Hungarian-Style Baked Chicken Liver with Potatoes | Crispy Bacon and Marjoram
(0)
60 min
Under an hour
Kifli Kukták
Hagyományos magyaros egytepsis fogás: omlós burgonyacikkek szaftos csirkemájjal, pirított füstölt szalonnával, édes vöröshagymával és illatos morzsolt majorannával sütőben készre sütve. Egyszerűen és gyorsan összekészíthető, kiadós őszi családi ebéd, amely kívül ropogós, belül puha.
Preparation method
Preparation
Preheat the oven to 200 °C (conventional top and bottom heat). Peel the potatoes, wash them thoroughly, and cut them into evenly sized, thick wedges.
Trim any connective tissue and excess fat from the chicken liver, cut the lobes in half, and pat them dry with paper towels. Finely dice the smoked bacon, cut the yellow onion into thick wedges, and crush the garlic.
Assembly and baking
Melt the lard in a skillet and fry the diced smoked bacon for 3-4 minutes until nicely golden and crispy.
Chef's tip
Never salt chicken liver before cooking, as salt draws out moisture and can make the liver tough. The smoked bacon and seasoned potatoes already provide a pleasant salty base, and you can always add more salt at serving if desired.
If you would like an even juicier and richer dish, you can also tuck 1-2 unpeeled whole garlic cloves and thick slices of Hungarian wax pepper (TV paprika) alongside the liver during the final baking stage.
Ingredients
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