A simple recipe for chicken liver rolls. Insanely delicious

The liver is a tasty and healthy product. So many delicious dishes can be prepared from it! This recipe is one of those delicious ones. I don’t cook it often, but every time I try to add something to the recipe to make it unusual and interesting!

And there is something to add! Now I’ll tell you about the additives in the “dough”, about the fillings and about little tricks that will help you get the most delicious dish!

• Liver - 1.5 kg (for 2 large rolls or 3 smaller ones);
• Eggs - 3-4pcs. (depending on size);
• Onions - 3 pcs.;
• Carrot - 1 pc. (small);
• Garlic - 3 teeth;
• Salo - 50-70g;
• Flour - 2-3 tablespoons;
• Vegetable oil;
• Salt;
• Pepper;
• Dried herbs.

Cooking

Grind the liver. Each roll requires 1 egg. I have one roll large, the other small. I added one egg at a time there and there.

Pour herbs into the liver - about 1 tbsp. spoons (or to your taste), salt and pepper. We mix everything well.

If you have chicken liver, for greater tenderness and fat content, you can add 1 tbsp. sour cream.

We chop the onion finely, but do not chop, so that the onion does not feel itself in the roll, but its juice makes the dish juicier.

Garlic must be in the roll. The smell of cooked liver is unattractive, and the only thing that neutralizes it is garlic. Therefore, it is better to chop the garlic, and not to push it through with a press (in this version, it quickly loses its bright aftertaste).

We rub the carrots, and it does not matter, small or large, to your taste.

Salo! I will explain the presence of this ingredient in the roll. The fact is that boiled liver is very fresh, there is no fat in it, and therefore in a dish with boiled liver (with boiled, not baked, not fried, but boiled) there is not and cannot be juiciness and tenderness !!!

We “create” the tenderness of the roll by adding juicy onions, fat fat, sauces (mayonnaise or sour cream). In some cases, I would recommend that the carrots be stewed a little so that it absorbs the oil, and in the roll it would look like a “zest”.

So, cut the fat very finely!

Add onions, carrots and bacon to the liver. Mix, evenly distributing vegetables and lard in the "dough".

We add flour. You don't need to add a lot. Boiled, it holds together well when there are only a couple of spoons of it. If you add more flour, it will "clog" the liver and the dish will be tough.

Check the consistency of the dough. It slides off the spoon, slowly but surely.

Learn from my mistake. The first time I used a baking sleeve instead of a simple clean and whole plastic bag. And, as it turned out, in vain. The package is better, more reliable and the shape of the roll is more attractive in it.

We tie the package on one side. LUBRICATE it with vegetable oil (which I forgot). We put it in a bowl; so it will be more convenient to pour the dough into the bag.

Pour out half of the dough. We put a boiled egg (for a small roll, one is enough, for a large one, you can take 2). You don't need to flatten it and level it.

Pour the second half of the dough into the bag.

We tie the package, cut off the "extra" tail.

We put the roll in boiling water and cook under the lid for 1 hour 20 minutes. We don't melt. Most of the roll is underwater, and that's enough. But, if it is necessary to calm the darling, after an hour we turn the roll over in the water.

We take out the cooked roll and let it cool COMPLETELY.

I didn't, and that was my second mistake. As a result, the package was not removed as easily as usual.

We remove the package, the roll is dense, but it tastes airy.

In the cut, the roll is amazingly beautiful!

Bon appetit!

Similar content

Chicken liver roll recipe

This is probably the easiest, but very tasty chicken liver roll recipe. To prepare the roll you will need: chicken liver, onions, carrots, butter. If you want to make a roll with a filling, then chicken eggs, cheese or mushrooms can be used as a filling.

The cooked roll, according to this recipe, is tender and appetizing. Of course, you can take any liver, but it is from chicken liver that the roll turns out tender.

The dish belongs to cold appetizers. If you cook it in the evening, you will save time for preparing other dishes on the eve of any holiday, thereby leaving more time for yourself! And now I’ll tell you in detail how to cook a chicken liver roll with various fillings.

Chicken liver roll recipe

For reference:

• Add 20-30 grams of butter - thanks to the butter, the future roll will not crumble.
• Cut the finished roll with a hot knife, this technique will also help cut the roll without crumbling it.
• Always lay the rolled roll seam side down.
• The ideal filling for any liver roll is butter.

