Chicken liver soufflé is a very tender and tasty dish that both children and adults will enjoy. It can be served either warm or chilled. Soufflé is easy to make and preparation does not take much time; besides, it is a dietary dish, so it is recommended to everyone without exception. You can serve it with a side dish or spread a slice on a piece of bread, put it on a holiday table, or cook it for your family on weekdays.
In this article we will look in detail at how to cook chicken liver soufflé in the oven. You will learn what ingredients are included in the dish, how to choose the liver so that it is fresh, which makes the dish tender and refined. This soufflé can be offered to a small child, because its consistency resembles pate. Baking in the oven makes the dish dietary, so it can be consumed by those who are on a diet for diseases of the gastrointestinal tract.
Before preparing chicken liver soufflé, consider in what container you will bake the product. The soufflé looks good in a rectangular or round bowl. The finished dish is easily removed from a Teflon or silicone mold. If you don't have one, don't worry, you can cover any with a sheet of parchment. Allow the soufflé to cool slightly before removing from the dish to prevent it from falling apart. When warm, it can be carefully cut into thin slices and placed on a platter.
How to choose a quality liver
If you are preparing chicken liver soufflé for a child, then choose the products especially carefully. When buying an offal, first of all pay attention to its appearance. The color of a fresh and healthy liver should be brown with a burgundy tint. The smell is a little sweet. If spots or a yellowish tint are present, then the liver belongs to a sick animal.
Sometimes green spots may remain on the liver from a carelessly cut bird's gall bladder. Before making chicken liver soufflé according to the recipe, get rid of such pieces, they will add unwanted bitterness to the dish. If a child is allergic, then it is better to prepare a soufflé from beef liver, since on farms many producers use antibiotics when raising poultry, which can cause an allergic reaction in an organism prone to this disease.
Delicious beef liver soufflé
Let's prepare beef liver soufflé together
Ingredients:
- Beef liver 500–600 gr.
- Large onion, 1 pc.)
- Garlic 2 cloves
- Table salt to taste
- Ground black pepper to taste
- Chicken egg 1 pc.
- Wheat bread 1–2 slices
General information:
- Cooking time: 1 hour 40 minutes;
- Number of servings 4.
Cooking method:
- For the soufflé you need to use frozen liver. You need to wash it with cold water and wait 10-15 minutes for it to start defrosting. But it must remain solid, otherwise future preparation of the dish will become impossible due to the fact that the liver will turn into porridge.
- The liver must be cut into pieces while it is still hard. If you plan to grind the liver using a blender, then the pieces can be made smaller.
- Peel the onion and wash it well under running water. The onion should be cut into large pieces. The garlic must be peeled and washed under running water. Additionally, you need to cut the bread. You will need a couple of pieces, it is advisable to take bread with a crust. In general, the bread will absorb moisture and allow the liquid to be pushed through, cleaning the knives and the meat grinder itself.
- Now you need to twist the liver, onion, garlic and finish with bread. After this, you need to add one chicken egg to the same bowl, salt and pepper the dish. The preparation for the liver soufflé must be mixed to obtain a homogeneous mass.
- You need to take a deep baking tray and grease it with vegetable oil. The previously prepared liver mass should be poured onto the prepared baking sheet. Pour the mixture into the center, carefully distributing the mixture into the corners using a tablespoon.
- All that remains is to bake the liver soufflé. To do this, place the baking sheet in a cold oven. The temperature should be set to 200 degrees. Approximate baking time is 40 minutes.
- It’s easy to tell when the pie is ready. It will rise in a mound and take on a golden brown hue, there will be a thick crust on top of the pie, and inside the soufflé the liver should have a dark gray tint. This indicates her readiness. If there are pink tints, you need to leave the dish in the oven for another 10-15 minutes.
Required Ingredients
To prepare chicken liver soufflé in the oven, you will need the following products, based on half a kilo of offal:
- 2 chicken eggs.
- Onions - 2 pieces.
- 1 large carrot.
- 100 ml low-fat cream (can be replaced with milk).
- 3-5 tablespoons of white wheat flour.
- A pinch of salt.
