How long should you fry chicken liver so that it tastes tender?

Good afternoon Today we will tell you how long to fry beef, pork and chicken liver.

Liver is a by-product. Beef liver is the most frequently requested by-product. Beef and pork liver are two products that hold the record for iron content. This form of iron is most efficiently absorbed in the body. But besides iron, there are some other ingredients that we are missing. The liver helps with vitamin A deficiency. Vitamin A helps solve problems with vision and skin quality. Liver, even compared to beef, is a storehouse of iron and vitamin A. To get the daily requirement of vitamin A, you need to eat only 25 grams of liver. You can read more about the benefits of liver in our article: What are the benefits of beef liver? Next, we prepared a table in which we indicated how long to cook the liver in a frying pan.

Chicken liver - classic recipe

According to the classic recipe, the liver is simply thoroughly fried with onion rings and served with any side dish. Ingredients: half a kilo of offal, 2 onions, a little flour, salt, aromatic herbs.

1. White films are removed from the liver and blood clots are removed. After washing, it is not cut into large pieces.
2. Meat pieces are rolled in a small amount of flour, after which they are fried until crisp in any oil. In the process they are salted and sprinkled with spices.
3. All that remains is to add the onion rings to the frying product and cover the frying pan with a lid for 7-8 minutes.

While still hot, the dish is served to the table with any suitable additions. Using the same recipe, you can prepare chicken liver fried with onions in sour cream. It will be enough to add half a glass of sour cream to the pan at the end.

A simple dietary recipe for preparing chicken liver with sour cream (cream)

Healthy nutrition experts advise including this offal in the menu of both adults and children. It is also useful for those who are struggling with excess weight.

The calorie content of the finished dish is 170-173 kcal per 100 grams. product. Half of these calories (58-59%) are proteins, so chicken liver is recommended for use in a protein diet.

Dietary dishes are usually not fried, but baked in the oven or stewed. Liver cooked with sour cream or cream is just such a recipe.

Required Products:

• liver - 500-600 gr.
• onion - 1 pc.
• sour cream - 3-4 tbsp. l.
• flour - 1 tbsp. l.
• water - 1 glass
• salt, pepper to taste

Prepare according to the recipe:

1. Cut the peeled onion into half rings and lightly fry it in vegetable oil. Add pieces of liver and, stirring with onions, keep on fire for just a couple of minutes.
2. Sprinkle with flour, stir quickly so that it is evenly distributed among the pieces and begins to be absorbed.

3. Pour 1 glass of hot water into the pan, add salt and pepper, mix well, cover with a lid and simmer for 4-5 minutes. During this time, the sauce that formed during stewing will thicken.
4. Now it’s the turn of sour cream, add it, mix well and simmer. To prevent it from curdling, you need to simmer for literally a few seconds under the lid. The dish is ready.

If you want to put cream instead of sour cream, then in this case you do not need to add water, immediately pour 200 ml of cream and simmer for 5 minutes.

Stewed in sour cream

Fat homemade sour cream will add juiciness and tenderness to the dish. It is taken 220 grams. The remaining ingredients: half a kilo of liver, 60 g of light flour, a pinch of pepper and salt.

1. The offal is washed and dried.
2. Pieces of liver are rolled in salted and peppered flour, after which they are fried on all sides until golden brown.
3. In a separate bowl, a couple of large spoons of wheat flour are fried in any oil. With constant stirring, the product will acquire a golden hue. Sour cream and a small amount of water are added to this mass. It can be replaced with broth.
4. The sauce is brought to a boil, after which the pre-prepared liver is placed in it.
5. The dish is stewed for another 15-17 minutes over low heat.

Before serving, chicken liver in sour cream is generously sprinkled with chopped herbs.

