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You will need

• - chicken liver
• - frying pan with a thick bottom

Instructions

1

For the preparation of an ideal-tender chicken liveronly a chilled product is needed. Frozen liver will not work. The dish from the frozen liver will simply be stewed in its own juice, while the chilled liver will keep all the juices inside it, forming a ruddy, thin crust.

2

Before frying the liver, it must be dried using paper towels or napkins. But in no case before frying it does not need to be salted, otherwise it will give juice and ruddy crust does not work.

3

On a hot frying pan the liver is laid out onlyone piece at a time. It is necessary to avoid a catastrophic situation, when the whole hepatic mass will be in a frying pan at a time. This will dramatically lower the temperature of the frying pan, as a result of which the dish will again be stewed in its own juice.

4

During the preparation of the liver it is important to checkthe degree of its readiness. This can be done by pressing the flesh with your finger. The structure of the finished liver should be a little denser than raw, and when pressed, it is squeezed inward. A hard liver indicates that it was overcooked. To make it easier to determine the willingness of the liver to touch, you need to press it with your finger still in a raw state.

5

Chicken liver is a very delicate product, and thereforeit will continue to be prepared even with the fire switched off under the frying pan. Ideally, the liver needs to be transferred to another bowl, and when the sauce in the frying pan cools down, bring it back.