Tender, delicate chicken liver is a wonderful product.

She ready in minutes, and with the right attitude, it gratefully gives away all its taste, juiciness, and delicate aroma.

To be fair, it is worth noting that working with the liver is not so easy - it’s painful she's capricious. But despite the simplicity of this offal, dishes made from it turn out remarkably tasty.

Chicken liver with apples is especially good. Exactly apple juice can rid the product of slight bitterness and give the dish additional juiciness, softness, freshness, and original sourness. You can add to the sauce as desired cream, ketchup, wine, ginger, each time getting a completely new dish.

Chicken liver does not need special seasonings. Onions, peppers, basil, some seasonal or dried herbs - that’s all the housewife needs. It is customary to serve potatoes, rice, other boiled cereals, and pasta as a side dish for chicken liver with apples.

Chicken liver with apples - general cooking principles

It is best to use chilled chicken liver, not frozen. Fresh meat by-products make the most tender dishes, as all the juice is retained. To properly defrost the liver, you can leave it overnight on the lowest shelf of the refrigerator. To speed up the process, the product is simply left at room temperature for three to four hours.

The thawed liver should be rinsed under cold water and patted thoroughly with a paper towel. Moisture will interfere with proper roasting and reduce the flavor of the dish. Veins, bile ducts, and pieces of fat are cut off from the dried pieces. The prepared liver can be cut into smaller slices, sticks, or cooked whole.

Very often, the first step in preparing liver is frying. It is very important to do it correctly. Only dry meat should be fried: moisture will prevent the formation of a crust. The liver will release juice and will not fry, but stew. It is important not to overcook the meat in the pan. For chicken liver, it is enough to spend no more than seven minutes in hot oil. Overdried liver is no good; it is dry and hard.

You cannot salt the liver before frying: the crust will not form and the juice will leak out. When fried without salt, the liver will instantly “seize” and the product will remain juicy inside.

Liver is ideally combined with sweet and sour varieties of apples, for example, Semerenko or Antonovka. The fruits need to be washed, cored, cut into slices or pureed with a grater, depending on the recipe. You can cook chicken liver with apples in the oven, slow cooker or simply in a frying pan.

Chicken liver with apples and crispy onions in the oven

In this wonderful dish, the tenderness of juicy chicken liver with apples is combined with crispy fried onion rings. This delicious dish is surprisingly quick and easy to prepare.

Ingredients:

700-800 grams of fresh chicken liver;

Three large onions;

Three large apples (half the weight of the liver);

Three tablespoons of white flour;

A little vegetable oil for frying (two or three tablespoons);

Thirty grams of butter;

Partial glass of milk (optional);

Salt and pepper.

Cooking method:

Do not cut the prepared liver, leaving the pieces whole.

If you have time, add milk: the liver will be more tender and the dish juicier. If time is running out, you can do without a “milk bath”.

Cut the onions into thin half rings.

Peel the apples and cut into medium slices.

Mix flour with a small amount of pepper or a mixture of peppers. Don't add salt!

When dipping liver pieces into flour, shake off excess to prevent them from burning.

Heat vegetable oil and fry the liver. It should be pink inside, but without blood, and covered with a brown crust on top.

Place the pieces on a separate plate lined with a paper towel (to remove excess fat).

After five minutes, add salt and transfer to a baking dish.

Turn on the oven at 160-170 degrees.

In the same pan, fry the apple slices. They should become soft, but not fall apart.

Place the apples on top of the liver (leave two slices in the pan).

Add butter to the pan, another spoonful of vegetable oil, mash the apples into a puree with a fork and fry the onions. Applesauce will add a wonderful flavor to the crispy rings.

Place onion rings on apples and liver.

Place the pan in the preheated oven for seven minutes.

It is best served hot, although cold chicken liver with apples is very tasty.

Chicken liver with apples in soy-honey sauce

Honey and soy sauce go well with the liver flavor and apple aroma. You don’t have to buy anything special: all the products are in any refrigerator. It will take very little time to prepare.

Ingredients:

Large apple (preferably green);

Large juicy onion;

A little vegetable oil for the frying pan;

A teaspoon of butter;

Four tablespoons of quality soy sauce;

A spoon of flower honey;

A teaspoon of balsamic vinegar.

Cooking method:

Cut the liver into thin small pieces.

Chop the onion into rings.

Cut the apple with the peel into small slices.

Heat a frying pan with oil and quickly fry the liver until a beautiful, appetizing crust.