Liver roll with stuffing

Ingredients:

• Chicken liver - 500 grams;
• Fresh carrots (medium size) - 3 pieces;
• Onion (medium size) - 2 onions;
• Sour cream - 100 grams;
• Butter (softened) - 200 grams;
• Salt, pepper - to taste;
• Fresh greens (dill, parsley) - to taste;
• Vegetable oil - for frying;

1) In advance, before you start preparing the chicken liver roll, remove the butter from the freezer and leave it warm.

2) Carefully inspect the chicken liver, if you notice bile, carefully remove it. Rinse the liver under running water, put in a colander and let the liquid drain.

3) While excess liquid is draining from the liver, prepare vegetables.

• Wash the carrots, peel, grate on a coarse grater.
• Peel the onion from the husk and cut into cubes, you can cut coarsely.

4) Cut the liver into medium pieces and fry in a pan with the addition of vegetable oil and sour cream until tender.

5) Onions will also need to be sautéed in vegetable oil until transparent.

6) Add the grated carrots to the onions and fry until tender.

7) After all the ingredients are prepared, we take out the meat grinder and twist all of them in a meat grinder or chop in a blender.

8) After twisting, mix well until smooth, salt and pepper to taste.

Here you go! Minced meat for their chicken liver roll is ready!

Roll up the roll with cling film

9) Now let's move on to the rolling part. To do this, you need cling film.

• Lay the film on a flat surface.
• Spread the minced liver evenly over the entire surface of the film (1 cm thick), leaving a spade of 5-7 cm free space around the edges - this will be needed to tie the roll.

• In the future, if you wish to make a roll with filling, put the filling. How to do this will be individually described for each filling option (later in the article).
• After the filling is laid, carefully roll the roll with cling film.

Tie cling film around the edges

• Wrap the formed roll with the same cling film, tie the film around the edges and refrigerate for 5-6 hours.

• After the time has elapsed, remove the roll, remove the cling film, carefully place the liver roll on a beautiful dish and brush it over with softened butter.
• Mix the oil with finely chopped parsley and dill beforehand. (If you are going to cook a liver roll with a filling and butter will be present in it, then you do not need to coat the roll with oil on top - it will be too greasy, although this is not for everyone!
• Put it back in the refrigerator.

Serve immediately, taking it out of the refrigerator.

With what filling to make a liver roll?

Stuffing for liver roll of chicken eggs and mayonnaise

Liver roll with chicken eggs

To prepare this filling you will need:

• Chicken eggs - 3 pieces;
• Mayonnaise - to taste;
• Fresh herbs - to taste
• Salt - to taste

1) Hard boil eggs, peel.

2) We have already prepared minced liver, evenly distributed over the cling film, now:

3) Lubricate our minced meat with a thin layer of mayonnaise.

Put the eggs on the minced meat

4) Place whole eggs in the middle of the workpiece.

5) Finely chop the fresh herbs and sprinkle over the eggs.

6) Roll up the roll, wrap with cling film, tie and place in the refrigerator for 2-3 hours.

Serve chilled. Having cut such a roll, guests will be pleasantly surprised. Sliced ​​chicken eggs in a liver roll look pretty impressive.

Cheese filling in chicken liver roll

Cheese filling in chicken liver roll

To prepare the cheese filling you will need:

• Hard cheese - 100 grams;
• Chicken eggs - 3 pieces;
• Butter - 100 grams;
• Salt - to taste;
• Greens - for decoration

1) Hard-boil eggs, peel, grate on a fine grater.

2) Cheese grate on a fine grater.

3) Butter should be softened. Fluff the butter with a fork.

4) Mix eggs, cheese and butter, salt to taste. Stir until smooth.

5) Spread the filling evenly over the minced liver laid out on cling film.

6) Roll up the roll, fix the edges of the film, put in the refrigerator.

Before serving, unroll the chicken liver roll, garnish with herbs and serve.

Mushroom stuffing for chicken liver roll

Mushroom stuffing for chicken liver roll

To prepare the mushroom filling you will need:

• Mushrooms (any) - 400 grams;
• Smoked sausage cheese - 200 grams;
• Bulb onion - 1 onion;
• Mayonnaise - to taste;
• Salt - to taste

1) Fry the mushrooms in a pan in vegetable oil with onions, salt, mix, cool.