How to stew chicken liver in sour cream

Products

Chicken liver - 700 grams Garlic - 3 cloves Onions - 2 heads Flour - half a glass Sour cream 20% fat - 5 tablespoons 200 gr. sour cream 20% fat Water - 1 glass 330 milliliters Vegetable oil - 3 tablespoons Bay leaf - a couple of leaves Salt and pepper - to taste

How to stew in a frying pan

1. Wash the chicken liver, remove films and veins, cut in half.
2. Rinse and dry the chicken liver a little again. 3. Peel the onions and garlic and chop finely. 4. Pour flour into a bowl, add salt and pepper. 5. Heat a frying pan, pour oil and add onions. 6. Fry the onion and garlic for 5 minutes over high heat until golden brown. 7. Dip pieces of chicken liver in flour and place in a second frying pan. 8. Fry chicken liver for 10 minutes, stirring, over medium heat without a lid. 9. Reduce heat to low, add fried onions and garlic, cover the pan with a lid, and simmer for 7 minutes. 10. Mix sour cream, a tablespoon of flour, a little salt and pepper until there are no lumps. 11. Add 1 glass of water to the sour cream and mix thoroughly. 12. Pour the sour cream mixture into the chicken liver, increase the heat to medium. 13. Stirring continuously, bring the sauce to a boil, add bay leaf and salt to taste. 14. Turn off the heat and leave the liver covered for 10 minutes. Delicious recipe!
Iranian henna and basma for hair How to stew in a slow cooker

1. Pour oil into the bottom of the multicooker, add chopped onion and garlic, fry it for 5 minutes on the “Baking” mode. 2. Add liver in flour and simmer for 10 minutes. 3. Add sour cream mixed with flour, salt and pepper to the slow cooker, mix with the liver and set to “Stew” mode for 20 minutes.

Perhaps every housewife at least once in her life has faced the problem of lack of time. In such situations, you need to act quickly and cook something quickly. Chicken liver comes to the rescue. The result will be not only tasty and satisfying, but also a very healthy dish. In today's article we discuss how long to fry chicken liver.

Fried with onions

Fried liver with onions will be especially tasty if you don’t skimp on the spices. In addition to 600 g of offal, you take: an onion, a carrot, a pinch of grated nutmeg, a pair of garlic cloves, salt, a mixture of peppers.

1. Onion and garlic cubes, as well as coarsely grated carrots, are fried in well-heated oil. This process will take at least 3-4 minutes.
2. The washed, dried and finely chopped liver is then fried along with vegetables. You don’t need to do this for too long, otherwise the product will lose its juiciness. At this stage, all prepared seasonings and salt are added to the frying pan.

The finished liver is served with any pasta.

How long to fry beef liver in a frying pan

cook beef liver in a frying pan - only 4 minutes (2 minutes on one side and 2 on the other)

How long to fry beef liver in a frying pan with onions

beef liver fried with onions - 4 minutes and + 10 minutes onion

If you fry the liver in large pieces, like chops, then choose an even piece of liver. And in order for the beef liver to be soft, you need to try to remove all the films inside and outside. Next, cut the liver into pieces 1-1.5 cm thick, dry from moisture and add salt. You can beat it a little with a hammer. But be careful, as the liver is very tender and the piece may fall apart. After this, roll in flour on both sides and place in a well-heated frying pan. And fry over medium heat for 2 minutes on each side. If you fry the liver with onions. Then you need to start frying the onion first over high heat for 5-6 minutes, stirring constantly. After that, add the liver to it and fry everything together for 4 minutes.

Liver pancakes

Pancakes according to this recipe are especially popular with the youngest members of the family. Ingredients: 960 g of liver, 2 large eggs, 120 g of wheat flour, 2 small onions, garlic to taste, 2 small. tablespoons of salt and half as much baking powder, a mixture of peppers.

1. The liver gets rid of all excess parts, washed and chopped along with garlic and onions. It is convenient to do this in a food processor or in a special blender attachment.
2. The resulting puree is salted and peppered. Next, flour and baking powder are poured into it. You can sift these products together.
3. The dough is thoroughly kneaded with a whisk. After this, the pancakes are poured into a frying pan with hot oil and fried on both sides. There is no need to cover the dish with a lid.

Chicken liver pancakes with sour cream are served for lunch.

