A chicken liver dish will no longer disappoint with bitterness, but will delight you with a pleasant taste.
Many people refuse to eat dishes made from liver because of the bitter taste.
This does not stop true lovers of the dish, but picky eaters will push the plate away and not touch its contents.
The liver tastes bitter because the gall bladder or a large duct was damaged during cutting. This is not a common occurrence, but housewives encounter this problem from time to time.
You can correct the taste before cooking the dish. The raw offal needs to be soaked in milk. Simply pour it into a bowl and completely immerse the liver in the liquid.
The product is soaked for about 10-30 minutes. It all depends on the size of the liver. Milk not only neutralizes the bitterness, but also gives the future dish a delicate consistency.
Some housewives stew liver in milk. This gives the products a more delicate taste and aroma.
Soaking in salted water will help against bitterness. The product should be kept in the liquid for 15-20 minutes, and then it can be fried or stewed.
