What side dish goes best with chicken liver?

Chicken liver is a very satisfying product and is prepared simply and quickly. Chicken liver can be stewed, fried, or baked in the oven.

You can prepare a sauce based on mayonnaise, sour cream or tomato, and add various spices and seasonings.

The best side dish for liver is mashed potatoes or cereal.

You can boil rice or buckwheat; spelt or wheat groats will do.

Potatoes can be boiled or baked in the oven.

You can also make a salad from the freshest cabbage and carrots.

Boiled pasta of any kind would be a nice side dish.

There are many options, it could be steamed cauliflower, stewed mushrooms, stewed cabbage.

The side dish for chicken liver can be different. It all depends on your own taste preferences or on your momentary desire.

In my opinion, it’s better to cook a different side dish every time. So that you don’t get bored this time. And so that every time the dish is tasty and new, that’s two.

That's why I cook as a side dish:

mashed potatoes

buckwheat

pasta

rice

Chicken liver has a delicate taste, so the side dish should complement it without interrupting its smell and taste. Almost any neutral porridge and pasta work well with the liver; it is also good with mashed potatoes.

The side dish should be light if the liver was fried in a large amount of oil or stewed with sour cream. The best accompaniment for liver in gravy is a side dish containing vegetables. I like to serve rice with this dish, as it allows the liver to retain its flavor properties. Place rice porridge on a plate, and top with liver and gravy:

And my favorite dish is chicken liver with rice and vegetables. In the summer, I cook rice with any vegetables, and in the winter, I add stewed vegetables from bags of frozen vegetables. But I serve the vegetable salad as an addition, and not as a side dish.

For fried chicken liver, a win-win option is a side dish of mashed potatoes. The puree should be airy and tender, and I make it with the addition of milk and butter.

Side dish for chicken liver

Any gourmet understands that meat must occupy the central taste space in any real dish. But we should not forget that the taste of the meat product must be correctly framed by choosing a successful side dish for chicken liver, but this is not so easy to create. That is why now we will find the best flavor combination that will allow one hundred percent to reveal the smell of this unusual offal.

What side dish goes best with chicken liver?

So, in order to understand what side dish should be used when preparing a dish from chicken giblets, it is necessary, first of all, to think about what the distinctive flavor of this offal is.

Chicken liver itself has a very warm taste, and therefore the side dish should under no circumstances interrupt its flavor and fragrant notes. It is best to use something neutral, for example, pasta, cereal or puree. In this way, the side dish will complement the taste of the meat delicacy without distracting the taste sensors.
It is important to pay attention to the method of producing chicken by-product. If the liver was stewed in sour cream or fried in a large amount of vegetable oil, then it is better to create a lighter side dish - add a minimum of butter to it, or not add it at all.
It’s worth remembering the traditional (and maybe unique) flavor combinations with chicken. If you are choosing a side dish for boiled or steamed liver, then pay attention to the creamy sauce - season the pasta with it or pour it on top of the cereal, in this way you will neutralize the slight dryness of the boiled offal and emphasize its smell.
Vegetables will also be a win-win option, but it’s better to serve them with chicken liver not raw, like a stew.

Recipe for an all-purpose side dish of potatoes for chicken liver

It's hard to imagine a more versatile side dish than traditional mashed potatoes. This seemingly ordinary dish can be prepared in a variety of ways.

In this recipe, we decided to deviate slightly from the usual manufacturing method and will create it without adding milk, but with frying. This option is perfect for chicken offal and harmoniously complements its taste.

Ingredients

Potatoes – 1 kg;
Yellowish onion – 1 pc.;
Carrot – 1 pc.;
Salt and pepper - to taste;
Sunflower oil - for frying.

