Recipe for fried chicken liver with onions and carrots in a frying pan
You will need equipment and utensils: a wooden spatula, a grater, a stove, a cutting board, a knife, a frying pan with a lid, a colander.
| Onion | 285-290 g |
| Chicken liver | 480-495 g |
| Wheat flour | 30-35 g |
| Black pepper | to your taste |
| Vegetable or olive oil | 3-4 spoons |
| Kitchen salt | to your taste |
| Carrot | 55-65 g |
How to fry chicken liver with onions in a frying pan
- I suggest starting the preparation of chicken liver with onions first by preparing our main ingredient. First of all, we thoroughly rinse the liver in water (we will need about half a kilogram of it) and place it in a colander, allowing excess water to drain.
- Next, you need to properly prepare the liver on a cutting board.
I recommend cutting each piece in half or into three pieces. I don’t recommend cutting it too finely, as too small pieces after frying can be too tough and, to put it mildly, far from ideal. We are going to please ourselves with the most delicate dish, and not something rubbery, right? I would also like to draw your attention to the various connective tissues of chicken liver. These white films should be disposed of. But if you forgot to do this, or don’t want to waste time on it, there’s no harm in that. This will not affect the taste, only the aesthetics of your finished dish. - Place the chopped pieces in a pile directly on the cutting board and add a little salt.
- It is advisable to pour a little flour (about two tablespoons) into a deep plate. This will make it easier to coat each piece in flour. By the way, at this stage this is exactly what I suggest you do.
- Place the frying pan over high heat.
We warm it up thoroughly, then cover the bottom of the utensil with refined sunflower oil or olive oil. Place the liver coated in flour on a hot frying pan. I draw your attention to the fact that you should not dump the entire liver into the frying pan if it does not fit in one layer. In this case, it would be better to do everything in two or three passes. - Leave the liver to fry for five minutes over high heat. You shouldn’t keep liver in a frying pan longer without vegetables, otherwise the tenderness of the finished dish will be in question. The frying pan should be loosely covered with a lid, as the liver can shoot.
- Let's not waste time, let's start preparing the remaining ingredients. We will need small sized onions and carrots. Peel the husks from the onion, then cut them into pieces of the required size on a cutting board. Personally, I suggest cutting into half rings, it’s both faster and more practical.
- We rinse the carrots thoroughly in water, and also do not forget to peel off the top layer of the root vegetable afterwards in order to completely get rid of earthy residues. I suggest grating the carrots on a coarse grater, or cutting them into small half rings. Do what is most convenient for you.
- Time to check out the liver in the pan! During this time, it should be sufficiently fried on one side, so the contents of the frying pan should be mixed using a wooden spatula.
- Place the carrots and onions in the frying pan, and don’t forget to add the required amount of black pepper. After this, mix the contents of the pan again and fry the chicken liver with onions and carrots over high heat for about five to seven minutes under the lid. Also, do not forget to stir the contents of the pan occasionally during this time; a couple of times will be enough.
- About two minutes before the end of cooking, I recommend taking a small piece to try, after which you can add a little salt if necessary. Let the finished dish cool for about ten minutes, then you can divide it into portions and serve. Enjoy your meal!
Cooking video recipe
Despite the simplicity of preparing this dish, beginners in the culinary business may have various kinds of questions. In order to answer them fully, below is a video recipe. It clearly demonstrates all the necessary stages of preparing chicken liver with onions and carrots.
Stewed chicken liver, how to cook chicken liver deliciously
Liver is an excellent product as it contains many vitamins and nutrients. Chicken liver is especially valued for its taste and low cost. Most often, pate is prepared from this product, but we will try to surprise you with a very tasty dish.
But, as you know, it is the liver that collects all the harmful substances in the body, so it may not be so useful, especially if the chickens were fed something unknown, because it is in the liver that all toxins and dangerous substances accumulate. Such chicken liver dishes will definitely not be healthy for you.
Thus, the best chicken liver comes from domestic chickens that were raised on natural feed. You can use it to cook rice with liver in a slow cooker. But today we’ll look at how you can prepare delicious chicken liver so that your whole family will like it.
Well, let's prepare the ingredients and move on to the cooking process!
Ingredients for the dish “Stewed chicken liver with tomato paste”:
- - onion;
- - 1 carrot;
- - 500 g chicken liver;
- - 60 ml sunflower oil;
- - 2 tbsp. spoons of tomato paste;
- - salt and pepper to taste;
- - water.
