Puff salad "Pechyonkin". Couldn't think of a better way to celebrate the holiday!

Home » Chicken salads » Chicken liver salads - delicious and simple recipes with boiled and fried chicken liver

Valentina Kolesnikova 08.18.2020 52 No comments

If you love chicken liver salads, then you will definitely like today’s selection! In it I included simple, inexpensive, but very tasty recipes that are perfect even for the festive New Year's table.

And since I’ve already touched on the New Year’s theme, I highly recommend looking at a selection of chicken heart salads, recipes for awesome marinated chicken, and a selection of recipes for delicious oven-baked chicken whole and in pieces. Also, be sure to look through the recipes for everyone’s favorite and amazing Sunflower salad. I am sure you will definitely find something to your liking and taste.

Chicken liver salad can be served cold, warm or hot. Here you choose which cooking option will suit your loved ones and guests the most.

A hot or warm salad can even be served as a main hot dish. The cold version is suitable as a snack. But how tasty, tender and appetizing this or that type of salad will be depends directly on how you prepare the liver.

Agree, if it turns out hard, dry and “rubbery”, then no other ingredients can correct this. Therefore, first I will tell you how to cook the liver so that it turns out very juicy, tasty, tender and soft.

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How to properly cook chicken liver for salad?
Simple and tasty Pechenkin salad with chicken liver
Pechenkin salad with chicken liver and Korean carrots
“Obzhorka” salad with chicken liver and pickles
“Obzhorka” salad from fried chicken liver with egg pancakes
Warm salad with chicken liver and arugula
Chicken liver salad with tomatoes
Georgian chicken liver salad
Hot salad with chicken liver and oranges
Salad with chicken liver and canned beans

How to properly cook chicken liver for salad?

The secret to a successful salad is in proper preparation of the liver. To make it juicy, tender and soft, it must be cooked correctly. I usually add roots and spices to the water, but you can only add one salt.

1 kg chicken liver;
1 medium carrot;
1 onion;
1-2 bay leaves;
5 black peppercorns;
not a full tablespoon of salt.

We clean the liver of films, cut out the bile ducts, pieces of fat, and veins.

Many housewives pre-soak the liver in milk. I don't do this and consider it simply milk transfer. Therefore, fill it with cold water and let it stand for 1-2 hours. This is necessary in order to remove all remaining blood.

Then, rinse the liver again under running water.

Transfer to a saucepan, add salt, bay leaf, carrots, a few black peppercorns and put on fire.

If you are in doubt about how much salt to add, do it during the cooking process. Be sure to taste the broth and add salt if necessary.

Remove the foam and reduce the heat slightly.

How long to cook chicken liver? No longer than 15 minutes, otherwise the liver will be hard.

During the cooking process, stir several times with a spoon, lifting all the pieces from the bottom so that they do not fry on the pan.

Cool the finished liver in the broth and then transfer it to a paper towel.

Simple and tasty Pechenkin salad with chicken liver

What can you say about “Pechenkin”? Simple, easy and very tasty! It is prepared from the simplest ingredients that are sure to be found in every housewife’s refrigerator.

350 gr. boiled chicken liver;
5 eggs;
1 onion;
250 gr. pickled cucumbers;
250 gr. boiled carrots;
2-3 tbsp. l. raises oils;
100 gr. mayonnaise.

Boil the liver, cool and grate on a coarse grater. It can also be cut into strips or small cubes.

Dice the onion and fry it until transparent, slightly golden.

Add it to the liver and mix.

Grate the pickled cucumbers on a coarse grater. If they have a hard skin, then it needs to be cut off. Place the grated cucumbers in a sieve and squeeze lightly to remove all excess juice.

Place a ring on the dish and lay out the salad in layers, covering each with mayonnaise.

We put the liver in the first layer.

Place cucumbers on top of it.

Top the cucumbers with three boiled carrots on a coarse grater.

Top with grated whites. Season them lightly.

Lastly, add the finely grated yolks.