How to make a savory side dish of potatoes for chicken liver at home

Peel the potatoes and cut them into rounds or quarters. Pour into a small saucepan and fill with water.
Place the vessel on the stove, cover it with a lid and wait for it to boil. When the water boils, open the lid slightly and reduce the heat to low.
While our potatoes are boiling, we will prepare the fragrant frying. To do this, peel the onions and carrots.
Cut the onion into small cubes and grate the carrots on a large grater.
Pour the oil into the frying pan and set it to heat over high heat. After a minute, add the chopped vegetables into the oil.
Fry the onion and carrot until the onion acquires the appropriate golden color.
By this point, the potato rounds should already be boiled (we pierce them with a knife; if it goes into the potatoes softly, it means everything is ready). We drain most of the water, leaving an insignificant amount of it on the day.
Using a masher, make puree; when all the potatoes are one hundred percent softened, add the frying mixture.
Salt, pepper, mix and check for taste.

Side dish of rice with vegetables, with chicken liver mixed with it

Ingredients

Steamed rice – 1 cup + –
Purified water or chicken broth – 2 cups + –
Carrot - 1 pc. + –
Bell pepper - 1 pc. + –
Onion – 1 head + –
Frozen greenish peas – 150 g + –
Olive oil – for frying + –
Salt, pepper and spices - to taste + –

How to prepare a rice side dish with vegetables for chicken liver with your own hands

At first they are carried away by preparing and frying vegetables. We clean the onions and carrots in the usual way.
Chop the onion into very small cubes, and grate the carrots on a medium-sized grater.
Rinse the pepper very well under running water, remove the seeds from it and cut into half rings or small squares.
Pour olive oil into a frying pan with high sides and turn on high heat. After half a minute, add the vegetable tenderloin and fry the onion until golden.
After this, add frozen peas to our improvised roasting pan, mix everything well and cook for 5 minutes, stirring constantly.
Pour the washed rice directly into the frying pan (drain the water from the cereal well beforehand). Stir and fry the future side dish for another 2 minutes.
Now it's time for water or broth. It would be best if you bring the liquid to a boil in advance, so when it gets into the pan, it won’t need to heat up for a long time and the side dish will turn out tastier.
Pour in some of the water, cover with a lid and wait for the rice to absorb it one hundred percent.
We repeat the same thing, stirring the contents of the frying pan from time to time until we run out of water or broth (at this moment, taste the rice; if it is still hard, then add a little more water).
Before the final addition, salt the dish, pepper it and season it with spices.

The best side dish of buckwheat with mushrooms for chicken liver

Quite often, chicken giblets are cooked together with cream sauce. This meat dish is somewhat reminiscent of a traditional dish of the highest cuisine - beef stroganoff.

Even an inexperienced cook understands that the best side dish for such a dish is buckwheat, in its pure form, or with mushrooms. Let's try to cook this light, but no less tasty crumbly porridge.

Ingredients

Buckwheat – 1 cup;
Champignons – 250 g;
Onion – 1 pc.;
Garlic – 1 clove;
Sunflower oil – for frying;
Salt and ground pepper - to taste.

How to create a delicious side dish for chicken liver from buckwheat and champignons step by step

We peel the onion and clove of garlic, and then chop it very finely with a sharp knife.
We thoroughly wash the champignons under running water, carefully cleaning off all dirty areas.
Cut the mushrooms into slices.
Pour the oil into a frying pan with high sides and let it warm up, then add the onion tenderloin into it.
After the onion turns golden, add the mushrooms and chopped garlic.
Fry everything together for another 5 minutes.
We rinse the buckwheat 2-3 times, and then pour it into the frying pan with the champignons.
While the cereal is roasting, boil 2 cups of clean water.
Pour hot water into the frying pan, add salt, pepper and stir. Cover with a lid.
Simmer our buckwheat over low heat for 20 minutes.

As mentioned above, this buckwheat side dish for chicken liver will be especially successfully combined with a meat treat stewed with sour cream. To make the buckwheat more crumbly, we recommend frying it together with the mushrooms longer and only then adding water. You can also use chicken broth as a stocking water to create an even more flavorful side dish.

