Chicken liver roll

Chicken Liver Roll Ingredients

  1. Chicken liver 750 grams
  2. Onion 2 pieces
  3. 1-2 carrots
  4. Vegetable oil 2 tablespoons
  5. Butter 200 grams
  6. Ground black pepper to taste
  7. Salt to taste
  8. Laurel leaf to taste
  9. Nutmeg at the tip of a knife or to taste and desire
  10. Purified water as needed
  • Main ingredientsLiver, Onion, Carrot, Butter
  • Portion4-5
  • World Cuisine


Kitchen knife - 3 pieces, cutting board - 3 pieces, paper kitchen towels, stove, pan (capacity 3 liters), colander, slotted spoon, frying pan, wooden kitchen spatula, electric meat grinder, plastic wrap, refrigerator, large flat dishes or portion plate .

Cooking chicken liver roll:

Step 1: prepare the chicken liver.

First of all, put the right amount of butter on the countertop and leave it at room temperature until use, let it melt. Then we wash fresh chicken liver under streams of cold running water, dry it with paper towels, put it on a cutting board and clean each piece of veins and gall bladder, if any.

Step 2: Cook the chicken liver.

Then we send the liver to a small saucepan, pour purified water so that it is at least 3-4 centimeters higher, and put on medium heat. After boiling, add a little salt to the bubbling liquid, a couple of laurel leaves and cook offal until fully cooked for 15-20 minutes, periodically using a slotted spoon to remove brown-gray foam - clotted blood with protein from the surface.

Extend the duration of heat treatment of this ingredient is not worth it, otherwise it will become tough. Therefore, as soon as a clear juice begins to stand out from the liver during an incision, we drop it into a colander and leave it in the sink to cool and also dry out.

Step 3: prepare onions and carrots.

We don’t lose a minute, using a clean kitchen knife, we peel the vegetables specified in the recipe. Rinse them thoroughly, dry them with paper kitchen towels, send them to a new board and grind them. We chop the onion into 1 centimeter cubes, and chop the carrots on a large or medium grater and move on.

Step 4: fry the onions with carrots.

We put the pan on medium heat and pour a little vegetable oil into it. After a few minutes, throw the chopped onion into it and fry for 3-4 minutes to transparency, as well as a light golden crust, while not forgetting to stir with a wooden or silicone kitchen spatula.
As soon as the vegetable is slightly browned, add the carrots to it and cook them together until the latter is soft, periodically loosening. Then we push the resulting mixture from the stove and also give it the opportunity to cool down a bit.

Step 5: prepare the butter.

In the meantime, remove the packaging from the butter and place it in a clean, deep bowl. If desired, season this product to taste with salt and knead with a table fork to a uniform consistency - the filling for the roll is ready!

Step 6: prepare the liver mixture.

Now we install on the table an electric or stationary meat grinder with a fine mesh and in turn we pass through it into a deep bowl the boiled liver, as well as fried vegetables, that is, onions with carrots.

Grind the resulting stuffing twice so that not a single grain remains. Then season it with nutmeg, if necessary, with an additional portion of salt and to taste black ground pepper. We mix everything with a tablespoon to a homogeneous consistency and proceed to the next step.

Step 7: form the chicken liver roll.

We cover a large cutting board with plastic wrap, but if there isn’t one in the house, then baking or parchment paper will come off, and we spread the liver stuffing on the surface of the selected inventory. We distribute it in an even layer in the form of a rectangle or a square thick from 1 to 1.5 centimeters and send in the refrigerator for 20 minutesso that the paste is grasped - become more dense.

After that, we return it to the table and with a knife blade apply softened butter to the liver with a layer up to 1 centimeter. Then we begin to roll the roll.

We act gradually, gently prying the base on and on, until you get a beautiful dense roll. Then we fix polyethylene or paper at the edges and put the resulting product back in the refrigerator, but this time for 3-4 hours.

Step 8: serve the chicken liver roll.

Chicken liver roll, after insisting in the refrigerator, is removed from polyethylene, carefully laid out on a cutting board and divided across into portions about 1 centimeter thick, but it is better to do this using a thin thread or, in extreme cases, a very sharp kitchen knife. Then the slices are served on a large flat dish, optionally decorated with sprigs of fresh herbs and served as a snack. Cook with love and enjoy delicious homemade food!
Enjoy your meal!

Recipe Tips:

- when choosing a chicken liver, be careful, it should be even brown in color without interspersed, with a smooth smooth shiny surface, resilient, without pronounced blood vessels and odors;

- if desired, the liver can be fried along with onions and carrots and then extinguish everything in a small amount of water until fully cooked for 20 minutes;

- very often the liver is cooked with a wider variety of spices and some vegetables, for example, lettuce, carrots, celery, parsley, dill, cilantro, garlic, hazel, cloves, cinnamon, and these are just a few options;

- the oil filling is not essential, the amount of this product can generally be reduced to one hundred grams and diluted with boiled and grated chicken eggs or cream cheese, as well as any fresh herbs. You can also put a few spices in such a mixture: turmeric, paprika, suneli hops, oregano, all kinds of ground pepper.