If you are interested in chicken liver and recipes for its preparation, take advantage of this recipe, simple and economical. The time has come for picnics and outings in nature - a great option to surprise guests with such an extraordinary dish, the effect is guaranteed to you! This is a very interesting thing that everyone will be satisfied with. Of course, you can cook trivially - it's delicious, simple, BUT - familiar, who will you surprise with this? And now I want to tell you how easy, simple, fast, and most importantly delicious to cook chicken liver in a fatty grid on coals.
Everyone knows that the adipose network is a network of fat that is located around the insides of the animal. It cooks cutlets, meat, liver on coals. If it is not possible to light a fire (bad weather, etc.), you can fry in a pan or bake in the oven. Ideally, they most often use beef liver, soaking it for a day in milk, cutting it into pieces and wrapping each piece, they also take various marinades. By the way, for a snack, while meat is being cooked on a fire, you can cook it ahead of time, spread it on bread or wrap it in pita bread, and have a great time while waiting with fresh tomato-cucumber. cheap, easy and delicious!
But believe me, the recipe that I offer you, where instead of beef I take chicken liver, is no worse. On the contrary, in my opinion, it is even faster and tastier, because, unlike beef liver, it is not necessary to soak chicken in milk, and the liver itself is tender and soft. In this case, I took a pork net, it is sold in any butcher shop, it is not in short supply. Such a mesh melts better and moistens the liver, and at the same time, the offal does not lose its juices. When you try the finished dish, you will understand that the fatty network is in harmony with the liver, because when frying, the fat turns into a crispy fried crust. Most of all, men will be delighted, my husband really likes it. He prefers everything that is grilled on coals with beer, and chicken liver in a fatty network is no exception. Try it and you won't regret it, it's SOMETHING!!!
- Fresh chicken liver 1 kg;
- A piece of a whole fatty network somewhere around 300-400 g;
- Salt, ground black pepper to taste.
How to cook chicken liver on a fire:
We wash the liver and the mesh well and let it drain excess liquid from the products. The washed mesh will become softer and will not tear. Then we put it carefully on the wire rack so that we can then cover the liver with the edges.
Then evenly lay out the chicken liver on the grid, salt and pepper.
We fix it tightly with the second half of the lattice.
Fry on hot coals until cooked on both sides.
When the liver is ready, it is easy to check by piercing it with a toothpick, and the fatty network will turn into a fried crust, remove from heat and put on a dish. Then we cut into pieces and proceed to the tasting.
Liver kebab, and especially chicken kebab, is the most tender kebab in existence. This hot summer is a must to eat liver skewers. A picnic dish is being prepared in the simplest mayonnaise marinade with salt and onions. In my opinion and taste, chicken liver does not like spices, so you can completely do without all the excess. Everyone who wants to add spices and aromas to the marinade is given a green light.
So, we are preparing chicken liver skewers on the grill ...
Offal must be taken chilled. The rest of the ingredients are on the list.
All veins and "constrictions" are removed from the liver. Just do not cut the offal with a knife and divide it into parts. Our kebab will not be so easy to put on skewers anyway.
The processed liver must be salted and mixed gently.
A little onion, chopped in half rings, will not hurt.
Carefully put on skewers. In the process of planting, try to dress the pieces as long as possible. If it seems to you that the liver is actively hanging down, do not worry. During charcoal frying, chicken liver, like any other offal, shrinks well.
Press the skewers against each other until the liver sticks.
Then they can be slightly removed from each other and continue frying, regularly rotating the liver skewers in a circle. Our dish is cooked on medium coals, and very quickly. It is important here not to overdry the tender flesh of the chicken liver.
After about 7-10 minutes of active frying, chicken liver skewers are ready. Enjoy the tenderness and low-calorie content of our barbecue for pleasure.
Step-by-step recipes for cooking healthy and tasty liver on the grill: chicken, beef, turkey, pork
2018-05-03 Natalia DanchishakGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
10 gr.
3 gr.
carbohydrates
3 gr.79 kcal.
Option 1. Classic grilled liver recipe
You can cook on the grill not only meat or vegetables. No less tasty is the liver - the most delicious and healthy offal.
