Table of contents:

What To Cook From Chicken Liver: Recipes With Photos, Options For The Oven And Other Methods
What To Cook From Chicken Liver: Recipes With Photos, Options For The Oven And Other Methods

Video: What To Cook From Chicken Liver: Recipes With Photos, Options For The Oven And Other Methods

Video: What To Cook From Chicken Liver: Recipes With Photos, Options For The Oven And Other Methods
Video: Healthy Chicken Liver With Stir Fried Veggies | How To Cook Chicken Liver With Broccoli 2024, March
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What to cook from chicken liver: a selection of popular recipes

Chicken liver pieces
Chicken liver pieces

Liver can be used to prepare a wide variety of dishes. Extremely simple and aristocratic sophisticated. Hearty, capable of serving as a full-fledged dinner, and light, for a snack between main meals. There are many recipes: chicken liver can become a bowl of rich soup, a heap of pancakes, a brew that gurgles deliciously in a pot … But it will always and everywhere retain its main quality - it will remain incredibly healthy. True, the offal has a rather specific taste, which is not to everyone's liking. But this can be answered with the words of an old joke: you just don't know how to cook it!

Content

  • 1 Useful properties of chicken liver
  • 2 How to choose the right and where to store
  • 3 How to handle
  • 4 What to cook - step by step recipes

    • 4.1 Salads and snacks

      • 4.1.1 Liver pate from Julia Vysotskaya
      • 4.1.2 Chicken liver salad
      • 4.1.3 Snack tartlets
      • 4.1.4 Video: how to cook foie gras?
    • 4.2 First courses

      • 4.2.1 Flavored liver soup
      • 4.2.2 Video: Liver Cream Soup
    • 4.3 Second courses

      • 4.3.1 Raisin cutlets
      • 4.3.2 Liver pancakes
      • 4.3.3 Video: Creamy Chicken Liver Stewed in Pot
      • 4.3.4 Fried liver
      • 4.3.5 With vegetables
      • 4.3.6 Stew with mushrooms
      • 4.3.7 Video: Stricton liver in a multicooker
  • 5 Cooking for the child: some important rules
  • 6 Choosing the best side dish

Useful properties of chicken liver

Today it is difficult to imagine, but once the liver was considered a product of the poor, unworthy to appear on the tables of wealthy people. However, why is it difficult? Even today, one can hear the opinion: they say, this product is unhealthy and harmful, because in the body it is only doing what it does to cleanse the blood from all rubbish. Nothing like this! If, before being on your plate, the liver did not belong to a sick bird, there are practically no harmful substances in it. But vitamins, minerals and other "usefulness" - more than enough.

Raw liver on a platter with herbs
Raw liver on a platter with herbs

The liver contains many vitamins and minerals

Which ones?

  1. In any liver, and especially in chicken, you will always find many minerals, the main of which is iron. It is thanks to him that doctors recommend this useful by-product for the nutrition of patients with anemia. Plus, it's full of selenium, which is essential for the normal functioning of the thyroid gland.
  2. The liver contains a lethal amount of vitamin B9, without which the circulatory system cannot function properly. And also vitamin A, which is responsible for immunity, vision, hair, nails and skin. It also contains the most important vitamin C, E, and B for our body.
  3. Heparin, which is also present here, helps to regulate blood clotting.
  4. 200 g of liver contains the daily dose of amino acids necessary for humans.
  5. Finally, chicken liver contains only 3% fat, so it has every right to be called a dietary product.

