Baked Chicken Liver Casserole

If you're wondering how to serve chicken liver, try making a casserole following this recipe. This dish is rich in protein, filling, and delicious. You can serve the casserole with a side dish for lunch or make sandwiches for breakfast. If you desire, you can add some herbs, your favorite sauce, and wrap a slice of the casserole in lavash!

Chicken Liver

1.1 lb

Eggs

6 (3 raw and 3 boiled)

Onion

1 pc

Carrot

1 pc

Green Onions

1 small bunch

Hard Cheese

1.7 oz

Soy Sauce

1 tbsp

Flour

1 tbsp

Ground Black Pepper

to taste

Salt

to taste

Vegetable Oil

for frying

To prepare the baked chicken liver casserole, first wash the liver and remove the connective tissues. Then place the liver pieces in boiling salted water and cook for 5 minutes after boiling. Remove it immediately and let it cool slightly.

Dice the onion, grate the carrot. Fry the onion and carrot in a skillet with vegetable oil until soft.

Lightly beat 3 raw eggs with a whisk. Finely chop the boiled eggs, green onions, liver. Grate the cheese.

Next, combine all the prepared ingredients in a bowl: add the liver, green onions, chopped boiled eggs, fried onion and carrot, cheese, soy sauce, flour, salt, and pepper to taste to the beaten eggs. Mix everything thoroughly.

Spread the mixture into a rectangular baking dish (I used one that is 4x8 inches and 2.4 inches high) lined with parchment paper so that the edges stick out. This way, the casserole won't stick to the dish, and it will be easy to remove. Bake in a preheated oven at 180 degrees Fahrenheit for 30 minutes using the top/bottom heat mode.