Today we will talk about how to prepare a wonderful dish that goes well both hot, as a main dish, and cold, as a snack. Chicken liver soufflé turns out to be unusually tender, light and practically dietary; both adults and children love it equally. In the proposed selection of proven recipes, there is sure to be one that you and your loved ones will definitely like!

Thanks to many modern gadgets like a blender, food processor and slow cooker, chicken liver soufflé is very quick and easy to prepare today. There is no need to wipe anything, multi-step grinding and spend the whole day in the kitchen - we save time and get a delicious dish!

Classic chicken liver soufflé

Ingredients

• — 500 g + -
• Loaf - 2 slices + -
• - 2 tbsp. + -
• - 1/2 cup + -
• - 1 PC. + -
• - 1 PC. + -
• - 1 PC. + -
• — 1/4 tsp. or to taste + -
• - taste + -

Cooking chicken soufflé

1. First, cut off the crust from the loaf, break the crumb into pieces and soak in milk. Leave until it swells.
2. We clean the vegetables, chop the onion, and grate the carrots on a coarse grater.
3. Heat 1 tbsp in a frying pan. vegetable oil and passerum on it until vegetables are golden.
4. Then pour in 3 tbsp. water, reduce the heat and simmer under the lid for 10 minutes until the liquid has completely evaporated. Remove from heat and leave to cool.
5. We wash the liver, let it drain in a colander and transfer it to a deep bowl or blender bowl. Grind until smooth. You can do this in a bowl, or you can submerge it, as chicken liver is very tender.
6. Add cooled sautéed vegetables, butter, soaked pieces of loaf to the liver mince, add salt, pepper, season with spices to your taste and beat again.
7. Break the egg and, having separated the white from the yolk, pour it into a separate bowl. Mix the yolk with the minced meat, and beat the white separately until stiff peaks form - this is the main secret of making a successful chicken liver soufflé.
8. Spread the protein foam onto the minced meat with a spoon or spatula and gently fold it in. We never use a mixer or blender again, so as not to spoil the airy texture.
9. We transfer the finished fluffy minced meat into a form greased with vegetable oil and send it to the oven to bake at 180°C for 45 minutes.

As you can see, in this recipe we do not need to organize a water bath - in the oven the soufflé will turn out no less tender, and the crust will make it even more appetizing.

When hot, the finished chicken liver soufflé will be fluffy and airy, and when cold it will be denser, but in any case very tasty. You can use it to make snack sandwiches for your holiday table or serve it for breakfast with fresh vegetables and bread.

Chicken liver soufflé with sour cream

Sour cream gives this dish a special creamy aroma, so we buy it only from trusted manufacturers and have sufficient fat content - at least 30%. It should not be sour or too liquid.

In addition, we do not saute vegetables, but instead of soaked bread we use semolina, which not only speeds up cooking, but makes the taste more delicate.

1. Immediately in a blender bowl, combine 500 g of washed chicken liver with finely chopped vegetables - onions and carrots - and chop.
2. Add 3 whole eggs, 4 tbsp sour cream and 5 tbsp semolina without a slide.
3. Salt, season and beat again.
4. When the consistency becomes completely homogeneous, place the soufflé into portioned silicone molds and bake at 200°C for 20 minutes.

The smaller the size of the molds, the shorter the cooking time, so towards the end we check the readiness of the dish with a match - do not overdry the soufflé.

Serve the finished dish piping hot, garnished with a sprig of fresh herbs, sour cream and vegetables. Diet dinner is ready, bon appetit!

But, if you want to give the taste more pungency and depth, we recommend trying the following recipe.

Soufflé “Savory”: recipe in a slow cooker

This time we will prepare the dish in a slow cooker.

• Wash and grind 600 g of chicken liver in a blender along with 1 chopped onion and 1 sweet bell pepper.
• Add 1 tbsp. tomato paste and butter.
• Pour in 50 ml of cream of any fat content, beat in 2 eggs and add a couple of level tablespoons of flour.
• Pass the garlic through a press and chop ½ bunch of cilantro and parsley.
• Mix everything again, add salt, pepper and add 1 teaspoon of baking powder - it will make the soufflé airy.
• Bring the consistency of the minced meat until smooth.
• Grease the multicooker bowl with butter and pour the mixture into it.

Set the “baking” mode for 50 minutes. After the timer goes off, we are not in a hurry to open the lid - we will let the souffle cool and only after 15-20 minutes we take it out along with the bowl.