Complex gravy

Experienced chefs advise preparing the liver with gravy. This way the fried product is better absorbed by the body. Moreover, the composition of the liquid fraction can be either simple or complex. For those who love a pronounced taste, we can recommend a mixture of tomato paste and mayonnaise. Due to these products, the main component becomes more juicy and aromatic. In this case, you need to know how long to fry chicken liver in a frying pan in mayonnaise, taking into account its individual characteristics. As a striking example, you can take a recipe for which you will need:

• 1 kilogram of fresh chicken liver, 200 grams of flour, salt, 300 milliliters of skim milk, carrots, onions, vegetable oil, a couple of tablespoons of mayonnaise, ground black pepper, 3 cloves of garlic, spices, a tablespoon of tomato paste and herbs (parsley, cilantro, dill).

The cooking procedure can be divided into 4 stages:

1. First, the washed liver must be cleaned of excess veins and films, and then, putting it in a deep bowl, pour milk over it and leave in that position for an hour. After this, each piece needs to be rolled in flour and fried in a hot frying pan for about 20 minutes.
2. Peel and chop the vegetables. Add the carrots and onions to the frying pan, mix them with the liver and fry the products together for about 5 minutes.
3. In a clean bowl, combine mayonnaise with paste, add a tablespoon of flour, a little water and whisk until smooth. Pour the contents of the pan with this mixture, adding the remaining ingredients, and simmer for another 5 minutes.
4. Place the finished liver on plates and pour over the aromatic thick gravy.

For a side dish you can prepare buckwheat or mashed potatoes.

How to make pate?

Homemade chicken liver pate is a surprisingly tender “spread” for sandwiches. You can use it as a delicious and healthy breakfast recipe. Ingredients: large carrot, half a kilo of liver, half a stick of butter, 1 tbsp. filtered water, onion, salt, aromatic herbs.

1. First, onion cubes are fried in hot oil. Next, grated carrots and small pieces of prepared liver are added to them.
2. Water mixed with salt and selected herbs is added to the products. The ingredients are stewed for about half an hour under a closed lid.
3. At the end, the ingredients are cooked uncovered for about 12 minutes to allow the liquid to evaporate from the container.
4. All that remains is to transfer the contents of the frying pan into a blender along with softened butter and puree the products.

The pate is stored under a film that protects it from drying out.

How to fry liver in wine sauce

This dish is for those who care about proper nutrition, but do not want to deny themselves fried food. The main trick is that we recommend frying the liver on the grill.

Required:

• 0.8 kg of fresh liver;
• celery (2 small roots);
• 100 ml refined oil;
• 200 g dry wine (red);
• onion and bay leaf;
• add pepper and fine salt to taste.

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Total cooking time - 40 minutes. One serving (100 g) contains 260 kcal.

How to cook:

Step 1. Preheat the oven to 180 Cº.

Step 2. Rinse the liver, dry it and place it whole on a baking sheet;

Step 3. Prepare the marinade: combine onion and celery, chopped in a blender, add pepper, broken bay leaf, salt, refined oil and mix everything. Pour in the wine and stir again.

Step 4. Pour the marinade over the prepared liver and leave for 25 minutes.

Step 5. Cook in a preheated oven for 8 minutes, basting with pan juices.

Step 6. Turn on the grill in the oven and leave the liver under it for another 5 minutes.

Oriental style with soy sauce

This recipe makes a very original oriental dish for the holiday table. Ingredients: half a kilo of offal, a pinch of curry, salt, sweet paprika, dried garlic, a large spoon of potato starch, an onion, 3 spoons of soy sauce, 2 spoons of liquid bee honey, the same amount of refined oil and 60 ml of water.

1. The starch combines with all the other dry ingredients. Oil is poured into the resulting mixture.
2. The prepared miniature pieces of liver are soaked in the resulting marinade. The product should stand in it for 15-17 minutes.
3. Next, the pickled liver is fried in hot oil with thin onion half rings.
4. The sauce is combined with water and honey and poured into a frying pan. Together, the components cook for another 6-7 minutes.

Served with mashed potatoes.

