Boiled chicken liver. How long to cook chicken liver until ready for various dishes? Eggplants with garlic and mayonnaise

1. Since chicken liver is very rich in vitamins and microelements, the fundamental fact when cooking is to find the optimal time at which we can preserve all the beneficial properties of this offal. The choice of liver is paramount: it is advisable that the offal be refrigerated and not frozen. Fresh liver has a brownish-reddish color, its surface is shiny and smooth. Frozen liver has an orange tint and a loose structure, and will most likely have excessive bitterness when finished.
2. The selected liver must first be thoroughly rinsed under cold running water. If there are residues of animal fat and bile on it, they must be cleaned off with a knife. We cut the liver into pieces depending on further use. The optimal size would be a liver cut into 2 parts. Next, fill the pan with water to about 1/2 volume and bring to a boil. Place the liver in boiling water for about 15 minutes and then remove with a slotted spoon. Chicken liver cooks quite quickly. The longer you cook the liver, the harder it will become and the more it will lose its beneficial properties, so it is very important to control the ratio of the size of the pieces and their cooking time.
3. You can check the readiness of chicken liver in the same way as potatoes - with a knife or a toothpick: the liver is cooked if clear juice oozes out when pierced. Also a hint: a properly cooked liver when cut is pink in color and does not contain dark blood clots. During cooking, seasonings are added and the liver is salted depending on its further use. Chicken liver can be stewed with vegetables, prepared as gravy; tender liver is obtained in sour cream sauce. But the best and healthiest dish is boiled liver flavored with fresh herbs. Bon appetit!
4. For convenience, when cooking chicken breast, you can use the countdown timer on our website and continue working at the computer. A timer sound signal and a pop-up window will warn you that the set time has expired. It is also worth noting that you will only hear the sound signal on a computer equipped with sound speakers (speakers).

Place chicken liver in boiling water and cook over low heat.
Cook the chicken liver in a double boiler for 30 minutes. In a slow cooker and pressure cooker, cook the chicken liver for 15 minutes.

How to cook chicken liver

How to cook chicken liver in a saucepan

2. Place the washed liver in a saucepan and cook over medium heat for about 15 minutes, no more - when overcooked, the beneficial properties that the product is rich in disappear, and the liver itself becomes hard. 3. Check readiness with a knife: a well-cooked chicken liver should release clear juice when pierced.

How to cook chicken liver in a double boiler
1. Cut the liver into pieces. During the cutting process, quite a lot of juice can form, so before putting the liver into the steamer, you need to carefully hold the pieces with your palm and drain the excess liquid from the board.
2. Place the pieces in the main container of the steamer and add salt to taste. If desired, before cooking, you can grease the chicken liver with sour cream for softness.
3. Place the chicken liver in one layer in the lower steam basket, cover with a lid, pour water into a special container, and cook the liver in the steamer for half an hour.

How to cook chicken liver for a child
1. Fill the pan halfway with water and boil.
2. Place the liver in the pan and cook over moderate heat for 15-20 minutes.
3. Scroll the boiled liver through a meat grinder and then rub through a sieve.
4. Add a little salt to the finished liver puree, place in a saucepan and heat over low heat while stirring. During heating, you can add a small piece (30-40 grams) of butter and stir.

Chicken liver salad

Preparation
1. Defrost chicken liver, place in a colander and rinse under running water.
2. Pour 1 liter of water into a small saucepan, add 1/3 teaspoon of salt, and place over medium heat.
3. When the water boils, put whole (no need to cut) pieces of liver into it. After the water boils again, cook for 10 minutes over low heat.
4. Drain the water through a colander and let the liver cool slightly.
5. Cut the liver into small cubes and place on a plate.
6. Prepare the vegetables: finely chop the onion, grate the raw carrots on a coarse grater, peel the pickled cucumbers and cut into cubes.
7. Place the frying pan over medium heat and pour 2 tablespoons of vegetable oil into it.
Place chopped onion in hot oil, fry for 1 minute, stir, fry for another 1 minute, place the onion on top of the liver pieces. Do not stir.
8. Place the next layer of chopped pickles.
9. Place the pan on medium heat again, pour in 2 tablespoons of oil, and add the carrots, grated on a coarse grater. Fry for 1.5 minutes, stir, fry for another 1.5 minutes, place the carrots on a layer of pickles.
10. Apply mayonnaise to a layer of carrots and sprinkle the salad with finely chopped dill.