Sausage cheese for filling liver roll

2) Grate sausage cheese on a coarse grater.

3) Mix mushrooms, cheese with mayonnaise, salt.

4) Spread the prepared stuffing evenly over the minced liver laid out on cling film.

3) Roll up the roll with cling film, put in the refrigerator.

4) After the roll has cooled, take it out of the refrigerator, unwrap it from the film, garnish with herbs and serve.

With this filling option, the roll can be coated on top with softened butter and herbs, as described above.

Cream cheese filling for liver roll

Liver roll stuffed with melted cheese

To prepare the cream cheese filling you will need:

• Processed cheese - 2 pieces;
• Garlic - 2-3 cloves (or to taste);
• Mayonnaise - to taste;
• Salt, pepper - to taste

1) Melted cheese will need to be grated. In order to make it convenient, you need:

• Release the cheese from the food foil in which it was located and place it in a food plastic bag.
• Send our cheese in a bag to the freezer for 30-40 minutes.
• After the time has elapsed, remove the cheese - now you can rub.
• Take the cheese by one edge, and bend the bag from the other - we rub it.
• As the cheese decreases, move the bag until you have grated all the cheese. All melted cheese is ready!

2) Peel the garlic, pass through a press.

3) Mix melted cheese, garlic, mayonnaise, salt and pepper.

4) Spread the filling evenly over the minced liver and roll up the roll.

5) The rest of the steps are as described above.

Liver roll stuffed with mushrooms and eggs

Liver roll with mushrooms and eggs

To make the roll you will need:

• Mushrooms - 400 grams;
• Chicken eggs - 3 pieces;
• Mayonnaise - to taste;
• Onion - 1 piece;
• Oil - for frying;
• Salt, spices - to taste

1) Fry the mushrooms with onions in vegetable oil until tender.

2) Hard-boiled eggs, peel and rub on a fine grater, mix with mayonnaise.

3) Put the mushrooms on the minced liver in an even layer, and next to the eggs. You will get a two-color filling (as in the photo).

4) Form a roll (as described above). One moment! Twist along the laid out filling, and not across, otherwise it will turn out that half of the roll is with mushrooms, and the second half is with eggs.

5) After the roll has cooled in the refrigerator, brush it on top with whipped herb butter and put it back in the refrigerator until it's time to serve. Such a chicken liver roll will look very nice on the cut.

Liver roll

Also use butter or soft processed cheeses as a filling. Mix them with fresh herbs - it will turn out very tasty, and preparing such fillings is very quick and easy.

In fact, you can come up with a filling for a chicken liver roll yourself. You just need to turn to your imagination.

The liver goes well with various types of cheeses, eggs, butter, mushrooms, onions and carrots. Combine products. Try to cook a liver roll with fillings according to these recipes or come up with your own signature recipe. Good luck with your cooking!

Bon appetit!

Recipe for a tender and tasty dish - chicken liver roll

Chicken liver roll

No holiday is complete without snacks. And it doesn’t matter what it is made of, the main thing is that the appetizer pleases the guests in appearance and, of course, in taste. Let's make a chicken liver roll according to my recipe, which is not a shame to serve on the festive table, as well as on weekdays, especially for breakfast. Believe me, the roll will turn out tender and soft, just lick your fingers.

So, in order to make a chicken liver roll, we need: a pound of chicken liver, two tablespoons of flour, an onion, two tablespoons of thick sour cream, two boiled eggs, fifty grams of cheese, fifty grams of butter, nutmeg, ground black pepper, salt taste and for frying vegetable oil.

First, wash the chicken liver and peel it from the films, roll each piece in flour. Now heat the pan with vegetable oil and, turning over, fry the liver for two to three minutes. Cut the onion into thin half rings and add it to the liver in a pan and fry the liver with onions. But make sure that the onion does not fry too much, otherwise you can spoil the delicate taste of the pate. Add pepper, salt, sour cream and a pinch of nutmeg, mix everything, cover and cook for about seven minutes over low heat until the liver is ready. Cool the liver and use a blender to puree it. It is necessary that the pâté is not too thin, as it needs to keep its shape, and also too thick, in which case your roll will turn out dry. Now let's make the stuffing for the roll. Grate the cheese and eggs, soften the butter and mix everything until smooth and add salt and pepper to taste. Spread cling film on a cutting board, on which lay a layer of pate, on which apply a layer of filling on top. Now carefully lift the edges of the film and roll up the roll, twist and tie the ends of the film. Now we need to put our roll in this form for a couple of hours in the refrigerator, maybe more. That's all, now you know how to cook a tender and tasty chicken liver roll. And I will also offer you simple culinary recipes that will be useful to you and will delight your loved ones at the table.

