Chicken liver with apples in a jar in the oven
0
2372
Kitchen
World
Calorie content
195.6 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
5.8 gr.
Fats *
14.9 gr.
Carbohydrates*
14.2 g
From the usual methods of cooking chicken liver, one usually immediately recalls frying or stewing in a pan or slow cooker. We offer an alternative way of cooking this delicate offal - baking in a jar with apples and onions. The beauty of this recipe is that not a single gram of natural liver juice is consumed during the preparation process - as a result, it turns out to be very soft, with a rich taste. We recommend using apples with a pronounced sourness, as excess sweetness can disrupt the balance of taste. Well, we try to cut the onion very thinly so that it has time to bake until soft.
Ingredients
Cooking process
We wash the chicken liver in lukewarm water. We remove the present films, vessels and veins. After washing, put the offal in a sieve and let the excess water drain. Then we spread the liver on a paper towel and dry it additionally - excess water is not needed when baking, since it will only dilute the natural juices of the products. If the liver is large enough, we cut it into two parts, there is no need to grind it.
Preparing onions and apples. Peel the onion, rinse and dry it. We cut it with thin longitudinal feathers or transparent half rings. Rinse the apples, dry them and cut them into quarters. Cut out the seed box. Cut the pulp into thinner slices. At the bottom of a liter jar we put half of the onion, on it - a few slices of apple. Sprinkle lightly with salt.
We put the jar in a cold oven so that the glass does not crack from the temperature drop. Set the temperature to 180 degrees and bake the dish for thirty-five minutes. Carefully remove the finished liver from the oven and remove the foil. We lay out the food on portioned plates and serve hot along with sour cream, sauce from a jar and herbs. Boiled or baked potatoes are ideal for garnish.
Bon Appetit!