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Surprise liver

Surprise liver

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Chicken livers are very healthy and tasty but my husband doesn't like them because they are ... dry! So I tried to make them with sauce and as a thank you .... he licked the plate.

  • 300 g of chicken liver
  • 500g bacon
  • March 1
  • 1/2 cup turns white
  • salt pepper
  • thyme
  • chili
  • 2 tablespoons light mayonnaise
  • 150 g sour cream (yogurt)
  • 1 teaspoon mustard
  • garlic powder
  • green onion
  • optional toothpicks
  • oil

Servings: 4

Preparation time: less than 90 minutes


The livers are washed, cleaned and drained in a strainer.

Cut the bacon into thin slices.

We spread the slices of bacon in which we roll a liver, then we catch with a toothpick so that the roll does not open.

In a tray we put baking paper greased with a little lard or butter and we place the rolls with liver. We season the rolls well then we cut an apple into slices that we put between the rolls with liver.

Put a little oil on top and sprinkle the liver with the wine.

Put the tray in the preheated oven to brown the livers and the bacon.

From mayonnaise, mustard, garlic, pepper and sour cream we prepare a sauce with which we will serve the livers.

After the livers are well browned, we serve them with natural potatoes and the pre-prepared sauce.

Great appetite!


Today I prepared a recipe for chicken liver with wine and tomato sauce. It is one of my favorites, I make it with pleasure and I never get tired of it, either I serve it with a mashed potato, or I match it with a delicious hot polenta.

For starters, fry a finely chopped onion in a Teflon pan until it softens and becomes slightly translucent.

I add the washed and pre-cleaned livers of the skins, I season them with salt and pepper, and I pour over them the red wine that I had already prepared in a cup. I cover them with a lid and let them simmer until all the liquid drops and they start to brown.

After I turn them to catch color on the other side, it's time to add the crushed garlic and the whole amount of tomato juice. I prefer the homemade one, being much more natural and more consistent, enough to form a fairly thick sauce with the liver, but for those who do not have it, it can be supplemented without any problem with a spoon. of tomato paste.

I check if it is spicy enough, and for an additional flavor I sprinkle a little more oregano and dried basil. I only leave them on the fire for a maximum of 5 minutes, while the sauce boils only a few more times and my livers with wine and tomato sauce are ready. It smells so good…!

Chicken liver recipes

These recipes with chicken liver it must not be missing from a mother's repertoire. Cook healthy and tasty following these recipes with chicken liver, ideal for the little ones, but also for the big ones.

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    Chicken liver with onion and garlic,a recipe simple and delicious, perfect for a quick lunch or dinner. It goes great with a steaming polenta or a mashed potato, it is a filling and easy to prepare food, to everyone's liking.

    • 600 g of chicken liver
    • 3 medium onions (approx. 350 g)
    • 3 cloves of garlic
    • 3 tablespoons oil
    • a sprig of thyme
    • salt and pepper to taste
    • fresh parsley

    How to prepare chicken liver with garlic and garlic

    First of all, we cleaned the livers well. In my casserole there were also a few hearts that I cut on one side so that I could clean them well of the blood.

    I put them in cold water, which I changed 3-4 times, until it left all the blood, then I let it drain in a sieve.

    In a deep frying pan I put the oil and I hardened the onion until it softened, about 2-3 minutes.

    Then I added the liver, thyme and freshly ground pepper.

    We will put salt at the end, so the livers will be fragile and juicy. The salt put from the beginning will strengthen the livers.

    Cover and cook over low heat for about 10 minutes then add the garlic passed through the press.

    Leave it until it drops from the liquid and the livers started to brown. Then salt to taste and sprinkle with chopped parsley. Enjoy!

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    Lebanese liver

    Ladies and gentlemen, it was a treat. The recipe is requested by me on PM (epi don't shake my head as I explain) from sarah, see when he put on ramadan recipes and I couldn't ask for it there because it's a somewhat exclusive subject. or nush, I have nothing to do there that you upset some babes, please, asked, given, executed. so the recipe for the rarity is like this (that's why the livers eat them so often they don't see each other):

    I gathered the ingredients and realized that I actually have 7 ears. believe me, totally unimportant.

    I still stuck to the recipe, put onions, livers

    spicy, capable, left on low heat

    while I squeezed the lemon, skimmed the garlic, cut the pepper (it's so quick that I put a little so that something can be understood from the recipe)

    extinguished the fire, as Sarah said, added what I said above

    left with lid for the price of a cigarette

    that sauce to be made, to say sarah that it goes with glue, it goes to break and with a spoon and with bread and whatever, it's exceptional.

    the final with a little rice next to it, that's what I pack on the computer. finutz.

    remarks: don't you have all or 7 or I don't know how many spices and you can't execute from the spice mixture? damage to mushrooms. I tell her that the recipe (there will be no more Lebanese with those spices) will be great if you fry the livers with onions and season with whatever you like and follow the final ritual, with garlic, lemon and yutsica over the livers over low heat and leave nitel. on the word of lie.

    sarumana recipe sarah, even though I confused it a bit but it's just my opinions, the original is well placed here

    Video: Surprise my liver