Quick chicken liver with bacon

European cuisine

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Description Products Steps

Chicken liver is a classic of the Soviet culinary genre, one of the healthiest and most delicious offal. The product is nutritious: contains a lot of protein, vitamins and microelements. It is traditionally and widely used for preparing a wide variety of appetizers, pates and salads. Many housewives are ready to introduce liver dishes into the daily family diet. Therefore, the more recipes in their cookbook, the better.

1. Calories
   190,43 kcal
2. Protein
   16,3 gram
3. Fat
   13,06 gram
4. Carbohydrates
   1,72 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Chicken liver

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   800 g
2. Bacon

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   150 g
3. Carrot

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   1 piece = 100 g
4. Onions

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   1 piece = 80 g
5. Sunflower oil refined

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   2 tbsp. l. = 34 g
6. Black pepper ground

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   to taste
7. Salt

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   to taste

Steps:

1. 
   Wash the liver thoroughly with cold water, place in a colander and allow the water to drain. Peel the onions and carrots and wash them with cold water.
2. 
   Cut the prepared onions and carrots into thin half rings. Place the frying pan on the fire and heat it well. Pour in sunflower oil. Place onions and carrots in hot oil. Stir-fry over medium heat for four minutes until golden brown.
3. 
   Add prepared chicken liver to fried vegetables. Simmer, stirring occasionally, for 5 minutes. During this time, the liver should turn white. Add salt and pepper, stir.
4. 
   Cut the bacon into medium-sized slices, no more than a centimeter thick. Add the bacon to the pan, cover and simmer for 20 minutes.
5. 
   Serve hot chicken livers and bacon as a meal on their own. When serving in portions, place on a plate, garnish with fresh chopped herbs and slices of fresh vegetables.

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