Cover the pan with cling film and place in the refrigerator for 30-40 minutes.

We take out the present salad and decorate with herbs. This is such a beautiful and appetizing “Pechenkin!”

Cooking steps

Prepare the necessary products according to the recipe.
Chop the pork liver and soak in water for 10 minutes.
Boil water, add salt and place the soaked liver in boiling water. Cook for 40 minutes. Leave the boiled liver until it cools completely.
Boil hard-boiled eggs and carrots, then cool these products.
Grate the liver on a coarse grater. Peel the carrots and eggs. Cut the pickled cucumbers into small cubes.
Next, the grated liver should be placed on a plate, poured with mayonnaise, and sprinkled with salt.
The onion should be coarsely chopped and fried in vegetable oil until golden brown. After cooling, place the onion on the first layer.
A layer of cucumbers is laid out on top, and mayonnaise is also poured over it.
Grate the carrots on a fine grater, and the egg whites on a coarse grater. Place them on a layer of cucumbers and pour mayonnaise over them again.
Next, you should grate the yolks on a fine grater and finely chop the dill. Egg yolks are laid out as the last layer, and the sides of the salad are covered with dill.

The salad can be decorated to your liking. Be sure to let the dish soak in the refrigerator for a couple of hours, after which it can be served. Bon appetit!

Prepare a delicious and satisfying “Pechenkin” salad with chicken liver and treat it to your family at a home-cooked dinner or to your guests at a holiday table. The salad recipe is easy to prepare and does not require much time. All components of the salad are in perfect harmony and complement each other. It is better to use fresh, chilled chicken liver for salad, then the taste of the salad will be appropriate.

To prepare Pechenkin salad with chicken liver, take the following products.

Rinse the chicken eggs, place them in a cooking pot and cover with cold water. Add a couple of pinches of salt and let it cook. Cook for 10 minutes after boiling.

Clean the chicken liver from excess fat and rinse. Place into boiling water. Cook for 15 minutes. Then remove from the liquid and cool.

Peel the onion and cut into cubes. Wash the champignons, cut into arbitrary pieces. Fry in sunflower oil until cooked. All liquid that formed during frying should evaporate. Cool the fried mushrooms.

Peel the cooled boiled eggs, separate the yolks from the whites. Grind the yolk on a medium grater, grate the whites on a coarse grater.

Grate the chicken liver on a coarse grater.

Grind the pickles in the same way. Squeeze out excess brine from grated cucumbers.

All ingredients are ready. Now layer everything: protein, fried mushrooms, Korean carrots, chicken liver, pickles, grated yolk. Instead of Korean carrots, you can use boiled carrots. Lightly salt and pepper all layers and brush with mayonnaise. Place the salad in the refrigerator for a couple of hours so that all layers are well soaked. Pechenkin salad with chicken liver is ready.

500-600 grams of chicken or veal liver;
150-200 grams of pickled cucumbers;
5-7 pcs. chicken eggs;
5-7 pcs. fresh medium-sized carrots;
5-6 small heads of white onions;
2-3 tsp. butter;
1-2 bunches of fresh dill and parsley;
“Delicacy” mayonnaise;
salt, ground black pepper, other spices - according to taste preferences.

Pechenkin salad with chicken liver and Korean carrots

And here we add Korean carrots. Homemade or store-bought will do, just don’t forget to drain the excess juice and cut into smaller pieces. I also recommend cutting it up to make it convenient to take in a salad.

300 gr. boiled chicken liver;
2 hard-boiled eggs;
3 pickled cucumbers;
200 gr. Korean carrots;
100 gr. cheese;
100 gr. mayonnaise.

Grate the pickled cucumbers on a coarse grater and squeeze out excess juice.

Boil the eggs hard, separate the whites from the yolks.

Lay out the salad in layers. Coat all layers except cucumber with mayonnaise. Grease the bottom of the dish a little with mayonnaise. Place the whites in the first layer. Three of them on a coarse grater directly onto the dish. Add a little salt and pepper. We apply a mesh of mayonnaise on them.