Right there, cut it into portions with a wooden spatula and serve it to the table. Chicken liver soufflé goes well with both fresh vegetables as a side dish and steamed vegetables - this is a light dinner.

As you can see, there is nothing difficult in preparing chicken liver soufflé according to any of these recipes.

Try it and see for yourself, friends!

Liver is a specific product: some people love it, some not so much, and some don’t cook it simply because they don’t know how to cook chicken liver tasty. After all, banal “frying” is boring, and if it happens over and over again, it’s monotonous. I recommend diversifying your diet and making the most delicate chicken liver soufflé.

I love this product. I believe that it is necessary to include it in the diet at least from time to time. But it's a matter of taste..:)

If you love chicken liver, then you will undoubtedly appreciate this delicate soufflé.

Chicken liver soufflé: recipe

Ingredients:

• chicken liver – 500 g;
• onion – 1 piece;
• semolina * – 4-5 tbsp;
• eggs – 2-3 pcs;
• salt - to taste;
• black pepper, nutmeg, thyme, coriander - to taste.

* Instead of semolina, you can use oat bran. Or add them 50:50 with semolina.

Preparation:

Wash and cut the liver. Place in a blender (or meat grinder) and grind until smooth.

Finely chop the onion.

Separate the whites from the yolks and beat separately until fluffy with a pinch of salt.

Send the yolks, chopped onions, semolina, salt and spices to the liver. Mix thoroughly.

Gently fold the whites into the liver mixture and mix with a spatula.

Pour the contents into the mold and place in an oven preheated to 180 degrees for 30-40 minutes (check with a wooden skewer).

Chicken liver soufflé can be served either warm or cold. Pairs perfectly with vegetables, bread, ciabatta, pancakes. The dish is light and at the same time quite satisfying, and when served correctly, it is also delicious!

Chicken liver soufflé is also great as an independent dish: with either Greek yogurt.

A versatile snack perfect for lunch, dinner or breakfast.

P.S. I also want to offer you an amazing recipe - a real French delicacy!

Liver is a healthy by-product with a distinct taste. Today we will prepare a soufflé from it. From chicken liver it turns out very tender, juicy and tasty. To make the soufflé play with different flavors, I added vegetables. This dish will appeal not only to adults, but also to children.

To prepare chicken liver soufflé with vegetables, we will need the following ingredients: chicken liver, sweet pepper, egg, carrots, onion, semolina, sour cream, salt, ground black pepper.

Grate the carrots. Cut the pepper and onion into pieces.

Place the liver, egg, sour cream, semolina, salt, and ground black pepper into a blender bowl. Beat all ingredients into a homogeneous mass.

Fry the vegetables in a frying pan and season with spices.

Grease a baking dish with vegetable oil, lay out the vegetables and fill with liver dough, mix. Place the chicken liver soufflé with vegetables in a preheated oven for 30 minutes at 200C. Check readiness with a wooden stick; if it is dry, then the liver soufflé is ready.

A specific product that not everyone likes is liver. If you prepare the mousse, it can become a favorite family dish. Chicken liver soufflé is combined with vegetables and cereals.

The whipped liver mixture is baked or steamed. A baking tray or silicone mold is suitable for baking. They are sprinkled with semolina or flour, this makes it easier to remove the delicate product.

The ideal side dish for offal would be fresh vegetables and herbs. The mousse, like a pate, is placed in slices on a sandwich.

Classic recipe

In this recipe, bake the mixture in the oven. If you don't like baked crust, steam it.

Ingredients:

• Half a kilogram of liver
• Bulb
• 3 eggs
• Milk – 150 ml
• Semolina – 2 tbsp.
• Vegetable oil - 1 tbsp.

Grind the onion on a grater. Grind the liver pieces using a blender.

Mix semolina with milk and let it swell. Salt and pepper to taste. Add eggs and beat with a mixer until thick. Grease the baking dish and pour the dough into it. Place in the oven for 50-60 minutes. It is better to remove the baked mousse when cooled.

Chicken liver soufflé can be supplemented with herbs or garlic if desired.

Liver soufflé with carrots and onions

We will need:

• Half a kilogram of poultry liver
• 2 pieces of loaf
• 50 g butter
• Half a glass of milk
• Carrot
• Bulb
• Salt and allspice are added to your taste

Mix the loaf with milk and leave to soak, as for minced cutlets.
The onion and carrots need to be fried and then simmered a little.

