Liver in sour cream with onions in a slow cooker

Chicken liver should be fresh, not frozen. If cooking is planned from stocks in the freezer, we take out the liver in advance so that it completely melts.

We wash the liver with running water, get rid of connective tissue and other unnecessary parts. Be sure to remove the gallbladder, it is not harmful, but when it gets into the finished dish, it is bitter, and can spoil the whole taste of tender chicken liver. Dry with paper napkins.

Peel the onion, wash it, dry it with a towel. Cut into small cubes or quarters of rings. The main rule is as small as possible, it is good if after stewing it becomes not noticeable at all in the finished dish.

Pour vegetable oil into the bowl of the slow cooker and heat it up on the frying mode. Add the liver and onion to the heated oil, stir well and fry for 10-15 minutes until golden brown. Stir constantly with a wooden, silicone or plastic spatula so that the liver and onion do not burn, otherwise the taste may turn out to be bitter.

As soon as the onion and liver are sufficiently fried, add water and sour cream to them. You can mix them in a separate bowl, or you can add them in turn and stir them already in the bowl of the slow cooker, we act as convenient.

Mix a homogeneous white sauce, close the lid of the slow cooker and set the stewing mode for 30 minutes. 5 minutes before the end of the process, open the lid, add salt, ground pepper, close and dry until ready. Do not add salt at the beginning of quenching, in this case the liver may become stiff.

After completing the regime, do not open the lid immediately, leave the liver for another 7-10 minutes, after which we can serve to the table. At this time, the green onions are washed, dried and finely chopped.

It is best to supplement the liver with a side dish of potatoes or spaghetti, add a spoonful of sour cream, sprinkle with green onions and invite the household to dinner.

Bon appetit!