- Black pepper - optional. It is not added for a child.
Use butter to grease the pan if you are not using parchment. Also have a blender or meat grinder ready to grind the ingredients.
Liver soufflé in a slow cooker
There are several ways to prepare this dish. Most mothers make liver soufflé in the oven, but there are also those who decided to save time and make this dish in a slow cooker. Both options are acceptable, only the time frame for the cooking process is different.
To prepare the soufflé, again, any liver is taken. Very good, as the housewives say, chicken or rabbit liver goes here. Liver soufflé in the oven, the recipe for which is described above, takes a little longer to prepare, so you can use any liver, even beef. But the cooking process in a slow cooker is faster in time and the products need to be more, so to speak, tender.
So, grind the liver and add to it a little flour, beaten eggs, a loaf soaked in milk, and butter. Mix everything thoroughly. Many mothers argue about the benefits of salt for a child. Adding it to this recipe or not is up to you. But a pinch doesn’t seem to do any harm at all, but will make the dish not so bland and tasteless.
Pour some water into the multicooker and place a special rack that allows you to steam dishes. Pour the liver mass into pre-prepared molds and place on this wire rack. We turn on the special “steam” mode and wait thirty minutes until ready.
Liver soufflé can be used as a snack or a full meal. If it is a full meal for you, then we advise you to “flavor” the soufflé with a small amount of vegetables that your baby loves. You can add a side dish to the liver soufflé - boiled potatoes, mashed potatoes, buckwheat porridge, rice, etc.
How to cook soufflé
Next, we’ll take a closer look at how to prepare liver soufflé according to the recipe. All films are cut off from the chicken liver and washed under running water. The onion is peeled, washed and cut into 4 parts so that it is convenient to push it into the hole in the meat grinder.
The thin outer layer is cut off from the carrots, washed and divided into pieces. Then they put everything together through a meat grinder; you can do the procedure twice to make the minced meat more homogeneous.
In a separate container, combine cream (or milk) with eggs with a whisk, then add salt and, if desired, black pepper.
When the milk mixture is ready, it is added to the ground minced liver and vegetables and kneaded thoroughly. At the end, add wheat flour and mix until the consistency of thick sour cream.
Cooking turkey liver soufflé in a slow cooker
The method of preparing the dish is as follows. First of all, vegetables (onions, carrots) are washed, peeled, and chopped. Shred the cabbage thinly. Grease a frying pan with ghee and fry the vegetables a little. Add grated tomato, previously peeled (or tomato paste diluted in a small amount of water). Continue to simmer the vegetables until soft and then cool.
Meanwhile, the turkey liver is washed and pureed together with the eggs using a blender. Add salt, spices and prepared vegetables. The mass is re-grinded. Grease the multicooker bowl with oil and place the resulting liver-vegetable mixture into it. Select the “Baking” mode on the device and the time is 50 minutes. The finished appetizer is taken out, transferred to a dish and decorated with herbs. You can serve liver soufflé in a slow cooker either hot or cold. Don't forget to take your favorite sauces, such as garlic, creamy mustard or nuts. Bon appetit!
Baking soufflé in the oven
After cooking, the workpiece is sent to a baking dish greased with butter. You can use parchment and line the bottom and sides with oiled paper. This makes it much easier to remove the finished soufflé without damaging its shape.
It is advisable to warm up the oven in advance; bake the chicken liver soufflé in the oven at a temperature of 180 degrees. It will take 40 to 45 minutes to cook. To check if the dish is ready, use a toothpick by dipping it into the soufflé. There should not be a crumb left on the wooden stick, then the soufflé is completely ready. Let the dish cool slightly before removing it from the container.
Recipe with semolina
Let us share with our readers another recipe for making chicken liver soufflé in the oven. This recipe contains the following ingredients:
This soufflé turns out incredibly tender and homogeneous. It can be spread on a piece of bread for breakfast or added to baby porridge as a meat component.