How to choose the right one and where to store it

In order not to rely on the conscience of sellers, which is not always crystal clear, remember a few simple rules. When choosing a product for your table, look at …

  1. Colour. A good liver will be brownish with a noticeable red or burgundy tint. A greenish tint indicates the presence of bile, which will make the finished dish taste bitter, too light or yellowish - that you are dealing with the liver of a sick animal, orange - about re-freezing, and gray will tell you about the expired shelf life.
  2. Smell. A healthy fresh liver smells subtle and slightly sweet, but a sour smell warns of a poor-quality product.
  3. Condition. Smooth, shiny and free of suspicious stains or specks, this product is a worthy candidate for your dish. Sticky and dull - trash can contender.
Chicken liver in a tray
Chicken liver in a tray

Prefer chilled over frozen liver

When buying a liver on the market, do not hesitate to ask the seller for a certificate that his product has been verified by the veterinary service, and in the store do not forget to check if the product has expired and whether its packaging is intact. You can check the offal sold by weight in two more ways: press your finger on it and see if there are any dents, or ask permission to slightly cut the goods. If the inflowing blood turns out to be too thick and dark, refuse to purchase.

How to handle

Usually, chicken liver does not need to be soaked in milk or water - it already turns out to be quite tender and rarely tastes bitter. But if you want the perfect result, take a few minutes to process the product before you start cooking it.

  1. Rinse the liver with cold water and pat dry with a paper towel. Or leave it in a colander and wait until the water is completely drained.
  2. Remove film knots, veins and ducts if found. But it is usually not necessary to peel off a thin whitish film from the surface of a chicken liver - it is too thin and, unlike beef liver, will not spoil your finished dish.
  3. If you find greenish bile stains in your purchase, carefully cut them out. And at the same time, remove excess fat.
  4. To prevent the appearance of a bitter taste, you can soak the chicken liver in milk or kefir for an hour or two. This is an optional condition, but it won't do any harm.
  5. Option for gourmets: rub pieces of prepared offal with mustard and let them sit for 30-40 minutes. This will make the dish especially tender and savory in taste.
  6. To rid the product of a bright recognizable smell, it is recommended to fry it with a thin slice of lemon.

What to cook - step by step recipes

The dishes that can be made from the liver are slightly less than the stars in the sky. Well, well, even if this is a slight exaggeration, but for many centuries mankind has really learned how to cook from an unpresentable by-product. Soups, salads, cutlets, browned pancakes, stews with vegetables, liver cakes snack bars … Whatever you plan - a modest family dinner or a festive dinner - the liver will always be in place.

Hepatic pate laid out on a stump-shaped dish
Hepatic pate laid out on a stump-shaped dish

The liver can be the highlight of the festive table

Salads and snacks

Let's start with the simplest: light snacks that can be placed on the table before serving the main course.

Liver pate from Julia Vysotskaya

This is not just a paste, but a real palette of flavors! Moreover, it is collected from the simplest, but ideally combined products: onions and peppers for spiciness, nutmeg for sophistication, cognac for piquancy, butter and cream for tenderness and depth of taste. And as a result - well-fed smiles of guests and a storm of applause for the hostess.

So, you will need:

  • chicken liver - 300 g;
  • cream - 100 ml;
  • onion - 1 pc.;
  • cognac - 100 ml;
  • butter - 20 g;
  • nutmeg - 1 tsp;
  • red and black pepper, salt.

Cooking.

  1. Peel the onion, cut in half and chop into thin half rings.

    Chopped onion
    Chopped onion

    Onion pieces can be of any size, they still have to go through the blender

  2. Fry the onions in butter. It should become transparent and slightly golden.

    Onions are fried in oil
    Onions are fried in oil

    Butter will add an extra delicate flavor to the dish

  3. Rinse the liver thoroughly, cut off excess fat from it and divide it with a sharp knife into medium-sized pieces. Send them to the bow.

    Pieces of chopped liver
    Pieces of chopped liver

    Do not forget to examine the liver for films and specks.

  4. As soon as a nice dark crust begins to appear on the slices, add black and red peppers and nutmeg to the pan, and then finally salt.

    The liver is fried with onions
    The liver is fried with onions

    At this stage, you can add spices and salt

  5. Further, Julia advises pouring cognac over the liver. If you have not cooked dishes with alcohol yet, be very careful at this stage: cognac can flash in a hot frying pan. It is not necessary to shoot down the flame, even more so to pour water. It will go out quickly by itself.