How to cook chicken liver stewed with tomato paste:
So, today we will find out how to prepare stewed chicken liver.
Rinse the liver and then let the excess moisture drain; to do this, just use a regular colander.
If the liver is large, then it needs to be cut into medium pieces. Remove all films.
Heat a frying pan and add sunflower oil to it, and then add the chicken liver. After this, cover the frying pan with a lid and simmer the liver for about 15 minutes.
The liver should change its color.
While the liver is stewing, peel the onions and carrots, and then cut them into half rings and grate the carrots.
After this, add the onions and carrots to the liver and simmer for about 10 minutes.
Stir the contents from time to time so as not to burn; the liver should fry a little during the cooking process and become golden brown.
Then add tomato paste to the liver and pour in about half a glass of water, salt and pepper to taste.
Mix everything thoroughly and simmer under the lid for another 10 minutes.
Our dish is ready. You can serve it as a separate dish, but to make it more satisfying, you can prepare a side dish. The side dish can be mashed potatoes, vegetables, and the usual pasta; it all depends on your taste.
This dish can be served for both lunch and dinner; all your loved ones will definitely like it. We wish you bon appetit!
Braised chicken liver
Stewed chicken liver is a very successful dish, which is not only tasty and nutritious, but also quite cheap. Chicken liver is easy to prepare. Also, the liver cooks very quickly, unlike meat. Therefore, many housewives often choose this product in order to prepare a delicious dinner or lunch in a hurry.
Chicken liver is not only tasty, but also healthy. It contains vitamin B12, which in turn takes an active part in the formation of red blood cells. Eating liver will help you get rid of health problems such as anemia.
In addition, the liver contains other B vitamins, as well as vitamin D, E, K, C, beta-carotene, and selenium. Iodine is also an integral part of this product. And selenium and iodine are very useful for the functioning of the thyroid gland.
Vitamin C (ascorbic acid) is a powerful antioxidant. For memory, the liver contains choline. It improves memory and stimulates brain activity.
It is also worth noting that stewed chicken liver is a dietary dish containing a small amount of calories. To make the dish even healthier, it is better to cook it with the addition of olive oil. Of course, a stewed liver recipe is healthier than fried liver. Therefore, we will now prepare stewed chicken liver with onions and carrots.
Ingredients for the dish “Stewed chicken liver”:
- — chicken liver – 500 grams;
- — carrots – 1 pc.;
- — onion – 1 pc.;
- - flour - 2 tbsp. spoons;
- - spices (curry, ground black pepper) - to taste;
- - salt, vegetable oil.
How to cook stewed chicken liver:
The most delicious liver is stewed with onions and carrots. Pour vegetable oil into a saucepan or frying pan, add onion cut into half rings or quarters. Add grated carrots there on a coarse grater. Simmer until soft under closed lid over medium heat.
We wash the chicken liver. You can fill it with cold water for a while. Cut into small pieces and place in a saucepan. Fry with vegetables until darkened.
Add flour and mix. Add salt, pepper, spices.
Fill the contents of the saucepan with water. The water should cover the liver a little. If you want more gravy, increase the amount of water. Cover with a lid and simmer for 10 minutes. We check the readiness of the liver with a stick or cut it. If no red juice is detected, then the stewed chicken liver is already ready.
Here we have such a simple recipe for stewed liver. All that remains is to prepare an excellent side dish for this dish and enjoy its taste. Stewed or fried chicken liver goes well with buckwheat porridge. It is also suitable for serving in combination with mashed potatoes.
The dish turns out very tasty because the liver becomes tender and soft when stewed. The gravy is a little thick due to the addition of flour in it. However, flour is optional here. Especially if you don’t like it in dishes of this kind. Curry-type spices improve the taste of stewed chicken livers. They also add aroma and a yellowish tint. However, this is not necessary, because the carrots included in this recipe do an excellent job of coloring the gravy a delicate yellow color.
Of course, stewed liver can be chicken, pork or beef. You can choose it according to your taste. In my opinion, chicken liver is the softest. It is most often sold fresh in stores. And it does not need to be cleaned of film, only in certain cases. It also does not need to be soaked like other types of liver. And stewed chicken liver is the fastest to cook.
All that remains is to wish you a pleasant meal.