Ingredients
- beef liver - kilogram;
- milk - half a liter;
- spices;
- fatty pork mesh - half a kilogram.
Step by step liver recipe on the grill
Wash the liver thoroughly, clean the offal from the films. Cut it into pieces of medium size.
Place the liver pieces in a bowl and pour over the milk. Let it soak for a couple of hours, preferably overnight.
Drain the milk, and salt the liver and season with spices. We mix. We cut the fat mesh. We wrap each piece of liver in a grid. Lay out on the grill. We place it over smoldering coals and fry on both sides for seven minutes on each.
The dish will turn out delicious only from a fresh product, frozen liver is not suitable for cooking on the grill.
Option 2. A quick grilled liver recipe
Chicken liver cooks much faster than beef or pork. It's gentle and low-calorie product. Thanks to cooking on fire, a delicious dietary dish is obtained.
Ingredients
- kilogram of chicken liver;
- 300 g pork fat;
- 400 g of onion;
- Bay leaf;
- liter of kefir;
- freshly ground black pepper;
- table salt.
How to quickly cook liver on the grill
Rinse the chicken liver, remove the thin veins. It is desirable that the pieces are large. Put the prepared liver in a bowl, season with pepper and salt. Chop the bay leaf and add to the rest of the ingredients.
Free the onion from the husk, and cut into large rings. Connect with the liver. Pour everything with kefir, mix gently and leave to marinate overnight.
Soak the fat mesh in cold water. Then fold in a colander and leave to glass all the liquid. Lay the net on the grid so that its edges hang down on both sides. Put the chicken liver on it. Cover with the hanging edges of the fat net. Fasten with the second half of the grate and place on a brazier with smoldering coals. Cook until no more blood comes out.
If you do not have a fat network, you can replace it with thin slices of bacon. Marinate the liver for at least three hours. Chicken offal cooks very quickly, so you need to be careful not to overdry it.
Option 3. Liver on the grill with lard
There are many ways to cook liver. It is stewed, fried and many different dishes are cooked. But a particularly tasty offal is obtained on the grill.
Ingredients
- half a kilogram of pork liver;
- freshly ground black pepper;
- 300 g of lard;
- sea salt;
- four bulbs;
- 75 g mustard powder;
- 30 ml of table vinegar;
- 3 bay leaves.
How to cook
Cleanse the liver from bile ducts and films. Rinse thoroughly and cut into large pieces.
Put the offal in a saucepan. Sprinkle with mustard powder, stir with a spoon and leave for half an hour in the refrigerator, covered with a lid. Mustard will make the liver soft.
Rinse the salo, dry it with a napkin and cut into pieces of medium size. Rinse the peeled onions and chop into large rings. Put the lard with onions in a separate bowl. Salt, pour in the vinegar and put the bay leaf. Stir, tighten with a film and send for half an hour in the refrigerator.
Rinse the liver thoroughly from mustard. Salt the offal and mix. Thread the liver onto skewers, alternating with onions and lard. Grill over hot coals until done, turning constantly.
The liver will become much softer if it is soaked in milk or fermented milk products. Be sure to remove the ducts and films. You can fry the liver on skewers or a grill.
Option 4. Grilled liver with bacon and mushrooms
The liver, when fried, can turn out to be quite dry, so it is often cooked with lard, which makes the offal juicy. In combination with mushrooms, the dish will turn out even tastier and more aromatic.
Ingredients
- turkey liver - half a kilogram;
- spices;
- bacon - 350 g;
- champignons - 300 g;
- soy sauce - 125 ml;
- a mixture of salt with Provence herbs.
Step by step recipe
We clean the turkey liver from everything superfluous. If there are bile sacs, be sure to carefully cut them out. We wash the offal, dry it on a disposable towel. Put in a bowl and pour over soy sauce.
Season the liver with a mixture of salt and Provencal herbs. Mix and leave to marinate for forty minutes.
My mushrooms, cut the legs and remove the thin skin from the hats. We rub the mushrooms with spices. Pour in the sauce, mix gently and leave to marinate for 20 minutes.
