Chicken liver in bacon

We use as much chicken as we want and bacon - one slice for each piece of liver.

The liver is washed and allowed to drain well. Sprinkle with salt and pepper. Then cut into smaller pieces and wrap in slices of bacon. The rollers with toothpicks are caught so that they do not come loose. Grease a yena bowl with a tablespoon of oil and place the rolls. Sprinkle with salt, vegeta, pepper. Put the dish in the oven for 30 minutes.

The preparation is served hot with mashed potatoes or vegetable garnishes.


Bacon liver terrine

For a classic form of cake, you need the following:

  • 200 g thinly sliced ​​bacon
  • 500 g liver
  • 4 eggs
  • 200 ml of sweet and sour cream
  • 1 teaspoon salt (or less if the bacon is very salty)
  • ground pepper, other spices to taste

The shape of the cake is lined with slices of bacon.
The liver is peeled, washed and drained well. Chop together with eggs, sweet cream, salt and spices. I used the vertical hand blender. A fairly liquid composition comes out. It is poured into the prepared tray. Cover with slices of bacon and bake in the oven over medium heat (170 degrees C) for about 1 hour. The bacon must be browned, and when the shape moves, the composition must remain firm.

The terrine is removed from the mold after complete cooling, by turning it over on a plate. Slice and serve.

Store cold, covered with cling film over the cut, to prevent oxidation.

TOTAL: 1120 grams, 2319 calories, 153.7 protein, 182.2 fat, 9.8 carbohydrates, 1.2 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Chicken liver wrapped in bacon

Grease the bacon slices on each side with the prepared aromatic oil.

Wash and clean the livers if necessary. Roll one liver in each slice of bacon.

Place the rolls in a suitable oven tray.

Grease the rolls with the rest of the aromatic oil.

Pour the wine into the pan and put in the oven for 45 minutes at 180 degrees.

When they are ready, take them out and sprinkle the grated cheese over the rolls.

Put in the oven for another 5-10 minutes at 200 degrees.

Serve hot with salad or pickles. Serve in moderation!

Recipe video CHICKEN LIVES WRAPPED IN BACON lower:


Chicken breast wrapped in bacon

The chicken breast is cut into thicker strips, in about 12-13 pieces. Season to taste, no salt is needed, as the bacon is quite salty. Leave for about half an hour, then wrap each piece of meat in strips of bacon.

Put the chicken pieces in a tray that is put in the hot oven at about 200 degrees C, for about 30-40 minutes.

Serve with a garnish of your choice or pickles (for example, with a sauerkraut salad).

TOTAL: 700 grams, 1352 calories, 142 proteins, 83 lipids, 0 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Homemade liver pate with bacon and fried egg

From the French cuisine, the Romanians took some dishes that they turned into traditional recipes.

One of them is the beloved homemade pate made from chicken liver, which is also very healthy. Today we learn together to enjoy special tastes and flavors. How about liver pate with egg and bacon? Yes! I assure you that it is an extremely successful combination!

Liver pate ingredients:

  • 500 grams of CocoRico chicken liver
  • 100 grams of butter
  • 75 ml of cream
  • 1 tablespoon salt
  • 1/2 tablespoon of paprika
  • pepper
  • 75 ml of cognac

Method of preparation:

Saute onions in butter. Add the chicken liver, salt, pepper and paprika and keep them on the fire for about 5 minutes. Put the liver in a blender and add the cognac. Remove the pasta from the blender and mix with the cream. Congratulations! You just got a homemade pate made from absolutely delicious chicken liver!

After you finish the pate, you can consider that you have less and the meal is ready!

Take a slice, two loaves of bread and grease them with olive oil, and then fry them in a pan on both sides. In the same oil, prepare the fried egg and the bacon! When they are ready you can separate the egg from the egg white to keep the yolk or you can keep it whole.

Grease the slice of bread with liver pate, then place the slices of bacon, and the last one adds the egg. You can sprinkle various greens on top, starting with strips of lettuce, parsley or arugula.


Chicken liver wrapped in bacon

Chicken liver wrapped in bacon or ham it is a preparation that goes very well both as an appetizer and as a main course. It is very easy to prepare, does not require many ingredients and cooks in a maximum of 40 minutes.

  1. When preparing the liver, add salt when it is ready. If you add from the beginning, the liver will harden.
  2. It is good to add a little water to the pan in which you make the liver, if you make it in oil and not in butter. That way it will boil a little and will be softer.
  3. If you can't find ham or bacon already sliced ​​on the shelf, ask the store to slice you from a piece of meat. They are even fresher and better than the ones you find wrapped in a tip.

Wash the chicken liver well and separate the two lobes, cleaning any bruises or skin.

Melt the butter in a pan over high heat and add the liver. Cook on both sides for 10 minutes. When ready, add salt and spices and then set aside and allow to cool slightly.

Wrap each piece of liver in bacon and then secure with one or two toothpicks. Put in a pan, pour the juice from the pan (if any) and a little water.

Bake at 200 degrees for 20 minutes until golden brown. If you think they are not made enough, leave a few more minutes, but no more, otherwise the liver will harden.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Ingredients for the recipe of Chicken Liver with Tomatoes, Mushrooms and Garlic, at

An extremely tasty and good-looking recipe is also chicken breast.


Saute liver with bacon and hardened onions

Today I offer you a tasty dish that I served with a polenta, sauteed liver with bacon and hardened onions.