Serve the chicken liver salad warm.

Fkusnofacts

Calorie content boiled chicken liver about 140 kcal/100 grams.

The average cost of a kilogram of frozen chicken liver is 140 rubles. (average for Moscow as of June 2017).

100 grams of chicken liver provides a person’s daily need for iron; in addition, the liver contains folic acid, which normalizes the process of hematopoiesis, which is important for anemia. Liver contains a lot of vitamin A, which is good for vision and skin.

Fry chicken liver over medium heat for 5 minutes on each side.

When choosing frozen chicken livers, pay attention to the integrity of the packaging.
The color of a benign liver is brown, uniform, without whitish or too dark areas.

Cook the chicken liver in a double boiler for 30 minutes. When steamed, the product fully retains its beneficial properties.

Boiled chicken liver in cream

Preparation
1. In a saucepan, sauté finely chopped onion in oil, then add chopped bell pepper, simmer for another 5 minutes.
2. Add chicken liver, simmer for 5 minutes.
3. Pour in the cream and cook, stirring, for 10 minutes.
Alternatively, in addition to cream, you can add sour cream to the liver

Chicken liver pate

How to cook pate
1. Wash the chicken liver, dry it and fry it in sunflower oil over medium heat for 5-7 minutes.
2. Peel the onions, chop finely and fry.
3. Wash the carrots, peel them, grate them on a fine grater.
4. Add onions and carrots to the chicken liver, stir, fry for another 10 minutes.
5. Grind the fried chicken liver with vegetables in a blender, add butter, salt and pepper, mix well.
6. Cover the chicken liver pate, cool, and leave in the refrigerator for 2 hours.
7. Serve chicken liver pate, sprinkled with herbs.

Any dish can be made truly unique and healthy if you prepare it correctly - it’s all about technique and some culinary secrets. Today we will learn how to properly cook chicken liver - for homemade salads, as a light snack, or even as a component for another dish. This is not difficult to do, but there are a number of significant nuances, which we will also talk about.

How to boil chicken liver at home

It doesn’t matter what dish you are going to boil the chicken liver for, in any case the process will be almost the same. So it won’t be difficult for you to avoid a number of common mistakes - we will teach you how to cook chicken liver correctly.

• First of all, before cooking, the offal must be thoroughly inspected and cleaned, as well as washed. This is the primary stage, and you cannot miss it, otherwise the treat may turn out bitter and tasteless.
• Secondly, cook chicken liver only in boiling water. You should not put the delicacy in a pan with cold water - this can ruin all your efforts.

• Thirdly, the liver must be boiled not only in boiling water, but also seasoned with spices. This helps make the dish more aromatic, tastier, and richer. Without spices and seasonings, chicken liver will be bland. Therefore, before cooking, put salt, black peppercorns and bay leaves into the pan - this is a basic set of spices for chicken liver.
• The cooking time is no less important. Traditionally, due to its tenderness and small size, poultry liver is cooked much less than, for example, beef liver. Also, short cooking and a gentle thermal regime allows you to preserve most of the nutrients and vitamins in the chicken liver.
• It is believed that the finished chicken liver should not release any liquid or juice when pierced - and this is true. The offal in its finished, boiled form will be slightly dry inside, but this is quite normal, so boiled chicken liver is best placed in salads or served with various sauces.

And, of course, the most important point is the quality of the product. If the liver is fresh, then any dish made from it will be tasty and successful, but it is better not to use offal of questionable quality at all - there is a high chance of poisoning.

Secrets of delicious boiled chicken liver from Your Cook

When going to a store or market for bird liver, be careful - you need to be able to choose such a product correctly, the dish you are going to make will depend on this.

So, a good chicken liver should have a smooth texture - it is a little moist, it has a noticeable glossy sheen. The color of a high-quality and fresh liver can range from pink to dark burgundy.

But if you are planning to cook unnaturally pale chicken liver at home, then most likely you bought an unsuccessful product - stale or pre-frozen.

It is important that there are no green spots on the surface of the offal, otherwise the delicacy will be very bitter. And if you do find them, then first get rid of the inclusions and these places by simply cutting them out with a knife.

