How To make Chicken Liver Stroganoff
1 lb Chicken livers
1/2 lb Cap mushrooms
2 Onions
1 1/2 oz Unsalted or clarified butter
1/2 pt Soured cream
3 tb Fairly acid yoghurt
Thoroughly heat a large saute or frying pan. Add a scant 1/2 oz of the butter and tilt so that the fat runs sizzling all over the pan base. Add the mushrooms (whole if small or sliced thickly if large) and saute over high heat for 5 minutes. Remove and keep hot. Add the rest of the butter to the pan, then the onions which should be thinly sliced and pushed into rings. Cook very gently indeed for 15-20 minutes until beautifully softened. Meanwhile stir the yoghurt into the soured cream and season very generously with salt and pepper; trim the chicken livers and pat them dry with kitchen paper. Lift the onions out of the pan with a slotted spoon, so all the buttery juices drip back into the pan, and keep them hot. Increase the heat under the pan and saute the chicken livers for about 3 minutes so they become crusted with brown on the outside, but remain deliciously pink and tender within. Return the mushrooms and onions to the pan and immediately pour on the seasoned soured cream. Let the sauce bubble up and cook for a few minutes until it is very hot, slightly reduced and thickened. Stir gently every now and again to encourage the sauce to cling creamily to the meat and vegetables. Check seasoning and serve without delay. Green beans and triangles of fried bread go well with this dish, and I like to accompany it with plenty of crusty hot French bread to mop up every luscious drop of sauce. More substantially, you could substitute rice or thin ribbons of pasta for the bread. Source: Philippa Davenport in "Country Living" (British), March 1988.
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كبده ستراجنوف - Liver stroganoff
كبده ستراجنوف - Liver stroganoff
Beef Stroganoff from chicken liver
Beef Stroganoff is a very popular dish of Russian cuisine, which has long been familiar and loved by everyone. In this recipe, the dish is prepared from chicken liver stewed with onions and herbs in sour cream. Try it!
Ingredients:
Chicken liver — 500 Gram,
Onion — 1 Piece,
Greens — To taste (parsley and dill),
Sour cream — 100 Gram,
Vegetable oil — To taste,
Salt — To taste,
Russian Style cooking: Crispy fried chicken livers recipe 2 simple steps: coat and fry
Crispy Fried Chicken Liver is an easy recipe with these 2 simple steps: coat and fry. Now, who could go wrong with that? It’s so easy!
Partner this with sweet chili sauce… ooowwwyahhh this is to die for. I just love chicken livers!
I think chicken livers are one of the most underrated ingredients in the kitchen, and one of the tastiest ingredients in the kitchen. My favourite way to cook them is in flour and salt.
Flour helps to give a nice crispiness to the outside of the liver, but at the same time helps keep them moist and tender inside. This recipe is very simple and anyone can cook this dish perfectly.
Of course if you know one little secret I want to share with you a secret of perfect crispy fried chicken livers. Cooking chicken liver without splattering oil is very easy, just prick the livers with a fork or a knife a few times – this will stop them from spitting oil around.
Serve with sweet Chili Sauce or just with a wedge of lemon.
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Chicken Livers- Cooking with Brenda Gantt
Hey YouTube friends! In todays video we will be making chicken livers! One of my favorites! It's gonna be good ya'll!!! #cookingwithbrendagantt #itsgonnabegoodyall #chickenlivers
Liver cake. A simple recipe for beef or chicken liver. How to cook.
An easy liver cake recipe. In this recipe I use beef liver. Chicken is also suitable, but the cake will turn out to be fatter. Liver cake can be made according to different recipes, but this one is the fastest and easiest. And very tasty.
✅ Ingredients: ????
1. Liver - 1 kg
2. Eggs - 10 pcs
3. Salt - 1 spoon
4. Sunflower oil - 3 tablespoons
5. Flour - 1 cup
6. Milk - 150 gr
7. Mayonnaise - 300 gr
8. Garlic - 6 cloves
9. Yolk - 3 pcs
If the dough turns out to be very liquid, you need to add more flour.
Garnet can be used as a decoration.
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