We thoroughly wash the offal and remove the films. Grind with a blender. Knead the semi-finished product, adding sauteing, soaked crumb, salt, and spices to the ground liver mass. Whisk until it becomes a uniform paste.

Add the beaten egg white last. It will add volume. Preheat the oven to 180 degrees. Pour our mixture into a greased pan and bake for 45 minutes.

Liver soufflé with vegetables

Ingredients:

• A pack of offal weighing half a kilogram
• 2 egg yolks
• 100 g carrots
• 100 g pumpkin
• 1 onion
• 100 g sour cream
• Ricotta – 70 g
• Salt and seasonings

Preparation

Grind vegetables and offal with a blender. Add spices, salt, ricotta and yolks. Stir again until smooth.

The baking temperature for this recipe is medium. Cooking time – 40 minutes.

Crumbled chicken liver soufflé with rice

To prepare the mousse, take:

• Liver – 500 g
• Rice – 50 g
• 2 eggs
• One onion and one carrot each
• Salt pepper

Boil the rice in advance and add it to the minced meat already prepared.

Chop the meat product until it becomes mushy, mix with yolks, salt, and chopped vegetables. Whipped protein mass last. Sprinkle a refractory pan with flour or semolina and pour out the dough. Send to bake for 40 minutes.
When serving, top the pieces of meat with sour cream or your favorite sauce.

Chicken liver soufflé with sour cream

Ingredients:

• 500 g liver
• 2 eggs
• 100 ml milk (cream or sour cream)
• 150 g onion
• 150 g carrots
• 3-5 large spoons of flour
• Salt pepper

Chefs advise using a meat grinder for this recipe. We twist all the components. Add eggs and cream, mix well. Fix the batter with flour. Bake in a silicone mold. A sprig of herbs and sour cream will give the dish an unforgettable taste.

You can also make the soufflé in a steamed slow cooker. Pour some water into the bowl, and place the molds with raw pate in the steamer. Select the “Steamed dishes” mode and cook for 40 minutes. Steam will add even more juiciness to the dish. Bon appetit!

Chicken liver is a very tender and tasty dish that both children and adults will enjoy. It can be served either warm or chilled. Soufflé is easy to make and preparation does not take much time; besides, it is a dietary dish, so it is recommended to everyone without exception. You can serve it with a side dish or spread a slice on a piece of bread, put it on a holiday table, or cook it for your family on weekdays.

In this article we will look in detail at how to cook chicken liver soufflé in the oven. You will learn what ingredients are included in the dish, how to choose the liver so that it is fresh, which makes the dish tender and refined. This soufflé can be offered to a small child, because its consistency resembles pate. Baking in the oven makes the dish dietary, so it can be consumed by those who are on a diet for diseases of the gastrointestinal tract.

Before preparing chicken liver soufflé, consider in what container you will bake the product. The soufflé looks good in a rectangular or round bowl. The finished dish is easily removed from a Teflon or silicone mold. If you don't have one, don't worry, you can cover any with a sheet of parchment. Allow the soufflé to cool slightly before removing from the dish to prevent it from falling apart. When warm, it can be carefully cut into thin slices and placed on a platter.

How to choose a quality liver

If you are preparing chicken liver soufflé for a child, then choose the products especially carefully. When buying an offal, first of all pay attention to its appearance. The color of a fresh and healthy liver should be brown with a burgundy tint. The smell is a little sweet. If spots or a yellowish tint are present, then the liver belongs to a sick animal.

Sometimes green spots may remain on the liver from a carelessly cut bird's gall bladder. Before making chicken liver soufflé according to the recipe, get rid of such pieces, they will add unwanted bitterness to the dish. If a child is allergic, then it is better to prepare a soufflé from beef liver, since on farms many producers use antibiotics when raising poultry, which can cause an allergic reaction in an organism prone to this disease.

Required Ingredients

To prepare chicken liver soufflé in the oven, you will need the following products, based on half a kilo of offal:

• 2 chicken eggs.
• Onions - 2 pieces.
• 1 large carrot.
• 100 ml low-fat cream (can be replaced with milk).
• 3-5 tablespoons of white wheat flour.
• A pinch of salt.
• Black pepper - optional. It is not added for a child.

Use butter to grease the pan if you are not using parchment. Also have a blender or meat grinder ready to grind the ingredients.