Many of us appreciate chicken liver, even though some of us believe that eating chicken liver is inconceivable, although it is found in many dishes in various forms.

For me, livers are that delicious food with a special taste and a rich texture that makes you want another portion and another.

As I said, many underestimate him in favor of pieces with a muscular texture. But the liver is rich in many nutrients and vitamins, including B, B12, vitamin C, iron, zinc, copper and vitamin A.

If you feel like it, I invite you to stay by the list of ingredients but also the simple and quick way to prepare.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 700 g of chicken liver
  • 300 g bacon
  • 250 g mushroom mushrooms
  • 250 g yellow onion
  • 4-5 cloves of garlic
  • 100 ml of dry white wine
  • 1 tablespoon paprika
  • 300-350 g mashed tomatoes
  • 1 bunch of parsley
  • Salt and pepper to taste

Method of preparation:

Peel the onion and cut it into slices and sauté them with a little salt until soft.

Peel the garlic and finely chop it.

We clean the mushrooms of any traces of soil and cut them thicker.

We drain the liver of the blood, and clean it if necessary. It still happens to stay with iron. That is bitter and will completely distort the overall taste of the dish.

In a saucepan put 1.5 l of water to boil. When it boils, add the pieces of liver one by one, and from the moment it boils, leave it for another 2 minutes, because we will cook it later.

In a large frying pan, put the chopped bacon with a little oil and fry it as much as we like it to be crispy.

Add the mushrooms and continue to soften until soft.

Add the liver, white wine, garlic and mix gently until it blends and removes the alcohol from the wine.

Add the paprika, mashed tomatoes and hardened onions, reduce the heat to low and cook until the sauce is formed.

I associated them with a polenta and they were very good! That was for today, from here I can only wish you good luck and good appetite!


Ingredients for chicken liver with pan onion

  • 500 grams of chicken liver
  • 150 grams of onion (a large onion), finely chopped
  • 40 ml. of oil
  • optionally, 1 teaspoon grated paprika good pepper
  • salt and pepper to taste
  • chopped green parsley or other herbs to sprinkle at the end

How to prepare chicken liver with onion in a frying pan

Onion hardening

To optimize working time, the first thing to do is harden the onion. Until the onion softens well, it takes longer than actually cooking the livers. During this time, we have enough time to take care of the preparation of the livers, of course, occasionally taking a look at the onions and stirring frequently.

1. Heat the oil in a large, deep pan over medium heat. Add the chopped onion and immediately reduce the heat to low. Saute the onion over low heat for about 12-15 minutes, until it softens well, without browning at all. If it seems to tend to brown, add 2 tablespoons of hot water over the onion and continue hardening under the lid.

Preparation of livers

2. While the onion is simmering on low heat, we take care of the liver hardening for the chicken liver with onion recipe. They are placed in a sieve and washed well under a moderate stream of cold water, until the liquid flowing is clear. Place the sieve on top of a bowl and let it drain well for a few minutes.

3. Drain the liver with paper towels. Let's not forget the onion, let's take another look at the pan! Once well drained, the livers are checked piece by piece, so that they do not have any bitterness, because one of them would make all the food bitter. Mine didn't have any gallstones, but I removed the pieces of fat and connective tissue that clung to them. I then cut them into roughly equal pieces to make sure they would cook at the same time.

Cooking liver in hardened onions

4. Once the onion is well softened, add the liver to the pan, all at once.

5. I sprinkle over these chicken livers with onions and a little paprika, it's absolutely optional, if you don't like it, leave it aside. Be careful, however, under no circumstances season them with salt now! The salt will strengthen the chicken liver very hard and make them dry and drowning!

6. After about two minutes in the pan, gently turn the livers on the opposite side. Be careful, because we don't want to break them. Cover the pan with the lid and, over low heat, cook for 8, maximum 10 minutes. Cooked in excess, these chicken livers will harden, lose their creamy texture.

7. Finally, turn off the heat and add salt and pepper to taste, lightly mixing the liver with the sauce. Serve warm, sprinkled with a little greenery, along with your favorite garnish. We prefer to serve these chicken livers with onions mashed potatoes (recipe here).


Chicken liver wrapped in bacon

Chicken liver wrapped in bacon or ham it is a preparation that goes very well both as an appetizer and as a main course. It is very easy to prepare, does not require many ingredients and cooks in a maximum of 40 minutes.

  1. When preparing the liver, add salt when it is ready. If you add from the beginning, the liver will harden.
  2. It is good to add a little water to the pan in which you make the liver, if you make it in oil and not in butter. That way it will boil a little and will be softer.
  3. If you can't find ham or bacon already sliced ​​on the shelf, ask the store to slice you from a piece of meat. They are even fresher and better than the ones you find wrapped in the tip.

Wash the chicken liver well and separate the two lobes, cleaning any bruises or skin.

Melt the butter in a pan over high heat and add the liver. Cook on both sides for 10 minutes. When ready, add salt and spices and then set aside and allow to cool slightly.

Wrap each piece of liver in bacon and then secure with one or two toothpicks. Put in a pan, pour the juice from the pan (if any) and a little water.

Bake at 200 degrees for 20 minutes until golden brown. If you think they are not made enough, leave a few more minutes, but no more, otherwise the liver will harden.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Video: Recipe Chicken Livers with Bacon (October 2021).