2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chicken livers are part of the traditional Bulgarian cuisine and a favorite dish of many. But how to prepare them at home so that the taste competes with that in taverns and Bulgarian restaurants? There are some little secrets for cooking liverwhich we will now reveal to you.
Clean the livers perfectly
We recommend that you choose chilled liver. Frozen ones are more capricious when preparing for cooking, and you should provide time for thawing. The livers offered in the shops are not always well cleaned.
And in the presence of bile residues, your whole dish will become bitter and unpleasant in taste. You may come across a cut in which the livers are almost clean, but do not forget to remove all the membranes and veins from them. Then wash thoroughly with lukewarm water.
Drain the well-washed livers
If you intend to cook the livers in a pan, as instructed in most recipes, there should not be a drop of water left on them. After washing, pour them into a colander or other bowl with holes in the bottom. Let stand for at least half an hour to drain completely. You are ready to be prepare tender and appetizing livers.
Use butter
The most delicious livers you will get if instead of oil, you use cow butter to stew the dish. Choose high-fat oil and put enough in the pan. Then cover the jar with a lid. Aromatic and soft - this will be the result of this culinary procedure.
When is the salt added?
There are various recommendations in liver recipes about the time of salting. But it is preferable to add salt to the liver only at the end of cooking. This will keep them the most fragile and soft. Use sea or Himalayan salt, which has the most valuable qualities. Finally, add the spices you prefer to preserve their aroma.
A little alcohol in the pan - why not?
You will get an exceptional taste of the sauce in the dish if you add a glass of beer, white or red wine. Pour the alcohol additive in the middle of cooking and simmer over low heat. When the sauce thickens, the livers are ready. Bon Appetit!
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