We put Korean carrots on the whites.

Top with three boiled chicken livers on a coarse grater.

Next comes a layer of pickled cucumbers.

Grate cheese on top of the cucumbers on a coarse grater.

The last layer is grated boiled yolks.

Decorate with sprigs of greenery and serve.

How to prepare “Pechenkin Salad”

Let's prepare the ingredients. Place carrots and eggs in a saucepan with water and cook until tender.

Cut the liver into pieces and fry for 5 minutes in sunflower oil. Then cover with a lid and cook over low heat for another 15 minutes. If necessary, you can add a little boiling water to the frying pan.

We clean the boiled eggs and separate them into whites and yolks. Cover the bowl with cling film. Grind the whites on a grater and pour them into the bottom of the bowl. Top with a thin layer of mayonnaise.

Peel the boiled carrots, grate them and place them in the next layer. Cover the carrots with a thin layer of mayonnaise.

We will lay out the pickled cucumbers in the next layer. First, grate the cucumbers and, if liquid forms, drain. Spread a layer of cucumbers with mayonnaise.

Chop the onion finely and fry in sunflower oil. Place the onion in a bowl and add a little mayonnaise.

Grind the finished liver and place it on the salad. Lubricate the top with mayonnaise. We collected the salad.

Cover the finished salad with a flat plate. Turn the bowl and plate over. Then, lift the bowl with cling film. A layered salad with the correct sequence of layers remains on a flat plate.

Sprinkle the salad with grated egg yolk on top and add green onions around the perimeter.

Pechenkin salad is ready, help yourself.

“Obzhorka” salad with chicken liver and pickles

Have you ever tried to prepare “Obzhorka” salad with chicken? What about chicken liver? Be sure to try it! It is very tasty, appetizing and beautiful. The salad turns out to be very satisfying, plus it is quick and easy to prepare.

400 gr. chicken liver;
2 onions;
100 gr. Korean carrots;
3 pickled cucumbers;
100 gr. mayonnaise.

Cut the onion into cubes and fry in a small amount of oil until golden brown.

Cut the boiled liver into cubes.

Place together with the prepared onion in a deep bowl.

Chop Korean carrots with a knife. So it will be convenient to take it in a salad. We put it in a bowl.

Cut the pickled cucumbers into cubes and lightly squeeze out all the excess juice. Put them in a bowl.

Mix all ingredients thoroughly with mayonnaise. Place on a plate and garnish with herbs if desired.

“Obzhorka” salad from fried chicken liver with egg pancakes

Another “Obzhorka” recipe, but only with fried liver. How to fry it correctly so that it is soft, tender and juicy? You need to fry in a well-heated frying pan when the oil starts to smoke a little. Fry the pieces on one side for 3-4 minutes and the same on the other. The heat should be high so that a crust immediately forms on the liver, then the inside will remain juicy and soft.

400 gr. chicken liver;
300 gr. fresh carrots;
200 gr. onions;
4 eggs;
100 gr. mayonnaise;
1-2 tbsp. l. grain mustard;
2-3 tbsp. l. raises oils

Cut the onion into long noodles and fry until transparent.

Grate the carrots on a coarse grater and add them to the onion.

In a separate bowl, beat the eggs, salt and pepper them. In a greased frying pan, fry the egg pancakes on one side.

There is no need to turn it over to the other side.

Wash the chicken liver well, remove all ducts, veins and films, dry with a paper towel.

Roll each piece in flour and fry in a hot frying pan.

The main thing here is not to dry out the liver and not to fry it, as they say, “to hell.” It will be enough if you fry it for 3-4 minutes on each side.

Place the finished fried liver on a paper towel to drain all excess fat. Then, salt and pepper.

Cut the cooled egg pancakes into strips.

Cut the liver into long strips. Add fried carrots and onions to them.

Mix mayonnaise with grain mustard and black pepper. Instead of grain mustard, you can use regular ready-made mustard.