    Cognac burns in a frying pan
    Cognac burns in a frying pan

    Do not try to cover the flame with water! It will burn itself out

  6. Reduce the heat and simmer the liver and onions for another 10-15 minutes, so that the liquid has time to partially evaporate, and then pour cream over everything.

    Liver with onions in cream
    Liver with onions in cream

    By this time, the liver will be almost ready.

  7. Stir well the gurgling thickening mass, remove the pan from the stove and cover with a lid. Now you have to be patient and wait until your future pate cools down a little. Only then can the contents of the pan be transferred to the blender bowl and chopped until completely homogeneous.

    Ground liver in a saucepan
    Ground liver in a saucepan

    All ingredients must be carefully mixed with a blender.

  8. Put the finished snack in the refrigerator overnight. During this time, the pate thickens, infuses and acquires the necessary consistency and rich taste.

    Pate in a jar
    Pate in a jar

    For serving on the table, select beautiful dishes for the pate

Chicken liver salad

If the minimalistic set of foods designed to set off the flavor of the liver in the previous recipe seems a bit scarce for you, make a salad. Everything will be here: vegetables, cheese, eggs. No one will be left hungry or disappointed.

You will need:

  • chicken liver - 250 g;
  • eggs - 2 pcs.;
  • favorite cheese - 50 g;
  • carrots - 1 pc.;
  • pickled cucumbers - 2-3 pcs. depending on the size;
  • onion - 1 pc.;
  • garlic - a couple of cloves;
  • dill;
  • vegetable oil - 30 g;
  • mayonnaise - 80 g;
  • salt.

Cooking.

  1. Put the liver in a saucepan, add salt, bring to a boil and boil until tender for a quarter of an hour.

    Chicken liver in a saucepan
    Chicken liver in a saucepan

    Chicken liver cooks quickly

  2. Boil eggs hard-boiled and grate on a fine grater.

    Boiled eggs
    Boiled eggs

    You can chop the eggs into small cubes

  3. Peel the onion, cut in half and chop into cubes, and either grate the carrots on a fine grater or cut into very thin strips.

    Chopped onions and grated carrots
    Chopped onions and grated carrots

    Prepare vegetables for salad

  4. Heat vegetable oil in a frying pan and first fry the diced onion in it for 4-5 minutes, and then, for another 2-3 minutes, carrots. Finally, add the garlic cloves, peeled and pressed through a press or crushed with the flat side of a knife.

    Onions and carrots in a frying pan
    Onions and carrots in a frying pan

    The frying will be ready in a few minutes.

  5. Chop the cucumbers as you wish.

    Sliced cucumber
    Sliced cucumber

    Cucumber can be taken salted or pickled

  6. Cut the boiled liver into smaller pieces.

    Liver cut into small pieces
    Liver cut into small pieces

    Chopping the boiled liver is easy

  7. Grate the cheese on a coarse grater.

    Grated cheese and grater
    Grated cheese and grater

    Choose hard cheese

  8. Chop the dill.

    Dill is cut with a knife
    Dill is cut with a knife

    What's a salad without fresh herbs?

  9. Put the liver in a salad bowl, smooth with a spatula and brush with mayonnaise.

    Chicken liver salad
    Chicken liver salad

    Flavor each layer with a little mayonnaise

    Put a layer of cucumbers on top in the same way, then vegetables, on them - eggs. Finally, sprinkle the salad with grated cheese and finely chopped dill and let it sit in the refrigerator for a couple of hours.

Snack tartlets

And this is a truly festive dish that looks dignified and tastes good. For him you will need:

  • chicken liver - 300 g;
  • champignons - 300 g;
  • eggs - 2 pcs.;
  • carrots - 150 g;
  • onion - 1 pc.;
  • greens;
  • mayonnaise - 2-3 tbsp. l.;
  • salt.