Incredibly aromatic liver soufflé with mushrooms and onions. Dish for the festive table
Liver soufflé with mushrooms is a very tender, melt-in-your-mouth and incredibly aromatic dish. It is perfect for both everyday and holiday tables. Liver and mushroom soufflé harmonizes perfectly with fresh crispy baguette and fresh herbs. Be sure to try this original dish to surprise your guests!
Let's start creating this culinary delight by preparing the ingredients. You will need:
- 0.5 kg chicken liver;
- 1 chicken egg;
- 150 ml kefir with a fat content of 2.5%;
- 250 g fresh champignons;
- 1 large onion;
- 20 g each of butter and vegetable oils;
- 1 tbsp. l. semolina;
- salt and seasonings (ground black pepper, nutmeg and meat seasonings).
To serve, you will need a fresh baguette and dill.
Cooking
Using a blender, beat the processed and washed chicken liver with peeled onions into a homogeneous minced meat, add cream and knead again.
Separately, beat the eggs with a whisk until stiff, add salt and pepper as desired. Then mix the minced meat with the beaten egg mixture, add semolina and mix thoroughly.
The silicone or Teflon mold is greased with butter on the bottom and sides and the liquid mixture is poured. Bake the soufflé at a temperature of 180 degrees for an average of half an hour. Check readiness using a proven method using a wooden stick.
Offal soufflé
What we need:
- 250 grams of chicken liver;
- 250 grams of chicken hearts;
- oat flakes – 70 grams;
- milk – ½ cup;
- chicken eggs - 2 pieces;
- salt;
- spices at your discretion.
Cooking time – 1 hour 15 minutes.
The calorie content of the dish will be approximately 140 kcal.
How to prepare:
- Place oatmeal in a cup, pour warm milk;
- Break the eggs and separate the whites and yolks;
- Place the liver, hearts, yolks, and swollen oatmeal into a blender container;
- Grind everything thoroughly with a blender until smooth;
- Add salt, spices;
- Beat the whites until foamy and slowly pour them into the mixture;
- Place the resulting mixture in a baking dish;
- Place the soufflé to bake at 180 degrees for 30 minutes.
The most delicate soufflé
This recipe does not use semolina, it is replaced by wheat flour, and you can take either the highest grade or the first grade product. It doesn't really matter. The main difference between this recipe and the previous ones is not in the selection of ingredients, but in the cooking method.
So, use a blender or meat grinder to grind the liver along with onions and carrots. It is recommended to cut vegetables into small pieces to make the process faster. Small pieces of carrots will be visible in the minced meat. If you want a more uniform soufflé, you don’t have to add carrots to the minced meat.
To make the dish tender, separate the yolks from the whites of the eggs. The first ones are immediately added to the minced meat and kneaded until smooth. And the whites need to be whipped into a stiff foam. To quickly get an airy mass with peaks, it is recommended to keep the eggs in the refrigerator before cooking, and also add a pinch of table salt to the whites when whipping.
The protein foam is carefully mixed with the minced liver and poured into the prepared baking dish. After such preparation, the soufflé turns out to be unusually tender, it simply melts in your mouth. Both small children and adult family members will like the dish. There is no shame in serving it at any festive feast.
Liver soufflé like in kindergarten
Ingredients for preparation:
- half a kilogram of liver;
- 2 slices of loaf;
- half a glass of milk;
- one carrot;
- two chicken eggs;
- one onion;
- a little salt;
- a pinch of black pepper.
Cooking time – 1 hour 30 minutes.
Calorie content in 100 grams – 162 kcal.
Scheme for preparing liver souffle as in kindergarten:
- The offal must be boiled until soft;
- After this, it should be ground in a blender or minced;
- Peel the carrots and onions. Vegetables should also be ground in a blender or minced onion, and carrots grated;
- Place vegetables on top of the missed liver;
- Fill two pieces of loaf with milk and soak;
- Transfer the soaked bread into the skipped liver with vegetables;
- Place the eggs there, add salt, pepper and stir everything thoroughly until the structure is uniform;
- Pour vegetable oil into a baking container, put the liver mixture into it, and level it;
- Heat the oven to 180-200 degrees and place the container;
- The oven needs 30-40 minutes;
- After that, take it out, cut it into pieces and serve along with sour cream.
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