Composition / ingredients
Step-by-step cooking
Step 1:
How to put out chicken liver with onions, carrots and sour cream? Prepare the products. If the liver has been frozen, first defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. You can take any sour cream, I have fat, 25%. You can use any spices and seasonings to taste, I took only salt, I love when the taste of the liver does not overlap with anything.
Step 2:
Wash and peel the vegetables, cut the onion and carrot into a medium-sized cube.
Step 3:
Heat the sunflower oil in a frying pan over medium heat. Fry the prepared onion first until transparent - it will give its flavor to the oil, and the whole dish will have a perfect, finished taste. Then add the carrots and continue roasting until the carrots are half cooked. This is done over medium heat - it turns out almost quenching in oil.
Step 4:
Rinse the chicken liver well, remove the bile ducts, if any. Cut it arbitrarily - I cut each segment of the liver in half, who likes smaller - cut it finely. The main thing is that everything does not turn into porridge.
Step 5:
Add the prepared liver to the pan to the hot vegetables and fry quickly from all sides, turning the pieces over so that sealing takes place" meat juice inside. This will prevent the liver from drying out during the cooking process. Add salt.
Step 6:
Add a couple of tablespoons of thick sour cream, mix gently and cover with a lid. Cook under the lid until ready - about 8 minutes, the juice flowing out when the liver is punctured should be transparent.
Step 7:
The liver is ready! Bon appetit!
Step 8:
You can serve stewed chicken liver with carrots, sour cream and onions as a separate dish or with any side dish. The dish is served immediately hot, sprinkled with finely chopped parsley, dill or cilantro.
The taste of the dish will depend on what you like more - fried and stewed vegetables with liver, or, conversely, liver stewed with vegetables. The sauce can also be made of different thicknesses: very thick, for which we evaporate the liquid longer, or liquid. In the latter case, it is convenient to serve the dish with a side dish. boiled or fried potatoes, mashed potatoes, pasta, rice, buckwheat are perfect for a side dish.
So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken liver - 140 kcal/100g