Bacon cut into oblong slices. Pieces of the liver are wrapped in slices of lard. We put pieces of offal in bacon on skewers, alternating with mushrooms. Place on a charcoal grill and cook, turning constantly, for 20 minutes.
Do not cook the liver over an open fire, otherwise it will burn and turn out dry and tough. Marinade can be prepared on the basis of fermented milk products, soy sauce or wine.
Option 5. Grilled liver with tomatoes
To diversify the menu for a picnic, in addition to meat skewers, you can cook liver with vegetables on the grill. Especially tasty offal is obtained with tomatoes, which will make it juicy and fragrant.
Ingredients
- half a kilogram of chicken liver;
- black freshly ground pepper;
- 5 g hops-suneli;
- salt;
- 5 g mustard;
- 10 ml grows. oils;
- 20 ml soy sauce;
- 300 g cherry tomatoes.
How to cook
We clean the chicken liver from everything superfluous, carefully remove the bile sacs, if any. We thoroughly wash the by-product and place it in a suitable dish.
Season the liver with salt, suneli hops, pepper and mustard. Pour in soy sauce and vegetable oil. Stir gently and leave to marinate for half an hour.
Remove the cherry tomatoes from the stem and wash under running water. We wipe with a napkin. Thread chicken liver onto skewers, alternating with tomatoes. We cook the offal on the grill, constantly turning over, a quarter of an hour.
If there are no cherry tomatoes, you can use ordinary ones by cutting them into thick circles. Constantly monitor the cooking process. As soon as the product seizes, immediately turn over to make the liver juicy.
Option 6. Grilled liver in wine marinade
The most delicious and tender liver is obtained by marinating it in wine. It is this that will add sophistication to the offal.
Ingredients
- 460 g beef liver;
- spices to taste;
- five bulbs;
- half a lemon;
- a bottle of red table wine;
- 20 ml olive oil.
Step by step recipe
We clean the liver from ducts and films. Wash it thoroughly and cut into medium pieces. We spread the offal in a saucepan, salt, pepper and mix.
Peel the onion, rinse and cut into medium rings. Lemon cut into slices. Spread the onions and lemons on the liver. Pour everything with wine and oil. We cover everything with a plate and set oppression on top. We marinate all five hours.
Put the liver with onions on the grill. We fry on the grill when the coals are almost burned out. Once the liver has set, turn over to the other side. Grill for seven minutes on each side.
It is advisable to soak the beef liver in milk for several hours. This will get rid of bitterness and make the offal soft.
If finances are tight, but you want barbecue, you can cook them from chicken liver. Such a barbecue will cost 2-3 times cheaper than usual. For the cost of a business lunch for one person, it will be possible to feed a company of 3-4 eaters with kebabs. But you still have to work hard. Although a little.
First of all, let's get everything we need.
We will need:
Chicken liver - 1 kg - 70-90 rubles
Onions - 1-2 pcs. - 5 rubles
Garlic - 1-2 cloves - 1 rub
Mayonnaise - 100-150 g - 10-15 rubles
Mustard ready - 1 tbsp. spoon - 3-5 rubles
Bamboo sticks for 5-10 rubles.
In total, for a little more than 100 rubles we can make kebabs for about 2 people. This is even with a margin, for alcohol. Under it, as you know, eats better.
Cooking method:
We sort out the liver. We cut off the bile, these are such green things, they come across sometimes. We cut out white films-ducts, since they are small in chicken and also do not always remain with the liver. My necessarily, among the pieces of the liver come across and feathers. You don’t need to cut anything, the chicken liver is exactly the size of a barbecue piece. We put the processed and washed liver in a spacious cup.
Drain the liquid if necessary. We cut the onion into quarters-eights, depending on the size of the onion. This cutting is due to the fact that it is easier to put onions on sticks.
Put in the liver finely chopped garlic, mustard
A broken onion,
Salt, mix gently with a spoon, add mayonnaise
Mix gently again. We leave in a cold place for several hours. At least 1-2.
If you are going to fry on coals, then it is advisable to soak the sticks in water too so that they do not inadvertently burn out.
