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Filling for pancakes with chicken liver

Author
Cookinero 3 Nov 2022
22190
Filling for pancakes with chicken liver

Instead of chicken, you can take duck or turkey liver. And if you want to cook with beef, remove the entire film, cut out the ducts, cut the flesh into pieces - and cook according to the recipe

How to cook Filling for pancakes with chicken liver

Step 1

Filling for pancakes with chicken liver

Boil eggs in boiling water, 8 minutes. Cool under running cold water, peel and finely chop.

Step 2

Filling for pancakes with chicken liver

Peel the onion and chop as small as possible. In a deep frying pan, heat the butter, put the onion, fry over low heat, stirring occasionally, 10 minutes. Put the onion in a bowl, add the eggs. In the same pan where the onion was fried, add vegetable oil, put the liver, cover with crumpled foil and fry over medium heat, turning once (be careful, the liver splatters!) for about 7 minutes.

Step 3

Filling for pancakes with chicken liver

Put the liver to the onion, mix and leave for 10 minutes. Then chop with an immersion blender or knife. You should end up with a coarse paste. Salt, pepper and use as a filling or spread for pancakes.

Filling for pancakes with chicken liver - FAQ About Ingredients, Baking Time and Storage

While chicken liver offers a delicate flavor, you can substitute it with beef or pork liver. Keep in mind that beef and pork liver have a stronger flavor, so adjust seasoning accordingly.
Properly stored in an airtight container in the refrigerator, the cooked liver filling will last for up to 3-4 days.
For a vegetarian option, consider using a mushroom duxelles (finely chopped mushrooms cooked with shallots and herbs) as a filling. You could also add cooked lentils for a heartier texture.
Patting the liver dry with paper towels before frying can help reduce splattering. Also, make sure the oil isn't too hot; medium heat is best.
Yes, this filling freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
You can reheat the filling gently in a pan over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between, to ensure even heating.
This chicken liver filling is also delicious as a spread on toast, crackers, or canapés. Serve it as a pate with some toasted bread.

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