Chicken Liver with Gravy and Onions

Cooking method

1. Step 1:

   

   How do you make chicken liver with gravy in a skillet? Start by gathering all the ingredients. If the liver is frozen, take it out ahead of time and let it thaw at room temperature on its own, then rinse it under running water and pat it dry. If your onions are small, use 2 or 3. I'm using one large one.

2. Step 2:

   

   Peel the onion, rinse it in cold water, and slice into half rings. Heat a skillet until hot and add a little vegetable oil. Add the sliced onion and cook for 1–2 minutes, until translucent.

3. Step 3:

   

   Peel and grate the carrot, then add it to the onion in the skillet. Cook over medium heat for another couple of minutes, stirring occasionally.

4. Step 4:

   

   Cut the liver into pieces and add it to the vegetables in the skillet. Stir everything together. After 2–3 minutes of cooking, the liver will change color.

5. Step 5:

   

   Stir the ketchup with a little water and pour it into the skillet. Adjust the amount of water to taste — I like plenty of gravy. Bring it to a boil, then season with a little salt and spices to taste. Cover and simmer over low heat for 5–7 minutes.

6. Step 6:

   

   Chicken liver cooks very quickly. Break a piece open — it should be evenly gray throughout, with no pink. If the ketchup tastes a bit sour, add a pinch of sugar. As it simmers, the gravy will thicken slightly.

7. Step 7:

   

   Serve the finished chicken liver with a side of mashed potatoes. Enjoy!