Chicken liver with onion is a great option if you are looking for a quick and easy dinner recipe. The liver turns out to be delicate and delicious thanks to a proven recipe.
Use chicken or turkey liver; is a simple, quick and inexpensive meal recipe.
Chicken liver Ingredients:
- 800 g chicken or turkey liver
- About 800 grams or three medium onions
- Two flat teaspoons (20 g) of plain flour
- Six tablespoons of cooking oil
- One level teaspoon of salt
- Potential additions: marjoram, sweet pepper, pepper and parsley
Liver with onion
Onions were weighed before being peeled or otherwise prepared.
The basis for calculating calories were the ingredients I used. Therefore, this is an estimated caloric value, calculated based on the ingredients I used in the recipe (turkey liver, to be precise).
The materials provided can be used to prepare four large pieces of the dish.
I also encourage you to read the entire essay before cooking the liver. I offer many insightful tips regarding substances and their substitutes in the content. You can add additional pepper and sweet paprika to the liver spice mixture.
Chicken liver
Three medium-sized onions weighing about 800 grams each should be peeled and cut into thin slices. I used regular onions, but red onion or garlic will also work great. It also tastes great with one sweet, red and regular onion.
Heat a large, thick-bottomed frying pan. Lower the burner power to just above medium. For frying, add 4 tablespoons of lard or vegetable oil. Add each onion to the pan. Simmer the onion for about 25 minutes or until caramelized and translucent, using a heat setting slightly lower than medium. Using a wooden spoon, stir everything every few minutes. When the dish is almost ready, season it with half a teaspoon of salt.
You can remove the pan from the heat and set it aside when the onion is soft and starting to brown.
Remove fat and veins from approximately 800 grams of chicken, turkey or poultry liver. It is not necessary to chop the chicken livers into smaller pieces. I suggest cutting each piece of turkey liver in half if using it in a dish.
You can also lightly prick the liver slices with a fork. There is a lot of water in the liver. As a result, it will fry with much less “pop”. I also suggest using paper towels to dry each piece of liver you prepare.
Transfer about 20 grams or two level teaspoons of wheat flour to a small bowl. Sprinkle each slice of liver with flour and place it on a different plate.
Heat an additional pan. Lower the burner power to just above medium. Add two tablespoons of vegetable or lard-based frying oil. Place the floured pieces of liver in a hot frying pan greased with lard. Fry for one and a half to two minutes on each side or until golden brown.
Be careful not to over-oil the pan. Less fat means less liver popping in the pan. If necessary, fry the liver in several turns. While frying, the pieces of liver may touch each other, although I do not recommend stacking them on top of each other.
Add the fried liver and fried onion to the pan. I only salt the liver now, using half a teaspoon. I also add a pinch of freshly ground pepper and a small handful of chopped parsley. I don’t do it, but you can also sprinkle the whole dish with sweet pepper.
To plate the hot dish, heat the onion and liver together for no longer than five minutes (this can be done covered).
A simple dinner with chicken liver cooked with onion is a great idea. I usually serve it with a slice of fresh bread or potatoes. Pickled cucumbers are also a fantastic addition.
Apples (e.g. gray rennet) cut into eighths and cooked in a pan with a little fat go perfectly with this meal. Just place them in a dish next to the onions and liver.
Enjoy your meal!
