Chicken liver casserole
6 servings
60 minutes
Chicken liver casserole is a tender and nutritious dish of Russian cuisine that captivates with its rich flavor and aroma. Historically, liver held an important place in traditional cooking due to its availability and high nutritional value. In this recipe, it gains special softness by combining with sweet carrots and golden onions. The casserole turns out airy thanks to the addition of eggs and flour, while garlic salt adds a subtle spiciness. This dish is perfect for a family dinner or a festive table setting. It can be served with mashed potatoes or fresh vegetables, creating a balanced and delicious meal.
1
Prepare the products.
2
Wash, peel, and grate the carrot on a coarse grater.
- Carrot: 1 piece
3
Chop the onion finely.
- Onion: 1 head
4
Fry onion and carrot in vegetable oil until cooked.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: to taste
5
The liver should be cut into small pieces.
- Chicken liver: 1 kg
6
Place the liver in a baking dish and add the prepared mixture of onion and carrot.
- Chicken liver: 1 kg
- Onion: 1 head
- Carrot: 1 piece
7
Mix everything and add garlic salt (here with herbs).
- Garlic salt: 1 teaspoon
8
Break the eggs into a separate container.
- Chicken egg: 3 pieces
9
Beat the eggs and add them to the other ingredients in the mold.
- Chicken egg: 3 pieces
10
Mix and add flour.
- Wholegrain flour: 100 g
11
Mix the entire mass thoroughly to avoid any lumps of flour.
12
Place in the oven at 180 degrees for 35–40 minutes.
13
Bake until golden brown. Cut into portions and serve.
