to high. We turn the livers on all sides.

When the livers are almost browned, toss the finely chopped garlic in the pan and sprinkle a little salt.

We take down the pan and take out the liver on a plate. In the remaining fat from the liver, squeeze the lemon juice and put the pepper. Pour the fat over the liver. Sprinkle with green parsley. Serve the liver immediately with polenta.

Cod liver salad

And now we want to offer recipes for delicate salads, only part of it will be no chicken or duck liver and cod liver oil. Believe me, these dishes are very tasty, and will be a great treat on your holiday table. And so we will proceed to the preparation of dishes called "cod liver salad"

Nowadays, we can very often be found in dishes of restaurants made with seafood, and of course the weight we know that cod liver oil is one of the most famous sea delicacies, which is added to various salads. And if you choose to cook the liver, this is the product of the sea, and you will not regret the choice is absolutely correct. Since cod liver, not only nutritious, it is also very tasty and healthy for the body. For salads, which include cod liver particularly popular twenty years ago, but when there were a number of exotic products in stores, the host began to prepare salads with new recipes, and completely forgotten cod liver. But now everything is different, well-known chefs are increasingly used in salads and this delicacy create more culinary delights. In addition, you should know that cod liver salad with mayonnaise are not made, since this product is fatty and can not use any sauces. Although each family to make decisions on their own and if you want to make the meal even juicier, then you can safely use any salad dressing. And so the first recipe dishes that we will present to you today is called:

"Rice salad with cod liver"

Rice cereal, in combination with cod liver, is considered a true classic taste. Maybe there are people among you who have tasted this dish at least once.

And so, in order to prepare this salad, you will need:


cereal rice - two hundred grams

cod liver oil - three hundred grams

mayonnaise - on its own a single tube.

For starters buy a bowl of cod liver oil. Then boil the rice in salted water, but most importantly, do not digest it. Then boil eggs and send them in cold water. Next, take the onion and chop chilled eggs, rub on a grater or crush with a fork, choose the method you prefer. Then open a jar of cod and mix all these ingredients together and a little salt. If you want, you can add a little mayonnaise, but not necessarily, as a salad turns out very juicy and tasty.

That's it, "Cod and rice liver oil salad" ready! You can sprinkle it on top of herbs.

Liver pate

Clean, wash and drain the livers. In parallel, finely chop the onion and garlic. Heat the butter in a pan, then sauté the onion and garlic until soft.

Add the livers and season with salt, pepper and paprika. Fry in a covered pan until the water left by the liver decreases.

Then pour the wine and stir until it evaporates. When the wine has dropped and the livers are well fried, take them out and drain them. Then put the whole composition in a blender, add the butter over the liver pate and grind everything until you get a fine and homogeneous paste.

600g chicken liver
2 onions
6 cloves of garlic
salt, pepper and paprika, to taste
250 ml white wine
2 tablespoons butter, for frying
2 tablespoons butter, to add at the end

Homemade liver pate with bacon and fried egg

From the French cuisine, the Romanians took some dishes that they turned into traditional recipes.

One of them is the beloved homemade pate made from chicken liver, which is also very healthy. Today we learn together to enjoy special tastes and flavors. How about liver pate with egg and bacon? Yes! I assure you that it is an extremely successful combination!

Liver pate ingredients:

  • 500 grams of CocoRico chicken liver
  • 100 grams of butter
  • 75 ml of cream
  • 1 tablespoon salt
  • 1/2 tablespoon of paprika
  • pepper
  • 75 ml of cognac

Method of preparation:

Saute onions in butter. Add the chicken liver, salt, pepper and paprika and keep them on the fire for about 5 minutes. Put the liver in a blender and add the cognac. Remove the pasta from the blender and mix with the cream. Congratulations! You just got a homemade pate made from absolutely delicious chicken liver!

After you finish the pate, you can consider that you have less and the meal is ready!

Take a slice, two loaves of bread and grease them with olive oil, and then fry them in a pan on both sides. In the same oil, prepare the fried egg and the bacon! When they are ready you can separate the egg from the egg white to keep the yolk or you can keep it whole.

Grease the slice of bread with liver pate, then place the slices of bacon, and the last one adds the egg. You can sprinkle various greens on top, starting with strips of lettuce, parsley or arugula.

This is how the liver is cooked if you want to make it juicy

You must pay special attention to frying the liver. The less time you fry the liver, the tastier and softer it will be.

Cook the liver for 2-3 minutes and you will get a delicious and fragrant food, which will be to everyone's liking. Use some cheap ingredients and prepare a tasty and appetizing lunch for the whole family!

Ingredient: 500 g of liver (beef, pork or chicken), 1-2 onions, 1 teaspoon of salt, 5-6 tablespoons of flour, oil for frying.