Chicken liver fried with vegetables

In general, you can take any vegetables that will please everyone at home. Ingredients: 2 pcs. tomatoes, bell peppers, onions and carrots, 700 g of liver, a pinch of a mixture of peppers and suneli hops, a large spoon of tomato paste, salt. How to deliciously cook chicken liver according to this recipe is described in detail below.

1. The prepared offal is divided into pieces.
2. First, all randomly chopped vegetables are fried in a large amount of oil until soft, then they are cooked together with the liver.
3. Lastly, tomato paste, salt and seasonings are added to the frying pan.

Simmer under a closed lid for 12-14 minutes.

Subtleties of the process

In cooking, there are different methods of heat treatment of products. Of these, frying is considered the fastest, most convenient and practical.

Speaking about chicken liver, do not forget that this is a very delicate and capricious product. Any deviations in technology can completely ruin it. Therefore, before you figure out how long to fry chicken liver in a frying pan, you need to learn a few rules that should definitely be taken into account in your work:

1. The starting product must be chilled. Using frozen liver is extremely undesirable, since under the influence of high temperature a huge amount of moisture will begin to be released from it. As a result, the process will become more like stewing than frying.
2. Before use, thoroughly washed product must be dried. In addition, it cannot be salted in advance. Otherwise, the result will be the same as described above.
3. You cannot dump the entire product into the pan at once. It is better to put one piece at a time, otherwise the bottom will quickly cool down. This may prevent the creation of the characteristic golden brown crust.
4. The finished product should not be too hard. It is better if it remains elastic after pressing. Otherwise, it will not be possible to figure it out.
5. It must be remembered that in a frying pan with a thick bottom, any product continues to cook even after the heat under it is turned off. As a result, after a few minutes, the finished tender liver can turn into a hard sole. To prevent this from happening, it is better to immediately transfer it to a dish or into portioned plates.

Knowing these rules, you can further figure out how long to fry chicken liver in a frying pan. Now a good result will truly be guaranteed.

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How to cook pilaf?

This hearty second course goes well with an assortment of pickled vegetables. Ingredients: half a kilo of offal, 1 tbsp. rice, carrots, onions, salt, aromatic herbs.

1. The prepared liver is finely chopped and fried in hot oil, first alone, then for 3-4 minutes with onion cubes and about the same amount of time with grated carrots.
2. The roast with liver is transferred to a cauldron, well-washed rice is poured on top, salt, aromatic herbs and hot water are added. Take 2 times more liquid than cereal.
3. On the lowest heat, covered, the treat will simmer for 20-25 minutes.

The finished dish should stand for half an hour, wrapped in a blanket.

HOW TO FRY CHICKEN LIVER IN A FRYING PAN, NUANCES:

1. CHILLED OR FROZEN: My deep conviction is that it is better to take chicken liver chilled, now there is no problem with that.
2. HOW LONG TO COOK CHICKEN LIVER: It is very important not to overcook the liver! 3-4 minutes under the lid and 2-3 minutes after turning over. Do not neglect to let the liver steep. During these 10-15 minutes, all the juices inside will settle down and you will get a deliciously tender liver!
3. CHICKEN LIVER BZHU For a serving of 170 grams you can look at the table below. Per 100 grams the calorie content will be 141 kcal BJU 16.5/7.6/0.6

Chicken liver in a frying pan

Chicken liver in a frying pan

With potatoes, baked in a pot

This is a great hot option for the holiday table. Ingredients: 320 g of liver, onion, 9 potatoes, carrots, garlic to taste, 1 tbsp. fat sour cream, salt, a little water, any spices.

1. All vegetables are cut into cubes. Garlic - small cubes.
2. The prepared ingredients are fried in a frying pan.
3. When the vegetables have softened, cubes of pre-washed and dried liver are sent to them.
4. When the offal changes color, you can add salt and seasonings to it.
5. The contents of the frying pan are laid out in portioned pots, poured with salted sour cream, slightly diluted with water.

The dish will be baked in the oven for 50-55 minutes.

