We make clarity and tell you what is usefulchicken liver. A hundred grams of the product contains a daily rate of Fe (iron), which is necessary for normal operation of the hematopoiesis and immunity system. In high doses there are B vitamins and folic acid. Vitamin A will help your eyesight and skin. Potassium and magnesium for the heart, calcium and phosphorus for bones, etc. Very often it is recommended for fatigue, blood loss, after surgery and childbirth.
First of all, chicken liver, cookwhich is not difficult, should be chosen correctly. Ideally, if small pieces have a bright shiny color and a smooth texture. The presence of blood clots and various inclusions indicates a low quality of the product. Pale, friable, orange-colored substance signals that storage conditions were not observed. Do not take chances.
Chicken liver, which you have decided to cook,should be initially soaked in milk. The condition is optional. But it will not be superfluous if you soak it for a couple of hours, as the taste will change drastically and definitely not for the worse.
What to cook from chicken liver?
Roasting
On a well-heated frying pan, greasedvegetable oil, put pieces of liver in one layer. On a strong fire, fry them until golden brown on both sides. You will not spend more than five minutes on the whole process. Then turn off the heat, add salt and pepper. If desired, you can put a piece of butter (the liver will become more tender), fresh dill.
Extinguish
Fry in vegetable oil with a shreddedbulb. When it becomes transparent, add to it a finely chopped clove of garlic. Hold for another minute. Then, on a strong fire, the chicken liver is roasted. Prepare it better with potatoes. To do this, put the tubers cut into small pieces, pour the cream, add salt and spices, mix and simmer on low heat for about thirty minutes.
Varim
In boiling well-salted water lay outprepared slices and boil no more than three minutes from the time of repeated boiling. Put into a salad bowl and add spices and butter to taste. Ideal for olive, black pepper and a drop of balsamic vinegar or mustard.
Pate
Variations on a given topic are many.We will tell you how to make a pate of chicken liver, fried with onions and carrots. To do this, you need to cut the vegetables with vegetables and pass them until soft. Add pieces of liver and fry over high heat for no more than five minutes. The main thing is not to overexpose! Turn off the frying pan and lay a packet of butter. When it melts, add salt and black ground pepper, beat with a blender and pass through a sieve. Dispense in batch containers and "soak". For this you will need to cool the pâté. Heat the butter to a transparent amber state and pour the containers with the cooled paste. In this form it will be stored for about a week.
P.S.
Chicken liver, which is very easy to cook, has many advantages. Be sure to include it in your diet.