Preparation: Peel the onion and cut it into medium-thick slices. Unwrap the washers, place them in a pan with oil and put the pan on the fire.

Wash and dry the liver with a paper towel, cut it into thin slices about 1 cm thick. Remove the channels. Mix flour with salt.

Pass the liver through the flour mixture, gently shake off the excess flour and place it in the hot onion pan. Reduce heat to medium and add more oil, if necessary. Turn the liver on the other side after 1-1.5 minutes.

The liver is fried on onion rings, so it does not burn and is soaked with delicious flavors. Fry the liver until it is ready (until it has no more blood), mix it with the onion and cook for 15-20 seconds. The fried liver is ready. It is tender, juicy and very soft.

Here are the benefits you can get if you include chicken liver in your diet

Prevents anemia and improves vision

Chicken liver is a great source of vitamin A. This is also why this food is recommended for people with vision problems.

In addition, chicken liver contains a large amount of vitamin B12, which helps to produce red blood cells, but also to prevent anemia.

Decreases the incidence of colon cancer

Chicken liver also contains folic acid. It is recommended in the diet of young women who use contraceptives.

Decreases the risk of cervical cancer. Another important aspect is that chicken liver also contains selenium. Thus, people who consume this food frequently maintain a healthy thyroid.

It relieves you of stress

Chicken liver protects you from stress, strengthens your immune system and, thanks to niacin, vitamin B3, in its composition, also prevents a serious condition: pellagra.

We are talking about a disease that has many symptoms such as diarrhea, inflammation of the mucous membranes and skin that looks like scales. Chicken and tuna are the main sources of niacin.

Liver and mushrooms in cream sauce

This dish is considered an excellent idea for the meal in case of unexpected arrival of guests. The combination of mushrooms, liver sauce and cream creates an unforgettable taste and a delicate taste.

  • 0.6 kg liver
  • 350 g mushrooms
  • 1 onion
  • 300 ml of 20% cream
  • 1 clove of garlic
  • 40 ml cooking oil
  • a little flour
  • pepper
  • oregano
  • crushed dried basil
  • bouquet of greenery
  • salt.

Cooking time: 35 minutes.

Calories: 112 Kcal per 100 g.

Cut the entrails into small pieces. Add oil to the pan and, when heated, add the liver. Fry over low heat for eight minutes. To fry it really should be mixed periodically. You also need to taste the salt and add spices.

Wash the mushrooms, cut into small slices and onion & # 8211 rings. Garlic squeezes the garlic press.

Remove the liver from the pan and place on a plate. In the oil, where it was prepared, fry the garlic and chopped onion. If the onion becomes transparent, add some mushrooms and cook over medium heat until the liquid evaporates. Then add the liver to the mushrooms and stew. Pour oregano, pepper and basil.

Dissolve the flour in the cream and mix until smooth (there should be no pieces in the mixture). Pour the mixture into the liver with onions and mushrooms. Mix everything and simmer.

To make the taste more pronounced, you can add ramson to the by-product. And you can cut any greens and sit on top of the liver with mushrooms in sour cream sauce.

Serve potatoes, porridge and vegetable puree. Various salads of tomatoes, cabbage or cucumbers are perfect.

The beef is cooked with carrots

Beef liver, such as pork liver, is very hard and to make it tasty, you just have to cook it properly. Even from simple products you can always create something extraordinarily fragrant, healthy.

  • 1 kilogram of liver
  • 100 grams of flour
  • oil
  • pepper pepper
  • onion
  • salt
  • greenery
  • 2 tomatoes
  • 1 carrot.

Caloric content per 100 grams: 117 kcal.

  1. The liver is thoroughly cleaned, cleaned of inedible elements, cut into medium-sized pieces, wrapped in flour and fried in vegetable oil for 3 minutes on each side.
  2. Pour the onion well, rub the carrot and put it in the pan with salt and spices, cook for a few minutes and put it in a tray with a thick bottom.
  3. Add a little water to the pan so that it does not cover its contents, cream and cook for 40 minutes from time to time.
  4. At the end of cooking, add chopped greens and chopped tomatoes, soften the fire for a few minutes and turn off.

The liver of this recipe is always juicy and delicate.

Baked vegetable meat & # 8211 a simple and rich dish that can be cooked for any reason.

How to cook dry casserole with mushrooms, read our article ..

Delicious pastry yeast dough & # 8211 write down the most delicious selection of recipes.

Chicken Liver Pane - I've never eaten such good liver, a rare recipe

An extremely tasty recipe and so simple that even a small child can succeed. It is so good that it will make those who do not consume a lot of liver into real fans!

a teaspoon of spicy ketchup

First step: Washing and cleaning the liver. Then cut them in half. In a bowl, combine whipped milk with spicy ketchup, salt and pepper. Put the liver over, stir. Refrigerate for one hour.

