The last time I posted a liver recipe, it was a bust – I don’t think one of my readers said it sounded tasty. Ah, but you know I don’t give up that easily…really, y’all, what’s holding you back? I live with two males who looked at me like I’d lost my mind the first time I said I was going to make liver and now Beloved’s in Charleston sucking up the Charcuterie Plate at Slightly North of Broad every night and texting me photos of it.
I’ve said it before and I’ll say it again – organ meats, especially liver, from pastured/grass-fed animals are some of the most nutrient-dense foods you can eat. And if cooked properly they really are quite tasty – just ask Beloved who, while in Texas, had very thinly sliced beef tongue at a Japanese restaurant and decided that the time has come for us to make one of the two (yes, two) in our freezer, it was so delicious.
So, I guess y’all have that to look forward to, as well.
Seriously, though, chicken livers are much milder in flavor than beef liver and are more tender, as well. If you take care not to overcook them, they are quite delicious. This preparation cooks them longer than is normally recommended, but does not overcook them because, well, they’re wrapped in bacon and slathered with barbecue sauce and how can you go wrong with that??
The serving size for this is 12 and is intended to be an appetizer or party “nibble,” but if you’re so inclined you can divide it into 4 portions and it will make a damn fine main course. I made this mid-afternoon one Saturday, testing out the recipe and as a snack, and they were so good Beloved and I ate practically all of them and were so stuffed we didn’t eat dinner. Yes, they are that good.
Note: If you don’t a source for pastured chickens, Whole Foods sells Bell and Evans chickens which, while not pastured, are fairly humanely raised and fed organic, non-GMO feed. Many of the stores carry the livers as well.
Bacon-Wrapped Chicken Livers
12 chicken livers, cleaned and cut in half
12 slices thick-cut bacon
1/4 cup Maple Barbecue Sauce
Preheat the oven to 350F.
Slice the bacon slices in half, and wrap on half around each piece of chicken liver. Secure with a toothpick.
Line a shallow, rimmed baking sheet with foil and place the bacon-wrapped on it, bout an inch apart. Lightly brush with about half of the barbecue sauce.
Bake for about 20 minutes or until the chicken livers are just cooked through and the bacon is becoming crisp, turning the livers and basting them with the remaining barbecue sauce about halfway through.
Remove from the oven, arrange neatly on a platter and serve immediately.