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Poultry liver stew with couscous

Poultry liver stew with couscous

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For couscous

Peel an onion and carrot, wash, then finely chop the onion and grate the carrot. In a saucepan put 50 ml of oil, onion and carrot and let it harden until the oil takes on a yellow color from the carrot, then put the couscous and let it cook for 5 minutes, stirring constantly. Add hot water, season with salt, pepper and vegeta, then let it boil for a few minutes, then fill with hot water, a little until it increases its volume well. Turn off the heat, season with green parsley, cover and leave under the lid warm because it increases in volume

For stew

The livers are washed, dried with an absorbent towel and then portioned. Onions and peppers are cleaned, washed and chopped as finely as possible, then together with 50 ml of oil they are put to harden. Add the paprika and liver and leave it with the onion and pepper for 5 minutes, then add the wine and about 50 ml of warm water, season with salt, pepper and vegeta, cover and simmer until almost all the liquid has dropped. Season with green dill

Good appetite and may it be useful to you.

Poultry liver stew

Poultry liver stew from: liver, wine, chives, garlic, pepper, salt.


  • 1/2 kg of liver
  • 1/2 cup turns white
  • 10-15 pieces of chives
  • 1 clove of garlic
  • peppercorns
  • salt

Method of preparation:

The livers (preferably goose, but the chicken ones are also very tasty) are cleaned and washed, without cutting them. Put them in boiling water and keep for about a minute (until they change color). They are then removed from the water and allowed to drain into a strainer. Separately, clean the chives (or 2 onions) and cut into thin slices, and grind the garlic as for the mujdei.

In a frying pan (or saucepan) of about 3 I put the chopped chives, crushed garlic, wine, about 1 glass of soup or water, large crushed pepper, salt to taste and scalded liver. If the liver is not goose (greasy), add 1-2 tablespoons of oil. It is then boiled, first simmered for about 15 minutes, then another 15 minutes, without a lid, to lower the liquid.

Poultry liver with tomato sauce

Poultry livers are washed and fried in a pan with a tablespoon of oil for 2 minutes.

Add sliced ​​onions, diced tomatoes, finely chopped garlic, salt and pepper.

Cover the pan with a lid and simmer until the sauce is reduced.

They can be served with french fries or polenta.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Tocanita (saute) of liver

Starting this month, I will participate with some fellow culinary bloggers in a secret challenge. What does this consist of? A blogger is the host and assigns to each of those enrolled in the project, a blog of another colleague. Each blogger studies the blog received and then tests 1 recipe from that blog, in the personal version. Very nice project, isn't it? & # 128578

This month, the host of the secret challenge is Simona Kitchen and she assigned me the blog Cristinei Pana & ndash Cristina has a beautiful blog, with recipes for all tastes, which I invite you to discover. I read Cristina's recipes with pleasure and the recipe caught my attention Peasant liver, which I prepared in my own way, of course. & # 128578

We prepared this recipe in the keto version, because we are on a diet, & # 128578 but the final result is no less good than the traditional version.

INGREDIENTS needed for the liver stew recipe:

-1 kg of poultry liver (chicken, goose, duck, turkey, pipettes and hearts can also be used)

-oil- ideal olive, about 30 ml

& ndash laurel, thyme, pepper and hot pepper, salt

& ndash 2 fresh tomatoes or tomato juice

Poultry milk

A delicate and fine dessert that you have certainly known since childhood. See what ingredients you need and how to prepare the tastiest bird's milk.

Bring the milk to a boil. Beat the egg whites with 50 g of sugar and a sachet of vanilla sugar until the foam becomes very thick and all the sugar melts. When the milk boils, leave it on low heat and add the beaten egg white dumplings. After 2-3 minutes, return and simmer for another 2 minutes. Then remove with a whisk and place in a large bowl. The milk is stored.

Separately beat the yolks with 150 g of sugar and 4-5 tablespoons of milk, until all the sugar dissolves and the composition becomes like a cream. Add a sachet of vanilla, lemon zest and the rest of the milk. Place on top of a pot of boiling water, stirring constantly. When it has thickened a little, remove from the heat and set aside.

