Kitchen appliances and utensils: cooker, kitchen scale and other measuring accessories, large-diameter frying pan, cutting board, silicone or wooden spatula, sharp knife, colander, small bowl.
Ingredients
| Components | proportions |
| chicken liver | 7 pcs |
| cognac | 50 ml |
| Wheat flour | 100-150 g |
| sea or table salt | 10 g |
| vegetable oil | 20-30 ml |
Step cooking
- Seven pieces of chicken liver are thoroughly washed under running cold water. Then we lay the liver in a colander to get rid of excess moisture as much as possible. We spread the washed liver on a cutting board, cut in half, and then remove the vein and other unnecessary areas.
- Separately, mix 100-150 g of wheat flour and 10 g of salt. We heat the pan, after which we pour 20-30 ml of vegetable oil into it. Each piece of the liver is thoroughly rolled in a flour mixture, and then spread on hot oil. Please note that you do not need to salt the liver!
- Fry the liver on both sides until a crispy brown crust appears. The liver is a rather tender product, so be careful not to overcook it. In order to make the prepared dish as juicy and tender as possible, it is necessary to fry the liver to such a consistency that it is slightly damp inside. Frying this product is approximately 3-5 minutes on each side.
- Pour the finished product with 50 ml of cognac, and with constant and active stirring, fry the liver for another minute.
- Remove the dish from the heat and immediately serve.
What to serve
Chicken liver has a rather specific flavor, which is far from being combined with every product. In order not to create an unpleasant combination of tastes and not to destroy the original flavor of the fried liver, it is very important to take the choice of side dish seriously.
- the most popular and sought-after dish for fried chicken liver was mashed potatoes, sprinkled with juice and oil on top, on which the liver was cooked;
- in second place, boiled beets are used as a side dish to the liver, and then chopped on a coarse grater (some cooks mix beets with garlic and mayonnaise);
- the specific flavor of the liver is perfectly complemented by cereals such as buckwheat, rice, millet or pearl barley (you need to serve the finished porridge with a lot of butter);
- boiled vermicelli, spaghetti or any other types of pasta also go well with fried chicken liver;
- it’s quite easy to achieve the perfect taste balance if you serve a liver with young zucchini fried in an egg;
- a very tasty and tasty dish is obtained with a mixture of fried chicken liver and stewed green beans (can be replaced with green peas or broccoli).
Video recipe
This video demonstrates a master class in cooking fried chicken liver with cognac from the eminent chef Ilya Lazerson.
It's so simple and quick to cook a delicious, satisfying and healthy dish of fried chicken liver. Do not forget to describe in the comments what you think about the taste and aroma of this product. Enjoy your meal!
Loading...