Step two: Drain the livers in a fine sieve. Put, in 3 different dishes the breadcrumbs, beaten eggs with a little salt and flour. Yes, one by one, the pieces of liver, through flour, egg and breadcrumbs mixed with spices.

Step three: Meanwhile, heat oil in a high, non-stick pan. When the oil is hot enough, lightly fry the livers until golden and crispy - they should stay on each side for about 3-4 minutes.

Take out the livers on a large plate on which you have previously placed a paper napkin. If necessary, season with salt and pepper. I recommend serving them with a spicy sauce or with the delicious marinara sauce…

Tips to positively influence iron assimilation

- Serve iron-rich foods mentioned above along with vitamin C foods - tomatoes, peppers, broccoli, oranges and strawberries that improve the assimilation of iron, but also cereals / orange juice / oats fortified with this vitamin. It should be noted that an excessive intake of liver (chicken / beef) because vitamin A overdose may occur
- Avoid serving tea at the table (contains tannins that reduce iron absorption)
- If the little one is a vegetarian, monitor your diet to include enough iron (iron from animal sources can be assimilated more easily than iron from plant sources, food supplements may be needed)
- Offer as snacks foods containing iron and food preparation in iron pots / pans can help
- Take into consideration food supplements which contain iron if the little one does not consume enough iron foods, but only on the recommendation of the specialist a blood test may be necessary to verify their need. It seems to be imposed especially if the child is overweight eat more, but not foods rich in key nutrients

Mrs doctor Liliana Angelescu, Primary care physician diabetes, nutrition and metabolic diseases within Institute of Diabetes, Nutrition and Metabolic Diseases, Prof. Dr. N. PAULESCU tells us:

& quotThe main factor that promotes Fe absorption is C vitamin which is found in citrus fruits: oranges, kiwis, lemons, avocados, grapefruits and especially green leafy vegetables: spinach, parsley, broccoli, peas. There is factors that reduce Fe absorption from the intestine, such as: phytates from cereals, phosphates from carbonated beverages, oxalates from chocolate and spinach, polyphenols and tannin from teas.
Iron food sources are: all green leafy plants as I mentioned, in addition to being an important source of iron, also contain vitamin C which promotes Fe absorption. A separate comment requires spinach that contains an Fe that is bound to small molecules of phytates or phosphates that make it difficult to absorb. Thus, iron is absorbed from spinach in proportion of 1-2% compared to meat iron which is absorbed in a proportion of 10-20%.
The main food sources of iron are:

- all plants with green leaves (parsley, broccoli, spinach), beets, tomatoes, peas
- dried fruits: apricot figs, raisins, plums, dates
- whole sesame seeds
- wholemeal bread
- cereals (wheat, corn, rice)
- egg yolk
- meat: chicken, beef, turkey
- fish: tuna, salmon, sardines
- chicken liver, beef

I consider that a balanced diet and to ensure good iron absorption must contain at least some of the foods listed above and which have been gradually introduced into the diet. Thus, at the age of 4 months-4 and a half months you can start with fruit juices (winter orange juice or lemon juice diluted with tea sweetened autumn apple or carrot juice summer seasonal fruit juice). It is good not to have more fruit juices. At the age of 5 months-5 and a half months should be introduced the vegetables- one by one, starting with carrots and potatoes and adding in turn green vegetables (spinach, broccoli) bell peppers, tomatoes, cauliflower - in the form of purees. From the 6th month to this puree is added meat alternately with yolk of or. & quot

The most delicious fried liver & # 8211 discover an amazingly simple recipe for a perfect dinner!

We present you a recipe for a delicious liver, fried with onions. Get a hot, filling, flavorful and juicy dish. Serve it independently or with your favorite garnish and it will surely become very often requested by all family members. Where else do you put it, it is a very economical dish.


-0.5 teaspoon baking soda


1. Wash the liver and arrange it on a kitchen towel. Cut it into large pieces.

2. Peel and squeeze the garlic. Mix it with the egg, baking soda, sugar and salt.

3. Pour the mixture into the liver bowl and refrigerate for a few hours. If desired, you can leave the liver in the refrigerator overnight.

4. Peel and chop the onion. Fry it in a pan with hot oil until golden brown.

5. Remove the onion from the pan. Pass the liver through the flour and fry it in the pan with the remaining onion oil. Fry the liver for 3 minutes on each side. When it browns, add the onion to the pan and stir. Cover the pan with a lid and fry for 5-6 minutes.

Note: The liver is ready when the inside is a uniform color. The pink liver inside is still raw.