Long cooking makes the liver tough and tasteless, so experienced cooks prepare it differently.
Chefs have a proven method for preparing liver that will turn dishes made from it into a culinary masterpiece.
Products:
- chicken liver – 0.4 kg;
- onion – 1 head;
- coriander – 2 pinches;
- thyme – 1 pinch;
- vegetable oil – 2 tbsp;
- butter – 50 g;
- salt – 3 pinches;
- cream (10% fat) – 0.2 l.
Preparation
1. Peel the onion and cut into small cubes. Fry the vegetable in butter. The onion should become translucent.
2. The liver is washed with cold water, the films and gall sacs are removed and the offal is dried.
3. Place a frying pan with vegetable oil on the fire and heat it up. Fry the liver for 2 minutes on each side.
4. Next add onion, thyme, coriander. Stir the ingredients from time to time and cook for 2-3 minutes.
5. Then pour in the cream and bring to a boil. Salt the contents of the pan and boil for 2 minutes. After turning off the heat, cover with a lid.
Thus, in 10 minutes you can cook the perfect liver. It is soft, tender and aromatic, and the specific bitter taste is neutralized by the cream.
Liver prepared in this way goes well with boiled potatoes or rice.