Grind the salt into powder using a mortar or coffee grinder. Small particles will allow the fried liver to be salted not only on the outside, but also on the inside.

Drizzle over the fried pieces.

In the same frying pan, fry the onion rings.

As soon as the onions are browned, add the apples with a piece of butter.

Mix honey, soy sauce, vinegar.

Place the liver in a frying pan and pour over the prepared honey sauce.

Fry all ingredients for three to five minutes, stirring constantly.

Turn off the heat, cover with a lid and leave the chicken liver and apples to brew for ten minutes.

Chicken liver with apples and red wine “Exquisite”

An original recipe using red wine and sesame seeds will delight you with its exquisite taste and special juiciness.

Ingredients:

Seven hundred grams of chicken liver;

A glass of red semi-sweet or dry wine;

Large onion;

Spoon of sesame seeds;

Three large juicy apples;

Two tablespoons of white flour;

A spoonful of sugar;

Three tablespoons of oil for the frying pan.

Cooking method:

Roll pieces of prepared liver in white flour.

Chop the onion very finely into cubes.

Heat vegetable oil and fry the onion.

Without removing the onion, fry the liver pieces on both sides.

When a crust appears on the meat, pour three-quarters of a glass of wine into the pan.

Simmer covered over low heat for ten minutes.

Cut the apples into thin slices.

Fry them in a separate frying pan, sprinkle with sugar (you'll get caramel apples).

When the slices become soft, pour the remaining wine over them and simmer for about five minutes.

When serving, place the liver in the center of the plate and place the apple delicacy in a circle. Garnish with sesame seeds.

Chicken liver with apples and white wine in a slow cooker

White wine can also come in handy if you decide to cook chicken liver with apples. This is a real delicacy, the special taste of which is given by sour cream, cinnamon, and allspice.

Ingredients:

Seven hundred grams of liver;

Five large juicy apples;

A glass of white dessert wine;

150 grams of fat sour cream;

150 grams of fresh chicken fat;

A pinch of cinnamon;

A little allspice.

Cooking method:

Cut the prepared liver into slices.

On frying mode, dissolve chicken fat in the bowl of the appliance.

After five minutes, pour sour cream into the fat and stir.

Switch the device to extinguishing mode.

When the sour cream boils, switch the multicooker back to frying mode, add the liver and fry for about five minutes.

Cut the apples into thin slices.

Pour wine into the bowl, add apple slices, close the lid, and cook on stewing mode for ten to fifteen minutes.

Add salt, pepper, cinnamon, stir and serve.

Chicken liver with apples and sweet peppers

A tasty, bright dish of chicken liver, apples, bell peppers and green onions can be prepared in just half an hour.

Ingredients:

Six hundred grams of liver;

Large onion;

Two medium sour juicy apples;

What grams of green onions;

Large bell pepper;

Salt, black pepper or a mixture of peppers.

Cooking method:

Chop the onion into small cubes.

Cut the bell pepper into thin strips.

Cut the apples into small cubes.

Cut the green onion feathers into pieces three to four centimeters long.

Cut the liver into small slices and fry in a hot frying pan.

Place the product on a plate and put it in a warm place.

In the same frying pan, fry the onion and pepper for about five minutes. Do not close the lid, stir the frying.

Add apple cubes and green onions to the onions and peppers, close the lid and simmer for two minutes.

Place the liver in the frying pan.

Add salt, ground black pepper, a quarter glass of water, simmer the chicken liver with apples under the lid for seven minutes.

Chicken liver with apples in tomato sauce

Tomato paste and apples are an interesting, very unusual combination. However, the liver according to this recipe turns out tasty, tender, soft, with a subtle sourness.

Ingredients:

Half a kilo of liver;

Big sour apple;

Two medium onions;

A tablespoon of white flour;

Half a glass of water;

Spoon of tomato paste;

Salt and pepper;

A little oil for frying.

Cooking method:

Roughly chop the liver.

Cut the onion into transparent rings.

Finely grate the apple.

Mix applesauce with tomato paste, flour, water, salt and pepper.

First fry the onion in hot oil.

When the rings become transparent, add pieces of liver to them.

Fry the liver and onions for another five minutes, stirring.

Pour tomato sauce over everything, cover with a lid and simmer over low heat for about five minutes.

Turn off the heat and let the chicken liver with apples and tomato paste brew for a while.