In addition, you will need to look in the store for packaging of ready-made tartlets. Or cook them yourself. For a dough base, stock up on:

  • flour - 400-500 g;
  • milk - 150 ml;
  • water - 50 ml;
  • dry yeast - 1 tsp;
  • eggs - 1-2 pcs.;
  • vegetable oil - 2-3 tbsp. l.;
  • sugar - 1 tsp;
  • salt.

If you decide to make the tartlets yourself, let's start with them.

Cooking.

  1. Dissolve yeast in warm water.

    Yeast in water
    Yeast in water

    Take instant yeast, it will go faster

  2. Add slightly warmed milk to the dough, beat in an egg, add vegetable oil, sugar and salt.

    Dough from milk, eggs and yeast
    Dough from milk, eggs and yeast

    Eggs should be at room temperature, milk slightly warmed

  3. Pour in the sifted flour next and knead a soft dough, and then cover the bowl with a towel and let it stand in a warm place for 30-40 minutes so that the dough has time to come up.

    Dough in a bowl
    Dough in a bowl

    Instead of a towel, you can use cling film

  4. Roll out the dough into a thin layer and cut into circles using a glass or cup.

    The dough is cut into circles
    The dough is cut into circles

    You can cut out circles of dough for tartlets with an ordinary glass

  5. Arrange the blanks for tartlets in tins, prick them in several places with a fork and bake in an oven preheated to 180 ° until golden brown.

    Dough in tins
    Dough in tins

    If you prick the dough with a fork, it will not swell during baking.

  6. Boil the liver in salted water for 15–20 minutes after boiling, cool and pass through a meat grinder.

    Liver, ground in a meat grinder
    Liver, ground in a meat grinder

    The filling will be tender and juicy

  7. Peel the onion and chop into cubes, chop the mushrooms smaller.

    Sliced onions and mushrooms on a board
    Sliced onions and mushrooms on a board

    Try to make the pieces smaller, otherwise they will stick out of the baskets ugly.

  8. Grate the carrots on a fine grater.

    Grated carrots next to a grater
    Grated carrots next to a grater

    Carrots will make the dish look like

  9. Boil the eggs and also grind them with a grater.

    Grated boiled eggs
    Grated boiled eggs

    Eggs will make your snack tastier and more satisfying.

  10. In vegetable oil preheated in a pan, sequentially, with a difference of 3-5 minutes, add the onions, then the mushrooms and at the very end carrots. By and large, it can be left raw, there will be more vitamins.

    Sauteed carrots with onions and eggs
    Sauteed carrots with onions and eggs

    This appetizing blend is a great liver supplement

  11. Combine all the ingredients, salt, season with mayonnaise. Spread the filling in cooled tartlets and garnish as you like: chives, olives, chopped herbs.

    Chicken liver tartlets
    Chicken liver tartlets

    Agree, it looks great

Video: how to cook foie gras?

First meal

If you have mastered the preparation of simple dishes and managed to get into the specific, but interesting taste of the liver, take the next step. Try to make soup out of it!

Fragrant liver soup

To make this delicious recipe come true, you will need:

  • liver - 400 g;
  • potatoes - 4-5 pcs.;
  • carrots - 3 pcs.;
  • onions - 1-2 pcs.;
  • flour - about 1 tbsp. l.;
  • butter;
  • parsley;
  • pepper;
  • salt.

Cooking.

  1. Peel the onion, cut into neat cubes and bring to a pleasant golden hue in a deep oiled dish over medium heat.

    Fried onions in a pan
    Fried onions in a pan

    Onions will add flavor and flavor and color

  2. Peel the potatoes and cut into even slices of the same thickness. Add to onions.

    Sliced potatoes
    Sliced potatoes

    Try to keep the slices medium - not too thin, but not too thick.

