Nov 16, 2021
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Chicken liver with onions and carrots in a pan – recipe

Chicken liver with onions and carrots in a pan - recipe

Chicken liver can be served for dinner. It cooks quickly and turns out juicy and tender. Thanks to the carrots, the dish will turn out to be even more juicy. It will also make the food look brighter and more appetizing. To do this, we will not cut it finely, on the contrary, select it on a plate and cut it into large circles.

And yet such a moment, such a dish is better prepared for one meal. Of course, it will be edible the next day, but by that time it will lose some of its juiciness.

To prepare a juicy chicken liver, it is important to observe two points. The first is not to overcook it, so that it does not become rubbery. And the second is to use a lot of onions, it is he who makes the offal juicier and tastier.


  • chicken liver – 500 gr
  • onion – 350 gr
  • medium carrots – 1 pc
  • vegetable oil – 3-4 tbsp. spoons
  • salt and black pepper to taste


  1. Wash the liver under running water. Then let it drain. You will see a lot of fat residues on it. It should be cut, as well as films, if any. Blood clots will be visible on separate pieces, remove them.
  2. To prevent the liver from shooting in all directions during frying, blot the pieces with paper napkins.
  3. Cut the onion into two halves, then cut into half rings, not very thin, but not large either. A thickness of 3 mm will be just right.
  4. Cut the carrots into slices. Let their thickness be no thicker than 4-5 mm. Otherwise, it will not have time to cook and will remain tough and damp. Its crunch will interfere with the perception of taste in general.
  5. Warm a frying pan over a fire and pour in one or two tablespoons of vegetable oil. Warm it up, but don’t be zealous. The oil will be hot, but not boiling.
  6. Put the onion first and fry for one minute.
  7. Next, send the carrot slices and fry the vegetables together until the onions are soft. It will take 4-5 minutes. At the same time, stir periodically, thereby ensuring the uniformity of frying.
  8. Remove the vegetables from the pan into a bowl, let them sweat a little there. At the same time, try to leave the maximum amount of oil in the frying pan in which you fried.
  9. Pour a spoonful of oil into a frying pan and, after heating it, put the pieces of liver tightly together. Fry them over medium heat until lightly browned. This will take approximately 3-4 minutes.
  10. Turn the pieces over to the other side and similarly fry them until golden brown.
  11. After reaching the result, take out the first batch and put it on a plate.
  12. There is very little oil left on the surface, so pour in another spoon and heat it again. Then we spread the second batch of liver. Then we fry it in the same way as the first one – first we bring one side to a rosy color, then we turn it over and fry the other.
  13. The liver contains many sinuses. When frying, water flows out of them and it shoots violently, especially when the fire is very large. So be careful.
  14. After frying the second batch, without taking it out of the pan, send the first batch into it. Drops of pink juice can be seen on individual pieces, this is a good sign. So we didn’t overcook the liver. But you need to get rid of the juice. Therefore, fry both batches over medium heat for a minute.
  15. But immediately after combining the liver in a frying pan, salt it and add a pinch of black pepper. Stir immediately and only then measure the minute of the time.
  16. Then put the onions and carrots in a frying pan. Then mix the contents again and fry for another minute.
  17. Move the pan to a cold hotplate and close the lid tightly. Thus, we will abruptly stop heating, but the heat will remain. Let the liver infuse on this heat for another 10 minutes.
  18. Serve the dish with any side dish. It is delicious with mashed potatoes and rice. But for a side dish, prepare some kind of sauce, for example, homemade ketchup. Alternatively, cut up a cucumber and tomato salad. Still, any side dish asks for a sauce to be not so dry.

We always eat such a dish with pleasure. Chicken liver is juicy, tender and very soft. It just melts in your mouth, you don’t even have to chew it.

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