Chicken liver cutlets

You can make very healthy and tasty cutlets from bird liver. In addition to this by-product (400 g), take: 1 tbsp. filtered water, onion, table egg, salt, 40 g semolina, a pinch of baking soda, 60 g buckwheat flour, spices.

1. The prepared liver, egg and onion are transformed into liquid minced meat using a special blender attachment.
2. All remaining dry ingredients are immediately poured into the mixture.
3. The mixture will infuse for half an hour in the cold. During this time it will become much thicker.
4. Chicken liver cutlets are cooked in well-heated oil on both sides.

Soda is an optional component of the dish, but it gives the cutlets an appetizing volume.

Scotch soup

This soup is a traditional first course among the Scots. They love thick, rich stews. Ingredients: 320 g of liver, 3 potatoes, 70 g of pearl barley, 1 liter of filtered water, small. a spoonful of dried parsley, carrots, parsnips and green onions, salt.

1. The pearl barley goes to cook first. It is the one that takes the longest to cook in the dish. If desired, you can replace it with dried peas.
2. After half an hour, add all the dry ingredients and potato cubes to the barley, add salt to taste.
3. Pieces of prepared liver are boiled for a couple of minutes in a separate container, after which they are added to the almost finished soup. Cook the ingredients together for another 8-9 minutes.

Before taking a sample, you need to let the dish brew well.

Simple and delicious salad with chicken liver

The simplest version of this snack includes a minimum of ingredients. This is: 420 g of liver, 5 pre-boiled large eggs, 3 onions and carrots, 7 small pickled cucumbers, salt, mayonnaise.

1. Pieces of liver are boiled in salted water for 12-14 minutes, after which they are cooled and cut into thin slices.
2. Small cubes of carrots and onions are fried in oil until soft.
3. The whites and yolks of chicken eggs are finely ground separately.
4. Cucumbers are cut into small cubes.
5. The salad with chicken liver is laid out in layers: half the offal - onions with carrots - half the cucumbers - whites - the remaining liver - cucumbers - yolks.

The ingredients are added to taste and coated with sauce.

Stroganov style

This is another popular recipe for preparing the product under discussion. Ingredients: half a kilo of liver, 2 onions, 2 large spoons of fat sour cream, one each of ketchup and wheat flour, a bunch of fresh herbs, salt.

1. Small pieces of liver are fried with onion cubes. Chopped herbs, salt are poured on top, sour cream and ketchup are laid out. Add a little hot water (a couple of tablespoons).
2. After boiling, the mass is left under the lid for 8-9 minutes while stirring.

The finished liver should steep thoroughly before serving.

Frying Tips

For golden brownness and complete roasting, the liver must be fried in one layer so that the pieces do not come into contact with each other.

If the chicken liver has greenish spots, this means that bile juice has entered the liver. Such places must be cut off so that the liver does not become bitter after frying.

When frying, in the first minute the liver can shoot juices, so it is better to cover the frying pan with a protective grille to prevent splashes.

When frying chicken liver, salt should only be added to the breading so that the product does not become hard.

If the chicken liver is bitter, for the next frying the liver must be soaked in sweetened milk for 1-2 hours or sprinkled with sugar when frying.

Chicken liver cake

This holiday treat is not only surprisingly tasty, but also beautiful. Ingredients: 4 pcs. carrots and onions, 970 g of liver, 6 large spoons of mayonnaise, 3 tablespoons of eggs, 4 large spoons of fat sour cream, salt, 90 g of wheat flour, a mixture of peppers.

1. Chopped onions and carrots are fried one by one in hot oil.
2. One egg is boiled until done.
3. Prepared pieces of liver are passed through a meat grinder. The remaining eggs, flour, sour cream, salt, and peppers are added to the resulting mass.
4. Smooth, identical pancakes are baked from this meat dough. 9 thin cakes will be enough.
5. Each “cake” is smeared with mayonnaise and covered with fried vegetables. The blanks are stacked on top of each other in the form of a cake.

The last cake is decorated with grated egg.