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Helpful information
Are you still doubtful about the advisability of this recipe on your menu? In this case, I suggest you pay attention to the beneficial properties of chicken liver! First of all, it is worth noting the presence of a huge amount of different minerals such as iron, copper, sodium, calcium and many others. The liver also contains some of the most essential vitamins for the human body! We are talking about vitamins A, B, C, B6, B12. And all these are far from empty words! Just one serving of chicken liver can provide you with almost a week's worth of vitamins! Heparin, contained in the liver, is one of the main substances that ensures normal blood clotting, and this is one of the best preventions of heart attack. Regular consumption of liver is recommended for pregnant women, children, as well as patients with atherosclerosis and diabetes.
How to choose a good chicken liver?
A good, safe product that will give you all its benefits must first of all be fresh. To choose the right chicken liver on the store counter, you need to evaluate its appearance:
- fresh offal has an even brown color with a burgundy tint;
- there are no yellow, greenish, light or too dark spots;
- fresh liver has a slightly sweet smell, without bitterness or acid;
When purchasing, first of all, pay attention to the production date, expiration date and storage conditions; the product should under no circumstances be expired.
Recipe Ideas
Fried chicken liver belongs to the category of simple, tasty and satisfying dishes. It will be an excellent addition to various cereals or purees. If you mastered this recipe and truly appreciated this dish, then you will definitely be interested in other recipes on our website.
- First of all, I want to advise you on various recipes for preparing turkey liver; believe me, the finished dish will amaze you with its tenderness and taste.
- But if you want to cook something special and amaze your guests at the festive table, then for this case we have a recipe for making foie gras from goose or duck liver, as well as a recipe for the most tender beef stroganoff from liver, which will please your guests.
- Do you want to cook something unusual? How about liver cake? It's worth at least checking out this recipe!
That's all I have. I wish you success and less disappointment from failures in preparing certain dishes. It is important to understand that failures are an integral part of the process, as well as a colossal experience, the value of which you understand only later. Bon appetit!
Other recipes for liver and offal dishes
Chicken liver in sour cream Pork liver cake Beef liver cake Cod liver balls Rabbit liver stroganoff Bon appetit!
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How long to fry chicken liver in a frying pan
Fried chicken liver is served not only as an independent dish, but is also used in many recipes for cold appetizers and salads. In this case, it is important to prepare the offal so that it is well fried and at the same time retains its shape, because the texture of chicken liver is very tender.
It will take very little time to fry the chicken liver - 10 minutes over medium heat, without covering the pan with a lid.
If you decide to make a traditional dish of Russian cuisine - liver in sour cream, then the cooking time will increase to 15 minutes.
Secrets to making the perfect chicken liver
I have already outlined the main points of frying delicious liver above, but there are some subtleties that simply need to be emphasized. In general, remember and do not forget to put into practice:
- Do not fry frozen chicken livers. It is better to stew such a product or use it as a filling for pies. You still won't get a tender dish by frying it. And it’s not even that the liver will lose the lion’s share of taste and aroma after sudden temperature changes. Freezing and thawing changes the structure of the liver, and it will not fry, but stew, releasing a lot of juice. For the same reason, salt is added at the very end.
- The pan must be well heated before frying. How can I check this? When adding liver, does the frying pan “react” with a characteristic hiss? Gradually add the rest of the ingredients.
- I used the word “gradually” above for a reason. There is no need to throw the entire chicken liver into the onion for frying. Post in small portions. Add all the cold liver at once - the temperature of the oil in the pan will drop. And your efforts from the previous point will go down the drain. And the consequences from the first rule will occur, that is, an excess amount of juice will be released.
- To avoid drying out the liver, periodically test it for readiness. The easiest way is finger pressure. Ready liver is elastic, but denser to the touch than raw liver. And when pierced with a toothpick, clear juice should come out of it. Is there blood coming out? The liver is not ready yet.
- Immediately transfer the fried liver to a serving dish. Just because you think the dish is ready doesn't mean the pan thinks the same. It retains heat even when the stove is turned off. These few minutes can be detrimental to the juiciness of the delicate product.
- At the end of frying, you can add a little heavy cream or sour cream to the chicken liver. It will be tender and tasty.
Bon appetit!
Chicken liver cooks in 15 - 20 minutes
When cooking chicken liver, the most important thing is not to overcook it on the stove, otherwise it will become tough. Fry the liver for literally 2-3 minutes on each side.
