Chicken liver boiled in milk

Chicken liver boiled in milk: a delicious and comforting recipe

I propose a simple yet refined recipe that combines the flavor of chicken liver with the delicacy of milk and the subtle aromas of garlic and white wine. Boiled chicken liver in milk is a traditional dish appreciated for its fine taste and velvety texture. It may seem like a simple recipe, but the secret lies in attention to detail. Here’s how to prepare it step by step!

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Number of servings: 4

Ingredients:
- 250 g (about 1/2 container) chicken liver, cleaned and well washed
- 300 ml milk
- 1 cup (about 150 ml) dry white wine
- 2 cloves of garlic
- 2-3 tablespoons olive oil
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- Water

Preparation:

1. Preparing the chicken liver: Start by cleaning the chicken liver, making sure to remove any membranes or impurities. Rinse it well under cold running water. Fresh liver is essential for a successful dish, so don’t hesitate to choose the best ingredients.

2. Boiling in milk: In a deep skillet, add the chicken liver and cover it with milk. The milk will help not only to tenderize the liver but also to remove some stronger flavors, making it more pleasant to taste. Place the skillet over low heat and let it simmer slowly, covering it with a lid.

3. Reducing the liquid: After about 15 minutes, the liver will start to absorb the milk, and it will gradually reduce. At some point, you will notice that there is less liquid left. It’s time to add the olive oil, salt, pepper, and sweet paprika. These spices will give a deeper flavor to the dish.

4. Adding the garlic: Cut the garlic cloves in half or leave them whole, depending on your preferences. Add them to the skillet to infuse the dish with their aroma. Garlic has healthy properties, being known for its antibacterial and anti-inflammatory effects.

5. Cooking with white wine: When the liver is almost done (after about 25 minutes), add the cup of white wine. This will add a note of acidity, balancing the rich taste of the liver. Let it simmer for another 5 minutes, until the wine reduces a bit and creates a fine sauce.

6. Serving the dish: Once the liver is cooked, remove it from the skillet and place it on a platter. You can serve the boiled chicken liver in milk with creamy mashed potatoes, which will perfectly complement the delicate taste of the liver. Add the sauce from the skillet on top for an extra burst of flavor.

Useful tips:
- If you want to add a note of freshness, you can sprinkle some fresh herbs, like parsley or thyme, before serving.
- If you prefer a stronger taste, you can use a semi-dry white wine or even a red wine, adjusting the spices according to your preferences.
- Chicken liver is an excellent source of protein, vitamins A and B, as well as minerals like iron. It’s a nutritious ingredient worth incorporating into your diet.

Frequently asked questions:
- Can I use another type of liver? Yes, you can use beef or turkey liver, but the cooking time will vary.
- How can I store the chicken liver after cooking? You can keep the liver in the refrigerator for 2-3 days in an airtight container. You can reheat it gently before serving.
- What other side dishes go well with this dish? Besides mashed potatoes, you can also try a fresh green salad or sautéed vegetables for a pleasant contrast of textures and flavors.

This boiled chicken liver in milk is more than just a dish; it’s a journey into the world of delicate flavors and culinary traditions. I invite you to try it and share this recipe with friends and family for special moments spent together. Enjoy your meal!