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Chicken liver in foil in the oven

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Kitchen World
Calorie content 154.3 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 8.3 gr.
Fats * 11.9 gr.
Carbohydrates* 30.6 gr.
* per 100 gr. product
Chicken liver in foil in the oven
Content

We offer a simple and fairly quick recipe for making chicken liver. It is good because you don't have to fry the liver: you just need to put it in foil and quickly bake it in the oven. Additionally, then add ruddy onions. Surprisingly, the liver does not turn out to be dry: when baked quickly, it retains its juiciness. And you don't have to wash the stove from the characteristic splashes - this recipe saves you energy in cleaning.

Ingredients

Cooking process

step 1 out of 9
We thoroughly rinse the chicken liver in running water, remove films, vessels and veins.
step 2 out of 9
We cut each liver into two halves. Dry the pieces well by laying them on a paper towel. There should be no excess moisture on the liver.
step 3 out of 9
Cover the baking dish with a piece of foil with the shiny side up. Do not forget to decorate the sides with foil as well. Lubricate the foil with vegetable oil using a silicone brush.
step 4 out of 9
In the resulting "mold" made of foil, put the prepared liver in an even layer. Preheat the oven to 200 degrees and put the dish with the stacked liver in it on the middle level. We bake for fifteen minutes.
step 5 out of 9
While the liver is baking, let's deal with onions. We clean, rinse and dry it. Cut into thin longitudinal feathers.
step 6 out of 9
Put the specified amount of butter in the pan, melt it to a liquid state. Put the prepared onion in the oil, sprinkle with a pinch of salt and fry with stirring until soft. When the onion becomes transparent, sprinkle it with granulated sugar, mix and let it caramelize. The onion pieces should turn golden brown.
step 7 out of 9
At this point, the chicken liver should be well baked in the oven. We take out the form, cut one of the pieces of the liver - a transparent, but not pink liquid should ooze from the cut.
step 8 out of 9
Sprinkle the baked liver with salt and black pepper to taste, put the golden onion on it and stir gently so as not to damage the delicate offal. Let the dish stand for a few minutes before serving so that the onion aroma is absorbed by the liver.
step 9 out of 9
We serve the liver hot with any side dish or just with bread.
Bon Appetit!

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