Chicken liver with apples in cream sauce in a slow cooker

Chicken liver in cream is very good. This classic combination, when added with apples and onions, transforms the dish into a fabulous gourmet treat.

Ingredients:

Six hundred grams of chicken liver;

Two tablespoons of white flour;

Two large onions;

Three medium sour apples;

A glass of heavy cream (250 ml);

A little vegetable oil (one or two tablespoons);

A teaspoon of dried basil.

Cooking method:

Cut the liver into pieces.

Heat oil in a bowl on frying mode.

Sprinkle the liver with flour on all sides and fry for five minutes.

Cut the onions into half rings, apples into slices.

Discard the liver.

Fry onion rings in a bowl.

After five minutes, add apple slices to them and fry for another five minutes.

Add liver to apples and onions.

Pour cream into the bowl.

Add basil.

Close the lid and cook in simmer mode for half an hour.

Serve chicken liver with apples along with boiled potatoes or rice.

Chicken liver with apples - tricks and useful tips

Good quality chicken liver has a dark brown color and a shiny, dense surface. There should be no bloody clots. If raw liver has a yellowish or orange tint or crumbles, you should not buy or cook it.

You need to fry the liver in a frying pan in parts, adding little by little to the pieces that have already “set” into a crust. If you put everything out at once, the product will simply begin to boil in the released juice, and not fry. The dish will be irrevocably spoiled.

You can check the readiness of the liver by pressing: the finished product is pressed inward, it is not hard. When punctured, no pink juice should be released.

Tender liver may dry out even after turning off the heat if it was cooked in a frying pan with a thick bottom. Such dishes retain high temperature for a long time, and this is detrimental to chicken liver. You should remove it from the sauce and return it when the pan and liquid have cooled slightly.

Liver is not only very tasty, but also an incredibly healthy product. There are many cooking methods, but my favorite is to cook with apples and onions. The recipe is quite universal: depending on my mood, I cook either chicken liver or pork liver. It’s also delicious with beef liver, but for my family it’s an expensive product. Any liver turns out tender, with a slight apple aroma. Apples are an excellent addition to a dish, and they can also be used as an independent snack. There is a slight difference in the preparation of chicken and pork liver, I will tell you about each cooking option.

Ingredients

• 500 grams of liver (chicken and pork);
• 2 large onions;
• 2 large juicy apples, with dense pulp;
• salt and ground black pepper - to taste;
• one teaspoon each of granulated sugar and 70% vinegar;
• odorless sunflower oil - for frying.

Preparation

We wash the chicken liver under running water, removing all the films. If the pieces are large, they will need to be cut. If you have pork or beef liver, also rinse under running water, remove all films and cut into fairly large plates (like steaks) about one and a half centimeters thick.

Traditionally, green, sweet and sour apples are used to prepare this dish. But I tried to do it with red, sweet apples: it also turned out very tasty. Wash the apples, remove the core and cut into large slices. It is better not to peel them, otherwise they may turn into mush during frying.

We also cut the peeled onion into large slices. To prepare chicken liver, the process will be like this. Heat vegetable oil in a frying pan. Place the chicken liver in it and fry over high heat until the liver becomes light in color and the blood stops oozing. Then place the apples on the liver, reduce the heat and continue frying for another 4 minutes.

Place the onion in the pan last, add salt and pepper to taste, continue frying until the onion is ready: about 6 minutes. The step-by-step process for preparing steaks from pork or beef liver will be slightly different (although, in principle, you can cook it the same way as chicken liver). First, fry the apple slices in heated vegetable oil. Then place them in a bowl and cover to keep them warm and retain their flavor.

Cut the onion into thin rings, fry in a small amount of sunflower oil, add a teaspoon of sugar. After the sugar has melted, pour in a teaspoon of 70% vinegar. Fry the onion until all the liquid has evaporated. At the end of frying, salt the onion to taste, transfer to a plate, and cover (if possible with foil) to keep warm.

Fry the prepared liver in vegetable oil until cooked: about 4-5 minutes on each side. Salt it at the end of cooking. Place the fried liver in a deep bowl, cover and let the liver stand for another five minutes: during this time it reaches the desired state. Serve the fried liver along with apples and onions, garnished with herbs. Absolutely any side dish is suitable for this dish.

Many housewives love to cook liver because it takes little time, but the dish turns out incredibly tasty and nutritious. Chicken liver goes well with apples: the last few hide the bitterness of the offal and give the dish a refined apple aftertaste.