Season the salad with this sauce. Mix it well and let it brew for 30-40 minutes.

Recipe:

Boil veal or chicken liver in lightly salted boiling water until fully cooked, then cool. In the case of veal liver, it must be grated on a medium or coarse grater; with chicken liver, it must be cut into small strips. In addition, chicken and veal liver can be combined, which will only enhance the taste of the finished dish.
Place the pickled cucumbers from the jar in a colander and wait until all the marinade has drained, then rinse them under cold running water, dry and cut into small cubes. Wash several medium-sized carrots thoroughly, peel using a vegetable peeler, then boil in boiling water until fully cooked and grate on a medium, coarse or Korean grater.
Peel several small heads of white onions, cut into small pieces and fry in a preheated frying pan in a small amount of butter until the onions acquire a characteristic golden hue and a pleasant aroma. Using a slotted spoon, remove the onions from the pan and place on a paper towel folded several times so that it absorbs all the fat.
Boil several chicken eggs hard-boiled, then drain the boiling water and pour ice water over the eggs for 1-2 minutes to make them easier to clean in the future. After cooling and peeling, the eggs must be divided into whites and yolks, the whites grated on a medium or coarse grater, the yolks also grated on a medium or coarse grater and left to decorate the finished dish.
Place the prepared salad ingredients in a separate bowl or salad bowl in a certain sequence: the first layer is half of the chicken or beef liver in stock, then apply a thick layer of mayonnaise and lay out the fried onions in the second layer. The third layer is pickled cucumbers cut into small cubes, a layer of “Delicacy” mayonnaise, grated boiled carrots, then lay out egg whites, mayonnaise, then alternate layers until the ingredients run out. The last layer is grated egg yolks on a medium or coarse grater, after which the finished salad must be left to steep in the refrigerator for several hours.

Serve chilled, garnished with finely chopped dill and whole parsley leaves.
Interesting, tasty, healthy and nutritious puff salad “Pechenkin” is ready to please you and your guests! Bon appetit everyone! A festive table is always a joy - when the menu is drawn up, everything is prepared and you can start celebrating. However, for the housewife, the holidays are very troublesome. And concern begins already at the menu development stage. You always want to please your eaters with something interesting, but at a certain stage your imagination begins to stall. We would like to suggest preparing “Pechenkin” - a salad that is not only tasty and elegant, but also very healthy. In addition, the dish is distinguished by its tenderness and juiciness, so it will certainly become the most popular of the entire assortment.

Warm salad with chicken liver and arugula

Instead of arugula, you can put regular lettuce or even Chinese cabbage. If desired, you can also add mustard and aromatic dry spices to the sauce. This dressing will give the salad a special piquant taste.

500 gr. chicken liver;
1 onion;
a bunch of arugula, parsley, dill;
3 tbsp. l. raises oils

For the sauce:

3 tbsp. l. olive oil;
½ tsp. honey;
1 clove of garlic;
1 tbsp. l. sesame seeds.

Cut the onion into quarter rings and fry in oil until golden brown.

Cut the raw, well-washed and processed liver into small pieces.

As soon as the onion becomes transparent and soft, add the liver to it. Fry until fully cooked. At the end, add salt and pepper.

Pour olive oil into a bowl, add honey, sesame seeds, and a clove of garlic. Mix everything well so that the mass becomes homogeneous.

Finely chop the greens with a knife, cut the tomato into pieces.

We tear lettuce leaves onto a plate with our hands. Lightly pour honey dressing over them and add tomato pieces. Next we lay out the fried liver.

Sprinkle some herbs on top and pour the sauce over again.

It turns out to be a very tasty, appetizing and satisfying dish.

Chicken liver salad with tomatoes

Fresh tomatoes perfectly complement a product such as liver. Thanks to them, the dish turns out juicy, tasty and refreshing.

200 gr. chicken liver;
2 fresh tomatoes;
4 eggs;
1 onion;
100 gr. mayonnaise.

Boil the liver in water. WE DO NOT ADD any spices, salt, or bay leaves!