How to cook soufflé

Next, we’ll take a closer look at how to prepare liver soufflé according to the recipe. All films are cut off from the chicken liver and washed under running water. The onion is peeled, washed and cut into 4 parts so that it is convenient to push it into the hole in the meat grinder.

The thin outer layer is cut off from the carrots, washed and divided into pieces. Then they put everything together through a meat grinder; you can do the procedure twice to make the minced meat more homogeneous.

In a separate container, combine cream (or milk) with eggs with a whisk, then add salt and, if desired, black pepper.

When the milk mixture is ready, it is added to the ground minced liver and vegetables and kneaded thoroughly. At the end, add wheat flour and mix until the consistency of thick sour cream.

Baking soufflé in the oven

After cooking, the workpiece is sent to a baking dish greased with butter. You can use parchment and line the bottom and sides with oiled paper. This makes it much easier to remove the finished soufflé without damaging its shape.

It is advisable to warm up the oven in advance; bake the chicken liver soufflé in the oven at a temperature of 180 degrees. It will take 40 to 45 minutes to cook. To check if the dish is ready, use a toothpick by dipping it into the soufflé. There should not be a crumb left on the wooden stick, then the soufflé is completely ready. Let the dish cool slightly before removing it from the container.

Recipe with semolina

Let us share with our readers another recipe for making chicken liver soufflé in the oven. This recipe contains the following ingredients:

• Half a kilo of chicken liver.
• 1 large onion.
• 2 chicken eggs.
• 100 ml low-fat cream.
• 2 tablespoons semolina.
• Salt and black pepper - to taste.

This soufflé turns out incredibly tender and homogeneous. It can be spread on a piece of bread for breakfast or added to baby porridge as a meat component.

Cooking

Using a blender, beat the processed and washed chicken liver with peeled onions into a homogeneous minced meat, add cream and knead again.

Separately, beat the eggs with a whisk until stiff, add salt and pepper as desired. Then mix the minced meat with the beaten egg mixture, add semolina and mix thoroughly.

The silicone or Teflon mold is greased with butter on the bottom and sides and the liquid mixture is poured. Bake the soufflé at a temperature of 180 degrees for an average of half an hour. Check readiness using a proven method using a wooden stick.

The most delicate soufflé

This recipe does not use semolina, it is replaced by wheat flour, and you can take either the highest grade or the first grade product. It doesn't really matter. The main difference between this recipe and the previous ones is not in the selection of ingredients, but in the cooking method.

So, use a blender or meat grinder to grind the liver along with onions and carrots. It is recommended to cut vegetables into small pieces to make the process faster. Small pieces of carrots will be visible in the minced meat. If you want a more uniform soufflé, you don’t have to add carrots to the minced meat.

To make the dish tender, separate the yolks from the whites of the eggs. The first ones are immediately added to the minced meat and kneaded until smooth. And the whites need to be whipped into a stiff foam. To quickly get an airy mass with peaks, it is recommended to keep the eggs in the refrigerator before cooking, and also add a pinch of table salt to the whites when whipping.

The protein foam is carefully mixed with the minced liver and poured into the prepared baking dish. After such preparation, the soufflé turns out to be unusually tender, it simply melts in your mouth. Both small children and adult family members will like the dish. There is no shame in serving it at any festive feast.

Experienced cooks often substitute ingredients to suit their tastes. So, instead of cream, use milk or a couple of spoons of sour cream. Instead of wheat flour, some add white bread or buns soaked in water or milk.

If you want to make a soufflé with an intense flavor, you can add a few cloves of garlic. In the summer, add vitamins, for example, chopped dill or parsley.

The readiness of the dish is determined visually by the formation of a dense golden brown crust on top. When cut, the soufflé should have a grayish tint. If the liver mince remains pink, then put the baking dish in the oven for a few more minutes.

When serving, chicken liver soufflé can be additionally topped with sauce, mayonnaise or ketchup. This will add juiciness to the dish.

You can prepare the souffle either in a large baking dish or in small portioned silicone or metal products. You can serve it with any side dish - mashed potatoes, pasta, cereal or vegetable salad. The delicate soufflé goes well with lightly toasted toast. So, place a thin slice of soufflé on the bread, and on top you can add a slice of fresh tomato and a sprig of dill.

In the article, we examined in detail several popular recipes for chicken liver soufflé with photos. Now you can prepare such a dish yourself, even a novice housewife will succeed. Try cooking new recipes and delight your family members with delicious dishes! Good luck and bon appetit!