Fresh chicken liver is very beneficial for the body - it is a dietary product rich in iron and vitamin A, so even those who are on a diet can eat boiled poultry liver. And in the company of fresh vegetables and salads, this dish can even replace a full meal!

How to prepare poultry liver for cooking, main steps

You cannot put this offal into the pan directly from the bag, so before you cook it, you will have to spend time processing the delicacy.

• If you bought chicken liver at the market, you will need to cool it first. This can be done by putting the ingredient in the refrigerator for half an hour. Why is this important? It is very difficult to sort through warm liver, and it will be more difficult to rid it of bitterness.
• Chicken liver from a store or supermarket is usually already sold chilled, so this step can be omitted.
• After cooling, the chicken liver will have to be soaked in cold water so that it is not bitter. Some housewives believe that if you boil the liver in boiling water, it itself will become less bitter, but this is not so - the bitterness of the meat is imparted by dried blood and bile, and they will not go anywhere if they are not removed.

• Therefore, pour cold (but not ice) water into a clean bowl, add salt, stir the liquid, and then place the liver, washed under the tap, in a bowl so that the water completely covers it. We wait 30-35 minutes for all the bitterness to come out of the offal.
• After this, we take the delicacy out of the bowl and clean it of films, remove traces of blood (you can blot them with a paper towel), cut out all the strange places with a suspicious color that may taste bitter.
• Again, rinse the chicken liver under running water, this time already cleaned. Let's chop it into the pieces we need (larger ones for the salad).

Now the chicken liver can be safely lowered into the pan and cooked.

How to deliciously boil chicken liver, a quick recipe

Ingredients

• Chicken liver – 500 g + -
• - 1 head + -
• - 1 tsp. + -
• - to taste + -
• — 3 pcs. + -

How to cook chicken liver quickly and tasty

1. Cut the prepared liver into medium pieces - keep in mind that this product may boil down noticeably during the cooking process, so the slices will become slightly smaller.
2. Place a pan of suitable size on the fire so that the liver floats freely in it and water can be poured in excess.
3. Turn on high heat and bring the liquid to a boil, then reduce it to medium.
4. Peel the onion and cut it in half, then place it in the pan. After cooking, we will simply remove the vegetable and throw it away, but it will give the liver more taste, and at the same time relieve it of its characteristic smell.
5. Place the bay leaves in a saucepan, salt and pepper the water.
6. Place the liver in boiling water and turn the heat down even lower.
7. Cook the poultry liver without a lid for 10-12 minutes. Skim off any foam during cooking to keep the water clean.

In this simple way you can cook chicken liver deliciously and correctly.

Try adding to it after cooling one boiled egg, chopped coarsely, as well as lettuce and walnuts, season the dish with your favorite dietary sauce, and you will have a real culinary masterpiece!

List of recipes

Recipes made from offal are gradually becoming a common part of our diet. Such dishes are very practical and easy to prepare. As a rule, housewives want to know how much time they will need and what the calorie content of future dishes is. It is especially important to understand how long to cook chicken liver in order to preserve all the beneficial substances. It is known that this product contains a large amount of iron and vitamin B9, which not only supports the immune system, but also normalizes hematopoietic function. When cooking in a saucepan or slow cooker, it will take 15 minutes, when using a double boiler - half an hour. When the finished product is pierced, a clear liquid should come out.

Liver is easily digestible and has a low calorie content; one hundred grams of the finished boiled product contains 140 calories. Therefore, recipes made from this offal are very popular among those on a diet and adhering to the principles of healthy eating.

To prepare a variety of appetizers, salads and main courses, it is recommended to use chilled liver. In order not to spoil the future dish, you need to choose the right offal in the store: its color should be brown, closer to burgundy.

Original tartlets

A very quick, filling and tasty appetizer that will take about 20 minutes to prepare. And it is digested almost as quickly as it is cooked. Such recipes are especially useful when preparing for a meeting with guests, when you need to prepare a large number of original and simple dishes.

The following products will be required:

• Chicken liver - 0.5 kg.
• Egg - 5 pcs.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Salt, pepper.
• Vegetable oil.
• Tartlets - 20 pcs.

