It is customary to tinker with chicken liver. They say that the product is not noble, therefore it does not differ in its high taste qualities, therefore, it is necessary to be so twisted in order to improve it.
They improve it diligently - they cook it in tomato and creamy sauce, add fruits and brandy to it, recently I was treated to liver aged in Madeira and in the sauce with Madeira extinguished... An interesting option, of course, because (surprisingly) chicken liver combines perfectly with fruit, and the sweet sweetness of Madeira did not harm her at all. But the taste, nevertheless, is strong for the amateur, and it does not include this dish in the daily menu.
In my opinion (this is exclusively in my opinion), chicken liver is a product that can be performed almost solo.
You can't do that with pork or beef - they all need accompaniment, at least from a lot of onions. And the bird is tender, does not have a pronounced taste of sub-products, the only drawback is that it falls apart, an infection, during heat treatment, but you can also cope with it (I'll tell you a little secret).
In short, today we will cook a liver - a solo, for the best taste - a little marinated.
So, we take:
Chicken liver itself
Vegetable oil, in which we will marinate it
Salt, pepper, sweet paprika, some garlic - or any other spices that you think taste well with chicken liver.
How we cook:
My liver itself, we clean it, and then voila! - the moment of the sacrament comes.
We put the liver in a colander and scald it with boiling water, after which we immediately send it to a bowl of ice water.
This will help remove all sorts of bad little things that spoil the look of the liver, and also "strengthens" its structure a little.
Ice-cold water is needed so that the liver (it warms up quickly) does not take it into its head to partially cook with us.
Now we take the oil, pour into it the seasonings we have chosen in an arbitrary concentration, and send the liver into the oil - for fifteen minutes, maybe half an hour.
During this time, we heat the oven to 200 degrees, cover the baking sheet with paper and, when a maximum of half an hour has passed, put the liver on it.
Cook in the oven for about 20-25 minutes.