  3. Do the same with carrots.

    Carrot slices
    Carrot slices

    Carrots are vitamins, satiety and bright color of soup

  4. Process the liver - wash, dry, remove films and ducts.

    Chicken liver, prepared for cooking
    Chicken liver, prepared for cooking

    All unnecessary - fat, films - must be carefully removed

  5. Fill everything with water, salt, pepper, cover and cook until the potatoes are soft, and light juice instead of blood begins to emerge from the pieces of liver when pierced.

    Liver soup is brewing
    Liver soup is brewing

    Liver soup has a very special taste and aroma

  6. Fry flour in a dry frying pan. It should be lightly browned, but not burned, so turn on the smallest heat and remember to stir in the pan with a spatula.

    Toasted flour
    Toasted flour

    Make sure the flour does not burn

  7. Dilute the flour with a few tablespoons of liver broth, stir with a whisk and pour into a pot of soup. Bring it to a boil again.

    Bowl of broth and a spoonful of flour
    Bowl of broth and a spoonful of flour

    Make sure there are no lumps in the liquid

  8. Serve the soup in portioned bowls, sprinkle with parsley and add 1 tsp. butter.

    Two bowls with soup
    Two bowls with soup

    Bon Appetit!

Video: Hepatic Cream Soup

Second courses

It's time for the second courses! Hearty, juicy and appetizing. And it is also desirable not too expensive, so that you can regularly pamper your home with culinary delights without spending astronomical amounts on it. And the liver will again help you perfectly with this.

Raisin cutlets

Many people love Ukrainian cuisine for its special "relish" and richness of taste. And also for simplicity - for example, you will have to spend half an hour of your personal time on cooking these cutlets. The refrigerator and oven will do the rest for you.

You will need:

  • liver - 350 g;
  • fat - 60 g;
  • rice - 80-100 g;
  • eggs - 1 pc.;
  • onion - 1 pc.;
  • butter;
  • sour cream - 200 ml;
  • any greens to taste;
  • black pepper;
  • salt.

Cooking.

  1. Rinse the rice well, put it in a saucepan, cover with cold water and put on medium heat, and after 20-30 minutes after boiling, put it in a colander.

    Rice in a bowl
    Rice in a bowl

    Liver and rice will become the basis of future cutlets.

  2. Pass the liver through a meat grinder or grind with a blender.

    Chicken liver in a food processor
    Chicken liver in a food processor

    Blender, meat grinder or food processor - any technique will do

  3. Peel and chop the onion.

    Diced onion
    Diced onion

    Onions are a constant ingredient in liver dishes

  4. Cut the bacon into cubes.

    Chopped bacon
    Chopped bacon

    The cutlets will really turn out savory

  5. Place the bacon and onions in a skillet and sauté over low heat until the onions are transparent.

    Onion with bacon in a pan
    Onion with bacon in a pan

    And what aroma will be in the kitchen!

  6. Chop the greens.

    Chopped greens
    Chopped greens

    Parsley, dill, green onions? Choose yourself

  7. Combine all ingredients, stir in egg whisk, season with pepper and salt. Knead the resulting minced meat, put it in the refrigerator to stand - on average, it takes 1 hour.

    Liver mince with egg and herbs
    Liver mince with egg and herbs

    Some suggest adding greens at this stage, others prefer to add it to the sauce

  8. Grease a baking dish with oil. Soak a tablespoon in water, divide the minced meat into portions, form cutlets out of them and place them in a mold at a short distance from each other. Bake for half an hour in an oven preheated to 200 °.

    Shaped liver cutlets
    Shaped liver cutlets

    Piping hot!

Liver pancakes

These wonderful pancakes can be cooked with semolina or ground oatmeal. In the first case, you will get a hearty dish, in the second - light, and if you prefer a baking pan and oven to a frying pan, then it will be completely dietary.

You will need:

  • liver - 500 g;
  • semolina or ground oatmeal - 80–90 g;
  • egg - 1 pc.;
  • onion - 1 pc.;
  • sunflower oil;
  • black pepper;
  • salt.

Cooking.