Chop the onion into thin noodles and fry until golden brown.

Cut the tomatoes into cubes. I advise you to take ones that are not too ripe so that they do not become sour in the salad.

Cut hard-boiled eggs into half rings.

The liver is cut into strips and placed on a dish in one layer. Salt and pepper. Apply mayonnaise mesh.

The second layer is fried onions.

Now lay out the eggs.

Place tomatoes on top of them in a single layer. Let's add a little salt and pepper. Coat all layers with mayonnaise.

Decorate with a sprig of parsley.

Georgian chicken liver salad

Awesome recipe! A real Georgian dish! Beautiful, appetizing and very tasty. You can use parsley instead of cilantro, but I would still recommend adding cilantro. It gives a special taste and aroma to the dish.

500 gr. chicken liver;
350 gr. fresh tomatoes;
60 gr. Luke;
2 cloves of garlic;
2 tbsp. l. flour;
2 tbsp. l. raises oils;
1 tsp. salt;
½ tsp. black pepper;
30 gr. cilantro;
½ fresh chili pepper;
a small handful of pomegranate seeds;
50 gr. walnuts;
2 tbsp. l. olive oil.

We carefully prepare the liver, cutting off all ducts, veins and films.

We blot it with a paper towel.

Sprinkle with flour and mix well.

In a well-heated frying pan with oil, fry until golden brown, 3 minutes on each side.

Cut the tomatoes into thin slices and place in a bowl.

Cut the onion into thin noodles. I recommend taking a sweet salad one. We send it to the tomatoes.

Chop the cilantro fairly large and put it in a bowl. Squeeze the garlic there, add black pepper, salt, chopped walnuts.

Add olive oil and mix well.

Now add the liver to the vegetables. Let the salad brew for 10-15 minutes.

Transfer it to a plate and garnish with pieces of chili pepper and pomegranate seeds.

Classic recipe for honey gingerbread

To make homemade honey gingerbread according to the classic recipe you will need:

Honey of any kind – 250 g
Flour – 450 g
Granulated sugar – 75 g
Butter (or margarine) – 1 tablespoon
Baking soda - ½ teaspoon (or baking powder - 2 teaspoons)
Spices (vanillin, cinnamon, cloves) – add to taste according to your choice
Egg – 1 pc.

Heat honey, butter, sugar, spices over low heat, stirring constantly. Set aside and let cool. Add the egg and warm honey mixture to a cup with flour and baking powder. Mix everything well, set it in the cold for two hours (if you are in a hurry, you can do it for one hour).

Then roll out the dough to about the thickness of a finger and cut out the gingerbread cookies into the desired shape. Bake for 8-10 minutes over medium heat on a greased and lightly floured baking sheet. Ready-made gingerbread cookies can be decorated with any glaze.

Hot salad with chicken liver and oranges

This salad is served hot, as they say, piping hot. Its main ingredient is oranges. I also prepared the same dish with tangerines and kiwi. It turned out very tasty and unusual. You can also add a little orange zest, grated on a fine grater, to the salad. It will add an amazing fresh aroma and taste to the dish. Only if you add it, be sure to wash the oranges well with hot water.

300 gr. chicken liver;
1 large orange;
2 onions;
a large bunch of green lettuce;
1 tsp. Sahara;
½ tsp. salt;
1 tsp. vinegar;
any spices you wish.

Wash the orange well and remove the peel. Carefully cut off all the white skin and divide it into slices. Remove the white film from each slice. Cut the pulp into pieces with a sharp knife.

Cut the onion into rings and fry until soft in a small amount of oil. Add sugar, salt and vinegar, mix well and simmer for a couple more minutes until the sugar is completely dissolved and the onions are caramelized.

Cut the prepared raw liver into pieces, season with spices and mix.

Fry it over high heat for 2-3 minutes on each side.

Now let's prepare the dressing. Mix orange juice with vinegar, honey, salt, pepper and starch. Mix well and heat in the microwave or in a water bath until slightly thickened.