Sequence of cooking steps:

1. Wash the carrots thoroughly and boil them.
2. Boil eggs hard, cool.
3. Rinse the liver, cut off the films and bile ducts, put it in boiling water and cook for a quarter of an hour, you need to carefully monitor the time, otherwise it will quickly digest and become tough.
4. Peel and finely chop the onions, sauté in oil until a beautiful golden color.
5. Chop all the components of the future pate with a knife or pass through a meat grinder, depending on what consistency you want to get.
6. Add spices and oil to the pate and mix well.
7. Place the resulting mass on tartlets or simply spread on pieces of toasted bread.

If desired, you can decorate the tartlets with fresh herbs; dill or parsley will go especially well with this appetizer.

Layered warm salad

An original warm salad will decorate any table. In this case, it is equally important to serve the dish correctly, since it is necessary that beautiful layers of salad ingredients be preserved when serving. Such recipes for warm dishes imply serving them to the table immediately after cooking; this should not be forgotten when planning a gala lunch or dinner.

• Chicken liver - 0.4 kg.
• Bulb.
• Carrot.
• Pickled cucumber - 2 pcs.
• Mayonnaise.
• Vegetable oil.
• Salt, pepper.
• Dill.

Sequence of stages:

1. Prepare the offal, rinse, cut off excess films and place in a multicooker bowl, add a liter of water and add a little salt. Select the “Soup” mode or set the required temperature in manual mode and set the time - 15 minutes.
2. Peel and finely chop the onion, cucumbers and grate the carrots.
3. Pour a small amount of oil into a frying pan, sauté the onion, place pieces of liver on it and heat together for a couple of minutes.
4. Distribute the chopped cucumber over the offal, remove from heat and cover with a lid.
5. At this time, in a separate frying pan, you need to quickly fry the carrots, adding salt and pepper.
6. Place the carrots in the first frying pan on top of the cucumbers and spread the last layer of mayonnaise.
7. Using a spatula, carefully place portions of the salad in the form of triangles onto plates, sprinkle with chopped herbs and serve immediately.

The calorie content of this salad will be quite high due to the presence of mayonnaise in the list of ingredients and the frying of all its components.

Not only can chicken liver be boiled, but a variety of dishes that require pre-frying it turn out to be very tasty. We suggest preparing a hearty and tasty second course; it will take you just under 30 minutes to create, and the calorie content of one serving will be only 212 calories, despite the fact that the list of ingredients contains quite heavy cream.

You need to take the following products:

• Chicken liver - 200 g.
• Champignons - 200 g.
• Bulb.
• Cream - 150 ml.
• Vegetable oil.
• Salt, pepper.

Any liver, including chicken, contains a lot of protein and iron, so it is worth introducing it into the diet. However, not everyone likes the taste of the offal. Children often do not want to eat liver, so special recipes must be used for them to make the product more appetizing.

Basic principles and cooking times

Few people know how to properly cook chicken liver until cooked, so the dish does not always turn out well and it does not have quite the taste that one would like to experience. It takes about five minutes to cook the offal. It reaches an internal temperature of 70 degrees C in boiling water in two minutes. It can be difficult to calculate the degree of cooking, since one part of the liver is usually slightly thicker. Therefore, in order for the offal to cook evenly, it should not be frozen.

It is worth taking a very responsible approach to the issue of chicken liver readiness, this is especially important if it is given to a child. In its raw form, the product contains bacteria that have an extremely negative effect on the human body. Only careful preparation and the necessary heat treatment kill microorganisms, ensuring safety while eating. For the same reason, you should not use a cutting board that has come into contact with the raw product for cooked liver, as bacteria can be transferred.

How to cook?

Boiled liver can be given to a 1 year old child, it is tasty and healthy. But you shouldn’t make the dish quickly; for a child, you just need to cook it for a long time to reduce the risk of infection with pathogenic bacteria. On average, the cooking time will be ten minutes, then the liver is ground in a blender into minced meat and water, beef broth, and boiled vegetables are added. The result is a puree that, in terms of its beneficial qualities, is much better than store-bought.

Before cooking chicken livers, you need to remove excess fat. It is this that can make the prepared product tough.

Before cooking, the offal is washed under cool water. Boiling (not very long) chicken livers usually makes them very tender and suitable for making pate. Boiled offal is also good for preparing chopped dishes.