  1. Rinse the liver, remove all excess, and cut the pulp into pieces.

    Plate with pieces of chicken liver
    Plate with pieces of chicken liver

    Chopped liver is easier to grind

  2. Peel and chop the onion.

    Man chopping onion
    Man chopping onion

    If you periodically wet the knife in water, your eyes will not pinch

  3. Pass both ingredients through a meat grinder.

    Ground liver in a meat grinder
    Ground liver in a meat grinder

    The pancake base is almost ready

  4. Add egg and semolina (oatmeal) to the minced meat and knead well. Season with salt and pepper, and then leave it alone for half an hour so that the cereal absorbs the liver juice and swells.

    Prepared liver mince
    Prepared liver mince

    The groats should get wet, so take your time to fry the pancakes

  5. Put the prepared minced meat in portions in a pan with heated vegetable oil and fry on both sides until golden brown. Or bake the pancakes in the oven. 20-25 minutes at 200 ° will be enough for this.

    Liver pancakes with sour cream and herbs
    Liver pancakes with sour cream and herbs

    The best sauce for liver pancakes is sour cream with spicy garlic

Video: chicken liver in cream, stewed in pots

Fried liver

Simple and delicious. Just you, spices and a frying pan. And, of course, the liver. Where without it!

You will need:

  • liver - 500 g;
  • eggs - 2 pcs.;
  • flour - a few spoons;
  • vegetable oil;
  • pepper;
  • salt.

Cooking.

  1. Rinse the liver, dry, inspect. If you find grease, films and similar "excesses", remove them with a sharp knife.

    Chicken liver on a cutting board
    Chicken liver on a cutting board

    The preparation procedure is standard: washed, examined, removed excess

  2. Cut into slices slightly thicker than a finger. Season with salt and pepper.

    Chicken liver is cut into slices
    Chicken liver is cut into slices

    The piece should be 1-1.5 cm thick

  3. Beat the egg with a whisk.

    Beaten egg
    Beaten egg

    Cooking breading

  4. Pour flour into a flat plate.

    Plate with flour
    Plate with flour

    Can replace wheat flour with oatmeal

  5. Dip each liver slice first in an egg, then roll in flour and fry in vegetable oil on each side.

    Fried liver
    Fried liver

    Serve the liver hot

With vegetables

Usually, a side dish is required for the liver - rice, potatoes, salad - which must be prepared separately. And you can combine useful with … no, not only pleasant, but even more useful and cook liver with vegetables. Fragrant, soft, and thanks to the marinade, it is additionally enriched with new flavor notes.

You will need:

  • liver - 700 g;
  • tomato - 1 pc.;
  • bell pepper - 1 pc.;
  • egg - 2 pcs.;
  • onion - 1 pc.;
  • lemon juice - 2 tbsp l.;
  • parsley;
  • soy sauce - 3 tbsp l.;
  • vegetable oil;
  • sugar - 1 tsp;
  • black pepper and other spices;
  • salt.

Cooking.

  1. Peel the onion, cut in half, and then cut into small pieces.

    Onions are cut into rings
    Onions are cut into rings

    Chop the onions into rings and then chop them into cubes

  2. Beat the eggs.

    Beat eggs with a fork
    Beat eggs with a fork

    Chop the yolk well

  3. Combine soy sauce, lemon juice and beaten eggs in a deep bowl, add onions, season with sugar, spices and salt. Submerge the liver in the marinade and refrigerate for 1–2 hours.

    Soy sauce marinade
    Soy sauce marinade

    Any spices are welcome

  4. Peel any remaining vegetables, remove the core and seeds, and cut the flesh into cubes.

    Chopped pepper and tomato
    Chopped pepper and tomato

    The dish will turn out juicy

  5. Remove the liver from the marinade and, along with the vegetables, into a preheated and oiled skillet. Fry the juiced mass until the liver is tender. Serve with fresh herbs.

