If you’re looking for a quick and simple dinner recipe, chicken liver with onion is a fantastic choice. A tried-and-true recipe yields a delicate and tasty liver.
Use turkey or chicken liver for this easy, fast, and affordable dinner recipe.
Ingredients for chicken liver:
- 800 g of liver from turkey or chicken
- About three medium onions, or 800 grams
- Twenty grams (two flat teaspoons) of plain flour
- cooking oil, six teaspoons
- A single teaspoon of salt
- Marjoram, sweet pepper, pepper, and parsley are possible additions.
onion and liver
Prior to peeling or further preparation, onions were weighed.
The components I used in the recipe—specifically, turkey liver—this is an approximated calorie value.
This recipe can be made into four large pieces using the ingredients provided.
Before you boil the liver, I also strongly advise you to read the entire text. In the content, I provide a lot of shrewd advice about drugs and their alternatives. You can boost the liver spice blend with more pepper and sweet paprika.
Liver of a chicken
Cut three medium onions into thin slices after peeling and weighing around 800 grams each. I used ordinary onions, but you can also add garlic or red onions. It pairs well with one sweet red onion or one ordinary onion.
Preheat a big frying pan with a thick bottom. Reduce burner wattage to slightly over medium. Add 4 tablespoons of vegetable or lard oil for frying. Put all the onions in the pan. Simmer on a heat setting just below medium for about 25 minutes, or until the onion is caramelized and transparent. Every few minutes, mix everything with a wooden spoon. When the meal is almost done, add a teaspoon of salt to taste.
Once the onion is soft and beginning to brown, you may take the pan off the heat and leave it aside.
Take off the fat and veins from around 800 grams of liver from poultry, turkey, or chicken. Cutting the chicken livers into smaller pieces is not required. If using turkey liver in a meal, I would cut each chunk in half.
The liver slices can also be very gently pricked with a fork. The liver contains a large amount of water. It will fry with significantly less “pop” as a result. Additionally, I advise drying each prepared piece of liver with paper towels.
Add two level teaspoons, or around 20 grams, of wheat flour to a small bowl. After dusting each liver slice with flour, arrange it on a separate platter.
Preheat another pan. Reduce burner wattage to slightly over medium. Add two tablespoons of frying oil with a vegetable or lard base. Transfer the floured liver chunks to a hot, lard-greased frying pan. Fry until golden brown, one and a half to two minutes per side.
Take care not to coat the pan too much. Reduced fat equals less liver that pops in the pan. Fry the liver in batches as required. The liver pieces may come into contact with one another while they are frying, but stacking them on top of one another is not advised.
To the pan, add the fried onion and liver. I now use half a teaspoon of salt alone on the liver. I also add a tiny handful of finely chopped parsley and a teaspoon of freshly ground pepper. You can also add some sweet pepper to the entire dish, though I don’t.
Heat the liver and onion together for no more than five minutes (you can do this covered) before plating the hot meal.
It’s a terrific idea to have chicken liver fried with onions for a simple dinner. Usually, I pair it with some freshly baked bread or potatoes. Cucumber pickles are also a great complement.
This dish is ideal served with apples (such as gray rennet), cut into eighths, and fried in a pan with a little grease. Simply put them on a platter with the liver and onions.
