Thank you to Offally Good Cooking and her wonderful talk on organ meats at the Wise Traditions conference for inspiring me to get excited about trying new recipes with organ meats.
Everything is better with bacon, and chicken liver is no exception. I can’t believe how easy and delicious this turned out to be!
1 lb chicken livers
12 oz thinly sliced bacon
Rinse chicken livers and pat dry with a paper towel. For livers where the lobes are connected, cut them to separate.
Cut bacon slices in half.
Line a cookie sheet with parchment paper. Wrap each piece of liver with a piece of bacon, sticking a toothpick in through the side.
Turn your broiler to high, and place oven rack up close to the broiler. Broil for 6-7 minutes, keeping an eye on it to make sure it doesn’t burn.
Remove from the oven, flip each piece, then place back under broiler for another 6-7 minutes.
Serve immediately and enjoy! I had these with steamed garlic green beans and it was perfect.
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