After the time allotted for pickling has elapsed, we string the liver on sticks, alternating it with pieces of onion. It is better to string pieces of the liver lengthwise so that they do not hang or dangle. It is better to prick large pieces in two places in the form of a sail.
Of course, it is better to fry chicken liver skewers in the grill, but you can also in a frying pan, grill, oven. I fried in a pan.
Features of frying liver skewers in a pan:
- it is better to take a non-stick frying pan, since you need to heat it up strongly so that the kebab fries beautifully and tasty, and the non-stick coating is afraid of strong fire.
- pour a little into the pan vegetable oil.
- when frying, it is better to cover the pan with a lid for a while, because without a lid over high heat, the liver inside will not be ready yet, and the outside will already burn.
Fry first on one side, then turn over to the other. It is advisable to fry until slightly burnt, as if imitating cooking on charcoal.
Chicken liver skewers almost always turn out soft and juicy. Chicken liver has a mild specific liver taste, so kebabs from it are preferable to kebabs from the liver of other animals. Pan-fried liver skewers can be served as a second course for lunch or dinner. Liver kebabs are also good cold, so you can take them with you for a “snack” at work, on a trip or hike.
Chicken liver is an excellent offal for making barbecue from it. Yes, it’s barbecue, you heard right! Juicy, soft and incredibly tasty! This delicacy will be enjoyed not only by adults, but also by children, especially those who have not read dishes from this offal at home.
To give the liver a unique taste before frying, be sure to let it simmer for about 3-5 hours in a marinade of paprika and raspberry vinegar. It will give the offal a light berry note and a pleasant caramelization. The taste of ground paprika will reduce the bitterness of the liver and the kebab will turn out so tasty that you will want to repeat it more than once this season. When preparing a dish of pork or beef liver, soak it for several hours in milk.
Ingredients
- 0.5-0.7 kg of fresh chicken liver
- 100 ml chilled boiled water
- 30 ml raspberry vinegar
- 1 tsp salt
- 1 tsp ground paprika
- 0.5 tsp granulated sugar
Cooking
1. When choosing a liver, be sure to smell it so as not to buy winded, frozen or unsuitable for food. We will move the entire mass into a deep container and rinse in water, and then remove all the bile ducts.
2. Cook as directed in the recipe. To do this, pour the indicated spices into a separate bowl and mix them together. Pour water and dissolve spices in it. Only after that add raspberry vinegar and mix everything well again. Pour it onto the washed and prepared liver mass and mix gently, trying not to damage the delicate shell of the soup. Leave for 3-5 hours to marinate.
3. In the grill or on the barbecue, we will create the necessary heat using firewood or coals. We string the liver on skewers, trying to leave a small distance between the parts of the offal.
4. Place full skewers of blanks on the grill and fry for about 20 minutes, periodically scrolling through each skewer. Keep an eye on the readiness of the pickled liver - it may begin to fall off the skewers, which means that the dish is asking for serving!
Put fresh greens on a plate or tray, and on them - liver skewers right on skewers. Serve hot with ketchup or garlic mayonnaise.
Note to the owner
1. Neither soaking in milk nor pickling will remove the bitter taste if gall sacs remain on the chicken liver. They must be cut off, trying not to crush, at the very base - at the point of contact with the offal. It is convenient to operate with small scissors like manicure ones. By the way, you can use them. Surely a woman has a tool that is already slightly blunt, unsuitable for nail procedures. Having washed it well and wiped it with vodka or alcohol, it would be appropriate to send it to the kitchen for cutting any products - for processing poultry liver as well.
2. Even delicious food sometimes remains after a collective meal. If the hostess, being safe, made a lot of liver kebabs, she can then include the cooled offal in the hearty multi-component salads. Here is a list of vegetable and other ingredients with which the liver baked over coals is ideally combined: fresh cucumbers and pickled gherkins, boiled mushrooms and cauliflower, canned peas, boiled or canned sweet corn. The recommended dressing is sour cream mixed with horseradish or gentle, not too spicy mustard. Mayonnaise in this case too great option, although from a nutritional point of view it is less useful.
