Tender chicken liver soufflé

European cuisine

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Description Products Steps

If your family doesn’t really like liver, then the liver soufflé recipe will be a lifesaver. The soufflé turns out tender and airy, unlike fried or stewed liver. And how much benefit this dish will bring: liver is rich in B vitamins, iron, sodium, potassium and calcium.

1. Calories
   137,58 kcal
2. Protein
   12,5 gram
3. Fat
   4,88 gram
4. Carbohydrates
   8,08 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Chicken liver

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   1 kg = 1000 g
2. Chicken egg

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   4 pcs. = 240 g
3. Onions

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   2 pcs. = 160 g
4. Carrot

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   2 pcs. = 200 g
5. Milk

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   1 glass = 200 g
6. Wheat flour bakery

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   10 tbsp. l. = 150 g
7. Garlic

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   1 head = 40 g
8. Black pepper ground

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   to taste
9. Salt

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   to taste
10. Parsley

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    1 bunch = 20 g

Steps:

1. 
   Peel the onions, carrots and garlic, rinse and cut into medium pieces. If the liver is frozen, thaw it at room temperature. Then rinse thoroughly. Grease a baking pan with butter or line it with parchment.
2. 
   Mince chicken liver, onions, carrots and garlic or chop using a blender. In a separate container, combine milk, eggs, salt, pepper, stir until smooth.
3. 
   Mix liver and milk mixtures. Add flour, mix well so that there are no lumps. Pour into the pan and bake at 180°C for about 50 minutes. Cut the finished soufflé and decorate with herbs.
4. 
   Chicken liver soufflé is universal for serving. It can be served either warm or cooled. You can place pieces of soufflé on a plate with a side dish and salad, or you can make sandwiches with it.

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