Chicken liver with apples and onions

If you complement this tandem with aromatic fried onion rings, you will be pleasantly surprised at the speed with which your family will eat this second dish!

Cooking steps:

• Rinse the offal in the amount of 600–800 g and pour milk for 30–40 minutes. If there is no milk, you don’t have to marinate, but if you decide, you won’t regret it - the liver will end up very tender and juicy;
• Cut two or three heads of regular onions into rings, peel two or three medium-sized apples, cut out everything in the center and cut into small slices. Flour for breading in the amount of 2-3 tbsp. l. mix with a mixture of peppers and use as directed;
• Place the liver pieces in a hot frying pan and fry with the addition of vegetable oil. Five to seven minutes will be enough;
• remove and salt the finished product, place apple slices in a frying pan and fry. Place the fruit on the offal, and add 25–30 g of butter with cream, a little vegetable and a couple of apple slices into the frying pan. They need to be mashed with a fork and fried together with the vegetable until cooked;
• Place the contents of the pan in a third layer and serve. If the dish is prepared ahead of time, heat it in the oven or microwave before serving. This will be even better, as it will allow the products to exchange tastes and smells with each other.

Chicken liver cooked with apples in the oven

You can prepare many dishes from chicken liver, but only apples stuffed with this offal will be table favorites, adding festivity and solemnity to it.

Cooking steps:

• Peel and chop one medium-sized carrot on a coarse grater. Finely chop a couple of onions;
• Cut off the cap of 4-5 large apples and carefully cut out the core. Pierce the fruit on all sides with a toothpick to prevent the walls from cracking during baking;
• Heat a frying pan, add vegetable oil and fry the onions, carrots and apple pulp. After a couple of minutes, add finely chopped chicken liver in the amount of 400 g and a piece of butter. Salt and add a mixture of peppers. Fry until done;
• If desired, you can pour in a little cognac and set it on fire, that is, flambé. The result is a French-style dish. Fill the apples with the filling, cover them with caps and place them on a baking sheet, pouring a little water on the bottom;
• bake for 10–15 minutes in an oven preheated to 220 ⁰C.

How to cook chicken liver with juicy apples and wine

This method of preparing liver will be appreciated even by those who are not particularly fond of offal.

Cooking steps:

• Rinse half a kilogram of liver, place in a plate, add salt and pepper and pour in marinade consisting of 2 tbsp. l. vegetable oil and the same amount of lemon or lime juice. Stir and set aside for 10 minutes;
• and at this time, peel one medium onion and chop into half rings, remove the peel from two large apples, cut out everything in the center and shape into thin slices;
• Fry vegetables and fruits in sunflower oil for about 5 minutes, add 0.5 tsp. marjoram and remove from heat. In another bowl, boil half a glass of dry white wine, pour in 1 tbsp. l. honey and the same volume of balsamic vinegar. Bring to a boil and turn off the gas;
• Fry the chicken liver in a frying pan with your favorite herbs until half cooked. Add apples and onions, wine-honey mixture and simmer for another 10 minutes. Treat your family, sprinkled with chopped herbs.

Salad with chicken liver and juicy apples

This dish is incredibly satisfying and tasty, and is easy and quick to prepare. This is one of the many recipes for chicken liver with apple that uses curry dressing, which gives the dish a special twist.

Cooking steps:

• Wash the offal in the amount of 400 g, dry with a cotton cloth, cut into oblong strips and fry in vegetable oil until tender. Then add salt;
• Remove the peel from two sweet and sour fruits and cut out everything in the center, giving the shape of a thin straw. Sprinkle it with citrus juice - lemon so that it does not darken;
• Wash and tear a bunch of lettuce leaves with your hands, put them on the bottom of the salad bowl, place the liver on top, then apples and pour dressing;
• To prepare it, mix 1 tbsp. l. water, sunflower oil in a volume of 3 tbsp. l., curry in the amount of 1 tsp., the same amount of table vinegar. Add salt and pepper mixture to taste.

How to cook chicken liver with juicy apples and sour cream

Recipes with sour cream are quite common online, because this dairy product perfectly complements the taste of liver. The apple adds sourness, and all together they make a wonderful trio worthy of a holiday table.