    Liver with vegetables
    Liver with vegetables

    Healthy and delicious dinner ready

Stew with mushrooms

Another way to make a great meal that can feed a horde of hungry men. Mushrooms and cheese will make sure that eaters are not tormented by hunger for a long time, and the liver, as usual, will supply the body with useful substances.

You will need:

  • liver - 700 g;
  • canned champignons - 200-300 g;
  • cheese - 100 g;
  • onion - 1 pc.; - 200 ml;
  • flour - 100 g;
  • sour cream - 200 ml;
  • vegetable oil;
  • any spices;
  • salt.

Cooking.

  1. Cut the washed and prepared liver into medium-sized pieces.

    Pieces of chicken liver on a round plate
    Pieces of chicken liver on a round plate

    Liver that is not completely thawed is easier to cut

  2. Peel the onion and cut into half rings.

    Onion slices on a board
    Onion slices on a board

    A tart onion sets off the taste of any dish

  3. Grind the cheese with a fine grater.

    Cheese grater inside
    Cheese grater inside

    Don't spare the cheese

  4. Champignons, if whole, cut into pieces or slices as you wish.

    Sliced champignons
    Sliced champignons

    Often canned mushrooms are already cut into slices

  5. Combine flour with salt and spices. It is best to do this with a sieve, so everything is mixed as evenly as possible.

    Flour with spices is mixed with a whisk
    Flour with spices is mixed with a whisk

    Make sure everything blends well

  6. Roll the liver slices in the resulting breading and send the mushrooms to the pan with heated oil. Fry each piece on both sides, place on a paper towel and then on a plate.

    Breaded chicken liver pieces
    Breaded chicken liver pieces

    Chicken liver is fried no more than 8-10 minutes

  7. Fry the onion and mushrooms in the same pan.

    Mushrooms with onions in a pan
    Mushrooms with onions in a pan

    An appetizing smell will gather in the kitchen all household

  8. Return the liver to the pan, top with sour cream, sprinkle with cheese, cover and keep on low heat for a few more minutes.

    Liver with mushrooms in sour cream sauce
    Liver with mushrooms in sour cream sauce

    This liver is especially great with mashed potatoes or rice.

Video: liver in a Strictone style in a slow cooker

Cooking for the child: several important rules

Enough has already been said about the benefits of the liver, therefore, I think, no one will doubt that this product must be included in the diet of the smallest family members. And starting from a very young age! For example, doctors believe that the liver can be used as complementary foods for babies as early as 7-8 months. But this must be done according to certain rules.

  1. Feed your babies exclusively with chicken or veal liver. All other types of it have a high fat content and are less useful.
  2. Purchase a product from large manufacturers where quality control is higher. Or from hands, but only from well-known owners, about whom you know exactly, in what conditions they raise their livestock, what they feed and how they treat.
  3. Of course, the liver should be fresh and free of all kinds of films and veins.
  4. At first, give your baby liver feed no more than 1 time per week. At this time, it is especially important to monitor the baby's condition - whether he will have an allergy or other unpleasant reaction to the changed menu.
  5. The ideal form of serving the liver for children is mashed potatoes, soufflés or pate with the addition of boiled vegetables, ground meat, eggs and other products already known to the crumb.

Choosing the best side dish

Preparing a worthy accompaniment to a dish of offal is not a tricky business. The liver goes well with almost all kinds of garnishes, and it also plays a great solo - take the famous foie gras, for example. Choose what you like best:

  • boiled, stewed or fried potatoes;
  • vegetables in all kinds;
  • mushrooms;
  • pasta;
  • cereals - buckwheat, oatmeal, rice.

It is impossible to adhere to the principles of smelting nutrition and neglect liver dishes. This ingredient must appear on the table of every health-conscious person 1-2 times a week. So you will be doing your body a favor, slightly offloading the budget, since this product is inexpensive, and enriching the family menu with new tasty dishes. You already have plenty of recipes for this, and you can find even more on the Internet.

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