In order to check its readiness, you need to pierce it with a fork or toothpick; if the liver is soft and at the same time clear juice is released from it, and not blood, then it is ready. Since in our case, after frying, we bring the liver to readiness by simmering it over low heat along with onions, the presence of blood after frying is not a hindrance.
To prepare chicken liver with onions, you will need a minimum set of products: liver, onions, spices and vegetable oil for frying. Cook only as much liver as you can eat at a time, as refrigeration makes it less appetizing and less tender.
To quickly and deliciously cook fried chicken liver with onions, use this excellent recipe:
How to fry chicken liver in a frying pan
Ingredients
- Chicken liver – 0.7 kg + –
- Garlic – 3 cloves + –
- Sour cream - 2/3 cup + -
- Onions - 2 pcs. + —
- Wheat flour - 0.5 cups + -
- Purified water – 1 glass + –
- Vegetable oil – 50 ml + –
- Salt - 1 tsp. + —
- Black pepper - 0.5 tsp. + —
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How to properly cook fried chicken liver
- We wash the liver, clean it of veins, cut it into 2 parts and leave the excess liquid and blood to drain.
- Pour flour into a dry bowl, salt it and sprinkle with pepper. Roll each slice of liver in flour and place in a well-heated frying pan with hot oil. You need to fry the liver for 10 minutes, stirring.
- Meanwhile, chop the onion into small cubes, pass the garlic through a press, and when the liver is half ready, put the vegetables in a frying pan and cook everything together for another 5 minutes without a lid over medium heat.
- After the specified time, add sour cream, water, and salt to taste to the frying pan and continue cooking the dish for another 5 minutes, constantly stirring the sauce with a wooden spatula.
Recipe Chicken liver fried with onions. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Fried chicken liver with onions.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 185.1 kcal | 1684 kcal | 11% | 5.9% | 910 g |
| Squirrels | 23.7 g | 76 g | 31.2% | 16.9% | 321 g |
| Fats | 9.3 g | 56 g | 16.6% | 9% | 602 g |
| Carbohydrates | 1.7 g | 219 g | 0.8% | 0.4% | 12882 g |
| Alimentary fiber | 0.4 g | 20 g | 2% | 1.1% | 5000 g |
| Water | 104.5 g | 2273 g | 4.6% | 2.5% | 2175 g |
| Ash | 1.9651 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 16293.6 mcg | 900 mcg | 1810.4% | 978.1% | 6 g |
| Retinol | 5.377 mg | ~ | |||
| beta carotene | 0.177 mg | 5 mg | 3.5% | 1.9% | 2825 g |
| Vitamin B1, thiamine | 0.412 mg | 1.5 mg | 27.5% | 14.9% | 364 g |
| Vitamin B2, riboflavin | 1.742 mg | 1.8 mg | 96.8% | 52.3% | 103 g |
| Vitamin B4, choline | 263.96 mg | 500 mg | 52.8% | 28.5% | 189 g |
| Vitamin B5, pantothenic | 0.013 mg | 5 mg | 0.3% | 0.2% | 38462 g |
| Vitamin B6, pyridoxine | 1.237 mg | 2 mg | 61.9% | 33.4% | 162 g |
| Vitamin B9, folates | 327.028 mcg | 400 mcg | 81.8% | 44.2% | 122 g |
| Vitamin B12, cobalamin | 22.512 mcg | 3 mcg | 750.4% | 405.4% | 13 g |
| Vitamin C, ascorbic acid | 17.68 mg | 90 mg | 19.6% | 10.6% | 509 g |
| Vitamin E, alpha tocopherol, TE | 2.044 mg | 15 mg | 13.6% | 7.3% | 734 g |
| Vitamin H, biotin | 0.116 mcg | 50 mcg | 0.2% | 0.1% | 43103 g |
| Vitamin RR, NE | 18.2402 mg | 20 mg | 91.2% | 49.3% | 110 g |