Benefits of chicken liver

1. Liver is only useful if the chicken was not fed with added chemicals. Experts have proven that this completely natural product cleanses the body of free radicals. This helps prevent cancer.
2. It contains a lot of protein, which is necessary for building muscle tissue. It is useful to eat liver for people who are actively involved in sports. It will be easier for you to gain “mass” and get rid of excess fat tissue.
3. Despite the accumulation of cholesterol in the composition, the liver has the ability to remove that same cholesterol. Naturally, this applies to nutrition in which the offal is consumed no more than once a week. The liver prevents atherosclerosis and thrombus formation.
4. Folic acid has a beneficial effect on the female and male reproductive system. The product is indicated for use by families who cannot conceive a baby. With systematic consumption, reproductive activity improves.
5. The liver strengthens the body's protective functions and also improves the functioning of the circulatory system. The by-product enhances the production of red blood cells, gently unclogs blood channels and saturates the internal organs with all useful minerals.
6. Retinol, or vitamin A, is considered the fountain of youth. This substance strengthens the eye muscles and is recommended for use by people with low vision. In addition, retinol is a natural antioxidant that prevents early skin aging.
7. Just 1 serving of liver will replenish your daily iron requirement. The mineral compound prevents anemia, increases hemoglobin levels, and inhibits glucose surges. The offal should be eaten by women during menopause and girls during the menstrual cycle.
8. Chicken liver strengthens the heart muscle and makes it work smoothly. The product is recommended for pregnant girls to eat to compensate for the lack of amino acids and minerals.
9. The by-product improves the functioning of the gastrointestinal tract and the entire digestive system. With frequent use, constipation disappears, peristalsis and intestinal microflora are normalized.
10. Chicken liver boasts a large concentration of iodine and selenium. These substances are responsible for the activity of the endocrine system, including the thyroid gland.
11. The liver stimulates neurons in the brain. Against this background, memory, perception, and concentration increase. The offal should be included in the menu for people who work hard mentally.

Chicken liver for children

1. It is a proven fact that the liver is rich in essential enzymes for the body. In particular, the offal is indicated for consumption by children as a prevention of various ailments and for general health promotion.
2. The usefulness of the composition is explained by the high content of magnesium, folic acid, phosphorus and iron. Therefore, eating liver is especially recommended for children. The valuable composition has a positive effect on the immune system and hematopoiesis.
3. It has been proven that the offal has a good effect on vision and strengthens the nerves. The composition charges the child's body with energy and relieves fatigue. It is allowed to give liver to a child after 1 year of age. Include the product in your weekly diet.
4. Keep in mind that you should not force your child to eat liver. You can postpone the manipulation for a while. Try giving the product in puree form. Monitor your body's reaction. If your child develops an allergy, stop the procedure.

Damage to chicken liver

1. It is worth understanding that chicken liver acts as a filter that absorbs harmful compounds and toxic substances. If the bird was fed products with chemical additives, then such a composition will not bring benefit to humans.
2. Please note that chicken liver should not be stored for a long time. Otherwise, the product begins to accumulate a large amount of toxins. As a result of preparing an offal, a person receives significant damage to the body instead of benefit.
3. It is forbidden to eat liver with bitterness; such an indicator is a sure sign of a poor quality composition. Remember that offal is rich in cholesterol. Therefore, liver consumption should be reasonable. The offal is prohibited for those with high cholesterol, the elderly, kidney disease, or ulcers.

Clear boundaries

Every housewife, while in the kitchen, should be able to correctly calculate time in order to plan her work. If she decides to pamper her family with offal, she must know how many minutes to fry the chicken liver in a frying pan. According to experienced cooks, this requires very little time. About 8-10 minutes will be enough for the original product to turn into a juicy, aromatic dish. It must be remembered that the liver has a porous structure. It contains a lot of moisture, which under the influence of high temperature tends to quickly come out. If this is allowed, the product will turn into a compacted piece of tissue that cannot be softened by any sauces or gravies. In principle, frying time depends on several factors:

• size of a piece of a given meat product;
• flame temperature;
• selected cooking option.

Taken together, these factors have a significant impact on how long the chicken liver will actually cook in the pan.