Chicken liver soufflé

Category: Cold meals and snacks
Chicken liver soufflé

Ingredients

Chicken liver
(I buy a liver with a heart)
500 g
Eggs 2 pcs.
Cream or milk 100 ml
Carrot (large) 1 PC.
Bulb (large) 1 PC.
Wheat flour 3-5 tbsp. l.
Salt
Pepper

Cooking method

  • The preparation is very simple. Scroll the liver, onions, carrots and eggs (separately) in a blender. Add the rest of the ingredients, mix everything well and pour into a greased mold. I baked in a silicone mold - a very beautiful soufflé turned out. Bake at T 180 degrees for 40-45 minutes. Willingness to check with a toothpick. That's all.

Note

Hello everybody! Today I once again cooked chicken liver souffle. How delicious it is, I'll tell you. I decided to share with you on the forum. A wonderful recipe, especially on the eve of New Year's holidays. A source 🔗 - a wonderful site for Anastasia Skripkina. I have it together with - the most basic!

And the result is super!

Kosha
Very nice!
Thanks for the recipe!
And what is this little white around the edges? Curious, but my photo doesn't enlarge
Iriska
Along the edges is mayonnaise (so, for decoration).
And my photo also did not increase today - there were some problems, now everything is in order. Look.
By the way, this soufflé can be served whole on the table, and then cut and put on bread - you get beterbrods. I have a silicone mold with a hole inside - a very convenient piece. The soufflé is then cut like a roll.
Lydia
Didn't you do it in the "baking" mode? Each time, like a savage in front of a gramophone, I freeze, solving the "world" problem: how much to increase the baking time (in comparison with the oven)?
kava
Quote: Iriska link = topic = 7776.0 date = 1227998972


500 g chicken liver (I buy liver with heart)

Specify, please, do you grind the heart with the liver too?

Idea - super I also love a liver in almost all forms! I will definitely try your recipe!
Iriska
I buy a liver with a heart at the O'KEY Supermarket. It's just that one liver in a package is not for sale. In a blender (you can use a meat grinder) I scroll everything together. ...
First, I twisted the liver, poured it into a bowl, then threw the carrots and onions into the blender - also into the bowl, then drove 4 eggs into the blender and beat them a little (just a little so that the yolks and proteins are well mixed), poured into a bowl, salted, pepper, into the mold and into the oven.

I forgot to write about cream (or milk) and flour - it's all in a bowl too. Well you get the idea
Celestine
Quote: Lydia

Didn't you do it in the "baking" mode? Each time, like a savage in front of a gramophone, I freeze, solving the "world" problem: how much to increase the baking time (in comparison with the oven)?

There is a recipe for such a soufflé on the site (a slightly different recipe) Admin gave it to be cooked in a double boiler, and I did it under the cartoon, super-65 minutes and ... a golden key in your pocket
This one, I think, will work too)
Iriska
As for the consistency - don't worry - everything will bake perfectly. Most importantly, check with a toothpick at the end.
(y) It is done very quickly and will decorate the table for any occasion.
I often do it on weekends, when friends come to us and we need to feed the people deliciously. Goes with a bang!
Sveta
And twist the liver, carrots and onions raw in a meat grinder or first stew?
Iriska
Scroll all raw in a blender. It bakes well in the oven. I really like that everything is done very quickly without any problems.
Lydia
Quote: Celestine

There is a recipe for such a soufflé on the site (a slightly different recipe) Admin gave it to be cooked in a double boiler, and I did it under the cartoon, super-65 minutes and ... a golden key in your pocket
This one, I think, will work too)

Thank you! Well, you can buy a liver and start.
Cubic
Wow, what a wonderful recipe !!! Excellent: simple and tasteful, I took it to my notebook, I will try.
Lydia
Quote: Celestine

There is a recipe for such a soufflé on the site (a slightly different recipe) Admin gave it to be cooked in a double boiler, and I did it under the cartoon, super-65 minutes and ... a golden key in your pocket
This one, I think, will work too)
Today I made a soufflé from the liver. Well, I don't have such a beautiful shape yet, so I'm simple, in a multicooker. For 65 minutes it turned out the most! The daughter, who at the words "chicken liver" frowns and leaves, ate this souffle with pleasure, although she had had dinner shortly before. Yes, and the cooking method is the dream of a lazy person: grind, mix, bake. Thanks for the recipe!

Tell me, maybe, who knows, but something like that can be made from minced chicken? In theory, yes, but what if someone has already done it? I would be as detailed as about the liver soufflé, otherwise I won't understand!
Cake
THANK YOU!!!! THANK YOU!!!!! THANK YOU!!!!

I bought a chicken liver "for a change" (I saw it inexpensively on sale). The family greeted disappointed "uuuuuu ..... bake. .."
And now, after more than a month of waiting in the freezer for my turn, I come across a recipe for Toffee
I rubbed everything in a food processor in 3 minutes. Combine spare parts - a dishwasher, the resulting slurry - in a cartoon, put it out for 65 minutes, wiped the table - the job is ready
The result is wonderful! Full breakfast for 3 days! The consistency is tender, but it is cut well into slices. For Darnitsky bread and coffee !!!
Toffee, BRAVISSIMO !!!! An amazing combination of speed, goodness and usefulness !!!!
Z. Y. Take some rest from sausages! tortured already!
Cubic
Do you think beef liver will work? I'm worried about the consistency. I'm just not very chicken, it tastes bitter
Iriska
I think it will work. What's the difference? Strange, but our chicken liver is not bitter at all. I know that the liver of domestic chickens is bitter. And this one is from incubators. By the way, I also thought about minced chicken. Gotta try to cook
Sveta
We liked the soufflé so much that I already tried to make it from chicken breasts (also very good) and am going to make more from fish fillets.
Thanks for the recipe!
mish
I also cooked it! True, to me personally, the soufflé seemed bland because of the lack of oil and frying (like in a frying pan when you make a pate), but my husband ate with pleasure. The children have not tried it yet - they went to their grandmother.
Caprice
Quote: mish

I also cooked it! True, to me personally, the soufflé seemed bland because of the lack of oil and frying (like in a frying pan when you make a pate), but my husband ate with pleasure. The children haven't tried it yet - they went to their grandmother.
And you try to fry the onion in oil, then the frying will not be too bland. However, because of the cream in the recipe, the soufflé itself should not be bland ...
Svetl @ nka
And here is my soufflé. who does not like the liver, it is worth trying this soufflé.
Shurshun
Thank you for the recipe You have the easiest liver cake recipe and undoubtedly an original idea. Thank you. Plus you and thanks

Chicken liver soufflé
Vitalinka
Iriska, can you please tell me if this portion of food is enough for a standard cake pan or do you need a double portion? And the silicone mold also needs to be lubricated for baking soufflés?
Teen_tinka
I bake similar soufflé pies more often in small tins. I like to add dill, parsley, a little chopped garlic (when I want grains inside). When silicone molds appeared, I began to cook in them ... thanks again to Gaby for them. This time she baked for a whole kilogram of giblets - half small forms, half in a large roll.
Here ... help yourself ... morning pastries ...
Chicken liver soufflé

vitalinka 2... I'm not Toffee, but I can tell. A portion of 500 g of giblets is enough to form a silicone roll to the brim. It took me another 500g in 6 hearts and 2 pasochki (the second was taken away while I was running for the camera).
Vitalinka
Teen teen thanks for answering. I want to try baking tomorrow. And you grease the silicone molds before baking.
Teen_tinka
I slightly smeared the molds with a brush with sunflower oil ... a habit ... maybe there is no need ... but I smear ...

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