| Niacin | 8.712 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 347.66 mg | 2500 mg | 13.9% | 7.5% | 719 g |
| Calcium, Ca | 22.94 mg | 1000 mg | 2.3% | 1.2% | 4359 g |
| Magnesium, Mg | 29.79 mg | 400 mg | 7.4% | 4% | 1343 g |
| Sodium, Na | 60.29 mg | 1300 mg | 4.6% | 2.5% | 2156 g |
| Sera, S | 285.34 mg | 1000 mg | 28.5% | 15.4% | 350 g |
| Phosphorus, Ph | 337.2 mg | 800 mg | 42.2% | 22.8% | 237 g |
| Chlorine, Cl | 3.21 mg | 2300 mg | 0.1% | 0.1% | 71651 g |
| Microelements | |||||
| Aluminium, Al | 51.4 mcg | ~ | |||
| Bor, B | 25.7 mcg | ~ | |||
| Iron, Fe | 17.19 mg | 18 mg | 95.5% | 51.6% | 105 g |
| Yod, I | 0.39 mcg | 150 mcg | 0.3% | 0.2% | 38462 g |
| Cobalt, Co | 21.009 mcg | 10 mcg | 210.1% | 113.5% | 48 g |
| Manganese, Mn | 0.4613 mg | 2 mg | 23.1% | 12.5% | 434 g |
| Copper, Cu | 535.67 mcg | 1000 mcg | 53.6% | 29% | 187 g |
| Molybdenum, Mo | 78.752 mcg | 70 mcg | 112.5% | 60.8% | 89 g |
| Nickel, Ni | 0.385 mcg | ~ | |||
| Rubidium, Rb | 61.1 mcg | ~ | |||
| Selenium, Se | 74.136 mcg | 55 mcg | 134.8% | 72.8% | 74 g |
| Fluorine, F | 3.98 mcg | 4000 mcg | 0.1% | 0.1% | 100503 g |
| Chromium, Cr | 12.48 mcg | 50 mcg | 25% | 13.5% | 401 g |
| Zinc, Zn | 9.0706 mg | 12 mg | 75.6% | 40.8% | 132 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.012 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 g | |||
| Glucose (dextrose) | 0.167 g | ~ | |||
| Sucrose | 0.8349 g | ~ | |||
| Fructose | 0.1541 g | ~ | |||
| Essential amino acids | 0.0367 g | ~ | |||
| Arginine* | 1.3919 g | ~ | |||
| Valin | 1.714 g | ~ | |||
| Histidine* | 0.5721 g | ~ | |||
| Isoleucine | 1.2815 g | ~ | |||
| Leucine | 2.627 g | ~ | |||
| Lysine | 1.4606 g | ~ | |||
| Methionine | 0.5716 g | ~ | |||
| Methionine + Cysteine | 0.8987 g | ~ | |||
| Threonine | 0.9828 g | ~ | |||
| Tryptophan | 0.5457 g | ~ | |||
| Phenylalanine | 1.3359 g | ~ | |||
| Phenylalanine+Tyrosine | 2.2494 g | ~ | |||
| Nonessential amino acids | 0.0852 g | ~ | |||
| Alanin | 1.9763 g | ~ | |||
| Aspartic acid | 2.5481 g | ~ | |||
| Hydroxyproline | 0.0815 g | ~ | |||
| Glycine | 1.4581 g | ~ | |||
| Glutamic acid | 3.8029 g | ~ | |||
| Proline | 1.3752 g | ~ | |||
| Serin | 0.6688 g | ~ | |||
| Tyrosine | 0.9136 g | ~ | |||
| Cysteine | 0.314 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 475.23 mg | max 300 mg | |||
| beta sitosterol | 9.1743 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.4 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.0272 g | ~ | |||
| 16:0 Palmitinaya | 1.52 g | ~ | |||
| 17:0 Margarine | 0.0136 g | ~ | |||
| 18:0 Stearic | 0.8262 g | ~ | |||
| 20:0 Arakhinovaya | 0.0138 g | ~ | |||
| 22:0 Begenovaya | 0.0321 g | ~ | |||
| Monounsaturated fatty acids | 3.3864 g | min 16.8 g | 20.2% | 10.9% | |
| 14:1 Myristoleic | 0.0136 g | ~ | |||
| 16:1 Palmitoleic | 0.1629 g | ~ | |||
| 17:1 Heptadecene | 0.0136 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.1782 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.0136 g | ~ | |||
| Polyunsaturated fatty acids | 3.7072 g | from 11.2 to 20.6 g | 33.1% | 17.9% | |
| 18:2 Linolevaya | 3.5306 g | ~ | |||
| 18:3 Linolenic | 0.0136 g | ~ | |||
| 20:4 Arachidonic | 0.1629 g | ~ | |||
| Omega-6 fatty acids | 1 g | from 4.7 to 16.8 g | 21.3% | 11.5% |
The energy value of fried chicken liver with onions is 185.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