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Side dish for chicken liver

Chicken liver is one of the more affordable and immediately needed products. If you cook it correctly, it comes out tender, with a slightly perceptible sweetish aftertaste. It does not mix with ground dishes with a pronounced special taste and spicy smell. It is more suitable for ordinary and simple dishes, but even from the most ordinary ingredients you can prepare an appetizing side dish for chicken liver, which will make it the most attractive both in taste and in appearance. You just need to know what this chicken offal is best mixed with.

Individual manufacturing

There are quite a lot of recipes for dishes that can be a harmonious addition to chicken liver. There is no single technology for their manufacture, and there cannot be. The most important thing is to understand the general principles of making these dishes, starting with the selection of suitable recipes.

You should not serve chicken liver with dishes prepared from some delicacies according to complex recipes. Creamy asparagus, seasonal vegetable casserole and other savory dishes will trump the main appetizer, turning it into an awkward addition to themselves.
The ordinary but spicy taste of chicken liver can simply be overcome by preparing a side dish of goods that have a very pronounced special taste, in other words, with the addition of hot pepper and fresh garlic. It is also better not to use seasonings like them.
Vegetables that have sweetish notes in taste go much better with chicken liver. These are pumpkin, beets, carrots, onions. The list can also include zucchini, neutral in taste, sweet and sour tomatoes, and moderately special sweet peppers. When preparing a side dish for chicken liver from the listed products, it is best to bake or stew them. It would be a good idea to create vegetable puree from them.
A good addition to chicken liver would be potatoes cooked in the oven or in a saucepan, or mashed from them. Fried potatoes will harmonize significantly less with chicken liver.
Vegetable salad can also be served as a side dish with chicken liver. The only important thing is to choose its composition taking into account the above tips.
When preparing vegetables as a side dish for chicken liver, it doesn’t hurt to supplement them with fruits; this will allow you to highlight the unique organoleptic properties of the main dish even more effectively.
Rice, buckwheat and porridge from any other cereal can also be served as a side dish for chicken liver, and this combination is considered traditional.
In expensive restaurants you are unlikely to be offered pasta with chicken liver. It is absolutely not entirely correct to use them as a side dish; they should serve as the basis for making various types of pasta. But at home, you can also serve pasta dishes with chicken liver.
Chicken mixes well with green peas and corn; they should be added to dishes of vegetables and cereals that are prepared as a side dish for chicken liver.

Buckwheat porridge for chicken liver

Compound:

buckwheat – 0.2 kg;
water – 0.5 l;
carrots – 100 g;
onions – 100 g;
fresh parsley – 20 g;
salt - to taste;
refined vegetable oil – 20 ml.

Sort the buckwheat, removing spoiled grains, pebbles and other small debris. Place in a bowl, fill with water, rub the grains together, drain the liquid. Continue rinsing the buckwheat using the indicated method until the water draining from it remains clear.
Place the washed buckwheat in a cauldron or thick-walled pan, fill with water, and put on fire. After boiling, add salt and reduce the intensity of the flame. Cook the buckwheat over low heat, covered, until there is almost no water left in the pan.
Scrub and rinse the carrots. Grind it on a grater with medium holes.
Peel the onion and cut into small cubes.
Rinse the parsley, shake off the water, and place it on a napkin to dry quickly.
Heat oil in a frying pan and add chopped vegetables. Fry them until soft.
Transfer the fried vegetables to the buckwheat, stir.
Cover the pan with buckwheat and wait 20-30 minutes. This is necessary so that the buckwheat steams better and is saturated with the smell of vegetables.
Finely chop the greens and sprinkle it over buckwheat porridge when serving it along with chicken liver.

Buckwheat is one of the most common additions to chicken liver; their flavors mix very well, and if the cereal is cooked with onions and carrots, the alliance becomes even more harmonious.

Rice with green peas and corn

long grain rice – 0.25 kg;
carrots – 100 g;
green peas – 100 g;
canned corn – 100 g;
refined vegetable oil – 20 ml;
salt - to taste.