Pour vegetable oil into the sauce and mix everything again.

We tear the lettuce leaves with our hands and place them on a plate. We put the liver on them, an orange, caramelized onions on it and pour the dressing over everything.

Recipe for homemade honey gingerbread:

Take a saucepan, put honey, sugar there and fill it with water. We put it on a small fire. There is no need to boil this sugar mixture, you just need to warm it all up thoroughly until the listed ingredients dissolve. When everything has dissolved, remove the saucepan from the heat, sift 1 cup of flour and pour into this mixture. It is better to add flour gradually, stirring constantly to prevent the formation of lumps.

Now wait until the dough cools to room temperature. Then add eggs, butter (warm), soda, and another 1 cup of flour. You also need to add ground spices: cloves, nutmeg, cinnamon, allspice, coriander and cardamom. Yes, the dough turns out to be quite spicy, but that’s what we need, because it’s not for nothing that gingerbread was called that way, that’s why they are gingerbread.

Knead the dough. At the moment we will knead with our hands, although it is not at all easy, the dough is very sticky and viscous like clay, but that’s how it should be. Gradually add 1 more cup of flour. The dough should be like plasticine. If you try to mold something from it and it retains its shape, then there is already enough flour; if it still does not hold its shape, then add more. The main thing is not to overdo it with flour, otherwise our honey gingerbreads will be harsh. The quality of honey is also of great importance.

Homemade honey gingerbreads are especially fragrant

made from mustard honey, in addition to the aroma, they also give them an attractive color. If you only have light honey, you can tint it, although this is not at all necessary, but if the color still matters to you, then put sugar (1 tbsp) in a frying pan, heat it until dark, then dissolve it in a small amount of water and dilute in honey.

Let's start rolling out the dough. To do this, sprinkle the table with flour, lay out some of the dough and roll it out with a rolling pin, but not thinly (about 2 centimeters) and use cutters to cut out different shapes. If you want to give the shape of store-bought gingerbread cookies, then make balls and flatten them on one side.

Now we need to grease our honey gingerbread with egg yolk and place them in the oven, preheated to 200 0 C for 20 or 30 minutes. The baking time depends on the size of the gingerbread, so periodically check their readiness with a toothpick.

A few more different tricks. In addition to the listed spices, you can also put lemon zest, ground nuts, raisins, vanillin in the dough, and it wouldn’t be bad to have ready-made homemade honey gingerbreads

brush with sugar icing - it will be more beautiful and will last longer.

Preparing this glaze is very simple: dissolve a tablespoon (or more) of powdered sugar in a tablespoon of water, and as soon as you take the gingerbread cookies out of the oven, immediately grease them with this mixture.

You can spread it with jam, but not immediately after the oven, but a little later, when it has cooled a little, but not completely. The jam is well absorbed by the warm gingerbread. The same applies to chocolate, melted, of course.

We also suggest you look at an interesting recipe that can be cooked in a frying pan.

I am sure that everything will work out for you, and “Culinary Secrets” wishes you bon appetit!

Gingerbread is a traditional dessert of Russian cuisine beloved by many, which combines the sweetness of cakes and the richness of bread. According to some sources, they appeared in Rus' back in the 9th century. And what recipes have not been invented during this time. But, as you know, you can’t make real gingerbread without honey.

The main products used to make gingerbread were honey and rye flour. The honey content in this mixture reached half. And honey gingerbread was called differently in those days - honey bread. Much later, already in the 12th century, they began to be called “honey gingerbread” because they began to add different spices, which changed their taste.

Honey gingerbread, fragrant, printed, soft, brewed, steamed, with kefir, airy, with or without glaze, with spices and additives have become the main decoration in home tea parties and on the holiday table. You can easily and quickly prepare such delicious baked goods from affordable and inexpensive ingredients that you can always find in the refrigerator. And even the most inexperienced cook can do this at home.

Let's look at several recipes for making delicious and aromatic honey gingerbread.