A child needs to cook chicken liver differently than an adult, since he does not always like the texture and taste. If you soak the offal a little in milk or water, it will lose its bitterness, which means it will become more tasty. You can make soup for your child, in which it is advisable to mash the chicken liver, rather than putting it in a large piece on a plate. If you use a little garlic (just a little), it will remove the aroma of the liver, making this dish more attractive to the baby.

In a saucepan

Chicken liver has a milder taste than the offal of large animals, so it is in great demand. But if you overcook it, it turns out dry and grainy. You can use a simple pan for cooking, for seasonings - bay leaf, black peppercorns, a couple of cloves. Only the liver is not immersed in the broth immediately, but after the spices are boiled over a fire in water and give it their aroma. You should not use a frozen product, since it never turns out tender and tasty, the top layer is quickly digested, and the middle remains raw.

The soup is definitely worth making, as it not only cooks quickly, but is also very useful for people on a diet and for children. Among the required ingredients:

• finely chopped chicken liver – 400 grams;
• celery, which can be used as a flavoring;
• potatoes depending on the volume of the pan, but the soup should not be thick;
• onion - one head;
• one grated carrot;
• salt and spices

There are two options for preparing this dish. In the first case, potatoes are placed in already salted and boiling water. Some cut it into cubes, others into strips, there is no fundamental difference. Vegetables do not need to be fried. Add grated carrots and chopped onions.

When the vegetables boil and cook for ten minutes, you can add the liver and cook for another 10 minutes. Turn off the soup and add seasoning and fresh herbs.

There is a second option, when meatballs are prepared from the liver. There is only one difference - the offal will need to be passed through a meat grinder, then add an egg and a little flour and spoon the minced meat into the boiling broth with a small spoon. It will be very tasty if you use green onions, dill and parsley as greens.

You can cook chicken liver in another way, for this you need to use:

• 120 g offal;
• three potatoes;
• 1 onion;
• 1 clove of garlic;
• 1 glass of meat broth;
• 100 grams of rice;
• 20 grams of vegetable oil;
• parsley

Cook the soup by first adding rice to the broth. It will need to be cooked for fifteen minutes. After boiling, add the potatoes cut into strips, bring to a boil again, and boil for another 20 minutes. Add chopped onions and garlic. After five minutes, you can lay out the liver, and after another ten minutes, turn off the gas and add fresh herbs.

The chicken liver can be taken out, crushed and returned to the broth, in this form the child will be more willing to eat it.

In a pressure cooker

The advantage of a pressure cooker is that it allows you to cook food much faster. All ingredients are placed inside at the same time, the mode is activated, and after some time you can serve delicious chicken liver to the table.

You should not simply cook it in salted water, because then it will not have a different aroma. It is best to use chicken broth, in which you should put several stalks of celery, carrots cut into large rings, one parsnip, cut into four pieces. A head of onion cut in half, a few cloves of garlic, and a sprig of thyme are also placed there.

A six-liter container is required for preparation. The broth is poured into it, which is well salted, all the ingredients are laid out (without the liver) and the cooking mode is activated for 30 minutes. Then open the lid, add chicken liver and cook for another ten minutes. Then they decontaminate the equipment, open it again, add herbs and wait for the dish to brew.

In a steamer

Chicken liver with vegetables and rice turns out delicious in a double boiler. To do this, you will need to take 400 grams of offal, put it in milk so that the bitterness remains in the liquid.

Water is poured into the steamer container, into which you can put bay leaf and thyme. Then place the cooking tray. Any vegetables that you would like to eat for dinner or lunch are placed on it. These could be potatoes, eggplants, zucchini, from which you need to peel. Some people like to cook with green beans, asparagus, and corn.

First, the vegetables should be steamed well, and only at the end the liver is laid out, which is simmered in a double boiler for at least 15 minutes. It is advisable to check it and cut it so that it does not end up raw inside. If necessary, it should be cooked further.

To make the liver soft and juicy, professional chefs give several cooking tips:

• be sure to soak in water or milk;
• add spices when cooking that remove the characteristic aroma of this dish;
• do not overcook the product, as then it becomes hard, dry and grainy;
• use vegetables that can nourish the liver with additional flavor and juices.

To learn how to cook chicken liver, watch the video below.