What can you eat chicken liver with - the best tested recipes

Chicken liver is a very valuable food product. In addition, it belongs to dietary products; it can be given as the first meat complementary food to infants who are unhealthy during the period of healing and recovery.

Its usefulness also lies in the fact that this product has a low calorie content and is virtually fat-free, which is why it is included in diets for weight loss and general health. Another indisputable plus is that chicken liver very rarely causes allergies.

Since this is still a somewhat specific product, almost all housewives often give it up because they don’t have a very good idea of what they eat chicken liver with. Our answer is this – with virtually everything!

It comes with any side dish, served with the freshest, boiled and baked vegetables, combined with meat and even fish - in pates. The only thing where they haven’t thought of adding chicken liver yet is in desserts. Although, almost all housewives prepare liver cake - only it belongs to the snack dishes.

There are hundreds of recipes for how to cook chicken liver: it is boiled, steamed, fried, stewed, cutlets and pates are prepared, and used in soups and salads. We have selected the most noteworthy recipes with chicken liver that can be prepared quickly and deliciously. There are also two exclusive options for how you can especially use liver in your own menu.

The fundamental point in making chicken liver is that the total heat treatment time should be no more than 12-15 minutes, otherwise it will become “rubbery”!

Content

Traditional liver with onions
Chicken liver stewed in sour cream
Warsaw-style liver cutlets
Liver soup
Puff pastries with liver insides
Potatoes baked with chicken liver and cheese
Canned chicken liver pate

1. Traditional liver with onions

This dish is very tasty and goes well with mashed potatoes, boiled rice and buckwheat, and assorted vegetables.

Ingredients for 3 servings:

0.5 kg liver
5-6 bulbs
Salt
Ground pepper
50 ml vegetable oil
1 bay leaf

Manufacturing:

Peel the onion, cut into half rings and simmer in vegetable oil over low heat. Stir occasionally. The onion should be almost ready - it should become translucent.
Wash the liver, remove fat and veins, cut into 2-3 parts.
When the onion is almost ready, add the liver to the frying pan, immediately add salt and pepper, and add the bay leaf.
Simmer covered for 15 minutes, stirring occasionally. At the end, remove the bay leaf.
Serve with a side dish or salad.

2. Chicken liver stewed in sour cream

A healthy dietary dish for potatoes, porridge, pasta.

Ingredients:

0.5 kg of liver;
3-4 tbsp. vegetable oil;
0.5 liters of sour cream;
Salt, pepper, spices;
1 onion;
1 small carrot (optional)

Manufacturing:

Peel and finely chop the onion, grate the carrots on a small grater and fry them in vegetable oil until the onion is transparent.
During this period of time, rinse and cut the liver, add it to the frying pan with the onions and carrots, lightly fry it, add salt and pepper, add spices and pour in all the sour cream.
Simmer over low heat, covered, for 15 minutes.

3. Warsaw-style liver cutlets

Even kids who don’t like liver will love the savory and tender cutlets.

Ingredients for 6 servings of 2 cutlets:

0.6 kg chicken or turkey liver;
2 onions;
2 testicles;
6 tbsp. semolina;
3 cloves of garlic;
salt pepper;
breadcrumbs;
vegetable oil.

Manufacturing:

Pass onions, garlic and liver through a meat grinder.
Add eggs, semolina, salt and pepper, create minced meat and leave it for 30 minutes so that the semolina swells and removes excess water.
Heat the oil in a frying pan, spoon the liver mass into the breadcrumbs, roll it a couple of times and fry the cutlets for 7-8 minutes on each side.
Separately create the onion gravy - fry the coarsely chopped onion in vegetable oil and add 50 ml of chicken broth and simmer for 5 minutes, pour this sauce over the still hot cutlets.

4. Liver soup

A necessary and tasty soup from Polish cuisine, served with a huge amount of herbs and homemade garlic croutons.

Ingredients:

250 g liver;
3 onions (or better – 7-8 small shallots);
3 tbsp. butter;
1 tbsp. flour;
2 cups chicken broth;
Salt, pepper, herbs.
Half a snow-white loaf and 3 cloves of garlic for crackers.

