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Poultry liver

Poultry liver

They are delicious, both hot and cold. I served them with spinach.
Good appetite !

  • 500 g of bird liver
  • 2 red onions, medium
  • 3 tablespoons wheat flour
  • 1 teaspoon white pepper (maybe black)
  • 200 g salted and smoked bacon
  • 3 cloves crushed garlic
  • 200 ml of cold milk

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Poultry liver skewers:

In a saucepan put the milk, garlic and portioned poultry liver, mix, put the lid on and let cool for 30 '. In another bowl, mix the flour with the pepper. We cut the cleaned onion in four and break it into petals. We cut the bacon into thin slices, then into pieces the size of onion petals.

We take out the liver on a paper napkin, then we put the pieces through the flour with pepper, we take the skewer stick and we put the onion, liver and bacon in layers, until we finish them.

Heat a grill pan, lightly greased and brown the skewers by rolling them on all sides (they can also be fried outside on the grill).

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Chicken liver

This chicken fillet is perfect to replace the lamb one, a dish specific to the Easter holidays, a recipe that I remember step by step and I don't think there is a better one like this.

The grandparents from Transylvania were specialists in the preparation of goodies from lamb and did not conceive that at Easter, the lamb would be missing from the table, from soup, steak, drob and fresh sheep's milk curd.

The lamb did not always have to weigh 10-11 kilograms to be good to eat. He had to cut himself directly on Saturday in the yard and his grandfather was in charge of it, then he cut the pieces of meat and took them to his grandmother who took care of him.

In Transylvania, the drob was an expected specialty and was made from the organs of the lamb plus the meat from the head and from around the ribs of the lamb (from the belly more precisely, the meat from the ribs went to the soup.

But what if we don't eat lamb ?! We make chicken fillet and we can also be prepared for the holidays with traditional dishes.

I can say without false modesty that I have not eaten better than this and it is the recipe that I would never change. Finely chop the liver and meat with a knife, all of which give a touch of elegance to the dish!

Stay tuned for the list of ingredients and how to prepare it.

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  • 700 g of chicken liver
  • 500 g chicken legs
  • 500 g chicken breast
  • 3 eggs
  • 2 bunches of green onions
  • 1 bunch of green garlic
  • 1 bunch of parsley
  • 2-3 tablespoons of vegetable oil
  • Salt and pepper to taste

Method of preparation:

Wallpaper a cake tray with baking paper measuring 10/25 cm.

Preheat the oven to 180 degrees Celsius.

Peel the onion and garlic, remove the dried leaves and roots, then chop them finely.

Finely chop the onion and fry it in oil with a little salt until the excess liquid evaporates.

Put a pot of water to heat and boil the liver for 5-6 minutes. Let cool.

We take out the pieces of liver out on a kitchen towel to drain well of the excess water.

Cut the liver into cubes of about 1/1 cm.

We cut the chicken breast into cubes of about 1/1 cm.

Chop the chicken legs with a knife as small as possible or put them in a blender and thus we will obtain a pasty composition.

Put all the ingredients in a bowl, season with salt and pepper.

Pour the composition into the cake pan and beat it well to bind and remove any air bubbles. On top we give the wavy shape like a raised cake.

Bake for an hour, then take the tray out and let it cool in the baking tray.

After cooling, we turn the tray over, drain the excess liquid and place it on a plate, then let it cool so that it can be cut more easily. That was for today, from here I can only wish you good luck and good appetite!

Why do we have to fry the liver with starch ?!

Today we want to tell you a simple and useful trick, especially for those who love fried liver. The most important task in the preparation of this dish is to remove the bitter taste and hardness of the liver, as well as turning it into a beautiful and appetizing delight. This wonderful result can be obtained if the liver is marinated with starch.

Using this recipe, you can fry beef, pork or lamb liver. The pieces of liver always come out soft and beautiful. You will want to prepare them again and again! Only one ingredient radically changes the taste of this underrated product. We hope we have intrigued you and that you will try this recipe!

-salt, ground black pepper - to taste

1. Wash the liver well. Clean it of skin and blood vessels. Cut it into medium pieces. Salt and pepper to taste.

2. Beat the egg with the starch until smooth, using a fork. Pour the resulting composition over the pieces of liver. Mix very well.

3. Allow the liver to marinate for 40-60 minutes.

4. Heat the oil on a pan. Fry the pieces of liver in it: for 2 minutes on each side.

5. Fry the onion separately cut into thin crescents - until it becomes transparent.

6. Combine onion and liver. Simmer for 10-15 minutes over medium heat.

7. Serve the delicious liver with mashed potatoes, boiled buckwheat or boiled rice. We are sure that from now on you will fry the liver just like that! Don't forget to save the recipe!

Chicken liver, fried with onions, as my mother used to do

Poultry livers (chicken, duck, goose) can be prepared quickly, tasty and healthy.

A garnish of mashed potatoes or scalded vegetables (broccoli, cauliflower, zucchini, round and small carrots, boiled potatoes) and then pulled in melted butter, with some greens on top and a drizzle of sour cream, is sprinkled.

A bottle of white or red wine, a cold beer, you buy it on the way home.

You don't need bread or if you want to buy it from the kiosk where you got the beer.

Chicken liver, refrigerated, can be found in any market. You can find duck or goose liver if you are lucky or if you cut the bird. When you find duck or goose liver in the market, buy more, keep it in the freezer for about 5 months. This recipe, made with duck or goose liver is a delicacy, a flavor, a culinary wonder.

The recipe can also be made with pork or veal liver. She is more satiated and more pretentious. You have to choose carefully what you buy, the liver from an old animal comes out strong and not very tasty. Little secrets can help you. When the liver is almost ready, sprinkle with a few drops of rum or brandy.

The recipe is learned from my mother. I never managed to make it as tasty as it turned out.

Peel a squash, grate it and squeeze the juice out of it. Wash the livers in cold water and let them drain in a sieve.

Fry some sliced ​​onions in sunflower oil until lightly browned. You can also put some green onions and 2-3 slices of bell pepper. With olive oil, there is a different taste than bird oil.

Place the pieces of liver over the browned onion and fry them on both sides, adding salt, pepper, sweet paprika and hot paprika, to taste.

Secret! When you turn the livers, with the kitchen tongs, you also grab the onion from under the pieces of liver. Turn completely and the juice then drains through the liver and keeps the meat tender.

The livers are served hot with hot polenta. Sprinkle with finely chopped green parsley.

Who does not like polenta, goes with bread, to soften in the particularly tasty sauce, fried onions.

Good appetite you who arrived on the run, at home, called by the bad dwarf, who coughs through his stomach! Have a little patience with the little ones (as Master Caragiale used to say) and cook. Leave the Parisian and the canned fish to rest in the fridge. Leave the horns in gallantry, so that the Turks will be angry that they are not selling them and must keep the store open until late at night. Give up the pieces of fried meat, with french fries / mashed in lard or oil.

Last minute gas station, guaranteed success! When the livers are almost ready, sprinkle them with a few drops of brandy and put in the sauce, 2 teaspoons of white wine. Allow the alcohol to evaporate, just fine until the livers are clogged. The alcohol evaporates, but the livers freeze, become juicier and infinitely tastier.

What a wonder to prepare, what a mysterious smell, a real gourmet delusion.

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