Liver in a slow cooker - 5 cooking recipes

To prepare this dish, you can use any liver of your choice: chicken, beef, pork, veal. Time and technology will differ slightly, but not significantly. To make the result one hundred percent satisfying, it is better to select the appropriate recipe with liver in a slow cooker. For example, for chicken liver separately, for pork and beef - separately.

All dishes from this category differ in taste, color, smell, appearance, thickness, and method of cutting, frying, and stewing. Most often, the liver is cooked in a sauce - it’s faster, easier, more practical and juicier. For it they take cream, milk, sour cream, broth, water. You can supplement with tomato paste, soy or other store-bought sauce.

To make the liver as tender and juicy as possible, it is better to first fry it in oil at high temperature so that a light crispy crust appears. Due to the delicate structure of this product, this happens very quickly, literally within a few minutes. And only then the liver can be stewed with vegetables and sauce.

For a novice housewife: it is important to remember that before heat treatment, the liver must be thoroughly washed and cleaned of films. This is especially true for pork and beef. It is also useful to know that if the dish contains sauce, especially with milk, then the liver does not have to be fried - you can start the cooking process by stewing it with onions and carrots.