I have a lot of interesting recipes from chicken liver in stock. This one, for example, I often cook just like that, but it will also be appropriate on a festive table. Try to cook it just before serving, because the crackers will get wet quickly.
Ingredients
- Chicken liver - 400 g
- Bacon - 150 g
- Lettuce - 200 g
- White bread - 100 g
- Black bread - 100 g
- Dijon mustard - 1 tbsp.l.
- Vegetable oil - 3 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut the bacon into thin slices, tear the salad leaves into pieces with your hands.
Wash the chicken liver and dry it with paper towels.
Fry the liver until cooked in a preheated frying pan with oil.
Cut black and white bread into cubes.
Dry the bread in a frying pan or use the oven.
Mix salad leaves, bacon, chicken liver and crackers.
Season with salt and pepper, add Dijon mustard and mix gently.
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