Roast Chicken Liver

by Editorial Staff

Roast chicken liver with vegetables is a complete lunch for your family. The recipe uses chicken liver, potatoes, onions and carrots. Everyone will like this hearty and tasty roast.

Summary

Prep Time	10 mins
Cook Time	35 mins
Total Time	45 mins
Course	Main Dish
Cuisine	Eastern European

Ingredients

Instructions

Rinse the liver and cut into medium slices. Cut off excess veins. Season the liver with salt and pepper to taste, roll in flour, pour a little oil into the pan, heat and put the chicken liver there. Fry quickly on both sides until golden brown for 1-2 minutes.
Cut the onion into quarters. Cut the carrots into quarters. Cut the potatoes into wedges. Pour the remaining vegetable oil into a saucepan, sauté the onions and carrots until soft, for 2-3 minutes.
Put potatoes in a saucepan. Add bay leaf (optional) and sautéed chicken liver. You can pour in a little water so that the roast is not very thick, as if with gravy. Stir, cover and simmer the chicken liver with vegetables over low heat for 30-35 minutes.
Serve hot chicken liver.

Good appetite!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.