When it cools, pour it into the dumpling bowl and serve it for dessert.

Poultry milk is served at room temperature.

5 / 5 - 5 Review (s)

Chicken stew & # 8211 see how this recipe should be served

Chicken stew

This food is one of my favorite foods and is very rich in vitamins.

I cooked this food with rice pilaf but it can also be cooked with mashed potatoes, couscous, macaroni or spaghetti.

It can be served with pickles or spring salad.

Ingredients for chicken entrails stew:

  • 500 grams of pipettes and chicken hearts
  • 500 grams of chicken liver
  • 2 onions
  • a little oil for hardening
  • 1 teaspoon pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon tarragon
  • 2 teaspoons of delicate

-clean and wash the pipettes, livers and chicken hearts well

-clean and wash the onion

- finely chop the pipettes, livers, hearts and onions

-after cutting the pipettes, the hearts and livers are washed well from several waters

- boil the pipettes and chicken hearts for about 20-30 minutes

-cook the onion, then add the spices

- the hearts, the pipettes and the chicken livers harden a little

-add the water until it covers well

- it rotates constantly so that the food does not stick to the bottom

Ingredients - onions, liver, pipette and chicken hearts Spices - sweet pepper, pepper, delicate and tarragon Chips, hearts, liver and finely chopped onions Pipettes and hearts to boil Pipettes and boiled hearts Onions to harden Onions, pipettes, hearts and chicken liver Onions, pipettes and hearts to harden Onions, pipettes, hearts, liver and water Chicken stew and rice pilaf

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic

Liver stew

& Icirc & # 539i must:
500 g fic & # 259 & # 539ei de pas & # 259re
3-4 onions
1 bell pepper
2-3 ro & # 537ii
3-4 cloves of garlic
1 leg & # 259tur & # 259 p & # 259trunjel
Preg & # 259te & # 537ti a & # 537a:
Iei 2 tig & # 259i. Put the chopped onions in a frying pan and fry the chopped onions in the other pan. After the figs were fried, the onions were cooked, and the chicken was put together in another pan. Add the bell pepper, garlic cloves, finely chop, 3 roasted onions and peel for 15 minutes on low heat. Meanwhile, add salt, pepper to taste. At the end, add the finely chopped green parsley. Serve & # 537ti toc & # 259ni & # 539a cald & # 259.

Preparation: 25 minutes Boiling: 45 minutes
Re & # 539et & # 259 trimis & # 259 de Adina Cornelia & # 536tefan, Dr. Tr. Severin, jud. Mehedin & # 539i

Enter here and you will discover a special network with a file.

Eating liver with onion

No sense in telling you now - I don't wanna ruin the suprise.

We need:
& # 8211 5 large onions, preferably white
& # 8211 a liver tray (500g)
& # 8211 oil for frying
& # 8211 a cup of water
& # 8211 spices: salt, vegeta, possibly parsley
& # 8211 3-4 tablespoons of broth

In a saucepan, heat the chopped onion, in oil, stirring often, being very careful not to burn it. Separately, in a frying pan fry without oil, the livers on both sides, but be careful when frying: do not salt before frying because they harden too much and it is not a frying proper, but rather a browning on both sides . When the onion is hardened, put the liver over it, pour the cup of water, season it and put the broth. Mix well and let it all boil together for about 20-25 minutes.

We garnished it with plain, boiled rice & # 8230 but it also goes well with mashed potatoes, french fries or mashed potatoes. Great appetite!

For polenta: water, salt and corn flour.

Heat the oil in a pan, then add the livers.

We put a lid on and let them simmer.

After that, we turn them carefully on the other side.

Let them boil for another 5 minutes under the lid in their own juice.

Let the juice drop and add the parsley.

Separately, boil the salted water when it starts to boil, add the corn flour in the rain and mix continuously.

Try this video recipe too


  1. Hansel

    Very, very

  2. Lynessa

    I think you are making a mistake. I propose to discuss it. Email me at PM.

  3. Molkree

    The same, infinitely

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