Fried Chicken Liver With Onions

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Full recipe

Surely, you have heard more than once about the benefits of the liver for the human body, and this is true. It contains a lot of vitamins and amino acids, and is a good source of protein.

But, unfortunately, not all people like the taste of liver, especially fried. Probably “legs grow” from childhood, when in kindergarten or school they were forced to eat dry and overcooked pieces of liver. It is not for nothing that Alf said the following words: “You don’t like cats? You just don’t know how to cook them!” As in our case, dislike for the product most likely appears due to the incorrect cooking process. So, in this recipe, I will show you how to cook chicken liver with onions, carrots and nuts so that it remains juicy and tasty.

To begin with, let’s talk about how to choose the right liver in the store. It should be burgundy or chestnut color, dense and without unpleasant smells. If a piece of liver falls apart in your hand, it means it is stale or has been frozen and defrosted many times. Before cooking, wash the liver well under water.

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If necessary, we separate the extra films that are present on the pieces. Next, you need to cut the chicken liver into small pieces, about 1 cm in size. If your liver is already small, you can skip this step. In parallel with the preparation of the meat part, we need to clean, cut and start roasting vegetables.

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For liver volume up to 1 kg, I take one each of medium size carrots and onions. I cut everything into a small cube for a more even frying. Then we start to fry vegetables in vegetable oil in a frying pan.

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Passer carrots and onions for about 10 minutes, on a slow fire until the onions become transparent.

If you wish, you can easily double or even triple the number of vegetables.

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Add chicken liver to ready vegetable part and fry on medium heat for about 10 minutes. During this time, it will have time to fry almost completely, but will be juicy.

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I fry it without flour, because I do not see the point in it. From time to time we stir the contents of the frying pan, but without working hard not to turn our dish into porridge. After 10 minutes, we add salt, pepper, paprika and herbs to the liver.

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Most often I use a set of Italian or French herbs, but you can safely use other spices to your liking. Now is also a good time for walnuts.

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I clean it in advance and cut it into small pieces, just before adding it to the liver.

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Nut is perfectly combined with chicken liver, adding a sweet aroma and flavor. Let’s keep our dish for another 5 minutes on a low heat so that all the ingredients are well impregnated with each other. The prepared chicken liver is very soft and juicy.

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It can be served with mashed potatoes, rice, buckwheat or simply with vegetable salad. Now you know how to cook liver quickly and deliciously, so go boldly to the store or to the kitchen and experiment.

Bon appetit! Don’t starve 😋