Manufacturing:

Melt the butter and fry the chopped onion until golden brown.
Add the liver minced through a meat grinder and simmer, stirring, until it changes color.
Pour in the bubbling broth and cook for 15 minutes. At the end, add salt to taste, spices and pepper.
During this period of time, cut the bun into cubes, fry in a frying pan with vegetable oil and crushed garlic.
Blend the slightly cooled soup with a blender and serve with croutons and herbs.

5. Puff pastries with liver insides

Very tasty, crispy and satisfying pies can even serve as a separate dish. You can create one large pie for the entire pan.

Ingredients:

Frozen puff pastry (or make your own as you always make).
0.8 kg chicken liver.
2 tbsp. butter.
2 large onions.
2 tbsp. fat sour cream.
0.5 tbsp. l. lemon juice.
2 egg yolks.
2 glass of water, 2 tbsp. vinegar and 1 bay. leaf.
Toasted sesame seeds or just seeds.
Salt, pepper, paprika.

Manufacturing:

Defrost the dough and roll it out into a narrow layer. Cut into large cubes or rectangles. Boil 2 cups of water, pour in 2 tbsp. l vinegar, bay leaf, add the washed and tested liver (so that there is no gall bladder) and cook for 10 minutes. Let it cool right in this broth.

Peel two huge onions, cut crosswise, but not completely, and bake in the oven at 200 degrees for 15 minutes. Throw it in and let it cool there. Later pass through a meat grinder.

Grind the boiled liver using a meat grinder. Beat sour cream, egg yolks and lemon juice into a homogeneous mass.

Melt butter in a frying pan, add liver and onion and simmer for 3-4 minutes. Salt and pepper. Combine with egg mixture and mix into minced meat.

Place a tablespoon or two insides (depending on size) onto any piece of dough and pinch. Brush egg on top and sprinkle with sesame seeds. Bake for 12-15 minutes at 200 degrees.

6. Potatoes baked with chicken liver and cheese

Fast, tasty, satisfying and cheap.

Ingredients:

300 g liver;
5 potatoes;
150 g cheese;
3 tbsp. vegetable oil;
salt pepper;
1 testicle;
cream – 100 ml.

Manufacturing:

Peel the potatoes, cut them in half, place on a baking sheet greased with vegetable oil, add salt and pepper on top, pour over the oil and place in the oven preheated to 180 degrees for 20 minutes.

Peel the liver and cut into small pieces, add salt and pepper, mix with cream mixed with the egg.

Later, place a tablespoon of insides on each potato half, sprinkle with hard cheese and bake for another 20 minutes.

7. Canned chicken liver pate

This is not your average pate recipe. Made according to this recipe, it will be stored for up to 2 years. But it turns out so tasty that it is eaten very quickly - for breakfast, just open the jar and the whole family will be full.

Ingredients:

2 kg of liver;
1 liter of milk;
2 kg of fresh pork belly without skin;
4 testicles;
4 onions;
1 liter heavy cream
salt pepper.

Manufacturing:

Wash the liver, clean off excess, cut into 4-5 parts and pour milk for 3 hours.
Later, wash in a colander and pour over boiling water from a kettle (at least 3 l).
Cut the brisket into small pieces, trim the lard separately, render it, add the chopped onion and bring it to transparency.
Pass the liver, brisket meat and greaves through a meat grinder.
Beat the eggs slightly, pour in the cream, add the purchased minced meat, salt and pepper.
Wash the jars well and dry them in the oven beforehand. Seaming lids must also be dry.
Fill the jars with the acquired consistency, leaving 1-1.5 cm to the top, cover with lids and place in a cool (!) oven.
Turn on the heat to 180 degrees and simmer the pate for 4 hours. Later, roll it up hot and cover it with a blanket until it cools down.

Indescribably delicious! The pate comes out tender, soft, spreads perfectly on bread - you can’t squeeze anything better for breakfast.