Chicken liver in sour cream in a slow cooker

Step-by-step cooking

1. Step 1:

   

   How to make chicken liver in sour cream in a slow cooker? Prepare the vegetables for the dish. Peel the onion and cut it into thin half rings. Peel and grate the carrots on a coarse grater - it can also be cut into thin strips or grated on a grater for Korean carrots.

2. Step 2:

   

   Rinse the chicken liver and put it in a colander to drain the excess liquid. Next, free it from the films and remnants of the gallbladder, if any, otherwise the dish may give bitterness because of them. Cut each liver into 2 parts.

3. Step 3:

   

   Turn on the slow cooker to the "frying" mode. On my 700W multicooker, the default time is 20 minutes, I increased it by 5 minutes and a total of 25 minutes came out. Pour vegetable oil into the bowl of the slow cooker and wait for it to warm up for 5 minutes. Then put all the prepared vegetables at once - onions and carrots. Stir-fry for 10 minutes. During this time, the vegetables will reach semi-readiness.

5. Step 4:

   

   Next, lay out the liver and mix everything well. Fry the liver for 10 minutes - just that much time we will have until the end of the frying process. Stir the liver two or three times so that it is fried on all sides at the same time. Do not add salt yet, so that the liver does not become hard.

6. Step 5:

   

   After the final signal, add sour cream to the liver. Sour cream should be taken with a fat content of 20% and of good quality so that it does not curdle. Also add salt (about 0.5 tablespoons), a mixture of peppers (about 1 teaspoon) and bay leaf - I have crushed. Mix everything well and turn on the "quenching" mode, reducing the time to 5 minutes.

7. Step 6:

   

   During this time, the liver needs to be mixed a couple of times and at the same time taste it, which it will not be too late to adjust with salt and pepper. After 5 minutes from the beginning of stewing, try the liver for readiness to make sure that this time was enough for cooking.