Liver roll is a tender snack that will be a good substitute for sausage. It is delicious cut into thin slices and served with fresh white or brown bread. You can also put slices of pate on toast, salted crackers.

• ½ kilo chicken liver;
• 3 dessert spoons of flour;
• 1 onion;
• 3 dessert spoons of thick sour cream;
• 2 pre-boiled eggs;
• 50 g butter;
• 50 g of cheese;
• salt, nutmeg;
• vegetable oil.

1. Rinse the liver, clean from the films. Roll each piece in salted flour. Fry in hot oil for 3-4 minutes.
2. Send onion half rings to the liver. Cook foods together until vegetables are soft.
3. Add sour cream, salt, nutmeg. Simmer the ingredients under the lid for another 8 - 9 minutes.
4. Cool the contents of the pan. Puree with a blender or other convenient device.
5. For the filling, mix butter with grated cheese. Salt.
6. Spread a layer of liver on a film or bag. Spread the filling over it.
7. Carefully roll the workpiece into a roll. Keep in the refrigerator for at least 2 hours.

Remove the film and cut the liver roll with butter into arbitrary slices.

Composition of products:

• 600 g beef liver;
• 1 st. l. chopped greens;
• 2 onions;
• 120 - 150 g of butter fat;
• 2 medium carrots;
• 2 chicken eggs;
• vegetable oil;
• salt.

1. Defrost offal. Remove films and all unnecessary. Cut coarsely.
2. Pour the liver with cold water and leave for about an hour.
3. Chop the onion into cubes. Grind carrots with a grater with medium cells. Saute vegetables in oil until soft. Salt.
4. Soften the butter, combine with herbs. Salt.
5. Boil eggs and finely rub.
6. Squeeze out the liver from excess liquid. Pour in fresh water and boil until done.
7. Cool offal. Pass it through a meat grinder.
8. Do the same with vegetable roast.
9. Mix it with cookies. Add salt.
10. Spread the mass on a sheet of parchment. Give it a rectangle shape. The optimal layer thickness is 0.7 - 1 cm.
11. Cover the base with a filling of butter and herbs. Sprinkle evenly with the boiled grated egg.
12. Roll up the layer with a roll. Wrap with parchment.

Send liver roll with carrots and onions in the cold for 4 - 5 hours. Serve with fresh white bread.

Composition of products:

• 700 g pork liver;
• 300 g of lard;
• 5 eggs;
• 1 st. semolina;
• salt, pepper, dried garlic.

1. Rinse the liver, remove the film. Cut into small pieces. Add miniature cubes of lard to it.
2. Pour the contents of all five raw eggs into the meat products, add semolina, salt, dried garlic and pepper.
3. Mix everything well, put it in a bag and fix it with rubber bands on both sides, forming a tight roll.
4. Lower the resulting blanks into a pot of water. Cook for 120 minutes from the moment of boiling.

Remove the roll from the package, put in the refrigerator. Before serving, cut into slices like a sausage.

Recipe for baking in the oven

Composition of products:

• 300 - 350 g of pork liver;
• 1 large carrot;
• 1 tooth fresh garlic;
• 3 dessert spoons of fat sour cream;
• 50 g semi-hard / hard cheese;
• salt.

1. Cut a large piece of liver into thin wide layers.
2. Grate carrots with medium cells. Chop the onion into small cubes. Coarsely grate the cheese.
3. Mix the ingredients from the second step with sour cream. Salt.
4. Distribute the filling among the pieces of the liver.
5. Roll up the rolls. Cover it with foil. Wrap the coating around the edges like a candy.
6. Lay the blanks out on a baking sheet.

Bake the rolls in the oven at an average temperature of 40 - 45 minutes.

