Chicken liver roll

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make liver roll from chicken liver? To begin, prepare the necessary ingredients according to the list. You can replace chicken liver with turkey, pork or beef liver. You can use fresh or frozen liver. The frozen product must first be defrosted on the bottom shelf of the refrigerator.

2. STEP 2

   

   Rinse the liver thoroughly until the water becomes clear, remove fatty layers and remaining bile. Unremoved bile will add bitterness to the roll. You can cut large livers in half. Dredge the liver in flour on all sides.

3. STEP 3

   

   Cut the onion into half rings or cubes.

4. STEP 4

   

   Heat the vegetable oil in a frying pan over medium heat and, stirring, fry the liver for 2-3 minutes or a little longer. The main thing is not to overcook the liver, this can negatively affect the taste of the finished roll.

5. STEP 5

   

   Add onion to the pan with the liver. Fry everything together for about 5 minutes. Then reduce the heat to low. This is necessary so that the sour cream does not curdle due to a sharp temperature change.

6. STEP 6

   

   Add sour cream, nutmeg, ground pepper and salt to the pan. Mix everything thoroughly.

7. STEP 7

   

   Cover the pan with a lid and simmer everything together over low heat for 7-8 minutes until the liver is cooked.

8. STEP 8

   

   While the liver is stewing, prepare the filling.

9. STEP 9

   

   Hard boil the eggs, cool and peel. Grate the eggs on a fine grater.

10. STEP 10

    

    Also grate the cheese on a fine grater. Any cheese will do. From Mozzarella to regular Russian.

11. STEP 11

    

    In a bowl, combine soft butter, grated eggs and cheese.

12. STEP 12

    

    Season the mixture with salt and pepper to taste and stir until smooth.

13. STEP 13

    

    Place the finished liver into a blender along with a clove of garlic chopped into several pieces and beat until smooth. The result should be a mass that holds its shape and does not spread.

14. STEP 14

    

    Spread cling film on the table. Spread a layer of liver pate on top, forming it into a square or rectangle approximately 5 mm thick.

15. STEP 15

    

    Spread the filling onto the pate, not reaching the edges a little.

16. STEP 16

    

    Carefully lifting the edges of the film, roll the layer into a tight roll. Twist the ends of the film well. Place the roll in the refrigerator for 2-3 hours.

17. STEP 17

    

    Free the finished roll from the film, cut into pieces and serve. Bon appetit!

Comments on the recipe

Ljalja2023

03.12.2023

4.9

Another great appetizer for the holiday table is chicken liver roll. Tender, perfect as a snack, definitely worth the effort. I took half a kilo of chicken liver, cut the onion into half rings and fried it all together in a frying pan, added a couple of spoons of sour cream, and simmered it a little more. Then I let it cool a little, added salt and pepper, and crushed it with an immersion blender, spreading the resulting mass on the film in a layer less than 1 cm thick. Separately, I grated the cheese and a boiled egg, added butter and applied this mass to the laid out layer, carefully rolled it up and set it in the cold to harden. The frozen roll must be cut very quickly, otherwise it will melt in the heat and become deformed, making cutting uncomfortable. You can serve either separately on a plate, or on toasted pieces of bread. Thanks to the author for the recipe.