Cooking steps:

• Wash a kilogram of liver and cut into medium pieces. Chop two or three onions into half rings, wash 2-3 apples, divide into 4 parts, remove everything in the very center and shape into thin slices;
• place the offal into the frying pan and almost immediately add the onion to it. Cover the dish with a lid and reduce the heat to low;
• After 10 minutes, remove the lid, add apples, add 1 cup of sour cream, salt and pepper according to your taste preferences. Simmer under the lid for another 5 minutes, and then serve, using fresh herbs as decoration.

No matter which of the above recipes you choose for yourself, the best side dish for liver will be rice or potatoes.

In my opinion, some products are designed specifically to play in the same orchestra with others. The combination of liver and apples is exactly from this category: some brutality and heaviness of the former is perfectly offset by the sourness and lightness of the latter. Together - a wonderful duet! If you've never thought about how to cook delicious liver, I propose to correct this oversight right now. One should not neglect the fact that competent chefs (as well as amateur cooks), with certain experience and skills, can prepare liver in such a way that the finished dish is not inferior in quality to even the most famous meat dishes.

Many people disdain liver, considering it a second category product. And in vain! It’s not for nothing that nutritionists recommend including it in your weekly diet: the liver contains, for example, heparin (a substance responsible for blood clotting), which is an excellent prevention of thrombosis. In addition, it contains a lot of complete proteins, which the body easily absorbs, while simultaneously receiving a lot of useful substances.
By the way, did you know that beef liver is often called a supplier of vitamin A? 100 g of product provides the human body with a weekly norm of this valuable vitamin.

In general, it’s no secret that apples are a wonderful thing. Tasty and aromatic, healthy and light. These fruits are great in pies, cakes, salads, and compotes. Everything is fabulously tasty, but the liver with apples... That's a separate conversation. Shall we talk?

Ingredients:

0.5 kg of liver;

4-5 large apples;

salt pepper;

3-5 tbsp. l. vegetable oil for frying.

The recipe is simple and unobtrusive.

Wash the liver and cut it into oblong pieces. To make it better, easier and more beautiful, you can first put the liver in the freezer for half an hour - this will make it easier to cut.

Wash the apples, peel them, cut them into large thick slices, removing the core (I divide the apple into 8 parts).

In my version, veal liver is quite soft (unlike beef) and does not taste bitter at all (unlike pork), so I just heat the frying pan and oil well and lay out the pieces of liver. If we are talking about beef liver, you can lightly beat it with a special hammer or treat it with a tenderizer. If you have a piece of pork liver on your table, do not forget to carefully remove the films from it.

It takes about 5 minutes to fry the liver. This is enough for the middle of the pieces to be pinkish, but no longer bloody. Add apples, fry for another 2-3 minutes and serve. Don't forget to add salt and pepper.

Bon appetit!

To be honest, Berlin-style liver is my culinary experiment; I’ve been looking at this recipe for a long time and didn’t dare to cook it, but in vain. The liver turns out tender, soft, with an apple flavor. And I liked the apples the most in this dish :)
The original Berlin-style liver is made from veal liver or beef liver, but I only had pork liver. The most difficult thing is to cut it into thin, even layers; it is best to cut when the liver is not completely defrosted.

Lightly beat the pieces with a hammer

I know that many people soak the liver in milk to make it softer. And the pork liver also has a slight bitterness, but I do it differently - sprinkle all the pieces with soda, and leave it a little. This makes the liver soft

I cut the apples (I had the Semerenko variety, but by the time I turned away, the “sevens” had already gone somewhere, and I took “Idared”) into slices. I actually regretted that I took only one, albeit large, apple, I needed more...

And onion rings

I washed the pieces of liver from soda and rolled them in flour (it’s better to shake off the excess, otherwise it will burn when frying)

Place the fried pieces on a paper towel to remove excess fat. When frying, you only need to add salt when you turn the piece over to the other side - I didn’t add any salt at all.

Apple slices are also fried in the same oil (the oil can be strained and added if there is not enough). Apples should be fried, not stewed.

I laid out the apples and fried the onions in the same oil. You don’t have to feel sorry for Luke either. You don’t need to fry it until it’s crusty, but rather until it’s soft.
Then she turned on the oven to warm up, 180 degrees, and laid out the layers in a fireproof form
Apples come first, then liver and finally onions. The liver rests on a bed of apples, covered with onions.

And put it in the oven for a short time, about 15-20 minutes, the liver is soaked in apple and onion juices, very soft and tender. You can stir it when serving. I don't really like liver, but I liked this one. For lovers of soft liver.

Cooking time: PT00H40M 40 min.