Beef liver roll

Composition of products:

• 1 kilo of raw beef liver;
• 300 g raw carrots;
• 300 g white sweet onion;
• a full glass of softened butterfat;
• vegetable oil for frying;
• table salt and a mixture of colored ground peppers to taste.

1. For such a dish, it is best to use a thin edge of offal. It has the fewest dense vessels. Remove the film from the piece.
2. Cut the meat into large chunks. Remove any blood vessels that come across.
3. Put the liver in boiled water. Cook 10 - 14 minutes.
4. Cool and finely chop. It is convenient to do this with a meat grinder or blender. Salt, pepper.
5. Grind the vegetables stated in the recipe into miniature pieces. Fry in vegetable oil. Salt.
6. Spread the liver mass on parchment. Spread soft butter on top. Spread out the vegetable mass.
7. Roll up food.
8. Send to a cold place for several hours.

Cut the finished snack with butter into slices and serve with salted crackers.

With cheese

Composition of products:

• half a kilo of chicken liver;
• 100 g smoked cheese (sausage);
• 2 boiled eggs;
• 100 g of fatty oil (butter);
• 1 onion;
• 1 carrot;
• fat for frying;
• rock salt.

1. Rid the main component of the films. Pour in salted water and cook for a quarter of an hour. Cool down. Grind until smooth in any convenient way. Salt.
2. Grind vegetables and fry in refined oil. Salt.
3. Add half of the softened butter to the liver. Beat it with a blender. Distribute on a bag or film in a thick layer.
4. Mix grated boiled eggs, grated cheese, remaining butter. Salt. Spread the resulting mixture over the liver base.
5. Wrap the chicken liver roll so that the filling is inside. Refrigerate for 3-4 hours.

Rid the roll from the film. Cut into pieces.

Lavash roll with liver pate

Composition of products:

• 2 thin pita bread;
• 1/3 st. classic mayonnaise;
• ½ pack of soft butter;
• 4 tooth fresh garlic;
• 2 processed cheese;
• 300 g of any liver pate.

1. Mix mayonnaise, grated processed cheese and crushed fresh garlic. Thoroughly mix the filling ingredients.
2. Mix liver filling with softened butter.
3. Spread liver pate with butter on the first sheet of pita bread. Close with the second base.
4. Put the cheese filling on the top sheet of pita bread.
5. Roll up the layers into a tight roll.

Refrigerate the finished snack.

Filled liver rolls are a real salvation when friends or relatives come to visit unexpectedly. This is a tasty, satisfying and inexpensive dish, the variations of which the hostesses know are many.

In addition, the liver is in any grocery store, it is cheap. At the same time, the offal is very useful and nutritious, since it contains Mg, Zn, Ca, Fe, and vitamins. The liver is especially recommended for children and pregnant women.

It is better to buy a young liver. It has a light shade of red. More adult - brown, it is recommended to soak it in a container with milk beforehand.

It is very important to be able to cook this by-product. To preserve the beneficial properties of the liver, it is not recommended to fry or stew for a long time. The product is prepared very quickly, and the human body absorbs it very easily.

How to cook liver rolls with filling - 7 varieties

Liver rolls - a classic recipe

The simplest variation of this dish, but no less beloved by all connoisseurs of offal.

Ingredients:

• Liver (it is better to take beef) - 0.25 kg
• 1 onion medium
• 1 egg
• Hard cheese - 150 grams
• 50 ml milk
• 80 g mayonnaise
• Flour - 100 g
• Vegetable oil - 2 tbsp. l.
• Garlic, pepper, salt - to taste
• Any greens - 50 g

Cooking:

The liver must be washed and dried, placed in a blender along with the onion. Add milk, chicken egg, 2 tablespoons of butter, wheat flour, seasonings. Salt everything. Fry pancakes from the resulting mixture. Grate cheese, mix with mayonnaise, garlic and herbs. Spread the resulting liver pancakes with the filling, roll into a tube, cut diagonally. If served with sour cream, it will be even tastier.

Such an appetizer will seem original to everyone present at the table, since the rolls will turn out to be a rich green color.

Ingredients:

• 0.5 kg liver
• 15 grams of sunflower oil
• 3 eggs
• Flour - 2.5 tablespoons;
• ½ cup cream
• 1 large onion
• 50 g butter
• Salt and pepper.

Cooking:

The first step is to prepare the roll.

To do this, separate the chicken proteins from the yolks.

Put spinach, yolks, salt into a blender, beat everything.

Add flour there, mix again, pour the whole mass into a separate container.

Separately beat egg whites, then add them to the dough.

Place baking parchment on a baking sheet, pour the whole mass there. Bake in a preheated oven at 180°C for approximately 12 minutes.

Then comes the stuffing:

Rinse the liver, dry, remove all veins.

Add quite a bit of sunflower oil to the pan, heat it well and put the liver in 1 layer.

Fry for 3-4 minutes, the other side - 2. Add the onion.

Fry the whole mixture over low heat, pour in the cream, sprinkle with salt and pepper to taste.

Cool the resulting mass, put it in a blender with butter, beat everything.

You can start collecting the roll. Spread butter on the dough in a thin even layer, top with liver pate. Carefully roll everything up, wrap with cling film and put in the refrigerator for complete soaking. You can stay there for an hour, but all night is better.

A very original dish, because it has a carrot-onion and egg-cheese filling.

Ingredients:

• 500 g pork or chicken liver;
• eggs - 3 pieces;
• 0.5 cups of milk;
• 100 g flour
• Salt and pepper to taste
• Vegetable oil - 1 tbsp.

Stuffing number 1:

• 2 large carrots;
• 2 onions;
• 1 clove of garlic;
• 3 tbsp mayonnaise.

Stuffing number 2:

• 5 eggs
• 70 grams of Dutch cheese
• 3-4 spoons of mayonnaise
• Garlic to taste

Cooking:

Rinse the liver thoroughly, grind in a meat grinder or blender. Add chicken eggs, milk, salt and ground pepper there. Then flour.

Mix everything well.

Fry pancakes from the resulting mixture.

Now you can start stuffing number 1:

Grate washed carrots, mix with chopped onions.

Fry all this in a pan.

On a liver pancake, apply mayonnaise, onion, carrot, garlic squeezed through a press in an even thin layer.

Put this filling only in half of the pancakes. Cut the rolls in half diagonally.

Let's move on to filling number 2:

Finely chop boiled eggs.

Cheese grate on a coarse grater.

And evenly spread mayonnaise, eggs, cheese and chopped garlic on the rest of the pancakes.

Roll the rolls also, cut into 2 halves

Easy and tasty recipe, will be a great snack in the summer. As for beetroot, it is available in any store and is quite inexpensive.

Ingredients:

• 250 g of liver;
• 1 glass of milk
• 1 onion (120 g)
• Olive or sunflower oil
• 2 eggs;
• Flour - 20 grams;
• 3 medium sized beets;
• 2.5 tablespoons of mayonnaise;
• Garlic, salt and seasonings of your choice

Cooking:

Cook beets, grate, add chopped garlic, mayonnaise. Mix all.

Rinse the liver, dry, remove the films, chop with a blender.

Combine milk, flour, salt, pepper, 1 egg, mix everything so that there are no lumps.

Add the resulting mixture to the liver.

Start baking pancakes over medium heat.

For each such pancake, add beetroot filling, roll into tubes, if necessary, cut into halves.

This is a great offer for lovers of savory snacks.

Ingredients:

• 0.5 kg liver
• 1 large onion
• ½ cup milk
• 4 eggs
• 150 grams of mayonnaise
• 0.5 kg of carrots in Korean
• 0.150 kg wheat flour

Cooking:

Rinse the liver, remove the veins, chop in a blender.

Mix the minced meat with chopped onion. Add eggs there, beat everything.

Then add salt, warm milk, flour.

Put the resulting rolls in the refrigerator for a couple of hours. Before serving, you can cut, decorate with parsley.

Following this recipe, you can prepare a very juicy, melt-in-your-mouth appetizer that will decorate any table.

Ingredients:

• Chicken liver - 500 g
• Chicken egg - 2 pcs
• Champignons - 200 g
• Large carrots - 1 pc.
• Bulb - 1 pc.
• Low-fat sour cream - 1 tbsp. l.
• Mayonnaise - 1 tbsp. l.
• Flour - 70 grams
• Garlic, salt and pepper to taste

Cooking:

Grind the liver with a blender, add eggs and flour. Salt, pepper, mix everything.

Cut mushrooms, overcook in a pan with carrots and onions.